Foods, Tourism.Com

Unit 4: A Little More Foods

Now that you have had a chance to experience some of the basics of cooking, we can refine and look at some important details about food and how it affects our lives.

Course Units and Descriptions

Use this table for an overview and navigate to each of the course unit pages.

Unit	Description
Review course outline for more details
1	Intro & Photo Editing - intro, routines, pictures, and photo editing
2	Graphic Communications - graphic editing and manipulation
3	Food Intro, safety, & Prep - intro to industry, safety, food prep and practice
4	More Foods - different food preps and methods practiced
5	Portfolio - web page creation and culminating work to showcase
6	Tourism - select a location to market using a brochure

Unit Activity Quick Links, Click to Jump to the Specific Activity!

1. Unit 4, Act. 1: A Nutritious Look and Breakfast
2. Unit 4, Act. 2: Sweet Careers in the Foods/Service Industry
3. Unit 4, Act. 3: Recruited for Breakfast Pancakes

Unit 4, Act. 1: A Nutritious Look and Breakfast

Situation:

Every day should start with some great nourishment. In order to eat something nutritious, one needs to be aware of food labels and knowing about food nutrition. Breakfast is a key meal that should not be skipped in the morning to give you a great start for your busy day..

Problem/Challenge:

Students will look at how to read food labels, servings, calorie intake, fat, carbohydrates, proteins, vitamins, ingredients along with nutrition basics and eating healthy. Along with nutrition and food labels, we will make a frittata and some blueberry oat pancakes.

Investigation/Ideas:

Food Labels

Learning how to read understand food labels which includes the nutrition facts table, ingredient list, and nutrition claims, will allow you to make healthier food choices. A lot of people tend to mix up the serving size with the calorie content, individual ingredients. The following presentation - Understanding Nutrition Labeling to Make Informed Food Choices in web or PDF will explain what these food labels are all about.

1. All of the information in the Nutrition Facts is based on a specified amount of food - always compare it to the amount you eat.
2. Nutrition Facts lists the Calories and 13 core nutrients. Additional nutrients may be listed on some labels.
3. The % Daily Value tells you if there is a lot or a little of a nutrient in the specified amount of food. % Daily Values are based on recommendations for a healthy diet.
4. These numbers give the quantity of each nutrient in the specified amount of food. The quantity is listed even if it is zero.

Below is a list of online resources on how to read these food labels properly. To the right also shows some key details.

1. Government of Canada on Food labels
2. Sharing the Nutrition Facts
3. Decoding the Nutrition Label
4. Reading Food Nutrition Labels
5. Understanding the Nutrition Label
6. Nutrition 101 - with a focus on food labels
7. How to Read a Nutrition Facts Label
8. Mistakes When Reading Food Labels - Nutrition Tips
9. How To Read A Nutrition Label and Simple Calculations
10. Label Reading 101
11. Know your Food Facts Label
12. How To Read Food Nutritional Labels: Ingredients, Serving Size and Calories
13. The Food Label and You
14. Whole Foods Market

Nutrition

Nutrition is key to being able to understand how and what to eat to be more healthy. Nutrients are essential substances that you body requires in order to grow and maintain a healthy body. There are six major categories that nutrients can be classified into which are as follows: carbohydrates, proteins, minerals, vitamins, fats, and water. The below links go into detail of what nutrition is all about:

1. Teen Nutrition
2. Canada's Food Guide Page
3. Nutrition
4. Nutrients
5. BillNye-Nutrition
6. MyPlate, My Health: The Newest Dietary Guidelines
7. Choose MyPlate.Gov
8. Snack Attack
9. What to EAT! Basic Nutrition, Weight Loss, Healthy Diet, Best Foods Tips | Virtual Health Coach
10. Water Works I  and  Water Works II

Healthy breakfast:related links:

1. All about frittatas and some recipes
2. Blueberry Oatmeal Pancakes Egg Whites Recipes

Check the online recipe calculators links to find out what nutrition each of your recipes are!

