Dairy and Eggs

West Haven Public Schools

Unit Planning Organizer

Revised September 2010

Subject – Food and Nutrition                  

Grade – 9 -12 

Unit- Dairy and Eggs                                   

Pacing – 3 weeks 

Essential Question(s):

  • Why are eggs so versatile?
  • Why aren’t dairy products available in raw form?

Big Idea(s):

  • Dairy products are essential ingredients to many recipes
  • Eggs are found on menu items in many restaurants
  • Pasteurization and homogenization make dairy products consistent
  • Dairy is a healthful food

CT State Standards (includes West Haven’s “Priority” GLES’s in BOLD and “Supporting” Standards)

  • ACF 6: basic baking
  • 9. Participate in the production of creams, custards, puddings and related sauces.
  • ACF 7: purchasing, receiving, inventory and storage
  • 4. Explain regulations for inspecting and grading of meats, poultry, seafood, eggs, dairy products, fruits and vegetables.

 “Unwrapped” Concepts and Skills, and Bloom Levels (BL)

Concepts(Need to Know)

Skills(Able to Do)

BL

 

Creams, custards and sauces

Regulations and inspection

Teacher added

Fat contained in milk and creams

 

Importance of pasteurization and homogenization

 

Cheeses for recipes

 

Egg’s composition

 

Versatility of an egg and its functions

 

Cooking eggs

 

 

Science of angelfood cake

 

Market forms of eggs

 

 

Healthfulness of yogurt and how its made

 

 

 

Produce

 

Explain

 

 

 

Understand

 

Understand

 

 

Understand

 

Understand

 

Produce, evaluate

 

Produce

 

 

 

 

Apply

 

 

Identify

 

 

Interpret

 

5

 

3

 

 

 

2

 

2

 

 

2

 

2

 

5,6

 

5

 

 

 

 

3

 

 

2

 

 

2