Year 10 Home Economics 2018 Irene McCormack Catholic College Term 1 Wk Learning Focus Learning Activities (Theory) Learning Activities (Practical Lessons) Assessment Resources 2 Intro Safety/Hygiene Safety and hygiene Watch Safety in the Domestic Kitchen What not to do in the kitchen/health and safety Discuss what Safety/Hygiene looks like in the classroom Read 3-4 Activity Exploring food hygiene (pg 3) Safety awareness (pg 4) Read page 19 Activity Knife safety (pg 19) Prac 1: Pizza dough Focus: measuring, following a recipe, hygiene Prac 2: Pizza Focus: Knife skills, safety, hygiene Food Technology 9/10 pages 3-4 Or Safety in the domestic kitchen Food Technology 9/10 Pages 19 Activity Knife safety 3 Kitchen equipment/knife safety Kitchen Equipment Food Preparation equipment Measuring/cutting/mixing equipment Cooking equipment Equipment essentials Cooking appliances Read pages 28- 36 Complete activities Prac 1: Steak sandwich Focus: knife skills, pan frying Prac 2: Jam doughnut muffins measuring, baking, oven safety Food Technology 9/10 Pages 28-36 trial
Identifying uses Types of knives Chopping boards Mixing it up Kitchen hunt Heating it up 4 Nutrition Read page 5 Activity Food groups Watch: how to make fresh spring rolls (take notes for practical) Prac 1: Rice paper rolls knife skills, nutrition, grating Prac 2: Fajitas Frying, knife skills Food Technology 9/10 Youtube: 5 Nutrition Introduce Task 1: Healthy Wrap challenge Investigating nutritional requirements and different wraps Prac 1: Nachos Focus: Adapting recipes Prac 2: Beef pasties Focus: using pastry, frying Task 1: Healthy Wrap Challenge Task 1 booklets 6 Nutrition Work on assessment task Prac 1: Sticky date pudding muffins Focus: melting, blending Prac 2: Curry puffs Focus: spices, shaping, working with pastry Task 1 booklets 7 Nutrition Work on assessment task Food order due Prac 1: Chicken sausage rolls Prac 2: Biscuits Task 1 booklets 8 Nutrition Work on assessment task Ensure workflow plan is completed. Prac 1: Assessment – Healthy wrap Prac 2: Complete evaluation for wrap and submit task. Task 1 Due Task 1 booklets 9 Cooking methods Why do we cook food? Watch The cooking process – how food changes Prac 1: dough for hot cross buns Prac 2: hot cross buns Clickview: Food Technology 9/10
Overview of cooking methods Read page 38 and complete Activity What do you know? Focus: traditions, baking, working with dough Page 38 10 Cooking methods Wet cooking methods Watch Video: Bringing it to the Boil: Basic Moist cooking methods (only up to, and including braising and stewing chapters 1-8 Read 39-40 Activity: Research task (pg 39) Building blocks (pg 41) Prac 1: chicken stock Focus: knife skills, boiling, simmering, reducing Prac 2: Chicken soup Focus: knife skills, boiling Clickview: Food Technology 9/10 11 Cooking methods Revision Complete any unfinished work from the term, catch up on missed practical lessons Term 2 Wk Learning Focus Learning Activities (Theory) Learning Activities (Practical Lessons) Assessment Resources 1 Cooking methods Watch Raymond Blanc: How to cook well – poaching Read 41 – 42 Activity Healthy habits (pg 42) Prac 1: Poached eggs Focus: poaching Prac 2: Golden syrup dumplings Focus: boiling, simmering Food Technology 9/10 Clickview:
2 Cooking methods Dry cooking methods Watch Turning up the heat! Basic dry cooking methods Read page 43 Activity When things go wrong Prac 1: Chocolate soufflé Focus: baking Prac 2: Quiche Focus: blind baking Clickview: Food Technology 9/10 3 Cooking methods Watch Raymond Blanc: How to cook well - Frying Read page 44-46 Activity How to blind bake Safety consideration Prac 1: Spring rolls – filling Prac 2: Spring rolls Focus: knife skills, shallow frying, deep frying, baking, sensory evaluation Clickview: Food Technology 9/10 4 Cooking methods Introduce Task 2: Cooking methods Work on task 2 Prac 1: make tomato sauce Focus: adapting recipes, boiling, simmering Prac 2: Chicken Parma Focus: crumbing, frying, baking Task 2: Cooking methods Task 2 Booklet 5 Cooking methods Work on task 2 Prac 1: Stir pork and noodles Focus: knife skills, boiling, marinating, stir frying Prac 2: Thai green curry boiling, simmering, sauteing 6 Cooking methods Work on task 2 Food Order Due Prac 1: Raspberry swirl baked cheesecake Focus: baking Prac 2: Tomato pasta Focus: boiling, sautéing 7 EXAMS 8 Cooking methods Ensure workflow plan is complete. Prac 1: Task practical Task 2 Due
Research task 3 Chinese Read 129 – 137 Activity Impact on Australian cuisine Research task Steaming food Prac 1: Stirfry chicken with bok choy (CAW p 193) Focus: stirfyring Prac 2: Sweet & sour chicken Focus: absorption method, coating, frying, European influence Food Technology 9/10 4 Read pages 142-148 Activity Impact on Australian cuisine Choosing cheese Q 2 (will do tasting Friday) Investigating olive oil Prac 1: Moussaka Prac 2: Moussaka & cheese tasting Food Technology 9/10 5 Indonesian Read pages 152 - 157 Prac 1: Nasi goreng Prac 2: Food Technology 9/10 6 Mexican Read pages 162 – 169 Activity Incorporating Research task Using citrus International cuisine Prac 1: Beef Chimichangas with tomato salsa Focus: shallow frying, sautéing, knife skills Prac 2: Tres Leches cake Focus: baking Food Technology 9/10 7 Denmark/france Introduce task 3 International breakfast Prac 1: Danishes Focus: shaping, baking Prac 2: Chocolate croissanta Focus: rolling/shaping, alternatives Task 3 8 Japan Food order due Prac 1: Gyoza Focus: frying, steaming