American Cuisine Email: Jpotena@Cbsd.Org COURSE SYLLABUS and INFORMATION

Home , American cuisine, Biscuit (bread)

Miss Potena Central Bucks High School South Voicemail: (267) 893-3000 ext 3112 American Cuisine Email: [email protected] COURSE SYLLABUS and INFORMATION

This course meets every day for one marking period (approximately nine-weeks) and earns .5 credit.

Each of the following topics will be explored:

 Safety and Sanitation  Measurements, Equivalents, and Use of Kitchen Equipment  Regional American Studies  Food Preparation  Nutritional Information  Proper Etiquette: Table Manners and Table Settings

GRADING STRUCTURE FOR AMERICAN CUISINE

*Grades will be given on a weighted basis. They are as follows: Formative Assessments: 20% Summative Assessments: 70% Non-Academic: 10%

1. Formative Assessments (20%): a. Lab Units (select) b. Packet (first collection) c. Class work d. Projects e. Homework

2. Summative Assessments (70%): a. Competitions b. Lab Units (select) c. Packet (last collection) d. Tests (Introductory and Final Exam) e. Final Cooking Project

3. Non-Academic (10%): a. Class Preparation (Papers signed, turned in on time, having packet everyday) b. Class Participation (Head up during instruction, participating in labs and lessons)

I have read the course syllabus and the grading policy and agree to the course expectations.

Print Student Name ______Student Signature ______

Print Parent Name ______Parent Signature ______

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OTHER VERY IMPORTANT INFORMATION

 When students are absent, any missing work, tests, quizzes or labs must be made up within five school days. It is your responsibility to ask the teacher what you missed. If you do not make up the work, the grade will be a zero for the task.

 Food labs can be made up by either preparing the recipe that was made in class at home or by summarizing an article approved by the teacher. Students will either complete a lab make-up recipe with a write-up and pictures as well as bring a small sample of the food to school, OR read and summarize an article that has been approved by the teacher. All lab make-ups are to be completed within 5 days upon returning to school. No more than 3 labs can be made up at home by cooking. More than 3 labs missed will be made up through alternate academic assignments.

 Homework & Projects will only be accepted up to 5 days late. Assignments which are turned in late will be reduced by 10% each day that it is late, with a maximum of 5 days late and 50% reduction. No work will accepted after 5 days, and the grade earned would be a zero.

 PLEASE NOTE: There may be occasions where it will be necessary for you to cook at home and bring a sample to school. The samples may be shared with the class, eaten by you or taken home.

 Students may be photographed or video-taped as part of the course during lab or project work

 Please also note the Academic Integrity Policy and its consequences found on pages 26-20 of the student handbook or online. This policy will be strictly upheld.

☺The teacher can be available for extra help at various times. Please make arrangements for this ahead of time.

Classroom Expectations:

1. Respect yourself, your teacher, your classmates, and all classroom property. 2. Be on time for class, take your seat immediately and be ready to work. 3. No cell phones or iPods visible in the classroom. 4. No behavior that will hinder learning or create a hostile, unsafe classroom.

Classroom Policies:

 Lateness Policy – You must be inside the classroom when the bell rings. ANYTHING after the bell, you will need a pass. If you have no pass, you will be marked as late. If you are late 3 days, a cut will be issued.

 Detentions are issued and participation points are taken off for foul language and inappropriate or dangerous behaviors. They are 1 hour administrative detentions.

 Restroom use requires that you ask permission and write out your own pass that includes your name, date, and time. I will sign your pass and then you sign out on the sign out sheet. You MUST sign back in when you return from the restroom.

 Clean Up everything before you leave the classroom. If anything is left dirty or not put away, it will cost points in the clean portion of the lab grade.

 End-of-Class Dismissal is determined by the teacher, you are to remain in your seat, not standing by the door, until the bell rings.

