Unit 12: Grains and Legumes

Types of grains and grain processing methods.
Best practices for selecting and storing grains.
Techniques for preparing and presenting grains.
Identification and types of legumes.
Best practices for selecting and storing legumes.
Techniques for preparing and presenting legumes.

Identify different types of grains and describe their processing methods.
Select and store grains appropriately.
Prepare and present grains using various cooking techniques.
Identify and classify different types of legumes.
Select and store legumes appropriately.
Prepare and present legumes using various cooking techniques.

• Participation in class discussions and hands-on activities.

• Completion of assignments and projects, such as cooking demonstrations and food presentations.

• Practical assessments including preparation and presentation of grains and legumes.

• Written reflections and quizzes on grain and legume types and preparation methods.