Weekly Projects
Project List - to be completed one per week -
if falling behind, cooking privileges will be suspended
if falling behind, cooking privileges will be suspended
Week 1.
a) What are 3 common accidents that can happen in the kitchen and create a list for each ( at least 5 things)
on how to prevent each accident. (that means a total of 15 points)
b) What are manners? Give a list of at least 5 things that you consider to be good table manners
and 5 things that are considered poor table manners.
c) List 3 different table manners from around the world. Remember to include the country of origin.
Week 2. Food Waste - Watch the TED Talks Teen
~How to End the Food Waste Fiasco - Rob Greenfield - https://www.youtube.com/watch?v=w96osGZaS74
a) Write down 10 facts that you learned from this movie
b) Write three ways that you are going to work on NOT wasting food in your own home and in our classroom
c) What are three other resources that are wasted when we waste food?
Week 3. Protein
a) List 6 different foods that are part of this group and write one pro and one con for each
Example Ground Beef - pro - cheap, quick to cook
con - Can be high in fat, not the best quality
b) What is protein and how does the body use it? list at least 4 things.
c) How many servings does the food guide recommend?
d) As a vegetarian how do you make sure that you are getting all the types of amino acids that your body requires?
Week 4. Simple and Complex Carbohydrates
a) List 6 different foods that are part of this group and write one pro and one con for each
b) How is a simple and complex carbohydrate different?
c) How does the body use each type?
d) How many servings does the food guide recommend and what does it say about choices.
e) How do you personally try to choose better carbs. to meet your daily requirements?
Week 5. Saturated, Unsaturated, and Trans Fats
a) List two examples of each of the three types of fat and state a pro and con for each
b) Description of each kind of fat, what is it and are they all created equally?
c) How does the body use each type?
d) How many servings does the food guide recommend?
e) How does the media influence our choices?
f) What are the main companies that sell products containing trans fats? Why are they still doing this?
Week 6. Vitamins and Minerals
a) Make a chart of the 10 most important vitamins and minerals to us - should be a total of 20
b) Explain the main benefit to your body for each of the 20 you listed - chart can be found using google
c) What are three issues or diseases that can arise from from lack of a certain vitamin or mineral?
Week 7. Budget Meal Plan
a) You have $10 to make a meal for four people
b) Plan the meal and show the costs, this means that you need to prove what each ingredient costs by using the "superstore" website
Eg. You are using 6 eggs a dozen eggs costs $4.00 so you would put down $2.00 cost for the eggs
c) It must be shown how you have made it nutritious , (make sure you have all the nutrients that we have looked at covered) and that it tastes good( what are you adding for flavour?)
Bonus - Try to do a dessert to go with it that stays in the $10 budget
Week 8. Comfort Foods
a) What are your top three Comfort foods?
b) Explain what is comfort food.
c) Why are your choices considered comfort?
d) How does your family and culture influence your choices?
Bonus - Are your comfort foods healthy choices? why or why not?
Week 9. Careers in the Food Industry
Choose 1 Career Related to Food
a) Describe the duties of each job
b) Identify the types of skills needed
c) Income and hours
d) Pros and cons of each career
Bonus - Would you want to do this job? why or why not?
Week 10. Knife Handling
1) Watch three short videos on different knife handling techniques. List the YouTube addresses you used
2) List at least three things that you learned and three things that you already knew. More things means more effort!
Week 11. Culture and Food
Choose 1 Country
a) Describe the etiquette
b) Identify main staple foods (5) and dishes (5)
c) Identify factors that affect the types of food eaten and produced
d) Main food related exports - the products that the country sends to the rest of the world (5-10)
Bonus - add some great photos to each report on the country
Week 12. GO on a Grocery Store Scavenger Hunt (or find a picture of the label online)
Take a picture of the nutritional label of 3 different tomato sauces (they must be comparable products) and their ingredients. Include the 3 pictures on your Weebly. Justify thoroughly your conclusions for which is the most healthy
a) Considerations:
i. Fat content
ii. Sugar and sodium content
iii. Calories
iv. Ingredients
b) Compare the prices of the three different sauces and rank them in terms of healthiest for money spent.
Week 13. Seasonal Foods
Using the seasonal food calendar below:
Food Calendar for Vancouver area
a) Choose 3 months on the calendar and make a seasonal meal plan (dessert, entree and appetizer) to use local produce.
b) Bonus - Create a whole week plan that uses as many ingredients form local produce as possible.
Week 14 . Plight of the Honey Bee
a) List 5 reasons honey bees are important to us.
b) List 5 problems facing bees.
c) List 5 things we can do to help the honey bees.
d) How would no honey bees affect the okanagan?
