Grains
Home Up Salads Sandwiches Stocks Sauces Soups Pastas Grains Fruits Vegetables Meats Yeast Dough

 

 

Learner Expectations

1. Reading: Chapter content and recipes

 Read widely, attentively and on grade level for a variety of purposes, including academic, vocational, and leisure.

2. Writing: Chapter questions and vocabulary

Write for a variety of purposes and audiences, creating suitable ways to communicate ideas.

7. Independence: Connecting application to career decisions

Understand postsecondary opportunities and/or careers that match to personal strengths.

Workplace Standards

ACF Standard 4 Food Preparation
purpose: To develop skills in knife, tool and equipment handling and apply principles of food preparation to produce a variety of foods. To operate equipment safely and correctly.

9. Identify and prepare fruits, vegetables and starches.

 

Academic Skills

Reading: Chapter 25-2

(R-10-7.2) - Using information from the text to answer questions, to state the main/central ideas, to provide supporting details, to explain visual components supporting the text, or to interpret maps, charts, timelines, tables, or diagrams. (State)

Chapter

Writing: Knowledge Check 25-2

(W-10-2.1) - Selecting and summarizing key ideas to set context, appropriate to audience (State)       

Chapter

Math: You need to purchase 50# of rice. You can can buy a 20-pound bag of rice from one supplier for $18.95 or you  can buy a 12-pound bag of rice from a second supplier for $11.95. You can also purchase 5-pound bags for $6.19 each. Which is the the most cost effective combination and why?

M(N&O)–10–4 Accurately solves problems that involve but are not limited to proportional relationships, percents, ratios, and rates. (The problems might be drawn from contexts outside of and within mathematics including those that cut across content strands or disciplines.)

Theory

PowerPoint: Grains

Study Guide:

Assessment:  Practical & Written Exam

Support

Vocabulary for this Unit:

grain
wheat
rice
couscous
risotto
corn
brown rice
polenta
white rice
hominy
enriched rice
masa harina
parboiled rice
pilaf method
barley
oat
risotto method
oat berry