 

Frittata

A frittata is a flat Italian-styled omelet that's usually prepared in a cast-iron skillet. It can be used for just about any meal, but commonly found to be used as a brunch type meal. It's make up can vary with many different ingredients with an egg batter surrounding the veggies, meat, cheese, etc. Cooking process uses both the stove top and the oven broil system to create this dish.

Servings: 4

Ingredients:

• 1 tbsp. margarine
• 1/2 medium onion, chopped
• 1/4 medium zucchini, halved lengthwise, 1/4 inch slices
• 1/2 small red bell pepper, coarsely chopped
• 2 mushrooms sliced
• 4 eggs
• 3 tbsp. of half and half milk
• 1 pinch of salt
• 1 pinch of black pepper
• 1 tsp. basil
• 1 tbsp. chopped fresh parsley leaves
• 1 medium plum tomato, 1/4 inch sliced
• 3/4 cup shredded mozzarella cheese

Preparation/Steps:

1. Adjust top oven rack - with a skillet (ovenproof!) on it, you want the top of the skillet to be 4-6 inches from the broiler. Turn on broiler
2. Put skillet on stove and add about a tablespoon of margarine. Add onion, zucchini, bell pepper, mushrooms and sauté them until done, adding a dash of salt.
3. Beat/whisk your 4 eggs with salt, pepper, basil, and 3 Tablespoons of half and half (water, milk, or cream can be used also, but half and half is said to have the best results) If using cheese, add about half to the eggs (or you can save all of it for the top). Add egg mixture to skillet
4. On medium heat, cook eggs for about 2 minutes, scraping the sides and bottom with heat-resistant spatula. When eggs are mostly cooked but still very wet, stop stirring. You want to see cooked egg scattered throughout, but loose egg in between
5. Add your 1/4 sliced tomato pieces on top with chopped fresh parsley leaves
6. Continue cooking on stove for another minute, so underside sets
7. Sprinkle the rest of the cheese on top. Put skillet under broiler. Watch carefully while top browns. This will take 2-3 minutes
8. Remove skillet from oven and let sit for about 5 minutes to finish cooking in center.
9. Cut into wedges and serve.

Blueberry Oat Pancakes with Maple Syrup and Yogurt

Most of these types of recipes use a flour mix, to get more of a bread type pancake, where as this recipe calls for egg as the healthy alternative emulsifier, giving you a lot more protein and nutrients you would not normally get. This works well for breakfast as it has a the eggs, rolled oats , blueberries, cottage cheese, and greek yogurt all in one.

Servings: Makes 4, 3" pancakes

Ingredients:

• 2 cups quick cooking oats
• 1 tbsp. flax seeds
• 1 tsp. ground cinnamon
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 2 tbsp. honey
• 1 tbsp. brown sugar
• 2 large eggs
• 1/4 cup low-fat cottage cheese
• 1/2 banana ripe
• 1/4 cup milk
• 1/4 cup coconut oil
• 1 tsp. vanilla extract
• 1 cup blueberries
• 1 tbsp. margarine
• 3/4 cup plain Greek-style low-fat yogurt
• 1 tbsp. maple syrup

Preparation/Steps:

1. Grind oats and flax seeds to a coarse powder
2. Combine your dry mix of ground oats, cinnamon, baking powder, salt, and brown sugar together and put aside
3. Puree your banana
4. Whip your eggs with fork
5. Melt your coconut oil using the microwave to a 1/4 cup
6. Mix your wet ingredients eggs, cottage cheese, eggs, milk, banana, honey, vanilla, then blend in your melted coconut oil last
7. blend in your dry ingredients to a smooth thick rich batter, if necessary add more milk if too dry a mix
8. Gently fold in your blueberries, hold back a tablespoon for final serving
9. Heat a large non-stick pan over medium heat. Coat non-stick pan with margarine.
10. Using a large spoon add about 2 tablespoons batter per pancake onto non-stick pan. Cook for about 3 minutes or until tops are covered with bubbles and edges look cooked. Carefully turn pancakes over, and cook 2-3 minutes until golden
11. Combine yogurt and maple syrup; serve over pancakes

For printer friendly version of the above recipes, click here .

