Bacon Potato Salad

TOPIC: Bacon Potato Salad AUDIENCE:  9-12th grade - Culinary, Health, Nutrition, Foods classes UNIT INTRO:   Bacon Potato salad contains both saturated and unsaturated sources of fats - this recipe provides and opportunity to address the concept of Satiation and the importance of portion size when consuming food containing saturated fats. This recipe was adapted … Continue reading Bacon Potato Salad

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Peanut Butter Cup (Healthy)

TOPIC: Peanut Butter Cups (Healthy) AUDIENCE:  9-12th grade - Health, Nutrition, Foods classes UNIT INTRO:   Our recipe is a simple and relatively healthy approach to traditional peanut butter cups. This particular version of peanut butter cups is vegetarian and can easily be made vegan by using agave nectar instead of honey.  In addition, this … Continue reading Peanut Butter Cup (Healthy)

Hollandaise Sauce/Roasted Asparagus

TOPIC:  Hollandaise Sauce/Roasted Asparagus  AUDIENCE:  9-12th grade UNIT INTRO: Here we offer you a lesson on hollandaise sauce and roasted asparagus this lesson is part of a larger unit on eggs, that includes tutorials on angel food and perfectly chocolate pudding.  We specifically choose to pair these 3 recipes together in efforts to make our … Continue reading Hollandaise Sauce/Roasted Asparagus

Food Innovations Inspired Unit

TOPIC:  Food Innovations/Intro to STAR events AUDIENCE:  Advanced Foods TITLE:  Food Innovations UNIT INTRO:  How to incorporate FCCLA programs, in a way that both, strengthens existing curriculum and promotes personal growth and leadership STUDENT OUTCOMES Students will create, execute and present a innovative food product Students will use the FCCLA STAR events planning process and … Continue reading Food Innovations Inspired Unit