POWERCOOKING WITH MILK PRODUCTS UP! & EGGS A teaching and learning resource for CTS FOD2060: Milk Products & Eggs www.eggs.ab.ca Acknowledgements concept, writing & development Patricia Shields-Ramsay Doug Ramsay InPraxis Group In. design & illustration Perry Shulak Samie Sing Critical Fusion Inc. editing Virginia Durksen Visible Ink Incorporated review Jodie Kachkar, Teacher McNally High School, Edmonton Robyn Bilsky, Teacher Queen Elizabeth High School, Edmonton Laurie Petersen Ecole Secondaire Sainte Marguerite d'Youville, St. Albert Alberta Milk Melinda Falkenberg-Poetz, PHEc, Marketing Communication Coordinator Jaclyn Chute, RD, Nutrition Educator Egg Farmers of Alberta David Webb, Marketing & Communications Manager ©Alberta Milk 2014 Permission is granted to make copies of any or all parts of this resource for educational, not-for-profit use in schools and classrooms only. Teachers and students should be aware that Internet websites offered as citations and/or sources for further information may have changed or disappeared between the time this was written and when it is used. Teachers are cautioned that all websites listed in this resource should be checked for suitability before being provided to, or used with, students. Every effort has been made to acknowledge sources used in this resource. In the event of questions arising as to the use of any material, we will be pleased to make the necessary corrections. 2 Power Up! Cooking with Milk Products & Eggs Contents Power Up! Cooking with Milk Products & Eggs is an online, comprehensive teaching and overview ....................................................................................................................................................................5 learning resource that supports Career and Technology Studies Introduction .................................................................................................................................................................5 FOD2060: Milk Products & Eggs. Meeting CTS learning outcomes ....................................................................................................6 The resource and its components Approaching learning .....................................................................................................................................7 are available on Alberta Milk’s At a glance ...........................................................................................................................................................................8 moreaboutmilk.com website at www.moreaboutmilk.com/ Assessing student learning ..................................................................................................................11 teacher-programs/nutrition- education-programs/ Power Up! checklist .....................................................................................................................................................13 Powerup/ Criteria checklist ...........................................................................................................................................................15 . Rubric template .............................................................................................................................................................18 Select & compare rubric ..........................................................................................................................................19 Prep rubric .......................................................................................................................................................................20 Cook rubric .....................................................................................................................................................................21 select & compare ................................................................................................................................23 Preview: What role do milk products & eggs play in daily diets? ...........................................................................................................................................................23 Learning tasks .................................................................................................................................................................23 Assessment ......................................................................................................................................................................23 Materials & student resources ..............................................................................................................................24 Teaching & learning notes ....................................................................................................................25 Explore food choices .................................................................................................................................................25 Identify milk products & eggs .................................................................................................................................27 Information To Know: Milk Products, Cheese & Eggs ................................................................................28 Analyze products ..........................................................................................................................................................33 Information To Know: Nutrient Data ................................................................................................................35 prep ...................................................................................................................................................................................37 Preview: What do cooks need to know about cooking with milk products & eggs? .................................................................................................................................................37 Learning tasks .................................................................................................................................................................37 Assessment ......................................................................................................................................................................37 Materials & student resources ..............................................................................................................................38 Teaching & learning notes ....................................................................................................................39 Survey cooking processes .......................................................................................................................................39 Demonstrate cooking principles ..........................................................................................................................41 Information To Know: Principles Of Cooking With Milk Products, Cheese & Eggs ......................42 Assess cooking & handling practices .................................................................................................................47 Contents 3 49 cook .................................................................................................................................................................................... Power Up! Cooking with Preview: How are principles of milk product & egg cookery Milk Products & Eggs product applied to nutritional dishes? ...........................................................................................................49 cards, recipe cards, kitchen practices cards, templates and the test bank Learning tasks .................................................................................................................................................................49 are all available on Alberta Milk's Assessment ......................................................................................................................................................................49 moreaboutmilk.com website at Materials & student resources ..............................................................................................................................50 www.moreaboutmilk.com/ teachers/nutrition-education- Teaching & learning notes ....................................................................................................................51 programs/Powerup. Demonstrate milk product & egg cookery ...................................................................................................51 student learning resources .............................................................................................55 Select & compare ..............................................................................................................................................55 1-1 meal analysis ...........................................................................................................................................................56 1-2 meal analysis example .......................................................................................................................................57 1-3 dietary choices & alternatives ......................................................................................................................58 1-4 food choice considerations