Killingly Public Schools. Grades 9-12 Draft: February 2003

Transcription

1 Killingly Public Schools Grades 9-12 Draft: February 2003

2 FOODS I Grades (9-12) The Importance of Food CONTENT STANDARD 9-12 Foods I 1: The student will understand how food affects life. The student understands that food choices are influenced by 9-12FI 1.1 many different factors, some of which are cultural, social, psychological, economic and availability, and how these factors vary throughout the world explains how the search for food led to the development of civilization discusses cultural, social and psychological influences on food choices lists factors that affect the food supply. CONTENT STANDARD 9-12 Foods I 2: The student will understand nutritional needs. The student understands that good nutrition means, 9-12FI 2.1 including the key nutrients and their function in the body, for one s health and wellness names the key nutrients, describes their functions and list important sources of each explains the processes of digestion, absorption and metabolism.

3 CONTENT STANDARD 9-12 Foods I 3: The student is able to understand how to safeguard the family s health in regards to food safety and sanitation. The student understands the importance of safety and sanitation 9-12FI 3.1 when handling food and working in the kitchen, to ensure the family s health discusses causes, symptoms and treatment of common foodborne illnesses describes important standards of personal and kitchen cleanliness gives examples of how following good safety practices can help you prevent kitchen accidents describes basic first aid measures in the home. FOOD MANAGEMENT CONTENT STANDARD 9-12 FOODS I 4: The student will describe how to choose kitchen appliances. The student is able to understand how to consider the appropriate 9-12FI 4.1 items when purchasing kitchen appliances, both major and portable, and where to go for additional information when needed lists points to consider when choosing appliances explains how to select, use and care for major and portable appliances. CONTENT STANDARD 9-12 Foods I 5: The student will understand how to choose and use kitchen utensils. The student is able to know what to consider when buying kitchen 9-12FI 5.1 utensils as well as how to use and care for them identifies various small kitchen utensils and discuss their functions explains how to select, use and care for cooking and baking utensils.

4 CONTENT STANDARD 9-12 Foods I 6: The student will understand basic cooking information, techniques and skills needed for successful food preparation. The student is able to understand the basics for cooking 9-12FI 6.1 which include the following: abbreviations, terminology, how to measure different ingredients, how to change the yield of a recipe, how to follow a recipe, and how to manage time in the kitchen identifies abbreviations and define cooking terms used in recipes measures liquid and dry ingredients and fats for use in recipes changes the yield of a recipe plans time-work schedules follows a recipe. THE PREPARATION OF FOOD CONTENT STANDARD 9-12 Foods I 7: The student will understand how to buy, store and prepare eggs. The student is able to understand what to look for and do 9-12FI 7.1 when buying, storing and preparing eggs, as well as what their function is in foods and their nutrient contributions lists factors affecting the selection of eggs describes the principles and methods for cooking eggs cooks eggs properly for breakfast menus and use eggs as ingredients in other foods.

5 CONTENT STANDARD 9-12 Foods I 8: The student will understand how to buy, store and prepare dairy products. The student is able to understand nutrient contributions of 9-12FI 8.1 dairy products to the diet as well as what to look for and do when buying, storing and preparing dairy products lists factors affecting the selection of dairy products describes guidelines for preventing adverse reactions when cooking with dairy products prepares a variety of dishes using milk, cream, cheese and other dairy products. CONTENT STANDARD 9-12 Foods I 9: The student will understand how to buy, store and prepare fruits. The student is able to understand the importance of fruits 9-12FI 9.1 in the diet, due to their nutrient contributions, as well as what to look for and do when buying, storing and preparing fruits describes how to properly select and store fruits discusses the principles and methods of fruit cookery prepares fruits, preserving their color, texture, flavor and nutrients.

6 CONTENT STANDARD 9-12 Foods I 10: The student will understand how to buy, store and prepare vegetables. The student is able to understand the nutrient contributions 9-12FI 10.1 of vegetables in the diet as well as how to select, store and prepare them so to make them appealing and to retain their nutrients explains how to properly select and store vegetables discusses food science principles of cooking vegetables describes methods for cooking vegetables prepares vegetables, preserving their color, texture, flavor, and nutrients. CONTENT STANDARD 9-12 Foods I 11: The student will understand how to buy, store and prepare cereal and grain products. The student is able to understand the importance of whole 9-12FI 11.1 grain bread and cereal products and their nutrients in the diet, and how to buy, store and prepare the various types lists a variety of cereal products describes how heat and liquids affect starches prepares cooked breakfast cereals, rice and pasta. CONTENT STANDARD 9-12 Foods I 12: The student will describe the various kinds of quick breads, how to prepare them and their convenience forms. The student is able to understand the various forms of quick breads 9-12FI 12.1 that are available, the functions of their ingredients, the nutrients they contribute and how to prepare the various kinds. Objectives The student describes how to select and store quick breads explains the functions of ingredients in quick breads prepares a variety of quick breads using a variety of methods and batters.

7 CONTENT STANDARD 9-12 Foods I 13: The student will describe the various types of cookies, their ingredients and how to prepare them. The student is able to understand the various types of cookies, 9-12FI 13.1 functions of their ingredients and how to prepare and store them describes the functions of basic ingredients used in cookies identifies six types of cookies prepares three different types of cookies.