Review abbreviations of words used in recipes, acceptable substitutions of foods in recipes, standard equivalents of measurements and correct terminology of cooking terms through the use of written assignments using handouts and cookbooks as resources.

The students will apply and demonstrate in a practical lab test what they have learned from their previous classes by reading and preparing an acceptable food product together as a unit making Chocolate Drop Cookies. They will need to know measuring, cooking terms, abbreviations, equivalents, substitutions, altering a recipe, and location of equipment in the unit.

Functions and sources of vitamins and their roles regarding maintenance of optimum health.

Students will learn the basics about cereal grains. They will learn the main seven types of grains, the nutritional value found in cereal, and they will cook with a grain. They will also be able to taste cereal and compare cereal with and without sugar being added.

A comprehensive six day unit on the study of eggs, their structure, sizes, grades, nutritional value, functions in recipes, preparation techniques, and storage guidelines.

Basic review of food borne illness; sources, symptoms, and prevention. Internal temperatures are introduced and proper storage placement when refrigerating.

This power point, listening guide and accompanying lab concentrates on the structure of salads, the care of salad greens and the process of preparing fresh salad dressings.

Grain products are staple foods and sources of simple and complex carbohydrates that provide energy for the body.