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Safety First

 At the beginning of EVERY lab, you need to put your hair back, wash your hands, remove loose sweaters and jackets, and pull up loose or long sleeves.  Use EXTREME caution when using the knives; follow all procedures given by the teacher. Keep the blade pointed down and close to your side while walking. NEVER point a knife at anyone or use it as a prop in a conversation.  Chef and paring knives are always to be returned to the teacher. DO NOT put them in the drawers.  Use EXTREME caution around the stove and oven. They are hot; you can be burned. Stand to the side and use potholders every time you take something out of the oven.  Wipe up ALL spills, on the floor, counter, in the oven (when cooled), and microwave. Use baking spray over the trash or sink, not the counter or floor.  THERE IS TO BE NO FOOLING AROUND IN THE KITCHENS. THIS INCLUDES TOWEL WHIPPING. Doing so will result in a zero for the lab, detention and other punitive measures.

General Kitchen Procedures  Remain in your assigned kitchen during the whole lab. The only exception is to get ingredients and equipment. After one warning, you will receive a zero for the lab.  Take only the required amount of food from the supply table. Measure it there, do not take it to your kitchen. If you take more than is necessary, others may not have enough.  Let the teacher know when your supplies run low. Also alert the teacher to broken equipment or loose handles. People can be hurt if the materials are not working properly.  Conserve towels and dishcloths, use only 1 dishcloth and 2 towels per lab. You will be asked to fold and put towels away periodically.  Keep your jewelry on!! If you must remove it, put it in YOUR pocket or purse. Do not put it in the apron or on any classroom surface.  Before you may leave, your kitchen must be completely cleaned and shut down for the day. o No garbage can is to be left in the sink. o The sink has to be washed out and dried with a towel o The faucet is off and wiped clean. o The stove is TURNED OFF. Failure to do so could start a fire, and the head cook will lose points for the lab. o The stovetop and front has to be cleaned off. o Canisters/containers have to be wiped off and neatly arranged. o All counters have to be wiped clean and all equipment has to be cleaned and put away in the correct location.  All equipment or other supplies from the supply table have been returned. DO NOT LEAVE ANY OF THESE ITEMS IN YOUR KITCHEN.  When you leave, make sure your chair is pushed in. If you are the last class of the day, put your chair up on the table.

Sanitation Procedures  ALWAYS wash your hands before starting to cook and whenever you cough, sneeze, blow your nose or return from the bathroom.  Use care with cleaning (counters, utensils, and cutting boards) especially after handling raw meat, poultry, or eggs. Certain items need to be sanitized regularly.  Follow dishwashing guidelines: Use HOT water and soap (2 pumps) to wash all the dishes. The order of dishwashing is: glassware, silverware, plates, cooking utensils, and the pots and pans.  Drain the dishes of excess water before passing them to the dryer.  Clean all counters, microwaves, stoves, ovens and mixers on a daily basis.

Microwave Procedures  Never put anything metal in the microwave.  Never run the microwave empty. If you want to use the timer, use the timer setting.  Remove any covers carefully to avoid burns.  Use potholders to remove food containers from the microwave.  Distribute the heat evenly by stirring the foods after cooking and before serving them.  Do not heat sealed jars, cans, or bottles in the microwave.

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Study Guide for Abbreviations and Equivalents

☺Don’t forget to put a period at the end of abbreviations!

Bolded items are required for the test.

Abbreviations T. or Tbsp. = tablespoon t. or tsp. = teaspoon c. = cup gal. = gallon oz. = ounce lb. = pound pt. = pint

Equivalents 3 tsp. = 1 Tbsp. 16 Tbsp. = 1 cup

5 Tbsp.+ 1 tsp. = 1/3 cup

4 Tbsp. = ¼ cup

1/3 Tbsp. = 1 tsp.

8 oz. = 1 cup (measures volume) 16 oz. = 1 lb. (measures weight) 1 cup = ½ pt.

