Food Studies 10, 20, 30

(a)	Identify common kitchen tools and equipment.
(b)	Examine criteria and standards (e.g., heat conductivity, sturdy handles, heavy-gauge materials) of quality cookware and kitchen tools.
(c)	Explore tools of measurement and demonstrate accurate measurement of: dry and liquid ingredients; Metric vs. Imperial measurement; weight, mass and volume; temperature; sifted vs. unsifted flour; and, ways to measure solid fat;.
(d)	Investigate the effect of increasing and decreasing measurements in recipes.
(e)	Examine safe and proper use and storage of various cutting and chopping (e.g., cutting boards, scissors, peelers) tools.
(f)	Explore staples (e.g., seeds, spices, oils) needed to build a well-stocked pantry.
(g)	Investigate best storage methods for various kitchen staples (e.g., herbs, flours, nuts).
(h)	Develop a list of must-have basic tools and supplies (e.g., dishes, bakeware, measuring utensils) for one’s kitchen.
(i)	Design an efficient kitchen layout including: creating optimized flow for work; establishing zones for prep work, cooking, clean up and storage; and, determining utensils and small appliances to keep in each zone.