Food Studies 10, 20, 30
FOOD43
Module 43: Specialty Foods (Optional)
Outcome
Inquire into the creation of sweet and savory specialty foods.
Indicators
| (a) | Discuss the qualities (e.g., unique ingredients, appearance, texture, flavour, preparation methods) of a variety of sweet and savoury specialty foods such as specialty cakes, pastries, tourtières, truffles and advanced yeast breads. |
| (b) | Investigate preparation (e.g., handling, stages in production, shaping, preparation techniques, standards for evaluation) of specialty baked products. |
| (c) | Explore types of equipment (e.g., mixers, shaped pans, piping bags) needed to create specialty foods. |
| (d) | Develop creativity in the presentation (e.g., garnishes, serving dishes, colour, texture) of the specialty foods. |
| (e) | Research specialty baking unique to a variety of countries. |
| (f) | Investigate the history and significance of specialty foods from various cultures. |
| (g) | Research the historical uses of savoury and sweet specialty foods. |
| (h) | Examine safe storage of specialty foods. |
| (i) | Prepare or describe the process of preparing recipes of specialty foods from various cultures. |
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