Unit 1

Monday, October 18, 2010

Food Labelling

* Questions and Assignment*

Text: Food for Life ~ pg. 100-103

1.    How are labels in Canada regulated? (1)

2.    What information must be on a label by Canadian Law? (4)

3.    Why do you think it is important to list the ingredients in order of amounts? (1)

4.    What is the purpose of nutritional labelling? (1)

5.    What is RDI? (1)

6.    We all need different amounts of vitamins and minerals so why was the RDI established? (1)

7.    What do the following terms mean? (3)
a)    Nutritional Information:

b)    Serving Size:

c)    Energy:

8. Choose a food product to create. Design a food label with at least ten different pieces of information on it. Due: _________________________.  (Application,Communication)

Tuesday, October 5, 2010

Nutrient Poster
Carbohydrates – Sugar, Starch, Fibre
Fat – Saturated, Unsaturated
Protein – Complete, Incomplete
Vitamin – A, B’s, C, D, E, Folic Acid
Mineral –Calcium, Iron , Potassium

  • Main Functions
  • Food sources
  • Effects of an imbalance (too much or too little)
  • Interesting facts: serving sizes, recommended daily intake, diseases, recipes  
After choosing a nutrient you are responsible for researching the following information to develop a visually appealing poster to present these details:

Monday, September 27, 2010

New Nutrients


-         There are many types of phytochemicals
-         They are heat stable which means they won’t breakdown during cooking

1.     Antioxidants –

2.     Beta Carotene –

Trans Fats

-         It is used:

-         It is linked to:

Omega 3
-         Fatty acids produce molecules with various functions. à 2 that are common are DHA and EPA.

Sources: salmon, herring, sardines, halibut...oily fish, other marine life...algae, seafood, flax seed, pumpkin seeds, fish oil capsules, ‘soya and canola oils’



Monday, September 20, 2010

A Cook's Book - Cook Book Review Assignment

You have already learned the necessary parts of a recipe, the different formats it can follow and how to change its yield. Now you will apply your knowledge and critically review 3 professional cookbooks.
The Review
1.       You will select 3 cookbooks from the class or the Library resource section to carefully   
          evaluate and explain, where needed, each book using the criteria below:
a)      Title
b)      Author
c)       Visual Appeal: cover & inside the book- pictures, title, colour
d)      Theme: diet specific, cultural, specific foods...
e)      Format: style & is it clear and easy to read
f)       Suitability: i) are ingredients & tools available to you?
                        ii) are the techniques easy or difficult to perform?
                        iii) are the recipes quick or time consuming?
                        iv) are recipes economical or expensive?

Monday, September 13, 2010

Safety in the Kitchen

Safety in the Kitchen

[Chapter 10- pg. 231-242]                                                                                 /20      /15     / 5     / 5
                                                                                                                            K      T/I      C       A

General Rules: (k-6)













Why is keeping a kitchen clean and free of clutter an important part of kitchen safety? (T/I-1)_________



Preventing Fires:

Design a rule associated with each of the following hazards (T/I-6):


Loose Clothing:


Oven mitts:


Electrical cords:

What does smoke rising from fat mean? (T/I-1)_______________________________________________


How would you put out each fire? (k-4)
Type of Fire                                                                                    How to Extinguish

a.Paper & fabric

b.Fat & oil

c. Oven

d. Electrical

Injury Prevention:

1. People usually associate getting burned with ________, but there are _____________________

____________ to get burned in a kitchen (k-2).

2. When handling hot containers: (T/I-2)

a) Why should the pot holder be dry?

b) Why is a tea towel unsafe?

3. What are 3 tips when dealing with steam?(k-3)




4. Why pull out the rack in an oven when adding or removing food? (T/I-1)

5. What are 2 key ways to prevent falls in the kitchen? (k-2)

6. What is the safety procedure for washing knives to prevent injury in our food lab? (T/I-2)

7. List 3 other tips for working with knives safely. (k-1.5)

8. List 3 important safety tips when using electrical equipment safely. (k-1.5)

9. Explain 2 reasons children should never be left alone in a kitchen. (T/I-2)

10. Design a checklist with 10 key components for keeping you and your group safe in food labs.(A-5)

Explain the importance of your checklist (C-5)