2 cups = 1 pt. 2 pints = 1 quart

4 quarts = 1 gallon

1 stick of butter = 4 ounces

1 stick of butter = ½ cup

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American Cuisine Terms List (Must be completely and accurately filled in for each section)

Intro Recipes/Northeastern Recipes:

1. Cream:

2. Alternate:

3. Slice:

4. Dice:

5. Cube:

6. Mince:

7. Chop:

8. Bias:

9. Julienne:

10. Brown:

11. Drain:

12. Mash:

13. Bake:

14. Combine:

15. Sift:

16. Shape:

17. Knead:

18. Boil:

19. Fork-tender:

Southern Recipes:

1. Sauté:

2. Boil:

3. Simmer:

4. Toss:

5. Cut-in:

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6. Buttermilk Substitute (Not a technique):

7. Knead:

8. Score:

9. Combine:

10. Shape:

11. Lightly Fry:

12. Roux(Not a technique):

13. Drop:

14. Whisk:

15. Coat:

16. Dredge:

17. Fry:

Midwestern Recipes:

1. Cut-in:

2. Roll:

3. Flute:

4. Dot:

5. Vent:

6. Boil:

7. Drain:

8. Combine:

9. Whisk:

10. Roux(Not a technique):

11. Beat:

12. Sift:

13. Alternate:

14. Double Invert:

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Southwestern Recipes:

1. Sauté:

2. Brown:

3. Drain:

4. Boil:

5. Simmer:

6. Sift:

7. Combine:

8. Shred:

Pacific Coast Recipes:

1. Arrange:

2. Beat:

3. Invert:

4. Whisk:

5. Shape:

6. Brown:

7. Toss:

8. Roast:

9. Fry:

10. Steam:

11. Simmer:

12. Puree:

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Equipment used in the Kitchen

Identify the following pieces of equipment by writing their correct name and what it is used for on the lines provided.

1. Name ______

Use______

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2. Name ______

Use______

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3. Name ______

Use______

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4. Name______

Use______

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5. Name______

Use______

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6. Name______

Use______

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7. Name ______

Use ______

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8. Name ______

Use ______

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9. Name ______

Use______

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10. Name______

Use______

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11. Name______

Use______

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12. Name______

Use______

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13. Name______

Use______

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14. Name______

Use______

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15. Name______

Use______

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16. Name______

Use______

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17. Name______

Use______

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18. Name______

Use______

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19. Name______

Use______

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20. Name______

Use______

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21. Name______

Use______

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22. Name______

Use______

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23. Name______

Use______

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24. Name______

Use______

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Getting Acquainted in the Kitchen

There are several pieces of equipment and different ways to measure ingredients in the kitchen. Using the Food for Today textbook, complete this worksheet.

1. List the tools and three steps in measuring liquids.

Tools:

Steps: a.

2. Explain the three ways you can measure with measuring spoons.

Liquid:

Solid/Dry:

Moist:

3. List the steps for measuring dry ingredients such as flour or sugar.

Tools:

Steps: a.

4. How would you measure 1 cup sifted flour and 1 cup flour sifted?

a. Sifted flour:

b. Flour, sifted

5. What steps would you follow and what equipment would you use to measure moist ingredients such as brown sugar, sour cream or applesauce?

Tools:

Steps: a.

6. What are the three ways to measure solid fats? Be specific in explaination.

a. Stick Method:

b. Dry Measuring Cup Method:

c. Water Displacement Method:

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Baking Notes Use with PPT

1. Why bake anything when you can buy it at the store?

2. What are three important things you can get from baked goods?

3. What can you use in baked goods to increase the nutritional value?

4. Explain the muffin mixing method, all steps. a. S b. B c. P d. S e. F

5. How is the biscuit method different from the muffin method? Be specific with techniques and ingredients.

6. What is the difference between the dropped and rolled biscuits methods?

7. With different types of quick breads, what kinds of flavors could you have?

8. What do the best baked goods look like and how do you achieve that turn out?

9. After viewing the clips, what are two things you want to remember about successful baking?

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Food Guide Pyramid DVD Notes

1. Name three foods for each food group and tell what the recommended servings are for each group.  Grains:

 Vegetables:

 Fruits:

 Fats:

 Dairy:

 Proteins:

2. What are two ways to make foods healthier?

3. What is the difference between whole and refined grains? Give an example of each.

4. How much exercise is recommended per day/week?

5. What are three examples of exercise YOU can do?

6. Why is it important to eat a balanced diet with foods from all categories?

7. Why is water important and better than other drinks?

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Setting the table

The following guide is a basic set of rules for setting the table. It can be used for setting a formal table as well as an informal one.

