Increase your student’s literacy and knowledge growth with this scheduled homework book of short and extended response questions.
Designed to use whist studying Food Manufacture in 2021, this booklet allows students to have their writing checked and assessed weekly. Alternatively, it can be used as revision questions.
The questions are written in HSC style to meet a variety of Food Manufacture outcomes and dot points. The benefit of this book is that the answers are not published anywhere so the students cannot simply google the sample answers. The students will be required to answer applying their own knowledge of the content.
Designed to make marking easy with simple marking criteria after each question. Success criteria marking tables are also included to encourage good writing habits for e.g. do not rewrite the question, use the term metalanguage etc. It has a spread of key terms for students to practice with a variety of related dot points.
- 28-page printable homework book. This may be shared to students as a digital pdf also.
- Learning Intentions and Success Criteria
- Weekly Schedule
- Glossary of HSC Key Terms
- Marking Criteria
- Success Criteria Marking Tables
- Suggested Answers- these are not permitted to be shared with students and are supplied to assist the marking process.
- Teacher Instructions
NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)9.2 Food Manufacture
9.2 Food Manufacture
H1.1 explains manufacturing processes and technologies used in the production of food products
H4.2 applies principles of food preservation to extend the life of food and maintain safety.
Students Learn About:
- Production and processing of food
quality and quantity control in the selection of raw materials for food processing
- role of food additives in the manufacturing process
- characteristics of equipment used in different types of production and the factors influencing their selection
- production systems used in the manufacture of food, e.g. small scale, large scale, manual, automated, computerised
- quality management considerations in industrial practices to achieve safe foods for public consumption, e.g. hazard analysis and critical control point (HACCP); work health and safety and hygiene
- reasons for preserving foods, e.g. safety, acceptability, nutritive value, availability, and economic viability
- causes of food deterioration and spoilage:
- environmental factors (infestation, oxygen, light, and water)
- enzymatic activity
- microbial contamination (mould, yeast, and bacteria)
- principles behind food preservation techniques, including temperature control and restriction of moisture, exclusion of air and pH
- preservation processes, including canning, drying, pasteurising, freezing, and fermenting
Packaging, storage and distribution
- functions of packaging and types of materials available
- current developments in packaging, including active packaging;
modified atmosphere packaging; sous vide, storage conditions and distribution systems at various stages of food manufacture
Students Learn to:
- describe processes that transform raw materials into manufactured food products
- describe the processing techniques, equipment, storage and distribution systems used in industry and compare with those used domestically
- identify critical control points and describe quality control procedures in food production systems
- identify food safety hazards and risk