Food Studies 10, 20, 30
Examine the importance and preparation of eggs.
Indicators for this outcome
| (a) | Examine the role of eggs in Canada’s Food Guide and the role eggs play in a healthy eating pattern (e.g., less expensive protein source, nutrition, versatility). |
| (b) |
Explore eggs in regard to:
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| (c) | Investigate egg production and processing in Saskatchewan. |
| (d) | Research ingredients and products made from Canadian eggs. |
| (e) | Inquire into the ways a hen’s diet can affect the quality (e.g., nutrition, yolk colour, taste, size, shell) of an egg. |
| (f) | Analyze information found on an egg carton. |
| (g) | Explore kinds of eggs (e.g., quail, ostrich) used in cooking. |
| (h) | Examine factors such as salmonella and pasteurization involved in buying and storing eggs. |
| (i) | Identify guidelines for successful egg cookery (e.g., temperature, timing, cooking method). |
| (j) |
Understand and demonstrate the functions of eggs regarding:
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| (k) | Investigate alternatives for eggs in recipes. |
| (l) | Explore the various methods of egg preparation (e.g., poaching, frying, boiling, baking). |
| (m) | Compare aspects (e.g., cost per serving, time to prepare, nutritive value, taste) of convenience egg products to those of fresh eggs. |
| (n) | Prepare or describe the preparation of recipes that showcase eggs as an ingredient. |
| (o) | Identify key nutrients (e.g., fats, minerals and protein) of eggs and the health benefits gained by including eggs as part of a healthy eating pattern. |
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