An attractive table adds to the enjoyment of a meal. To set the table, you need a “place setting” for each person. A place setting is all the items each person needs for eating. This includes the following appointments (any item used to set a table):

 Dinnerware (plates, cups, saucers, and bowls)  Glassware (glasses of all shapes and sizes)  Flatware (forks, spoons, and knives)  Napkins  Centerpiece and  Placemats or tablecloths, optional

How a table should be set is determined in a large part by the serving style. Every family has its own eating style. There is really no right and wrong way to serve a meal, but there are three traditional serving styles:

 Family  Formal  Buffet

The family style table setting is most appropriate. Food is either:

 Passed around the table for everyone to serve themselves, or  Portioned out by the head of the family and full plates are served to each family member.

Learn the following tips that deal with eating manners so you won’t be embarrassed!

 Try some of every food served even if you don’t like it or don’t think you will.  Avoid playing with foods on your plate.  Ask to have foods passed to you, rather than reaching in front of someone else or across the table.  Eat quietly with your mouth closed. Wait to speak until you have swallowed any food in your mouth.  Take small bites. Eat all that you take on your fork or spoon in one bite.  Look neat and talk about cheerful topics to make mealtimes pleasant.  Pass food at the table to the left, clockwise.  Don’t blow on soup to cool it - it is not polite.  Cut salad with a knife if the pieces are too large to fit in your mouth.  Use a small piece of bread as a “pusher” to help guide food onto your fork.  Break off a whole piece of bread or roll into 2 or smaller pieces.  Leave your silverware on the plate or saucer under a bowl when you have finished.

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The following rules for setting a table correspond to the numbers seen in the table setting illustration below.

1. The flatware, plate, and napkin should be one inch from the edge of the table. 2. The plate is always in the center of the place setting. 3. The dinner fork is placed at the left of the plate. 4. If a salad fork is used, it is placed to the left of the dinner fork. 5. The napkin is placed to the left of the fork, with the fold on the right. It can also go under a fork, or on top of the plate. 6. The knife is placed to the right of the plate with the sharp blade facing in towards the plate. 7. The teaspoon is placed to the right of the knife. 8. If a soupspoon is needed, it is placed to the right of the teaspoon. 9. The soup bowl may be placed on the dinner plate. 10. The drinking glass is placed at the tip of the knife. 11. If a salad plate is used, place it just above the tip of the fork. 12. The cup or mug is placed to the top right of the spoons.

A B C D

Serviette Service plate Soup bowl on Bread and (napkin) plate butter plate with butter knife E F G H Water glass White wine Red wine Fish fork I J K L Dinner Fork Salad fork Service knife Fish knife M N

Soup spoon Dessert spoon and cake fork

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Food Safety and Sanitation

Use the Food Safety Video, textbook or internet to look up the answers.

KEY TERMS – Explain these terms.

Food borne illness –

High-risk populations –

Potential hazards to food safety -

A. Biological

B. Chemical

C. Physical

HOW FOOD BECOMES UNSAFE – Explain how these topics make food unsafe.

Time-temperature abuse –

Cross contamination –

Personal Hygiene –

Hand washing:

Personal cleanliness:

Illness or injury:

Eating, drinking, chewing gum, and tobacco:

FAT TOM - What does this acronym stand for? f. a. t. t. o. m.

