Page 172 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

Grade 11, University/College Preparation
D1. Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety; D2. FoodSafety:demonstrateanunderstandingofpracticesthatensureorenhancefoodsafety; D3. FoodPreparation:demonstrateskillsusedinfoodpreparationinvariouscountries/cultures;
D4. KitchenLiteracyandNumeracy:demonstratetheliteracyandnumeracyskillsrequiredin food preparation.
D1. Kitchen Safety
D2. Food Safety
D3. Food Preparation
THE ONTARIO CURRICULUM, GRADES 9–12 | Social Sciences and Humanities
SPECIFIC EXPECTATIONS
By the end of this course, students will:
D1.1 describe common accidents that can occur in the kitchen (e.g., cuts, burns, fires, falls, poisoning, electric shocks)
D1.2 demonstrate an understanding of safe practices within the food-preparation area (e.g., safely handle hot foods; prevent spatters, scalds, and cuts; wipe up spills immediately)
D1.3 demonstrate an understanding of appropriate emergency responses to common accidents associated with food preparation (e.g., cuts, burns, scalds, fires)
By the end of this course, students will:
D2.1 explain the causes of food-borne illnesses (e.g., E. coli poisoning, botulism poisoning, Clostridium perfringens poisoning, salmonellosis,
listeriosis) and describe the symptoms of, and the techniques for preventing, these illnesses
D2.2 use appropriate personal hygiene practices to prevent contamination of food (e.g., wash hands frequently; cover a cough or sneeze in their sleeve; use gloves to cover cuts or wounds; tie hair back)
D2.3 use safe food-handling practices to prevent cross-contamination by pathogens, parasites, and allergens in the food-preparation area (e.g., wash fresh produce; sanitize cutting boards
after contact with meat products; sanitize implements that come into contact with allergens when preparing food for or with people with known allergies; sanitize work surfaces; replace and/or sanitize sponges or cloths frequently; use proper clean-up procedures)
D2.4 follow appropriate protocols to ensure food safety (e.g., cook foods to recommended temperatures; keep hot foods hot and cold foods cold; store food appropriately; wipe tops of cans before opening; check “best-before” dates; demonstrate an awareness of common allergenic ingredients)
By the end of this course, students will:
D3.1 identify the tools and equipment used for preparing, serving, and eating foods from a variety of cultures (e.g., wok, tajine, barbeque, smoker, clay oven, bamboo steamer, chopsticks, mortar and pestle, skewer)
D3.2 demonstrate the ability to safely use, maintain, clean, and store tools and equipment used in food preparation
D3.3 demonstrate the ability to adapt recipes from other countries/cultures by substituting equipment that is readily available (e.g., use a frying pan instead of a wok; use a standard oven instead of a clay oven; use a Dutch oven or slow cooker instead of a tajine)
D3.4 demonstrate the ability to measure quantities accurately (e.g., use different strategies for measuring wet and dry ingredients; level off excess amounts; measure liquids at eye level)
D. FOOD-PREPARATIONSKILLS OVERALL EXPECTATIONS
By the end of this course, students will:
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