Irene McCormack Catholic College Year 8 – Semester Course Food Technology/Information Technology Program 2018 Term 1 2018 Week Learning Focus Learning Activity (theory) Lesson 1 Practical Lesson Lesson 2 Assessment Reference 1 Introduction to Home Economics Demonstrate safe use of stove top Read the rules and responsibilities of Home Economics, located in the text book Food Technology 7r7/8 . (Practical demonstration) Pikelets Check to see students have purchased text book – Food Technology Yrs 7/8 Contents – Introduction to Food Technology pages 1-9 2 Health and Safety in Home Economics Demonstrate safe use of oven Watch Clickview ‘Health and Safety in the Domestic Kitchen’, complete worksheet and go over answers at completion of video. (Practical demonstration) Chicken Sausage rolls Food processor Text Book contents – Introduction to Food Technology pages 1-9 3 Terminology – Reading a recipe Demonstrate shallow frying Gain an understanding different terminology. Read out the Bacon and Corn Fritters recipes making special mention of quantities, measuring terminology ie Tb = tablespoon and t = teaspoon. Discuss the difference between shallow fry and deep fry. (Practical demonstration) Bacon and corn fritters Text Book contents – Introduction to Food Technology pages 1-9 4 Measuring Demonstrate measuring correctly Discuss why it is important to measure correctly ie recipe is made correctly, not wasting ingredients, not spoiling foods. Vanilla cup cakes Electric beaters DVD Measuring in the Kitchen Text Book contents – Measurements pages 29-37
Read out recipe so students gain an understanding of standard metric, and what their abbreviations mean. (Practical demonstration) 5 Equipment and Appliances Knife skills Demonstrate how to dice, shred, safe use of knife. Students to open cupboards and draws and go through the identifying the correct terminology and use of equipment and appliances. Choosing the correct appliances/equipment for design. (Practical demonstration) Pita pizza Text Book contents – Cooking equipment Pages 71-79 6 Boiling Demonstrate Roux Sauce Discuss what are ‘Food Models’ and how to analyse and apply to every day eating habits. Discuss Australian Guide to Healthy Eating, and Food Pyramid (Practical demonstration) Macaroni and cheese Text Book contents – Food preparation pages 57-71 7 The Design Process – investigating, generating, producing, evaluating, collaborating and managing Introduce assignment – Investigate what is a Healthy Muffin ie what ingredients can be added to make muffin healthy – fruits/vegetables/yoghurt/low fat milk. (Practical demonstration) Beef kebabs Healthy Muffin Challenge Text Book contents – The Design Process pages 9-17 8 Making Healthy Choices Demonstrate how to use a double saucepan/boiler Design own Healthy Muffin Challenge and selecting the ingredients from the assessment. (Practical demonstration) Chocolate nests and yum yum eggs Food processor Text Book contents – The Australian Guide to Healthy Eating pages79-93 Healthy Muffin Challenge assessment booklet 9 Making Healthy Choices Portioning Assessment – Practical Healthy Muffin Challenge, collecting and measuring ingredients using the correct equipment and utensils. Healthy Muffin Challenge Text Book contents – The Australian to Healthy Eating pages79-93
Healthy Muffin Challenge assessment booklet 10 Discuss Food Hygiene Show the students the fridges and freezers to identify where food should be stored and at what temperature. Discuss what are the safe temperatures zones for food kept in fridges and freezers. Discuss what foods should be stored where and why in pantry and fridges. Evaluation of assessment Practical Spicy Chicken Wrap Practical Text Book contents – The Australian Guide to Healthy Eating pages79-93 Healthy Muffin Challenge assessment booklet 11 Making Healthy Choices Healthy foods vs Unhealthy foods Students will complete practical one lesson and clean up last lesson of the term. Focus on keeping a hygienic kitchen/organizing/managing equipment. Spinach and Ricotta Quiche Catch up on missed work from text book throughout the term. Term 2 1 Healthy Lifestyle What are Nutrients Demonstrate how to simmer Watch Clickview ‘DVD Nutrients, The Basics”, complete worksheet and go over answers at end of the lesson. (Practical demonstration) Mini Cottage Pie Stick blender DVD/Clickview “Nutrients the Basics” Worksheet