What cooked temperatures or conditions are these foods considered safe:

Chicken/Turkey:

Ground Beef:

Steaks:

Eggs:

Fish

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History of American Cuisine Video Notes

1. What is the most authentic original food of the United States?

2. Name three foods that the Europeans brought to this country.

3. Name two foods that Native Americans contributed.

4. What did the New England cuisine center on?

5. What two types of cuisine originated in the South? Explain them both.

6. Why is the Midwestern region considered the Breadbasket of America?

7. What helped more and more settlers to come to the Midwest and made the shipping of crops possible?

8. Name three products besides corn syrup that corn may be in.

9. Name the most popular cookbook of the 20th century, first published in 1936.

10. What category of food was abundant in the Northwest?

11. Name one of the two major setbacks that the early California wine-producers faced.

12. What was the first drive-in restaurant created by two brothers in the 1940s?

13. What kind of cuisine is said to be coming out of California? Explain it.

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Etiquette Hotline Video Notes

Answer the following questions based on the video.

1. What should I wear to a restaurant?

2. Should I start to eat rolls or drink water if it’s already on the table, but my party isn’t all seated yet?

3. Should I get the cheapest thing on the menu if someone else is paying for the meal?

4. How can I signal a waiter I am ready to order?

5. How should I wear my napkin?

6. How can I tell which plates and utensils are mine?

7. What is the Continental style of eating?

8. What is another name for the prongs on a fork?

9. How should meat be cut?

10. What should I do with my knife when it’s not in use?

11. Name two things you shouldn’t do after you finish your meal.

12. Do “lefties” rearrange their utensils?

13. What’s wrong with “double-dipping?”

14. In which direction should food be passed around the table?

15. How should I eat my roll?

16. What are 3 finger foods?

17. Is it ok to get a “doggie bag,” meaning asking to have the leftover food wrapped up to take home?

18. What are 2 insults to a good cook or host?

19. What should I do if I drop my utensil(s)?

20. Are hair combing and make up touch-ups acceptable at the table? Why

21. Where should my purse or bag go at the table?

22. What is the best way to handle a group meal when it comes to paying the check?

23. What is a customary tip to leave at a restaurant?

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Nutrition for Teens Video Notes

Fill this out during the video. Listen carefully as there is a lot of good information. 1. Why should you be concerned about nutrition at this point in your life?

2. Bones, muscles and organs ______in size by the time you are an adult. 3. What are 3 of the 5 specific nutrients needed at this time of your life and what do they do?

4. What should you eat to prevent iron deficiency?

5. How can you incorporate zinc in your daily eating habits?

6. Where are vitamins A and C found in foods?

7. Every cell in your body is constructed and nourished by ______. You can get healthy sources of this by eating ______8. Name three sources of healthy fats. ______9. If you eat more protein than your body needs, what happens?

10. What happens when you eat more sugary products than you should?

11. What kinds of foods make you feel alert and awake?

12. Chocolate has been found to do what? 13. Foods high in ______and ______are often mood depressors. 14. The best way to function well and keep moods at an even level would be to do what?

15. Eating disorders often stem from what?

16. What is anorexia nervosa?

17. What is bulimia nervosa?

18. What is binge disorder?

19. How can you spot an eating disorder?

20. What are 5 healthy tips for losing weight/maintaining healthy weight?

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Amazing Grains Video Notes

Answer the following questions based on the video. 1. Who discovered grains? ______

2. Where are grains found?

3. Why do people throw rice at weddings?

4. How much of the grain grown is fed to animals?

5. How many grains should we eat a day?

6. What did broadcasting originally mean?

7. Why was our nine-month school year started?

8. What do mills do with the grains?

9. What is gluten?

10. Where is hard wheat used?

11. What is soft wheat used for?

12. What is all-purpose flour made from?

13. What do they enrich flour with?

14. Name 3 rice dishes?

15. How is rice planted today?

16. What needs to be removed before packaging?

17. What is the most popular type of rice?

18. Is corn a grain?

19. What else do we use corn for?

20. What is a staple grain in the Middle East?

21. What two grains were considered weeds?

22. What grain is native to North America?

23. What is the oldest and hardest grain?

24. How do you use grains every day in your diet?

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Nutrition Controversies Video Worksheet

Answer the following questions while watching the video. Be sure to be complete as this information will be on the test.

