What factors do you think make a meal appealing?

Variety in the Menu Creates Appetizing Meals Variety in the Menu Creates Appetizing Meals. We can get this variety in a meal by using the uniqueness of each food and combining it creatively to make interesting menus.

Meal Planning Factors

Meal Planning Factors Color Temperature Shape and Size Texture Flavor

Objective: Demonstrate writing a recipe using meal planning skills. Iron Chef Objective: Demonstrate writing a recipe using meal planning skills. Agenda: Iron Chef Challenge Introduction

  Learning Goal: I understand nutritional requirements and I can apply them to meal planning. 0: I don’t understand nutritional requirements and I can’t apply them to meal planning 1: I understand some of the nutritional requirements and I can apply them to meal planning 2: I understand a majority of the nutritional requirements and I can apply them to meal planning 3: I understand nutritional requirements and I can apply them to meal planning. 4: I understand the nutritional requirements and I can demonstrate them to meal planning while cooking at home.

04/27(B) and 05/02 (A) : Iron Chef Introduction and initial group work 5/3 (B) and 5/4 (A): Iron Chef Challenge-Recipe Writing/Cost Breakdown and Ordering 5/5(A) and 5/6 (B): Recipe Writing, Ordering, and Price Breakdown (Presentation counts! This will be given to the judges) 5/9 (A) and 5/10 (B) and 5/11 (B): Prep ingredients/Finish off anything that needs to be done. You will not have any time on the day of the challenge! 5/12(A) and 5/13 (B): Iron Chef Challenge

Objective: Demonstrate writing a recipe using meal planning skills. Agenda: Iron Chef Challenge Workday

On the right: Ingredients you need 2. Ground Beef: 3.49/lb. Ground Turkey: 2.49/lb. Chicken 2.80/lb jmcclevey@kyrene.org I have both beef and chicken ramen On your market order you need to write down: On the left ingredients on hand On the right: Ingredients you need On hand Need Price

Objective: Demonstrate writing a recipe using meal planning skills. Agenda: Iron Chef Challenge Workday

Due today: 1. Typed Recipe 2. Cost Analysis 3. Your script should be done 4. Who is doing what on Friday? What do you need to prep on Tuesday? Make sure your meal can be completed from start to finish in 30 minutes. How are you going to make that happen?

Due today: 1. Typed Recipe 2. Cost Analysis 3. Your script should be done 4. Who is doing what on Thursday/Friday? What do you need to prep today? Make sure your meal can be completed from start to finish in 30 minutes. How are you going to make that happen?

Gather all supplies-label, put on class tray Example: K1 P1B Make sure all food was brought..make sure you have all spices needed. If not see me!

12/10 and 12/11 Get out a pen/pencil before you put your bags up, and sit with your cooking groups silently.

12/10/2015 and 12/11/2015 Objective: Demonstrate preparing your created recipe by applying meal appeal characteristics. Agenda: Iron Chef Challenge Day

  Learning Goal: I understand nutritional requirements and I can apply them to meal planning. 0: I don’t understand nutritional requirements and I can’t apply them to meal planning 1: I understand some of the nutritional requirements and I can apply them to meal planning 2: I understand a majority of the nutritional requirements and I can apply them to meal planning 3: I understand nutritional requirements and I can apply them to meal planning. 4: I understand the nutritional requirements and I can demonstrate them to meal planning while cooking at home.

You have 30 minutes to cook before judging starts! Procedures You have 30 minutes to cook before judging starts! Remember….Meal Appeal! Clean up needs to take place as you go! Leave lab plans/recipes on counter Your learning goal reflection is due Monday/Tuesday.