Food Studies 10, 20, 30

(a)	Evaluate recipes from a variety of sources to select recipes according to set criteria.
(b)	Discuss food preparation vocabulary and equipment used in a recipe.
(c)	Identify components of recipe development and modification, including ingredients and their functions, proportions, temperatures and preparation methods.
(d)	Demonstrate the ability to follow a recipe accurately (e.g., proper measuring techniques, following step by step, using equipment properly).
(e)	Distinguish between ingredients that are required in a recipe from those that are optional.
(f)	Adapt recipes for adjustments, corrections and substitutions in ingredients, equipment and methods in order to achieve similar results.
(g)	Explore reasons (e.g., cost, ingredient availability, nutrition) to modify or adapt recipes.
(h)	Demonstrate correct dry and liquid measuring techniques with metric and imperial measurement units.
(i)	Convert measurements (e.g., weight versus volume, changing the yield of a recipe) accurately in food preparation tasks.
(j)	Complete recipes according to specified criteria, including timelines, to produce a quality product.
(k)	Examine the information (e.g., ingredients, quantities, cooking time) provided in a recipe.
(l)	Plan, prepare and serve food items using a recipe.