Culinary Nutrition



 OBJECTIVE:

This class in an introductory course in food preparation.  Safe cooking practices, nutrition fundamentals, correct use of equipment, and proper kitchen technique will be covered in this class.  Specific food units will be: quick breads, yeast breads, vegetables, fruits, eggs, and some holiday related foods. After this semester is over, each student will have cooking skills to successfully work in the kitchen.  A great skill to have for life!   
Units included in this class are:
Safety and Sanitation, Measuring Equivalents, Fruits, Vegetables, Eggs, Nutrition, and Breads 

 
Food Experience - Mrs. Cummings and Ms. Hustead (click for site)

Measuring Equivalents

 
3 tsp = 1 Tbsp
1 c = 16 Tbsp

1/3 C = 5 T +1 tsp

1 c = 8 oz
1 pt = 2 c = 16 oz

1 G = 16 c = 4 qts


Culinary Nutrition - Family and Consumer Science at DRHS