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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.
Pack includes:
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.
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
Preservation
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
Reviews
Rated 5 out of 5
(0)
Sharon Shaw (Verified user)–
New South Wales, Australia
Fab fab fab
Rated 5 out of 5
(0)
Michelle Omeros (Verified user)–
New South Wales, Australia
Rated 5 out of 5
(0)
Kendall BRIGGS (Verified user)–
New South Wales, Australia
A high quality, comprehensive revision resource linked to syllabus HSC content.
Rated 5 out of 5
(0)
ELLIE SINGLETON (Verified user)–
New South Wales, Australia
LIFESAVER!
Rated 5 out of 5
(0)
Debbie Ellis (Verified user)–
New South Wales, Australia
A unique resource that is clearly set out to thoroughly test the knowledge and understanding of the Food Manufacture dot points. A valuable HSC resource.
Rated 5 out of 5
(0)
Carol Roulston (Verified user)–
excellent and the students really benefited from this
Rated 5 out of 5
(0)
SaraMae Belle-Page (Verified user)–
New South Wales, Australia
Rated 5 out of 5
(0)
Sarah Hasman (Verified user)–
New South Wales, Australia
a good resource for HSC students.
Rated 4 out of 5
(0)
Melissa Denkinger (Verified user)–
South East, Singapore
My students love these!
Rated 5 out of 5
(0)
Jennifer Jack (Verified user)–
New South Wales, Australia
Excellent resource! High quality questions, marking criteria’s and sample answers. My students have benefited from this resource.
The Happiness Mission
Lovius Educational Consultancy
Sharon Shaw (Verified user) –
Fab fab fab
Michelle Omeros (Verified user) –
Kendall BRIGGS (Verified user) –
A high quality, comprehensive revision resource linked to syllabus HSC content.
ELLIE SINGLETON (Verified user) –
LIFESAVER!
Debbie Ellis (Verified user) –
A unique resource that is clearly set out to thoroughly test the knowledge and understanding of the Food Manufacture dot points. A valuable HSC resource.
Carol Roulston (Verified user) –
excellent and the students really benefited from this
SaraMae Belle-Page (Verified user) –
Sarah Hasman (Verified user) –
a good resource for HSC students.
Melissa Denkinger (Verified user) –
My students love these!
Jennifer Jack (Verified user) –
Excellent resource! High quality questions, marking criteria’s and sample answers. My students have benefited from this resource.