Index
|
|
Family and Consumer Sciences
|
|
|
© 2004 by
Avon Grove School District
and
Scantron Corporation.
All Rights Reserved.
Made with
Curriculum Designer by
Scantron Corporation
|
|
|
Avon Grove School District |
|
Avon Grove Family and Consumer Sciences |
|
Family and Consumer Sciences - Encounters with Food |
|
|
Teamwork and Leadership
The learner will be able to
assess the effectiveness of the use of teamwork and leadership skills in accimplishing the work of the family, and analyze teamwork and leadership skills and their application in various family and work situations.
| Strand |
Scope |
Source |
| Teamwork and Leadership |
Master |
Avon Grove School District(a) PA Academic Standards: Family & Consumer Sciences, 11.2.9 C , 11.2.12 C |
|
Safety and sanitation
The learner will be able to
identify and apply safe and sanitary practices when handling food.
| Strand |
Scope |
Source |
| Safety and sanitation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. B.; F |
|
Use and care of kitchen equipment
The learner will be able to
identify, explain and apply the proper use of equipment.
| Strand |
Scope |
Source |
| Safety and sanitation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. B |
|
Accident prevention
The learner will be able to
explain how to prevent accidents in the foods lab and apply these guidelines in lab situations.
| Strand |
Scope |
Source |
| Safety and sanitation |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. B |
|
Measurement
The learner will be able to
describe and apply the process of measuring liquid and solid ingredients.
| Strand |
Scope |
Source |
| Measurement |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Recipes
The learner will be able to
identify the parts of a recipe and use recipes correctly: ingredients, amounts, procedure, preparation time, cooking temperature, title, number of servings, equipment.
| Strand |
Scope |
Source |
| Recipes |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Cooking terms
The learner will be able to
match cooking terms with definitions.
| Strand |
Scope |
Source |
| Recipes |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Abbreviations
The learner will be able to
recognize and use abbreviations for teaspoon, tablespoon, cup, pint, quart, gallon, ounce and pound.
| Strand |
Scope |
Source |
| Recipes |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Ingredients
The learner will be able to
classify commonly used ingredients.
| Strand |
Scope |
Source |
| Recipes |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
U.S. Dietary Guidelines
The learner will be able to
list, explain, and apply the Dietary Guidelines established by the Human Nutrition Information Service.
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, 11.3.12. C.; F |
|
Food Guide Pyramid
The learner will be able to
explain, analyze and use the Food Guide Pyramid to plan a daily diet for a teen.
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.F, 11.3.12.C.; F |
|
Nutrients
The learner will be able to
list the six nutrients, match the nutrients with their functions, and analyze the nutrient content of foods.
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.E, 11.3.12 E |
|
Serving size
The learner will be able to
give examples of serving sizes of each of the food groups in the Pyramid.
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.E, 11.3.12 E |
|
Number of servings
The learner will be able to
recall the number of food servings from each group that a teen should intake daily.
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.E, 11.3.12 E |
|
Energy intake and expenditure
The learner will be able to
relate serving size to Calorie intake and energy expenditure.
| Strand |
Scope |
Source |
| Application |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. B |
|
Deficiency diseases
The learner will be able to
relate the deficiency diseases anemia and osteoporosis to the nutrients that are lacking in diets.
| Strand |
Scope |
Source |
| Application |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. D, 11.3.12 D |
|
Excess nutrient complications
The learner will be able to
relate heart disease, hypertension, obesity, and dental cavities to the nutrients that are linked to these diseases.
| Strand |
Scope |
Source |
| Application |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. D, 11.3.12 D |
|
Cancer promoters and protectors
The learner will be able to
list the foods that increase or decrease the risk of developing cancer.
| Strand |
Scope |
Source |
| Application |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. D, 11.3.12 D |
|
Grain products
The learner will be able to
give examples of food products in the grain group.
| Strand |
Scope |
Source |
| Grains |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Refinement of grains
The learner will be able to
explain the grain refining process, and analyze the effect on the nutrient content of the grain.
| Strand |
Scope |
Source |
| Grains |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. G, 11.3.12 G |
|
Wheat
The learner will be able to
label the parts of the wheat kernel, and analyze the importance in the diet of whole grains.
| Strand |
Scope |
Source |
| Grains |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. G, 11.3.12 G |
|
Grain preparation methods
The learner will be able to
analyze and demonstrate the correct procedure for cooking various grain products: quick- and yeast- breads, pasta, rice, baked products, and whole grains.
| Strand |
Scope |
Source |
| Grains |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. G, 11.3.12 G |
|
Batters and doughs
The learner will be able to
differentiate between batters and doughs.
