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 - Foods Here and Abroad |
|
|
Equipment
The learner will be able to
identify and explain the use and care of equipment.
| Strand |
Scope |
Source |
| Efficiency |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.B.; F, 11.3.12. F |
|
Food storage
The learner will be able to
apply proper food storage techniques.
| Strand |
Scope |
Source |
| Safety |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.B.; F, 11.3.12. F |
|
Recycling
The learner will be able to
practice recycling during food labs.
| Strand |
Scope |
Source |
| Efficiency |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.B.; F, 11.3.12. F |
|
Safety and sanitation
The learner will be able to
identify safe and sanitary practices when handling foods.
| Strand |
Scope |
Source |
| Safety |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.B.; F, 11.3.12. F |
|
Accident prevention
The learner will be able to
explain how to prevent accidents in the foods laboratory.
| Strand |
Scope |
Source |
| Safety |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.B.; F, 11.3.12. F |
|
Cooking terms
The learner will be able to
match cooking terms with definitions.
| Strand |
Scope |
Source |
| Efficiency |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.B.; 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.D, E.; F, 11.3.12. C.; F |
|
Comparison of Dietary Guidelines
The learner will be able to
compare and contrast the Dietary Guidelines and/or Food Guide Pyramid of the U.S. with other nations (Indonesia, Japan, Mediterranean nations, Jordan).
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.D, E.; F, 11.3.12. C.; F |
|
Food Guide Pyramid
The learner will be able to
explain, analyze and use the Food Guide Pyramid.
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.D, E.; F, 11.3.12. C.; F |
|
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.D, E.; F, 11.3.12. C.; F |
|
Activity level
The learner will be able to
recall five benefits of a physically active lifestyle.
| Strand |
Scope |
Source |
| Application |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.D, E.; F, 11.3.12. C.; F |
|
Number of servings
The learner will be able to
recall the recommended number of food servings from each group.
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.D, E.; F, 11.3.12. C.; F |
|
Health benefits of fruits and vegetables
The learner will be able to
identify health benefits of foods rich in fruits and vegetables.
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.D, E.; F, 11.3.12. C.; F |
|
Diet related diseases
The learner will be able to
identify the diseases that are less frequent in people who eat adequate amounts of fruits and vegetables.
| Strand |
Scope |
Source |
| Guidelines |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9.D, E.; F, 11.3.12. C.; F |
|
Food contamination
The learner will be able to
identify the cause, effect, and prevention of microbial contamination, parasites and toxic chemicals in food.
| Strand |
Scope |
Source |
| Production and storage |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. A, B.; F, 11.3.12.A, B.; F |
|
Microbes
The learner will be able to
identify key microbes: botulism, listeria, E. coli, amanita, lectins, perfringens and solanine.
| Strand |
Scope |
Source |
| Production and storage |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. A, B.; F, 11.3.12.A, B.; F |
|
At-risk
The learner will be able to
identify people who are most at risk of developing complications from food-borne illnesses.
| Strand |
Scope |
Source |
| Production and storage |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. A, B.; F, 11.3.12.A, B.; F |
|
Government agencies
The learner will be able to
evalutate the role of government agencies in safeguarding our food supply (e.g. USDA, FDA, EPA, and CDC).
| Strand |
Scope |
Source |
| Production and storage |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. A, B.; F, 11.3.12.A, B.; F |
|
MMWR
The learner will be able to
evaluate sources of food safety and nutrition information (MMWR).
| Strand |
Scope |
Source |
| Production and storage |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.3.9. A, B.; F, 11.3.12.A, B.; F |
|
Social customs
The learner will be able to
identify the cultural impact of the traditional pow wow on Native American people.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Desert foods
The learner will be able to
identify key desert foods used by Native Americans.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Gathering and preparation
The learner will be able to
explain how Native American food gathering and preparation has changed in the last 40 years.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Diabetes
The learner will be able to
analyze the dramatic increase in the rate of diabetes from 0% to 50% of Native Americans on reservations based on genetics, activity level and food choices.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Reducing the rate of diabetes
The learner will be able to
devise strategies to reduce the rate of diabetes among Native Americans.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Obesity
The learner will be able to
identify key factors contributing to obesity in Native Americans.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Dairy products
The learner will be able to
identify the difficulties associated with consumption of dairy products among Native Americans.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Calcium needs
The learner will be able to
suggest alternate strategies to meet the calcium needs of Native Americans who are lactose intolerant.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of Native American foods
The learner will be able to
prepare, taste and evaluate a variety of authentic Native American foods.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Southwestern U.S.
