Page 208 - Social Sciences Humanities - The Ontario Curriculum Grades 9 to 12 - 2013

Grade 12, Workplace Preparation
B4. Kitchen Essentials
THE ONTARIO CURRICULUM, GRADES 9–12 | Social Sciences and Humanities
B3.6 select an appropriate cooking method for various foods (e.g., choose among boiling, steaming, or roasting vegetables; use a microwave oven to cook frozen foods or reheat leftovers; choose among stewing, grilling, or roasting to cook meat)
Teacher prompt: “In what different ways can a microwave oven be used to prepare food? For cooking which types of food are microwave ovens inappropriate?”
B3.7 demonstratetheabilitytomanagepreparation and cooking times so that all components of a course are ready simultaneously
Teacher prompt: “What strategies can you use to ensure that a salad, pasta, and sauce would be ready at the same time?”
B3.8 plan, prepare, and serve a food item
or items for a specific occasion or purpose (e.g., for a special occasion, to meet special dietary needs)
By the end of this course, students will:
B4.1 assess personal food preferences to identify the equipment and food products needed to stock a starter kitchen
Teacher prompts: “How might personal preferences influence the food and equipment used in a kitchen?” “How might a person’s starter kitchen vary in utensils and food products according to the person’s age
and ethnocultural background?”
B4.2 identify various utensils and appliances needed in a starter kitchen and their uses (e.g., microwave oven, slow cooker, toaster oven, blender, electric frying pan, measuring spoons and cups, spatula, can opener, cutting board, paring knife, tongs)
B4.3 identify the basic staple food items needed in a starter kitchen (e.g., flour, sugar, canned goods, spices, rice, legumes)
B4.4 identify criteria to use when comparison shopping for kitchen equipment (e.g., price, quality, warranty, range of functions, energy efficiency, size)
Teacher prompt: “What features would you look for when purchasing a microwave oven, a set of knives, or a can opener?”
B4.5 describe the optimal placement of kitchen items for maximum efficiency and safety (e.g., in the work triangle, fridge, stove, and sink should be within easy reach of one another; pots and pans should be near the stove; cleaning supplies should be separate from food items)
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