Different styles of Chinese cooking, traditional food items, cooking utensils, serving techniques, and the nutritional value of Chinese cooking are described in this teaching guide. Lesson plans for the preparation of simple dishes are presented. Recipes, a shopping guide to San Francisco's Chinatown, a guide to sources of supplies, and a…

Three units of study on the American cuisine and regional American foods are provided in this teaching guide designed for use in home economics and world food classes. The first unit focuses on the historical development of the American cuisine and some of its distinguishing features. The second and third units focus on the eastern and western…

This nutrition education guide for Head Start teachers is part of a series of Head Start booklets concerning the value of good nutrition for preschool children and their families. Topics discussed in this booklet are: (1) the rationale for preschool nutrition education, (2) suggestions for planning Head Start lunch periods, and (3) ways in which…

Suggestions are made for a classroom celebration of Chinese New Year, including discussion of the Chinese calendar and customs, a short list of appropriate children's stories, and food ideas, including a recipe for fortune cookies. (SJL)

This packet contains two lesson plans for a class on making bread to be taught in an adult literacy program. Developed by a teacher who has taught the classes to 175 people, the lesson plans each contain complete directions for working with students while baking bread. One lesson plan is for experienced home bakers, and the other is a simpler…

This consumer's guide offers practical information about the characteristics and uses of seafoods. It covers both finfish and shellfish, including crabs, lobsters, shrimp, oysters, clams, and scallops. It describes the characteristics, important species, fishing methods, market forms, and consumer inspection tips. It also gives such information as…

The use of metrics in home economics taught at all levels is presented in this teacher's guide. Following an introduction on the history of the metric system and future use in the United States, section 2 presents information on bringing metrics into the classroom: changes in home economics (food and nutrition, clothing and textiles, and housing,…

This teacher's guide contains 20 units of instruction for a course in production in the food production, management, and services area. Units of instruction are designed for use in more than one lesson or class period of instruction. Introductory materials include the following: a competency profile; instructional/task analysis; related academic…

This booklet on nutrition for grades 4-6 contains classroom activities as well as recipes for easily prepared nutritious dishes, e.g., applesauce, cookies, bread. Information is provided on the nutritional values of items in the basic food groups, and activity sheets are included. (JD)

Four units are included in this curriculum guide for a semester elective credit course in gourmet foods for high school juniors and seniors: (1) Introudction to the Course, and the Development of "A Gourmet," intended to facilitate defining and participating in planning the course program and goals, (2) "Basic Food Preparation for…

An instructor's manual and student activity guide on basic cake decorating are provided in this set of prevocational education materials which focuses on the vocational area of home economics (food services). (This set of materials is one of ninety-two prevocational sets arranged around a cluster of seven vocational offerings: agriculture, home…

Objectives, experiential/evaluative methods, and resources are presented in each section of this curriculum guide for a 16-week course in foreign foods. Intended for use with 11th and 12th graders, this guide gives (in historic sequence beginning with the fertile crescent) suggestions for examining the cultural as well as preparational aspects of…

This publication contains a curriculum model developed to train cook managers and nutrition coordinators of the nutrition component of Head Start programs. Designed to be offered in a university setting, the 2-week (60 hour) course consists of: (1) a brief overview of the Head Start program, (2) on-site observations of Head Start programs to…

This book traces Annabelle the dairy cow's milk from the farm to the top of a Friday night pizza. The book relates that when Annabelle gives birth to her calf she also begins to produce milk; the milk is then processed into cheese, and from the cheese, pizza is made (recipe included). The book features color photographs of the entire process which…

This teacher's guide contains materials to be used in a study of Germany and its cuisine. Unit 1 provides an overview of German geographic, political, economic, social, and cultural characteristics. Unit 2 studies German food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…