Module 6: Vegetables and Fruits (Core)

Suggested times for parts A, B, and C are given below.

Foundational Objectives

To prepare, cook, and store foods using techniques to achieve suitable colour, flavour, and texture and to maintain nutritive values.
To understand and apply safety and sanitation practises when working with food.

Common Essential Learnings Foundational Objectives

To understand and use the vocabulary, structures, and forms of expression related to the food industry. (COM)
To gain the knowledge and develop the skills required to make appropriate decisions when selecting, preparing, and serving foods. (CCT)

Note: Other CELs may be emphasized.

Topics

Select appropriate vegetables and fruits
Clean, prepare, and cut vegetables and fruits
Cook vegetables and fruits
Store and handle vegetables and fruits

Module 6A Introductory

Suggested time: 5-10 hours

Learning Objectives	Notes
6.1A Demonstrate appropriate methods of storing and handling vegetables and fruits.	Show the results of improperly stored fruits and vegetables, if possible.
6.2A To identify types of vegetables and select them according to size, shape, colour, freshness, and lack of damage. (CCT)	Students should experience selecting, preparing, and serving fresh and cooked vegetables and fruits.
6.3A To clean and prepare vegetables and fruits. (TL)	Students should prepare the vegetables for serving. Students should practise basic ways of cutting and shaping such as: mince dice julienne batonnet brunoise Explain how some nutrients and colour are lost when cut vegetables are exposed to air. Explain how acids, like lemon juice, can preserve colour in blond fruits.

Module 6B Intermediate

Suggested time: 10-15 hours

Learning Objectives

Notes

6.4B To examine the effects of various cooking methods on different types of vegetables.

Students may experiment by using various methods to cook vegetables and fruits, to determine the most suitable method for intended use. For example, using baking soda and vinegar with green vegetables and red cabbage; cooking various vegetables covered or uncovered. Have students evaluate the results.

6.5B To cook a variety of vegetables and fruits using appropriate methods and cookware. (TL, CCT)

Students should select cookware and methods to prepare a variety of vegetables.

Retention of nutrients, colour, flavour, and texture should be stressed.

Experiment with garnishes. Experiment to discover which cooking methods are best for the various fruits and vegetables.

Cooking methods may include the following:

steaming
simmering
sautéing
deep frying (if appropriate equipment is available)
braising
baking

Module 6C Advanced

Suggested time: 3-6 hours

Learning Objectives	Notes
6.6C To use vegetables and fruits in menu planning and preparation. (CCT)	Students may experiment with a variety of vegetable and fruit preparations and incorporate them into menu plans. Allow them to practise garnishing and creating attractive presentations.

Module 7: The Pantry (Core)

Suggested times for parts A, B, and C are given below.

Foundational Objectives

To prepare, store, cook, and serve foods using techniques to achieve suitable colour, flavour, and texture and to maintain nutritive values.
To prepare and present foods in an attractive, efficient, and logical manner.

Common Essential Learnings Foundational Objectives

To develop various skills related to accessing information as well as to selecting, storing, preparing, and serving foods. (TL)
To gain the knowledge and develop the skills required to make appropriate decisions when selecting, preparing, and serving foods. (CCT)

Note: Other CELs may be emphasized.

Topics

Types of sandwiches
Fillings and spreads for sandwiches
Salad ingredients
Arrangement and presentation of various salads
Salad dressings
Preparation, storage, and handling of salads
Hors d'oeuvres

Module 7A Introductory

Suggested time: 15-20 hours

Learning Objectives	Notes
7.1A To prepare sandwiches using a variety of breads and fillings. (TL)	Students should become familiar with and practise appropriate procedures to prevent contamination of sandwich fillings during preparation, storage, and service. Students should prepare and serve hot and cold sandwiches.
7.2A To identify, select, and prepare salad ingredients.	Students should be aware of and practise appropriate procedures to prevent contamination in preparing, storing, and serving salads and dressings.
7.3A To prepare a variety of salad dressings.	Have students prepare oil and vinegar dressings. Demonstrate mayonnaise preparation as an example of an emulsified dressing.
7.4A To prepare, store, and handle a variety of salads.	Allow students to prepare, cook, and garnish a variety of salads such as: jellied, cooked, lettuce-based, and fruit salads.

Module 7B Intermediate

Suggested time: 3-8 hours

Learning Objectives

Notes

7.5B To prepare and present a variety of hors d'oeuvres. (TL, COM)

Students should be given opportunity to prepare and present examples of the following:

canapes
cocktails
relishes
dips
selected hors d'oeuvres

There are many cookbooks dedicated specifically to hors d'oeuvres. Allow students to gather such resources and select hors d'oeuvres that interest and challenge them.

This objective may culminate in a simple presentation for a school function. (PSVS)

Module 7C Advanced

Suggested time: 5-10 hours

Learning Objectives	Notes
7.6C To plan, prepare, decorate, and present a cold buffet.	Students should prepare, set up, and serve a cold buffet. Ideally, this buffet should be presented to the public, possibly at a school function. Combining this part of the module with Module 12: Food Presentation, Garnish, and Decoration would be appropriate.