Week 15. Commercially Prepared Foods
Frozen pizzas are very popular due to their convenience and the wide range available.
Carry out research on the different types of pizza available (i.e. brands, types, cost).
Cook three commercially prepared pizzas.
The pizzas should have the same toppings and be of the same thickness but the brands should be different.
Carry out a preference ranking test to determine which pizza is the preferred choice within your family.
Evaluate the assignment using the following Document: Pizza Assignment Sheet
Prepare for the Final Exit Interview by going through the questions that I have posted. I will choose three of these questions to ask you during the interview.
Level 2 - this is for those who have already started a portfolio with me last year
Week 1.
a) Go onto You tube and watch three different videos on proper knife handling techniques.
Be sure to choose three different things to cut. (ex. onion, tomato, and herbs)
b) Write down at least three things that you learned from each of the videos that you watched.
Week 2.
a) Choose any common dessert recipe and find two different variations of this recipe. One that is more healthy than the other.
B) You are to cook both and do a taste test comparison with your family. Fill out the following questionnaire.
Example: apple crisp
Comparing Two Common Dessert Recipes
Dessert that I choose : ___________________________________________________
Why I choose this dessert: _______________________________________________________________________
_______________________________________________________________________
Complete the following Questions.
Recipe 1 Recipe 2
Which recipe was easier to prepare?
Which one did you like the best?
Which one did your family like the best?
Which one was cheaper for ingredients?
Which one was healthier?
Which one had more ingredients?
Which one had the better flavor?
Which one had the better texture?
Which one looked the most visually appealing?
Which one smelled better?
Which one would you make again?
What things were changed to make it more healthy? ___________________________________________________
Parents Comments __________________________________________________________________________
_____________________________________________________________________________________________
Parents Signature _____________________________________
Week 3. Apples are a Part of the Okanagan - http://www.agf.gov.bc.ca/aboutind/products/plant/apples.htm
a) Find a list of all the types of apples grown in our area - http://www.bctree.com/products/view/apples
b) List three characteristics of each type
c) What are some of the main agricultural practices in apple orchards and how have they changed this industry?
d) Will apple farming always be a part of the Okanagan? What may influence this change?
Week 4. Buying Local is Important
a) Make a list of 20 foods that are grown locally here in Kelowna - think farmers markets and gardens
b) Give 5 reasons why it is important to buy locally when we can.
c) Find a recipe that uses local ingredients and convert it to serving two people and metric units.
d) Send the recipe to me as an email
Week 5. Consumer Choices
a) Make a list of all the places that your family shops for food.
b) Explain why they choose to shop at each of these places and main things they go there for.
c) How do our choices affect the local economy?
Week 6. Genetically Modified Foods
a) Explain in your own words what it means to be a genetically modified food.
b) List three pros and three cons for GMO foods
c) Do you think that food in Canada should be labelled saying whether it contains GMO's why or why not?
Week 7. Super Foods
a) Make a list of 10 Foods that are considered Super Foods.
b) State why each is considered to be one.
c) What are the health benefits to eating this food?
Week 8. Spices
a) Make a list 5 spices you have tried.
b) Make a list of 5 spices you have not tried.
c) Make a table that includes what they are used for and where they are produced
D) Try one recipe at home that uses a spice you have never tried before.
Week 9. Using an Animal for food - Beef
a) Find a chart that shows the parts of a cow
b) Rank the parts from the most expensive to the least expensive
c) Are there any parts that we don't use? Why?
d) Are there any parts of the cow that you personally wont eat? Why?
Week 10. Using an Animal for food - Chicken
a) Watch a video on how to de-bone a chicken
b) List all the parts of the chicken that we use and what you could use them for.
c) List three differences between organic and regular chicken.
Week 11. Using an Animal for food - Pork
a) Find a chart that shows all the parts and what they are used for
b) List three ways that hog farming has improved in the last 20 years.
c) How do they make bacon?
Week 12. The Meat Industry
a) Watch the meatrix cartoons and write a half page reflection.
b) Be sure to include anything you learned and didn't know previously.
Week 13. Culture and Food
Choose Another Country - that you have not already done
a) Describe the etiquette
b) Identify main staple foods (5) and dishes (5)
c) Identify factors that affect the types of food eaten and produced
d) Main food exports
Bonus - add some great photos to each report on the country
Week 14. Careers in the Food Industry
Choose Another Career Related to Food - that you have not already done
a) Describe the duties of each job
b) Identify the types of skills needed
c) Income and hours
d) Pros and cons of each career
Bonus - Would you want to do this job? why or why not?