Create/Construct:

1. Review the power point on Understanding Nutrition Labeling to Make Informed Food Choices
2. Take a look at some of the links explaining how to read a food label properly and use it to make intelligent decisions on your foods.
3. Watch Teens Nutrition video, and complete assignment while watching.
4. Review and fill out Group Kitchen lab sheet for the frittata you will be making.
5. Watch demo on how to make your frittata with your group, and follow instructions. Remember to work safely
6. Review and fill out Group Kitchen lab sheet for the blueberry oat pancakes with maple syrup and yogurt
7. Watch demo on how to make your blueberry oat pancakes with maple syrup and yogurt dish with your group, and follow instructions. Remember to stay on task and work with your group team members efficiently to finish on-time
8. With assigned recipe that we have already made, use one of the online recipe calculators to find out the nutrition of that recipe and hand in the drop-off folder for marks. Title the file name with "nut-name-recipe-calculator" with your name being last initial and first name, the recipe being one word description of the recipe selected, and the name of the online calculator in one word.

Evaluation:

Ensure you hand your work into the appropriate hand-in folder as reviewed in the last activity with the correct file naming convention in both PSD and JPG formats.

Mark Breakdown on Food Introduction	Marks
Always double check that you have completed all components for full marks.
Teen Nutrition - fill the blanks, 1/2 mark for each blank answer	20
Kitchen Lab Planning- Frittata creation, see - Lab Planning Sheet	10
Cooking Process- Frittata creation, see - Rubric & Lab Eval	25
Kitchen Lab Planning- Oatmeal blueberry pancakes - see Lab Planning Sheet	10
Cooking Process - Oatmeal blueberry pancakes - see Rubric & Lab Eval	25
Nutrition Label -Selected recipe with nutrition label, file properly named.	10
What Did you Learn - Test your knowledge here:
Nutrition and Food Labels - Nutrition basics and reading/comparing food labels	15
Total Marks	115

Unit 4, Act. 2: Sweet Careers in the Foods/Service Industry

Situation:

There are several types of careers in the food industry, ranging from master chefs in upscale restaurants to maintenance staff who work in fast food dinners. A nutritionist in the food industry involves educating people about food. A restaurant owner is also part of this industry, as is a restaurant worker or server. Someone who works as a food manufacturing plant supervisor is also found in the food industry. With a little research in this career field will show there is a lot of different job opportunities and positions to be found. As students new to this industry, we can take a closer look at this industry while we further our skills and experience in the kitchen.

Problem/Challenge:

You are to research and choose a job or career in the food service industry and show the following on a Word document full page showing the following pieces of information:

• Job Title
• Job description
• Education requirements and local schools
• Daily activities
• Current job opportunities
• salary Expectations
• Related picture 25% of page

You will also create some delicious coconut macaroons and some pumpkin cupcakes.

Investigation/Ideas:

Careers in the Food/Service Industry

Working in the kitchen is just a small part of what the food industry has to offer. Being familiar with different levels and positions in the foods/service industry:

• Wise Geek - What are the different types of jobs in the food industry
• Food- and Nutrition-Related Training Programs in Ontario
• Guelph Food Technology TrainingCentre
• Statistics on the Food Industry
• Labour Market Bulletin - Ontario: August 2013
• Ontario's Restaurant Industry
• Explore Careers - Wage Report
• Toronto Food & Beverage Industry Information
• Ontario's Workforce Shortage Coalition
• Career Outlooks for Cooks
• Food service
• The Kitchen Hierarchy
• The Food Service Industry
• The Food Service Industry - An In-depth Look

Here are some specific food industry related job/career positions:

• Job growth for Chef and other occupation
• indeed - Food Services Job/Career Positions in Ontario
• Workopolis - Food Services Job/Career Positions in Ontario
• Careers in Foods - Food Manufacturing Jobs in Ontario Canada
• Food Service Manager
• Chef
• Cook
• Helper

Recipe Related Resources

Here are some links to check out for more information about specific information related to our two recipes we will be working on.

