Food Studies 10, 20, 30
Create a variety of sandwiches.
Indicators for this outcome
| (a) | Explore the history of sandwiches. |
| (b) | Discuss the basic parts (i.e., base, spread, fillings, garnish) of a sandwich. |
| (c) | Identify ingredients (e.g., types of bases, spreads, fillings) used in sandwiches. |
| (d) | Explore how to prevent cross contamination of ingredients used in sandwiches. |
| (e) | Compare different types (e.g., pitas, wraps, open-faced) of sandwiches. |
| (f) | Compare aspects (e.g., nutritional value list of ingredients, price, freshness, colour, flavour) of convenience and homemade sandwiches. |
| (g) | Discuss proper storage of sandwich fillings and ingredients. |
| (h) | Plan and prepare different types of sandwiches. |
| (i) | Explore protein sources for sandwiches. |
| (j) | Investigate alternatives to highly processed meats such as deli meat. |
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