Food Studies 10, 20, 30
Examine a variety of milk products and plant-based alternative products.
Indicators for this outcome
| (a) | Identify a variety of milk and plant-based (e.g., nut, seed and grain beverage) products. |
| (b) | Explore key nutrients in milk and plant-based beverage products and the health benefits gained by including milk and plant-based beverage products as part of a healthy eating pattern. |
| (c) | Define curdling, scald, casein, boil over, skim and scorching. |
| (d) | Explore ways to use types of milk (e.g., fresh, dried, evaporated, condensed) in food preparation. |
| (e) | Compare types of milk (e.g., non-fat, 2%, whole, fat reduced, buttermilk). |
| (f) | Determine how to read nutrition fact labels on milk and milk alternative products. |
| (g) | Compare aspects (e.g., taste, cost, nutrition, health benefits) of milk and plant-based beverages. |
| (h) | Discuss proper storage of milk and plant-based beverages. |
| (i) | Examine guidelines for cooking with milk and plant-based beverages. |
| (j) | Prepare or describe the preparation of recipes made with milk and plantbased beverages. |
| (k) | Explore allergies or intolerances (e.g., lactose intolerance) to milk products. |
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