Kitchen Basics Lapbook

This lapbook covers the basics of Alberta Curriculum for Foods Basics (FOD1010).
Check it all out in the Tutorial Video created for this lapbook
https://youtu.be/Ymyql-bbft4

Curriculum points for AB
1. describe and demonstrate factors relating to safety and sanitation
1.1 identify the need for personal hygiene
1.2 demonstrate appropriate hand-washing techniques
1.3 demonstrate proper sanitization of equipment and workspace
1.4 demonstrate ability to leave food preparation area in an appropriate fashion
1.5 practise appropriate workspace safety focusing on:
1.5.1 prevention of accidents; e.g., back safety, slip and trip hazards, burns, cuts
1.5.2 injury treatment
1.5.3 blood-borne pathogens; e.g., minor cuts, blood spills
1.6 select and safely use available tools and equipment when:
1.6.1 measuring
1.6.2 preparing
1.6.3 mixing
1.6.4 cooking
1.6.5 serving

This lapbook comes in the following formats:
Teacher Full-Colour Answer key
Student Full-Colour Version
Student Black and White Version