|
|
|
EAST LONGMEADOW PUBLIC SCHOOLS |
|
2006 - 2007 DISTRICT CURRICULUM GUIDES |
|
Family and Consumer Science - Grade 7 |
|
|
Nutrition
The learner will be able to
· Identify the key nutrients in food that support a healthy body.
· Identify components of the Food Guide Pyramid, and the importance of each.
· Identify causes of food-borne illnesses.
.
| Strand |
Scope |
Source |
| Nutrition |
Master |
EAST LONGMEADOW PUBLIC SCHOOLS |
|
Safety and Injury Prevention
The learner will be able to
· Explain the precautions necessary to function safely in the kitchen.
· Identify actions and behaviors that prevent injury when alone at home and/or when caring for small children.
· List guidelines for the prevention of cuts, burns, falls, Family and Consumer Science poisoning, electrical shock, fire, and food contamination.
· Demonstrate appropriate use of kitchen equipment and appliances to prevent injuries.
· Identify practices that minimize and/or eliminate the spread of food-borne illnesses.
.
| Strand |
Scope |
Source |
| Safety and Prevention |
Master |
EAST LONGMEADOW PUBLIC SCHOOLS |
|
Kitchen Procedures and Techniques
The learner will be able to
· Identify the components of a well-written recipe.
· Identify abbreviations, equivalents, and conversions used in food preparation.
· Demonstrate proper use of measuring equipment.
· Demonstrate proper sanitation and safe food-handling practices.
· Demonstrate practical application of concepts learned in class during laboratory experiences.
.
| Strand |
Scope |
Source |
| Kitchen Management |
Master |
EAST LONGMEADOW PUBLIC SCHOOLS |
|
|
