Read out recipe so students gain an understanding of standard metric, and what 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) Practical Spicy Chicken Wrap 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
2 All about Food Models Demonstrate how to use a piping bag. Discuss the various Food Models Discuss how they assist the body, ie calcium for bones, vitamins and minerals (Practical demonstration) Melting moments Electric beaters Text Book contents – Food Groups pages 93-109 3 All macro nutrients Demonstrate portion control Discuss the Macronutrients Fats/Carbohydrates/Protein/Vitamins and Minerals/Fibre and in what foods can they be found. Discuss how carbohydrates assist the body ie gives energy.(Practical demonstration) (Make Chicken Burger and freeze) Monster Chicken Burger Text Book contents – Food Groups pages 93-109 4 All about macro nutrients Demonstrate how to use wok Discuss the Macronutrients Fats/Carbohydrates/Protein/Vitamins and Minerals/Fibre and in what foods can they be found. Discuss how Protein assists the body ie muscle growth and repair, brain development (Practical demonstration) Honey and Sesame Beef Stir-fry Practical Text Book contents – Food Groups 93-109 5 All about macro nutrients Microwave use Discuss the Macronutrients Fats/Carbohydrates/Protein/Vitamins and Minerals/Fibre and in what foods can they be found. Discuss how Fats assist the body, ie protect organs, store energy. (Practical demonstration) Chocolate Self Saucing Pudding Text Book contents – Food Groups pages 93-109 6 Collaborating learning Revision for test Revision using their booklets on; essential nutrients, measuring techniques, knife handling, safety and hygiene in foods room. Burritos Revision/text book Food Technology 7 Collaborating learning Written Test Nachos Written Test Written Test 8 All about micro nutrients Demonstrate the rubbing in method of cake making Discuss Vitamins and how they assist the body ie Vit A, Vit C, Vit D, Vit E; vision, skin, hair etc (Practical demonstration) Apple Crumble DVD/Clickview " Nutrients Their Interactions" Worksheet
9 All about micro nutrients Discuss Minerals and how they assist the body ie iron, calcium, ie low energy/bone density (Practical demonstration) Chicken noodle soup Text Book contents – Food Groups pages 93-109 Term 3 1 What are lifestyle diseases and how contribute to unhealthy eating habits Watch DVD/Clickview Johnny Junkfood 21st Century and complete worksheet Go over answers in class (Practical demonstration) Quick and Easy Fried Rice Knife skills Clickview “Johnny Junkfood”and worksheet 2 What are lifestyle diseases and how they contribute to unhealthy eating habits ie obesity/heart disease Altering a recipe to include healthy ingredients. Discuss what can be done to make recipes healthier ie use low fat products, add more vegetables, saturated fat foods (Practical demonstration) Roast pumpkin and refrigerate. Potato and bacon soup and garlic bread Text Book contents – Food Related – lifestyle diseases pages 157-164 3 Understand store bought food items and nutritional value/labels Introduce assessment – ‘Pizza Pockets’ students analyse packaging and taste test the pizza pockets. They then complete sensory worksheet in their assessment. Hi Lo Min Text Book contents – Food Related Lifestyle Diseases pages 157-164 Purchase pockets for tasting/sensory 4 Understand store bought food items and nutritional value/labels ‘Pizza Pocket’ assessment (Practical demonstration) Caramel Dumplings in Caramel Sauce Pizza Pocket Assessment Booklet 5 Discuss what are the benefits of healthy food choices. Continue to work on assessment (Practical demonstration) Beef and vegetable pasties Pocket Assessment Booklet 6 Selection of healthy food choices continued Student complete Food Orders with correct quantities for their Pizza Pockets Chilli Scrolls Food orders/Work flow plans
(Practical demonstration) 7 Selection of healthy food choices continued Prepare own designed “Pizza Pocket” Make dough for Pizza Pocket and freeze Pizza pockets Pocket Assessment Text Book contents – Food Related Conditions pages 157-164 8 Food and nutrition in Australia Finish off assessment/evaluations (Practical demonstration) Super spuds Pizza Pocket Assessment evaluation Text Book contents – Food and nutrition in Australia 129-139 9 Team work and organization in the kitchen Discuss team work and organization in the kitchen and why it is important, ie allocate jobs, keep on task and stay focused, safety elements. (Practical demonstration) Spaghetti Bolognese Text Book contents – Food and nutrition in Australia 129-139 10 Food Hygiene Students will complete practical one lesson and clean up last lesson of the term. on keeping a hygienic kitchen/organizing/managing equipment Triple Treat Choc Muffins up work missed from Text Book Term 4 1 Food and nutrition in Australia Traditional diets in Australia – exploring Indigenous food habits/hunting/cooking Historical in Australia Sang Choy Bow Text Book contents – Food and nutrition in Australia 129-139 2 Influences on food choices Cost and availability and advertising/ technology Baked Chicken Cannelloni Text Book contents – Food and nutrition in Australia 129-139