The learner will be able to
identify the four states that comprise the Southwestern Region of the U.S.
| Strand |
Scope |
Source |
| Geography |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Southwestern cuisine
The learner will be able to
identify the four cuisines that combine to form the Southwestern cuisine.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Southwestern food terms
The learner will be able to
identify southwestern foods terms: fiesta, tortilla, salsa, chiles, burrito, flauta, flan, quesadilla, tostada, fajita, enchilada, sopapalla.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Meals
The learner will be able to
identify the four main meals: La Comida, La Merienda, La Cena, and El Desayuno and the types of foods that are served.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Chilis
The learner will be able to
explain the use and preparation of chilis in the Southwestern cuisine.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of Southwestern foods
The learner will be able to
prepare, taste and evaluate a variety of authentic Southwestern foods.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Kosher
The learner will be able to
identify foods that are prohibited by strict adherents of the kosher laws.
| Strand |
Scope |
Source |
| Custom |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Kosher kitchen
The learner will be able to
explain the rationale for a kosher kitchen and what processes must be followed to assure that a kitchen is kosher.
| Strand |
Scope |
Source |
| Custom |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Matzo
The learner will be able to
explain the process of making matzo and the precautions that are necessary to make it kosher.
| Strand |
Scope |
Source |
| Custom |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Dietary laws
The learner will be able to
analyze how the Jewish people have kept separate from society through their dietary laws.
| Strand |
Scope |
Source |
| Custom |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of Jewish food
The learner will be able to
prepare, taste and evaluate a variety of authentic Jewish foods.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Middle Eastern culture
The learner will be able to
explain how the Middle Eastern culture and cultural expectations of the roles of men and women affect preparation and consumption of meals.
| Strand |
Scope |
Source |
| Custom |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Moslem prohibitions
The learner will be able to
identify foods and beverages that are prohibited by strict Moslems.
| Strand |
Scope |
Source |
| Custom |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Jordan cuisine
The learner will be able to
identify popular foods in Jordan.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Ideal weight
The learner will be able to
compare and contrast cultural expectations of ideal weight with U.S. Dietary Guidelines.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Exercise
The learner will be able to
compare the physical exercise of different socio-economic groups.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of Middle Eastern foods
The learner will be able to
prepare, taste and evaluate a variety of Middle Eastern foods.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
British Isles
The learner will be able to
identify the four countries in the British Isles.
| Strand |
Scope |
Source |
| Geography |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Germanic invaders
The learner will be able to
identify the early Germanic invaders that came from northern Europe in the fifth century.
| Strand |
Scope |
Source |
| Geography |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Staples
The learner will be able to
identify staple foods of the British diet.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Food terms
The learner will be able to
identify the food terms: tripe, bubble and squeak, shepherd's pie, kidney pie, haggis, scones, shortbread, Dundee cake, Irish coffee, Irish stew, brown bread, cawl, tatws slaw, and welsh rarebit.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Meals
The learner will be able to
analyze the word tea: beverage, afternoon snack, light evening meal.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Black famine
The learner will be able to
define and explain the significance of the "Black Famine.".
