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FOD2180 Vegetables & Fruits

Intermediate · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students learn about the wide range of vegetables and fruits available, and how to retain their nutritional value and quality through a variety of preparation and presentation methods.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal commercial food preparation facility.

Outcomes The student will:

  • 1 describe how vegetables and fruits are classified

    • 1.1 classify vegetables and fruits into categories according to:

      • 1.1.1 the part of the plant used

      • 1.1.2 moisture content

      • 1.1.3 flavour

      • 1.1.4 colour

    • 1.2 identify how fruits and vegetables can be utilized in the diet; e.g., salads, desserts, casseroles

    • 1.3 identify and classify root vegetables into meaningful categories according to:

      • 1.3.1 moisture content

      • 1.3.2 suitability to preparation methods; e.g., moist-heat methods versus dry-heat methods

  • 2 appraise the nutritional value and quality of vegetables and fruits

    • 2.1 identify the nutritional value of vegetables and fruits according to:

      • 2.1.1 complex carbohydrates

      • 2.1.2 vitamins and minerals

      • 2.1.3 fibre

      • 2.1.4 fat content

      • 2.1.5 caloric value

    • 2.2 identify the available forms of vegetables and fruits; e.g., fresh, frozen, canned, dried

    • 2.3 describe the seasonal nature of many vegetables and fruits

    • 2.4 interpret the grading system; e.g., fresh, frozen, canned

    • 2.5 define the care, handling and safe storage of various market forms of vegetables and fruits

  • 3 determine methods and effects of cooking vegetables and fruits

    • 3.1 describe the changes that occur in vegetables and fruits when they are subjected to:

      • 3.1.1 heat

      • 3.1.2 varying cooking conditions

      • 3.1.3 chemicals

    • 3.2 identify a repertoire of general rules for vegetable and fruit cookery related to:

      • 3.2.1 heat

      • 3.2.2 varying cooking conditions

      • 3.2.3 chemicals

  • 4 demonstrate knowledge and skills in the planning, preparing and evaluating of fruits and vegetables

    • 4.1 prepare and present a minimum of five recipes, including:

      • 4.1.1 one moist-heat method for vegetables or fruits; e.g., blanching, parboiling, boiling, steaming, braising, stewing

      • 4.1.2 one dry-heat method for vegetables or fruits; e.g., baking, sautéing, broiling, stir-frying

      • 4.1.3 one preparation method using a variety of cutting techniques; e.g., salad, stir-fry

      • 4.1.4 one preparation method using current technology; e.g., microwaving, dehydrating

      • 4.1.5 one ethnic dish

    • 4.2 evaluate one prepared food product according to one or more of the following:

      • 4.2.1 nutrition

      • 4.2.2 cost

      • 4.2.3 preparation time

      • 4.2.4 preparation techniques

  • 5 identify and demonstrate safe and sanitary practices

    • 5.1 maintain a clean, sanitary, safe work area

    • 5.2 apply universal precautions related to:

      • 5.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves

      • 5.2.2 hand-washing techniques

      • 5.2.3 infectious diseases

      • 5.2.4 blood-borne pathogens

      • 5.2.5 bacteria, viruses, molds

      • 5.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards

    • 5.3 use all materials, products and implements appropriately

    • 5.4 clean, sanitize and store materials, products and implements correctly

    • 5.5 dispose of waste materials in an environmentally safe manner

  • 6 demonstrate basic competencies

    • 6.1 demonstrate fundamental skills to:

      • 6.1.1 communicate

      • 6.1.2 manage information

      • 6.1.3 use numbers

      • 6.1.4 think and solve problems

    • 6.2 demonstrate personal management skills to:

      • 6.2.1 demonstrate positive attitudes and behaviours

      • 6.2.2 be responsible

      • 6.2.3 be adaptable

      • 6.2.4 learn continuously

      • 6.2.5 work safely

    • 6.3 demonstrate teamwork skills to:

      • 6.3.1 work with others

      • 6.3.2 participate in projects and tasks

  • 7 identify possible life roles related to the skills and content of this cluster

    • 7.1 recognize and then analyze the opportunities and barriers in the immediate environment

    • 7.2 identify potential resources to minimize barriers and maximize opportunities

Program of Studies 2010. Source document, © Alberta Education.