Page 89 - The Ontario Curriculum, Grades 9 and 10: Technological Education, 2009 (revised)

A3. Common Ingredients in Food Preparation
By the end of this course, students will:
A3.1 identify the main ingredients used in food preparation (e.g., types of flour, herbs, spices, vegetables, meats, fruits) and describe their characteristics (e.g., colour, taste, texture, aroma);
A3.2 identify the origin or source of various food ingredients (e.g., geographical origin or source, type of plant or animal from which they come, raw materials used in their manufacture) and describe their use in the cuisine of various cultures (e.g., Aboriginal use of wild rice);
A3.3 classify foods and ingredients by their type (e.g., proteins [meat], vegetables, fats [oils, lard], carbohydrates [fruit, grains]), nutritional value, and recommended daily intake, as noted in Eating Well with Canada’s Food Guide (2007).
HOSPITALITY AND TOURISM FUNDAMENTALS
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Hospitality and Tourism
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