Prepare for the Final Exit Interview by going through the questions that I have posted. I will choose three of these questions to ask you during the interview.
a) What are 3 common accidents that can happen in the kitchen and create a list for each ( at least 5 things)
on how to prevent each accident. (that means a total of 15 points)
b) What are manners? Give a list of at least 5 things that you consider to be good table manners
and 5 things that are considered poor table manners.
c) List 3 different table manners from around the world. Remember to include the country of origin.
Week 2. Food Waste - Watch the TED Talks Teen
~How to End the Food Waste Fiasco - Rob Greenfield - https://www.youtube.com/watch?v=w96osGZaS74
a) Write down 10 facts that you learned from this movie
b) Write three ways that you are going to work on NOT wasting food in your own home and in our classroom
c) What are three other resources that are wasted when we waste food?
Week 3. Protein
a) List 6 different foods that are part of this group and write one pro and one con for each
Example Ground Beef - pro - cheap, quick to cook
con - Can be high in fat, not the best quality
b) What is protein and how does the body use it? list at least 4 things.
c) How many servings does the food guide recommend?
d) As a vegetarian how do you make sure that you are getting all the types of amino acids that your body requires?
Week 4. Simple and Complex Carbohydrates
a) List 6 different foods that are part of this group and write one pro and one con for each
b) How is a simple and complex carbohydrate different?
c) How does the body use each type?
d) How many servings does the food guide recommend and what does it say about choices.
e) How do you personally try to choose better carbs. to meet your daily requirements?
Week 5. Saturated, Unsaturated, and Trans Fats
a) List two examples of each of the three types of fat and state a pro and con for each
b) Description of each kind of fat, what is it and are they all created equally?
c) How does the body use each type?
d) How many servings does the food guide recommend?
e) How does the media influence our choices?
f) What are the main companies that sell products containing trans fats? Why are they still doing this?
Week 6. Vitamins and Minerals
a) Make a chart of the 10 most important vitamins and minerals to us - should be a total of 20
b) Explain the main benefit to your body for each of the 20 you listed - chart can be found using google
c) What are three issues or diseases that can arise from from lack of a certain vitamin or mineral?
Week 7. Budget Meal Plan
a) You have $10 to make a meal for four people
b) Plan the meal and show the costs, this means that you need to prove what each ingredient costs by using the "superstore" website
Eg. You are using 6 eggs a dozen eggs costs $4.00 so you would put down $2.00 cost for the eggs
c) It must be shown how you have made it nutritious , (make sure you have all the nutrients that we have looked at covered) and that it tastes good( what are you adding for flavour?)
Bonus - Try to do a dessert to go with it that stays in the $10 budget
Week 8. Comfort Foods
a) What are your top three Comfort foods?
b) Explain what is comfort food.
c) Why are your choices considered comfort?
d) How does your family and culture influence your choices?
Bonus - Are your comfort foods healthy choices? why or why not?
Week 9. Careers in the Food Industry
Choose 1 Career Related to Food
a) Describe the duties of each job
b) Identify the types of skills needed
c) Income and hours
d) Pros and cons of each career
Bonus - Would you want to do this job? why or why not?
Week 10. Knife Handling
1) Watch three short videos on different knife handling techniques. List the YouTube addresses you used
2) List at least three things that you learned and three things that you already knew. More things means more effort!
Week 11. Culture and Food
Choose 1 Country
a) Describe the etiquette
b) Identify main staple foods (5) and dishes (5)
c) Identify factors that affect the types of food eaten and produced
d) Main food related exports - the products that the country sends to the rest of the world (5-10)
Bonus - add some great photos to each report on the country
Week 12. GO on a Grocery Store Scavenger Hunt (or find a picture of the label online)
Take a picture of the nutritional label of 3 different tomato sauces (they must be comparable products) and their ingredients. Include the 3 pictures on your Weebly. Justify thoroughly your conclusions for which is the most healthy
a) Considerations:
i. Fat content
ii. Sugar and sodium content
iii. Calories
iv. Ingredients
b) Compare the prices of the three different sauces and rank them in terms of healthiest for money spent.
Week 13. Seasonal Foods
Using the seasonal food calendar below:
Food Calendar for Vancouver area
a) Choose 3 months on the calendar and make a seasonal meal plan (dessert, entree and appetizer) to use local produce.
b) Bonus - Create a whole week plan that uses as many ingredients form local produce as possible.
Week 14 . Plight of the Honey Bee
a) List 5 reasons honey bees are important to us.
b) List 5 problems facing bees.
c) List 5 things we can do to help the honey bees.
d) How would no honey bees affect the okanagan?