• How to Bake Macaroons
• Coconut Macaroons Recipe & Video
• Yummly - Assorted Macaroon Recipes
• Cupcakes Take the Cake
• Yummly - Assorted Pumpkin Cupcakes

Coconut Macaroons

This delicious desert has been around for centuries. Traditionally, they were made with almonds pounded to a paste and flavored with rose water or spices. Today, most people think of macaroons as coconut laced chewy cookies.

Servings: Makes 12, golf-ball cookies

Ingredients:

• 2/3 cups all-purpose flour
• 5 1/2 cups flaked coconut (14oz)
• 1/2 tsp. salt
• 1 3/4 cups sweetened condensed milk (14 oz)
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 12 maraschino cherries (1 for each)

Preparation/Steps:

1. Preheat oven to 325 degrees F
2. Line cookie sheets with parchment paper
3. In a large bowl, stir together the flour, coconut and salt
4. Mix in the vanilla and almond extract into the condensed milk
5. Stir in the condensed milk mix, then using your hands mix until well blended
6. Time permitting, otherwise skip, put into flat wide pan, cover, and cool batter in fridge for about 15 minutes
7. Use a disher to drop dough onto the prepared cookie sheets. Cookies should be about golf ball size
8. Shape with wet hands to prevent sticking and top with a maraschino cherry
9. Bake for about 15 minutes in the preheated oven, until coconut is toasted
10. Let cool for a few minutes, transfer to cooling rack

Pumpkin Cupcakes with Maple Buttercream Frosting

A cupcake is essentially a small cake sized up for a 1 person serving. The cupcake can be traced back as far as 1796 and were baked in pottery cups, hence the name. The big difference between muffins and cupcakes is that cupcakes generally have frosting, where as muffins do not.

Servings: Makes 12 cupcakes

Ingredients:

• Cupcake
  • 1½ eggs, slightly beaten
  • ¼ cup and 1 tsp. vegetable oil
  • ¾ cup sugar
  • 1 7/8 (15 ounce) canned pumpkin puree
  • 2/3 cup all-purpose flour
  • 1 tbsp. and 1 ½ tsp. Corn Starch
  • 1 ½ tsp. spice-islands pumpkin pie spice
  • ¾ tsp. baking Powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
• Frosting
  • 4 ounce bar cream cheese, at room temperature
  • 1/8 cup (1/4 stick) margarine, at room temperature
  • 1 cup confectioners' sugar (icing sugar)
  • 1/8 cup pure maple syrup
  • 1/8 tsp. fine sea or table salt

Preparation/Steps:

1. Cupcakes: Heat oven to 350° F and line one 12-cup muffin tin with paper liners
2. Blend the eggs, oil, sugar, and pumpkin in a large mixing bowl; set aside
3. Stir together dry ingredients in a separate bowl
4. Add dry ingredients to pumpkin mixture and beat until well blended (do not over-mix)
5. Pour batter into the lined muffin tins. Fill about 2/3 full
6. Bake until golden brown (toothpick inserted in the center of a cupcake should come out clean) about 20 to 24 minutes
7. Transfer the cupcakes to a wire rack and let cool completely before frosting
8. Frosting: Using an electric mixer, beat the cream cheese, margarine, confectioners' sugar, maple syrup, and salt on high until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl as necessary
9. Frost the cupcakes

For printer friendly version of the above recipes, click here. .

