Killingly Public Schools Grades 9-12 Draft: February 2003
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. 1.1.1 -explains how the search for food led to the development of civilization. 1.1.2 -discusses cultural, social and psychological influences on food choices. 1.1.3 -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. 2.1.1 -names the key nutrients, describes their functions and list important sources of each. 2.1.2 -explains the processes of digestion, absorption and metabolism.
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. 3.1.1 -discusses causes, symptoms and treatment of common foodborne illnesses. 3.1.2 -describes important standards of personal and kitchen cleanliness. 3.1.3 -gives examples of how following good safety practices can help you prevent kitchen accidents. 3.1.4 -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. 4.1.1 -lists points to consider when choosing appliances. 4.1.2 -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. 5.1.1 -identifies various small kitchen utensils and discuss their functions. 5.1.2 -explains how to select, use and care for cooking and baking utensils.
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. 6.1.1 -identifies abbreviations and define cooking terms used in recipes. 6.1.2 -measures liquid and dry ingredients and fats for use in recipes. 6.1.3 -changes the yield of a recipe. 6.1.4 -plans time-work schedules. 6.1.5 -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. 7.1.1 -lists factors affecting the selection of eggs. 7.1.2 -describes the principles and methods for cooking eggs. 7.1.3 -cooks eggs properly for breakfast menus and use eggs as ingredients in other foods.
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. 8.1.1 -lists factors affecting the selection of dairy products. 8.1.2 -describes guidelines for preventing adverse reactions when cooking with dairy products. 8.1.3 -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. 9.1.1 -describes how to properly select and store fruits. 9.1.2 -discusses the principles and methods of fruit cookery. 9.1.3 -prepares fruits, preserving their color, texture, flavor and nutrients.
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. 10.1.1 -explains how to properly select and store vegetables. 10.1.2 -discusses food science principles of cooking vegetables. 10.1.3 -describes methods for cooking vegetables. 10.1.4 -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. 11.1.1 -lists a variety of cereal products. 11.1.2 -describes how heat and liquids affect starches. 11.1.3 -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 12.1.1 -describes how to select and store quick breads. 12.1.2 -explains the functions of ingredients in quick breads. 12.1.3 -prepares a variety of quick breads using a variety of methods and batters.
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. 13.1.1 -describes the functions of basic ingredients used in cookies. 13.1.2 -identifies six types of cookies. 13.1.3 -prepares three different types of cookies.