1. Foods can become unsafe to eat if not handled properly. What are the five steps food take to get to the consumer’s table that could be a source of contamination?

2. What is food irradiation? Why is it so controversial?

3. What is a food allergy? What are some symptoms of an allergy reaction?

4. What are three benefits to eating organic foods?

5. What are two benefits of eating locally grown foods?

6. Explain what GMO stands for and give two examples?

7. Why is MSG so controversial? What is MSG?

8. What are functional foods and why are they important?

9. How can you be sure a dietary supplement is safe?

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Nutrient Basics Video Worksheet

Directions: After watching “Nutrient Basics” answer the following questions.

1. What are the six nutrients that we need to be our healthiest?

2. How do we get nutrients?

3. Why do we need nutrients?

4. Water doesn’t have any calories, so why is it an important nutrient?

5. What is the most important function of carbohydrates?

6. Are all carbohydrates the same?

7. Why is protein important?

8. Is fat a source of energy? Why do we need small amounts of fat in our diet?

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Most nutrition education focuses on what people eat. Yet, what they drink can affect their health as much as food. Liquid calories count the same as food calories. In the last two decades the average person has added 150 to 300 calories per day to their diets. Half of those calories are from liquids. In addition to obesity, the over consumption of high calorie beverages leads to other health problems. For example, with young people drinking more soda and less milk, they are at increased risk for osteoporosis. Dental health has also been compromised. However, by understanding the nutrition science behind beverage consumption, people can change their drinking habits and improve their health.

Directions: After watching “Obesity in a Bottle: Update on Beverages and Nutrition,” answer the following questions.

1. Why is the video titled Obesity in a Bottle?

2. Excess weight is a factor in what adult disease, which now affects children?

3. How many teaspoons of sugar are in a can of soda? ______

4. There are about 400 calories in a 32-ounce soda. What are some foods you could eat for those same 400 calories?

5. Boys drink an average of _____cans of soda each day while girls drink, on average, ____ cans of soda a day.

6. How can drinking diet soda actually cause a person to gain weight?

7. What is high fructose corn syrup?

8. What is a serving size of juice?

a. How many servings of juice or fruit per day are recommended? ______b. How can you make a juice serving go further? ______

9. What is the difference between a sports drink and an energy drink?

10. What is a healthy alternative to a high sugar calorie commercial smoothie?

11. Why are fancy coffee drinks not a nutritional value?

12. What are the recommended daily servings of milk and other dairy products?

13. Why is water a nutritional bargain?

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Breakfast Puffs Demo Notes

Fill this out during the demonstration to help you prepare for your labs.

1. What are the first four things you need to do when preparing any recipe?

2. What tools do you use, and how do you measure the flour and sugar?

3. What does the technique of to cream mean? What two ingredients are creamed together?

4. How do the dry ingredients get added to the mixture?

5. Why do you only fill the muffin cups 2/3 full?

6. How long do the muffins bake?

7. Where is the best place to put something immediately after removing it from the oven?

Breakfast Puffs Reflection:

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Fruit Salad Demo Notes

1. How do you hold a knife?

2. How do you carry a knife?

3. How do you give someone a knife?

4. What do you use the following knives for: a. Paring knife

b. French knife or Chef’s knife

c. Serrated knife or Bread knife

5. How do you hold the food you are cutting?

6. Which is safer a sharp or dull knife? Why?

7. Define each of the following cuts and write the sizes are

a. Slice

b. Dice

c. Cube

d. Mince

e. Chop

f. Bias

g. Julienne

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Shepherd’s Pie Demo Notes

1. Why should you sauté the vegetables first and then add the beef?

2. Why do you have to be sure you brown the ground beef?

3. When mashing the potatoes, what do you want to be sure NOT to do? Why?

4. Why don’t you have to cook the frozen vegetables before using them?

5. When topping the casserole with the mashed potatoes, why is it important to cover all the meat and vegetables?

Shepherd’s Pie Reflection:

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Apple Pie Notes

1. Explain the difference between a single crust pie and a double crust pie.

2. What are the four main ingredients in pastry, and their function?

3. When cutting the shortening with the flour and salt, why is it important to mix it together like coarse crumbs?

4. Why is the water temperature important when adding it to the flour mixture?

5. What utensil do you use when adding the water to the flour mixture? ______

6. If you over-handle the dough, what will happen to the pastry?

7. When rolling out the dough, what do you use to prevent it from sticking to the surface and rolling pin?

8. Always begin rolling from the ______to the edge, ______it up at the edge. It should be at least ______inches larger than the inverted pie plate.