| Strand |
Scope |
Source |
| Grains |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Grain nutrients
The learner will be able to
list the nutrients in grains.
| Strand |
Scope |
Source |
| Grains |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Fiber
The learner will be able to
define fiber and name foods that add fiber to the diet.
| Strand |
Scope |
Source |
| Vegetables |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. D, 11.3.12 D |
|
Vegetable nutrients
The learner will be able to
name the nutrients in vegetables.
| Strand |
Scope |
Source |
| Vegetables |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Plant parts
The learner will be able to
identify the edible parts of plants.
| Strand |
Scope |
Source |
| Vegetables |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Classification of vegetables
The learner will be able to
classify vegetables according to the appropriate plant part.
| Strand |
Scope |
Source |
| Vegetables |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Vegetable preparation methods
The learner will be able to
practice correct vegetable preparation methods, raw and cooked.
| Strand |
Scope |
Source |
| Vegetables |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Nutrient loss in vegetables
The learner will be able to
relate storage, preparation, and cooking methods to nutrient loss in vegetables.
| Strand |
Scope |
Source |
| Vegetables |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Benefits of vegetables
The learner will be able to
list the benefits of eating vegetables.
| Strand |
Scope |
Source |
| Vegetables |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. D, 11.3.12 D |
|
Fruit nutrients
The learner will be able to
list the nutrients in fruit.
| Strand |
Scope |
Source |
| Fruit |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
High-quality fruit
The learner will be able to
list the characteristics of high-quality fruit.
| Strand |
Scope |
Source |
| Fruit |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Fruit structure
The learner will be able to
match the types of fruit with fruit structure- pit, core, sections, seeded.
| Strand |
Scope |
Source |
| Fruit |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Harvesting season
The learner will be able to
match harvesting season with types of fruit.
| Strand |
Scope |
Source |
| Fruit |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Fruit storage and preservation
The learner will be able to
identify proper fruit storage and preservation methods.
| Strand |
Scope |
Source |
| Fruit |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Dried fruits
The learner will be able to
state advantages of dried fruits.
| Strand |
Scope |
Source |
| Fruit |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Fruit preparation
The learner will be able to
practice correct fruit preparation methods-raw and cooked, crisp or cobbler.
| Strand |
Scope |
Source |
| Fruit |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Dairy nutrients
The learner will be able to
list the nutrients in dairy products.
| Strand |
Scope |
Source |
| Dairy |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Dairy sources
The learner will be able to
identify sources of dairy foods.
| Strand |
Scope |
Source |
| Dairy |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Milk processing
The learner will be able to
define homogenization, pasteurization, and fortification and explain the purposes of processing milk.
| Strand |
Scope |
Source |
| Dairy |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Terminology in dairy preparation
The learner will be able to
explain scalding, curdling, scorching, and lactose intolerance.
| Strand |
Scope |
Source |
| Dairy |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 D.; F |
|
Types of milk
The learner will be able to
distinguish between whole, skim, dry, evaporated, sweetened condensed milk and buttermilk.
| Strand |
Scope |
Source |
| Dairy |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. D.; F, 11.3.12 D.; F |
|
Principles of milk and cheese cookery
The learner will be able to
describe, analyze and practice the basic principles of preparing dairy foods.
| Strand |
Scope |
Source |
| Dairy |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Cheese
The learner will be able to
classify cheese as un-ripened, ripened, aged and processed.
| Strand |
Scope |
Source |
| Dairy |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Aging cheese
The learner will be able to
state the purpose of aging cheese and the relationship between aging and texture of cheese.
| Strand |
Scope |
Source |
| Dairy |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Meat, eggs and beans nutrients
The learner will be able to
list the nutrients in meat, eggs, and beans.
| Strand |
Scope |
Source |
| Protein |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Meat cooking methods
The learner will be able to
define and demonstrate meat cooking methods.
| Strand |
Scope |
Source |
| Protein |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Animal type
The learner will be able to
match type of animal to meat name.
| Strand |
Scope |
Source |
| Protein |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Tenderization
The learner will be able to
list methods to tenderize meat.
| Strand |
Scope |
Source |
| Protein |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Marbling
The learner will be able to
explain the importance of marbling in meat.
| Strand |
Scope |
Source |
| Protein |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
Cooking meat
The learner will be able to
explain why meat should be cooked.
| Strand |
Scope |
Source |
| Protein |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F.; G, 11.3.12 F.; G |
|
Alternative protein sources
The learner will be able to
draw conclusions concerning the benefits of alternative protein sources.
| Strand |
Scope |
Source |
| Protein |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. F, 11.3.12 F |
|
|
