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FOD2190 Grains, Legumes, Pulses, Nuts & Seeds

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

Description
Students learn about the wide range of grains, legumes, pulses, nuts and seeds available, and how to retain the nutritional value and quality through a variety of preparation and presentation methods.
Prerequisite
FOD1010: Food Basics
Parameters
Access to personal or commercial food preparation facility.

Outcomes The student will:

  • 1 identify the variety of grains, grain products, legumes, pulses, nuts and seeds available

    • 1.1 define the term grain

    • 1.2 define the term legumes and pulses

    • 1.3 identify how various cultures utilize grains, grain products, legumes, pulses, nuts and seeds in their diets

    • 1.4 describe the market forms of grains, grain products, legumes, pulses, nuts and seeds, considering:

      • 1.4.1 ancient grains; e.g., spelt, quinoa, kamut

      • 1.4.2 ethnicity

      • 1.4.3 types/production; e.g., wheat, oats, converted rice, dry and canned beans, peas, chickpeas, lentils

      • 1.4.4 products/ingredients; e.g., pasta, risotto, bulgar, quick cooking

      • 1.4.5 preparation time

      • 1.4.6 cost

  • 2 define the care, handling and safe storage of grains, grain products, legumes, pulses, nuts and seeds

    • 2.1 define shelf life

    • 2.2 identify the characteristics of grain products, legumes, pulses, nuts and seeds that have a short shelf life

    • 2.3 identify consumer skills to follow when purchasing grain products, legumes, pulses, nuts and seeds; e.g., legumes should be of uniform size in package to avoid uneven cooking, nuts and seeds that are cracked or broken may contain harmful pathogens in the edible parts

    • 2.4 identify and resolve safety concerns of both food and equipment during the following phases:

      • 2.4.1 production phase

      • 2.4.2 in the marketplace

      • 2.4.3 in the home

  • 3 identify the nutritional value of grains, grain products, legumes, pulses, nuts and seeds

    • 3.1 identify the components of a grain, legume, pulse, nut and seed

    • 3.2 appraise the nutritional value of grains, legumes, pulses, nuts and seeds in terms of:

      • 3.2.1 complex carbohydrates

      • 3.2.2 vitamins and minerals

      • 3.2.3 fibre

      • 3.2.4 fat

      • 3.2.5 caloric value

  • 4 determine methods and effects of cooking on grains, grain products, legumes, pulses, nuts and seeds

    • 4.1 identify various methods used in cooking grain products; e.g., boiling, steaming, braising

    • 4.2 identify appropriate methods to optimize cooking of fresh or dry pasta

    • 4.3 identify the various steps needed in the preparation of dry pulses

    • 4.4 identify a variety of cooking methods that can be used for nuts and seeds; e.g., fire-toasting, oven-roasting

    • 4.5 describe the changes that occur in grain products when they are cooked

  • 5 demonstrate knowledge and skills in the planning, preparing and evaluating of grains, grain products, legumes, pulses, nuts and seeds

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

      • 5.1.1 one grain dish

      • 5.1.2 one pasta dish

      • 5.1.3 one cooked cereal/dish

      • 5.1.4 one cooked legume or pulse dish

      • 5.1.5 one flour or flour alternative recipe

      • 5.1.6 one ethnic or special dietary restricted dish

    • 5.2 demonstrate increased multicultural awareness through the preparation and serving of a variety of products

    • 5.3 demonstrate an increased awareness of food sensitivities/allergies and appropriate food preparation related to grains, grain products, legumes, pulses, nuts and seeds

  • 6 identify and demonstrate safe and sanitary practices

    • 6.1 maintain a clean, sanitary, safe work area

    • 6.2 apply universal precautions related to:

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

      • 6.2.2 hand-washing techniques

      • 6.2.3 infectious diseases

      • 6.2.4 blood-borne pathogens

      • 6.2.5 bacteria, viruses, molds

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

    • 6.3 use all materials, products and implements appropriately

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

    • 6.5 dispose of waste materials in an environmentally safe manner

  • 7 demonstrate basic competencies

    • 7.1 demonstrate fundamental skills to:

      • 7.1.1 communicate

      • 7.1.2 manage information

      • 7.1.3 use numbers

      • 7.1.4 think and solve problems

    • 7.2 demonstrate personal management skills to:

      • 7.2.1 demonstrate positive attitudes and behaviours

      • 7.2.2 be responsible

      • 7.2.3 be adaptable

      • 7.2.4 learn continuously

      • 7.2.5 work safely

    • 7.3 demonstrate teamwork skills to:

      • 7.3.1 work with others

      • 7.3.2 participate in projects and tasks

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

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

    • 8.2 identify potential resources to minimize barriers and maximize opportunities

Program of Studies 2011. Source document, © Alberta Education.