Foundations of Food
3rd Period
SPRING SEMESTER 2024
IFP 1.1 Apply established safety rules and guidelines to maintain a safe working environmentIFP 1.3 Identify health and hygiene best practices for food handling,IFP 1.4 Identify and apply sanitation rules and regulations
IFP 2.5 Identify basic food preparation terminologyIFP 2.6 Practice management skillsIFP 3.1 Identify components of selecting food products
IFP 2.1 Identify types, use and care of kitchen equipmentIFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminology IFP 3.2 Demonstrate preparation methods for basic food product
Ch 19.2 Appliances
IFP 2.1 Identify types, use and care of kitchen equipmentIFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminologyIFP 3.2 Demonstrate preparation methods for basic food products
IFP 2.3 Demonstrate proper measuring techniquesIFP 2.4 Apply mathematics concept through equivalents, recipe adjustments and conversionsIFP 2.5 Identify basic food preparation terminology IFP 2.6 Practice management skillsIFP 3.1 Identify components of selecting food productsIFP 3.2 Demonstrate preparation methods for basic food products
Ch 18.2 Food Safety and Sanitation
IFP 1.2 Identify proper first-aid procedures for cuts, burns, and electrical shockIFP 1.4 Identify and apply sanitation rules and regulationsIFP 1.5 Identify methods that prevent food-borne illnesses and contaminationIFP 2.5 Identify basic food preparation terminology
IFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminology IFP 3.2 Demonstrate preparation methods for basic food products