Week 15. Commercially Prepared Foods
Frozen pizzas are very popular due to their convenience and the wide range available.
Carry out research on the different types of pizza available (i.e. brands, types, cost).
Cook three commercially prepared pizzas.
The pizzas should have the same toppings and be of the same thickness but the brands should be different.
Carry out a preference ranking test to determine which pizza is the preferred choice within your family.
Evaluate the assignment using the following Document: Pizza Assignment Sheet
Prepare for the Final Exit Interview by going through the questions that I have posted. I will choose three of these questions to ask you during the interview.
Level 2 - this is for those who have already started a portfolio with me last year
Week 1.
a) Go onto You tube and watch three different videos on proper knife handling techniques.
Be sure to choose three different things to cut. (ex. onion, tomato, and herbs)
b) Write down at least three things that you learned from each of the videos that you watched.
Week 2.
a) Choose any common dessert recipe and find two different variations of this recipe. One that is more healthy than the other.
B) You are to cook both and do a taste test comparison with your family. Fill out the following questionnaire.
Example: apple crisp
Comparing Two Common Dessert Recipes
Dessert that I choose : ___________________________________________________
Why I choose this dessert: _______________________________________________________________________
_______________________________________________________________________
Complete the following Questions.
Recipe 1 Recipe 2
Which recipe was easier to prepare?
Which one did you like the best?
Which one did your family like the best?
Which one was cheaper for ingredients?
Which one was healthier?
Which one had more ingredients?
Which one had the better flavor?
Which one had the better texture?
Which one looked the most visually appealing?
Which one smelled better?
Which one would you make again?
What things were changed to make it more healthy? ___________________________________________________
Parents Comments __________________________________________________________________________
_____________________________________________________________________________________________
Parents Signature _____________________________________
Week 3. Apples are a Part of the Okanagan - http://www.agf.gov.bc.ca/aboutind/products/plant/apples.htm
a) Find a list of all the types of apples grown in our area - http://www.bctree.com/products/view/apples
b) List three characteristics of each type
c) What are some of the main agricultural practices in apple orchards and how have they changed this industry?
d) Will apple farming always be a part of the Okanagan? What may influence this change?
Week 4. Buying Local is Important
a) Make a list of 20 foods that are grown locally here in Kelowna - think farmers markets and gardens
b) Give 5 reasons why it is important to buy locally when we can.
c) Find a recipe that uses local ingredients and convert it to serving two people and metric units.
d) Send the recipe to me as an email
Week 5. Consumer Choices
a) Make a list of all the places that your family shops for food.
b) Explain why they choose to shop at each of these places and main things they go there for.
c) How do our choices affect the local economy?
Week 6. Genetically Modified Foods
a) Explain in your own words what it means to be a genetically modified food.
b) List three pros and three cons for GMO foods
c) Do you think that food in Canada should be labelled saying whether it contains GMO's why or why not?
Week 7. Super Foods
a) Make a list of 10 Foods that are considered Super Foods.
b) State why each is considered to be one.
c) What are the health benefits to eating this food?
Week 8. Spices
a) Make a list 5 spices you have tried.
b) Make a list of 5 spices you have not tried.
c) Make a table that includes what they are used for and where they are produced
D) Try one recipe at home that uses a spice you have never tried before.
Week 9. Using an Animal for food - Beef
a) Find a chart that shows the parts of a cow
b) Rank the parts from the most expensive to the least expensive
c) Are there any parts that we don't use? Why?
d) Are there any parts of the cow that you personally wont eat? Why?
Week 10. Using an Animal for food - Chicken
a) Watch a video on how to de-bone a chicken
b) List all the parts of the chicken that we use and what you could use them for.
c) List three differences between organic and regular chicken.
Week 11. Using an Animal for food - Pork
a) Find a chart that shows all the parts and what they are used for
b) List three ways that hog farming has improved in the last 20 years.
c) How do they make bacon?
Week 12. The Meat Industry
a) Watch the meatrix cartoons and write a half page reflection.
b) Be sure to include anything you learned and didn't know previously.
Week 13. Culture and Food
Choose Another Country - that you have not already done
a) Describe the etiquette
b) Identify main staple foods (5) and dishes (5)
c) Identify factors that affect the types of food eaten and produced
d) Main food exports
Bonus - add some great photos to each report on the country
Week 14. Careers in the Food Industry
Choose Another Career Related to Food - that you have not already done
a) Describe the duties of each job
b) Identify the types of skills needed
c) Income and hours
d) Pros and cons of each career
Bonus - Would you want to do this job? why or why not?
Prepare for the Final Exit Interview by going through the questions that I have posted. I will choose three of these questions to ask you during the interview.