Food Studies 10, 20, 30
FOOD44
Module 44: Candy and Chocolate (Optional)
Outcome
Investigate methods used to make candy and chocolate.
Indicators
| (a) | Explore the history of candy and chocolate making. |
| (b) | Examine chemistry needed to create successful candy and chocolate recipes. |
| (c) | Discuss the meaning of terminology related to candy and chocolate production (e.g., tempering, soft ball, hard ball, crystallization). |
| (d) |
Investigate the types of candies including:
|
| (e) | Explore the purpose of various ingredients used in candy making (e.g., sugar, syrup, liquids, flavourings). |
| (f) | Experiment with different stages of syrup using the cold water test and/or candy thermometer. |
| (g) | Demonstrate proper safety techniques when working with hot sugar. |
| (h) | Investigate types of chocolate candies (e.g., solid, filled, bark). |
| (i) | Explore the types of chocolate (e.g., white, dark, milk, semi-sweet, bittersweet) used in chocolate making. |
| (j) | Investigate chocolate preparation techniques (e.g., pour, dip, paint, fill, drizzle). |
| (k) | Demonstrate proper use and care of equipment (e.g., molds, candy thermometer). |
| (l) | Explore proper storage of candies and chocolates. |
| (m) | Compare elements (e.g., taste, cost, ingredients) of homemade and commercial chocolates and candies. |
| (n) | Explore the diversity of flavours and ingredients in candies and chocolates from various cultures (e.g., chili and chocolate in Mexico, fennel seeds in India, sweet bean curd in China). |
| (o) | Inquire into sustainability and social justice implications of cocoa production and marketing. |
| (p) | Examine how candy and chocolate fits into Canada’s Food Guide and a healthy eating pattern (e.g., savouring treats, eating mindfully, choosing smaller portions). |
| (q) | Research trends in candy and chocolate making (e.g., truffles, chocolate bombs, fruit leather). |
| (r) | Prepare or describe the process of preparing candies and chocolates using a variety of methods. |
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