Food Studies 10, 20, 30
Investigate ingredients, preparation and storage of soups.
Indicators for this outcome
| (a) | Discuss how soups fit into a healthy eating pattern. |
| (b) | Define terms (e.g., clarify, reduce, degrease, puree, curdle, gelatin, roux) used in soup preparation. |
| (c) | Explore ways to adapt soup recipes for a specific need (e.g., medical, lifestyle choice, cultural). |
| (d) | Analyze the function of various types of soup thickeners (e.g., grains, flour, potatoes, cornstarch). |
| (e) | Discuss strategies for food sustainability using soups (e.g., using leftovers to create soup, freezing leftover soup). |
| (f) |
Explore different types of soups (e.g., cold, broth, chowder, stock, cream) based on criteria including:
|
| (g) | Inquire into cooking techniques for a variety of soups. |
| (h) | Research food safety and proper storage for soups. |
| (i) | Compare homemade to purchased soups considering elements such as cost, preparation time, nutritional value and taste. |
| (j) | Experiment with ways to make canned or dried soups more nutritious. |
| (k) | Experiment with techniques (e.g., ways to thicken, seasoning and spices, preventing lumping) involved in cooking soups. |
| (l) | Examine the purpose of a variety of spices used in soup recipes. |
| (m) | Plan a menu that uses soups for a variety of purposes (e.g., meal, snack, appetizer). |
| (n) | Explore soups from different cultures. |
| (o) | Plan for and prepare soup from a recipe. |
Loading...