9. Poking holes in the top crust will allow ______to escape.

10. Strips of aluminum foil around the edge of a double crust pie will prevent ______.

11. How do you seal together the top and bottom of a double crust pie?

12. What do dot and vent mean?

Apple Pie Reflection:

~ 28 ~

Chili Demo Notes

1. What is the term meaning to cook in fat to bring out flavor AND what food items are usually used?

2. Once you have added the meat to the pot, how do you know you are ready to continue with the recipe?

3. Why is browning the beef important?

4. Why is draining the fat from the pan before continuing with the chili important?

5. What are the differences between boiling and simmering? Refer to time, heat level and purpose.

6. Why are the bay leaved removed from the chili before serving?

7. What are two adjustments to this recipe that you would make AND why?

Chili Reflection:

~ 29 ~

Notes required for the Regions of the United States Cookfolio

Complete the chart by reading the text information, as well as during the class discussions, videos, and recipes. Northeast:

Historical information:

1. ______2. ______3. ______4. ______5. ______

Climate information: 1. ______2. ______3. ______

Common foods:

1. ______2. ______3. ______4. ______5. ______

Read Text Pages: 627-629 Answer question #1 on page: 632 THEN, write 4 more questions about the region. Also write the answers here below.

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Recipe Reflections - Northeastern Region:

For each lab, write the name of the recipe, date eaten, and your reaction to it here. 1. Did you like the food? Why/Why not? 2. Would you make it at home? Why/Why not? 3. How might you alter or adapt the recipe at home to your liking? 4. Is this recipe healthy? Why? If not, give at least 2 ways to make it healthier.

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Notes required for the Regions of the United States Cookfolio

Complete the chart by reading the text information, as well as during the class discussions, videos, and recipes. South:

Historical information:

1. ______2. ______3. ______4. ______5. ______

Climate information: 1. ______2. ______3. ______

Common foods:

1. ______2. ______3. ______4. ______5. ______

Read Text Pages: 630-632 Answer questions #2-5 on page: 632.

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Recipe Reflections - Southern Region:

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Notes required for the Regions of the United States Cookfolio

Complete the chart by reading the text information, as well as during the class discussions, videos, and recipes. Midwest:

Historical information:

1. ______2. ______3. ______4. ______5. ______

Climate information: 1. ______2. ______3. ______

Common foods:

1. ______2. ______3. ______4. ______5. ______

Read Text Pages: 126-129 Green Folder Write 5 questions about the region. Also write the answers here below.

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Recipe Reflections - Midwestern Region:

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Notes required for the Regions of the United States Cookfolio

Complete the chart by reading the text information, as well as during the class discussions, videos, and recipes. Southwest:

Historical information:

1. ______2. ______3. ______4. ______5. ______

Climate information: 1. ______2. ______3. ______

Common foods:

1. ______2. ______3. ______4. ______5. ______

Read Text Pages: 634-636 Answer questions #1 on page: 641 & #6 on page 644

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Recipe Reflections - Southwestern Region:

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Notes required for the Regions of the United States Cookfolio

Complete the chart by reading the text information, as well as during the class discussions, videos, and recipes. Pacific Coast:

Historical information:

1. ______2. ______3. ______4. ______5. ______

Climate information: 1. ______2. ______3. ______

Common foods:

1. ______2. ______3. ______4. ______5. ______

Read Text Pages: 636-638 Answer questions #3 & 6 on page: 641 & #7-9 on page 644.

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Recipe Reflections – Pacific Coast Region:

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