Create/Construct:

1. Review resources on careers in the food industry
2. Pick a job/career in the food industry and create a 1 page report with the job title, description, education, daily routine, current job outlook, salary, and a related picture
3. Review and fill out Group Kitchen lab sheet for the coconut macaroon you will be making.
4. Watch demo on how to make your coconut macaroon with your group, and follow instructions. Remember to work safely
5. Review and fill out Group Kitchen lab sheet for the pumpkin cupcakes with maple buttercream frosting
6. Watch demo on how to make your pumpkin cupcakes with maple buttercream frosting with your group, and follow instructions. Remember to stay on task and work with your group team members efficiently to finish on-time
7. Finish your one page on your selected job/career in the food industry and put into the drop-off folder where we will review as a class each of the food industry positions.

Evaluation:

Ensure you hand your work into the appropriate hand-in folder as reviewed in the last activity with the correct file naming convention in both PSD and JPG formats.

Mark Breakdown on Food Introduction	Marks
Always double check that you have completed all components for full marks.
Career Page - 5 for each major area & 5 for title, related picture, and overall look	30
Kitchen Lab Planning- Coconut macaroon creation, see - Lab Planning Sheet	10
Cooking Process- Coconut macaroon creation, see - Rubric & Lab Eval	25
Kitchen Lab Planning- Pumpkin cupcake- see Lab Planning Sheet	10
Cooking Process - Pumpkin cupcake - see Rubric & Lab Eval	25
What Did you Learn - Test your knowledge here:
Careers in the Food/Service Industry - Positions, education, responsibilities, etc.	15
Total Marks	115

Unit 4, Act. 3: Recruited for Breakfast Pancakes

Situation:

This week is a short week and a lot of things happening, so we will be just creating one food dish. The school is having a school wide breakfast, so we will be helping out with the preparation the day before.

Problem/Challenge:

This week we will be looking at our culmination project, a web portfolio which has been outlined in the next unit. In the mean time we will continue to finish our careers assignment. Students will also be making pancakes for the school breakfast. Our goal is about 4-5 pancakes for each person in the group, so you may need to adjust your recipe ingredients accordingly.

Investigation/Ideas:

 

Pancakes

Pancakes are very popular as a breakfast dish. It is simple to make, and common to find pre made mixes ready to go, making them also quick. Add your dressing commonly pancake syrup or maple syrup Best served fresh, but can also be refrigerated/ for re-heating for the next day. To keep consistency, several classes will be using the same pre-mix pan cake mix.

Servings: Makes 15, 4" pancakes

Ingredients:

• 2 cups President's Choice Original Extra-Fluffy Pancake and waffle mx
• 1 1/2 cups of water
• 1 tsp. margarine

Here is the back of the box, that's it :-)

Preparation/Steps:

1. Preheat non-stick frying pan to medium - high heat or non-stick electric griddle to 400 degrees Fahrenheit (200 degrees Celsius). Pan/griddle is ready when small drops of water dance on it
2. Combine mix and water in a large bowl and stir until large lumps disappear. Add addition ingredients if desired and mix until combined.
3. Pour slightly less than 1/4 cup (50 mL) batter for each pancake onto hot, lightly greased pan/griddle. Turn pancakes when bubbles appear on surface and bottoms are golden brown. Turn only once.
4. Put in storage container for tomorrow's breakfast

Printable version of the above recipie.

Create/Construct:

Steps are short this week:

1. Hand in your foods label first thing
2. Introduction to the web portfolio project (next unit.)
3. Review Group Kitchen lab sheet for pancake making process and fill in lab sheet for homework.
4. Finish careers assignment for hand in on Wednesday
5. Web portfolio details, start page layout
6. Collect portfolio resources for preparation submission into web portfolio

Evaluation:

Ensure you hand your work into the appropriate hand-in folder as reviewed in the last activity with the correct file naming convention in both PSD and JPG formats.

Mark Breakdown on Food Introduction	Marks
Always double check that you have completed all components for full marks.
Kitchen Lab Planning- Pancakes, see - Lab Planning Sheet	10
Cooking Process- Pancake creation, see - Rubric & Lab Eval	25
Web Page Layout- Your page completed in web format	20
Total Marks	55

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