| Strand |
Scope |
Source |
| Geography |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of British food
The learner will be able to
prepare, taste and evaluate British food.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
|
African and Southern Cuisine
|
Diets of slaves and plantation owners
The learner will be able to
explain the contribution of early American slaves to the diets of plantation owners.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Economy
The learner will be able to
relate the economic situation of slaves to foods popular in African-American diets.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Food terms
The learner will be able to
recognize foods: grits, neck bones, collard greens, rutabagas, fat back, chitterlings, and pig feet.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Pig meat
The learner will be able to
identify the parts of a pig that were used in the cuisine of slaves.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Diet-related diseases
The learner will be able to
identify health problems related to the African-American cuisine.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Obesity
The learner will be able to
analyze the food and food preparation methods that contribute to obesity, heart disease, and high blood pressure.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Reducing risk of diet-related disease
The learner will be able to
suggest ways to reduce the incidence of heart disease, obesity, and high blood pressure.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of African-American cuisine
The learner will be able to
prepare, taste and evaluate a variety of authentic African-American and southern regional foods.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
|
Pennsylvania Dutch cuisine
|
Food terms
The learner will be able to
identify terms: tripe, shoofly pie, funeral pie, povery soup, and scrapple.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Economy
The learner will be able to
identify food production, meal planning and food preparation principles that contribute to the economic efficiency of Pennsylvania Dutch cuisine.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Energy requirements
The learner will be able to
contrast the Caloric needs of active and sedentary workers in the context of the Pennsylvania Dutch population.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Bakery products
The learner will be able to
identify the baked goods that contribute to the reputation of Pennsylvania Dutch cooks.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of Pennsylvania Dutch foods
The learner will be able to
prepare, taste and evaluate a variety of Pennsylvania Dutch foods.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Creole and Cajun roots
The learner will be able to
identify the groups of people who have influenced the Creole and Cajun cuisines.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Creole and Cajun comparison
The learner will be able to
compare and contrast Creole and Cajun cuisines to other styles of American and foreign cooking.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Economy
The learner will be able to
evaluate Creole and Cajun cuisines for economy and flavor.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of Creole and Cajun food
The learner will be able to
prepare, taste and evaluate Creole and Cajun food.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Style of French cuisine
The learner will be able to
identify, compare, and contrast the three main styles of French cuisine.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Haute and Novelle cuisine
The learner will be able to
explain the factors that caused a shift from Haute cuisine to Nouvelle cuisine.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Meals
The learner will be able to
compare and contrast a traditional dinner in France to one in the U.S.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Ideal weight
The learner will be able to
compare and contrast the French ideal weight to that of another culture.
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
History
The learner will be able to
compare and contrast the cuisine of 20 years ago to that of France in the 21st century.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of French food
The learner will be able to
prepare, taste, and evaluate a variety of French food.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Italian immigration
The learner will be able to
cite examples of how early Italian immigrants influence U.S. cuisine.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Italian-American food
The learner will be able to
explain how American tastes influenced early Italian "spaghetti joints.".
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Pasta
The learner will be able to
explain the importance of pasta in the Italian diet and list types of pasta.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Italian foods
The learner will be able to
identify Italian foods.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Mediterranean diet
The learner will be able to
compare and contrast the Mediterranean diet to U.S. cuisine, including health related effects.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Fats
The learner will be able to
compare and contrast the type of fat used in the Mediterranean diet (olive oil) to other fats (margarine, butter, vegetable oil.).
| Strand |
Scope |
Source |
| Health |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of Italian food
The learner will be able to
prepare, taste, and evaluate a variety of Italian foods.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Economy
The learner will be able to
explain how cooking was influenced by economic conditions in China.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Regional cooking
The learner will be able to
explain why the cuisines vary regionally.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Harmony
The learner will be able to
explain the Chinese concept of harmony in food preparation including color, sound, and taste.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Cooking techniques
The learner will be able to
demonstrate cooking techniques: chopping, dicing, shredding, slicing, and mincing.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Stir-frying
The learner will be able to
explain the benefits of stir-frying.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Seasonings
The learner will be able to
identify seasonings that are typically used in Chinese cooking.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Equipment
The learner will be able to
identify equipment and utensils used in Chinese cooking: wok, steamer, cleaver, cuttings boards, and chopsticks.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Rice
The learner will be able to
recall proper cooking techniques for rice.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Health benefits of rice
The learner will be able to
explain the health benefits of rice consumption.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Manners
The learner will be able to
explain how to avoid offending your host when invited to dinner in a Chinese home.
| Strand |
Scope |
Source |
| Customs |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
Preparation of Chinese food
The learner will be able to
prepare, taste and evaluate a variety of Chinese foods.
| Strand |
Scope |
Source |
| Food |
Master |
AVON GROVE HIGH SCHOOL(a) PA Academic Standards: Family & Consumer Sciences, 11.1.9.F, 11.1.12 F, 11.2.9 C, 11.2.12 C, 11.3.9 D, E.; F, 11.3.12 C.; D, E.; F |
|
|
