Page 203 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

E. FOOD-PREPARATIONSKILLS OVERALL EXPECTATIONS
By the end of this course, students will:
SPECIFIC EXPECTATIONS
E1. Kitchen Safety
By the end of this course, students will:
E1.1 describe common accidents that can occur in the kitchen (e.g., cuts, burns, fires, falls, poisoning, electric shocks)
E1.2 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)
E1.3 demonstrateanunderstandingofappropriate emergency responses to common accidents associated with food preparation (e.g., cuts, burns, scalds, fires)
E2. Food Safety
By the end of this course, students will:
E2.1 outline the causes and symptoms of food- borne illnesses (e.g., E. coli poisoning, botulism poisoning, Clostridium perfringens poisoning, salmonellosis, listeriosis) and techniques for preventing these illnesses
E2.2 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)
E2.3 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 or sanitize sponges or cloths frequently; use proper clean-up procedures)
E2.4 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 awareness of common allergenic ingredients)
E3. Food Preparation
By the end of this course, students will:
E3.1 identify and select appropriate tools, equipment,andingredientsforusein food preparation
E3.2 demonstrate the ability to follow a recipe E3.3 demonstrate the ability to adapt recipes
to accommodate specific dietary needs
E3.4 demonstrate the ability to safely use, maintain, clean, and store tools and equipment used in food preparation
E3.5 demonstratetheabilitytomeasurequantities accurately (e.g., use different strategies for measuring wet and dry ingredients; level off excess amounts; measure liquids at eye level)
E3.6 demonstrate the correct use of food- preparation techniques (e.g., stirring, beating, whipping, chopping, broiling, frying)
E3.7 demonstrate the ability to manage time effectively in food preparation
E3.8 plan, prepare, and serve a food item or items according to set criteria
FOOD-PREPARATION SKILLS
E1. Kitchen Safety: demonstrate an understanding of practices that ensure or enhance kitchen safety;
E2. Food Safety: demonstrate an understanding of practices that ensure or enhance food safety;
E3. Food Preparation: demonstrate skills needed in food preparation.
201
ResNeaurtcrihtiaondaIndquHieraylSthkills
H HI F F 1 A 0 4 / C2 0