Food Service and Hospitality

Culinary and Hospitality Basics

Informational text: Preparing Foods

This is the textbook we use in class. It is broken up into sections on the different types of foods to prepare in Chapter 20. This is a good read aloud because the sections are short and I can connect easily with students. Each student has a textbook to follow along with and ask questions. Students can relate to this sections because most students have wither helped to prepare foods at home or have seen foods being prepared before. It relates to the standard because it is the recommended materials for this standard. Students enjoy learning about the proper ways to prepare foods before we engage in cooking labs.

. Picture book: Fix-It and Forget-It Kids Cookbook 50 Favorite recipes to Make in a Slow Cooker

I chose this as my picture book for several reasons. First it shows off a different cooking technique to students. Second, it has nice big full size picture of each recipe and the title is student friendly. I do not like to overwhelm students who are not familiar with cooking. I want to select texts that show them easy ways to prepare food properly. Students need to learn to cook for themselves and that they can do it on a budget. My class will teach them how to make proper foods, that taste good and that can be eaten for several days or frozen. In the Costello and Kolodziej (2006) article I found interesting, “Patrick, Hisley, & Kempler (2002) found that teachers’ exhibited enthusiasm has a positive effect on student interest and curiosity. With the wealth of high-quality picture books available, finding one that evokes excitement should be a relatively easy task.” (page. 28)

Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices


Love Story - Beethoven by BeShOo