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Food Basics 1010
Food Basics 1010
Table of Contents
Topic 1: Course Information
1.1 Student Support
1.2 Course Restrictions
1.3 Course Outcomes and Assessments
1.4 Plagiarism Policy
1.5 Career Explorations
Topic 2: Safety and Sanitation
2.1 Sanitation While Cooking
2.2 How to Hand Wash Dishes
2.3 Factors to Ensure Food Safety
2.4 Precautions for Handling Raw Meat
2.5 Safe use of Tools and Equipment
2.6 Barbeque Safety
2.7 Microorganisms
2.8 Foodborne Illness
2.9 Internal Cooking Temperatures
Q1: Open-book, Quiz Overview
Q1: Open-Book, Quiz 1: Safety
Topic 3: WHMIS 2015 Key Elements
3.01 WHMIS 2015 Pictograms
3.02 WHMIS 2015 Safety Data Sheet
3.03 Environmental Protections In Food Preparation
3.04 Chemical Storage
3.05 Environmental Protection and Material Handling In Food Preparation
3.06 Personal Protective Equipment (PPE)
Topic 4: Injury Prevention and Treatment Minor and Major Burns
4.01 Cuts and Choking
4.02 Back Injury
4.03 Electric Shock and Poisoning
Q2: Open-Book, Quiz # 2: WHMIS/Injury
Topic 5: Canada's Food Guide
Topic 6: Macro and Micro Nutrients
Q3: Open-book, Quiz 3: Nutrients/Canada's Food Guide
Topic 7: Tools and Equipment
Topic 8: Measurement of Ingredients
Q4: Open-Book, Quiz # 4: Getting Ready to Cook
Topic 9: Cooking Labs and Assignment
Cooking Lab # 1: Muffins
Cooking Lab #2: Vegetables and Fruit
Nutrition Analysis Assignment
Cooking Lab # 3: Milk and Alternatives
Cooking Lab # 4: Meats and Alternatives
Cooking Lab # 5: Grain Products
Student Resources
Food Basics 1010
Food Basics
1010
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