• Resource Overview

    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.
    • Teacher Instructions

     

    Relevant to:

    NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)9.2 Food Manufacture

    9.2 Food Manufacture
    Outcomes
    A student:

    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
  • Curriculum

    • New South Wales

  • Reviews

    Ellie

    11/04/2021
    Excellent resource! High quality questions, marking criteria's and sample answers. My students have benefited from this resource.

    Melissa Denkinger

    05/04/2021
    My students love these!

    Anonymous

    01/03/2021
    a good resource for HSC students.

    Sharon Shaw

    15/12/2020
    Fab fab fab

    Michelle Omeros

    22/12/2020

    Kendall BRIGGS

    24/01/2021
    A high quality, comprehensive revision resource linked to syllabus HSC content.

    ELLIE

    24/02/2021
    LIFESAVER!

    Debbie Ellis

    28/02/2021
    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

    26/03/2021
    excellent and the students really benefited from this

    SaraMae Belle-Page

    21/04/2021

2021 Homework Book ~ Year 12 Food Manufacture – Digital

$68.79 GST inclusive

Units Sold: 3

Units Sold: 3
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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…

SKU:

01RDFT2021HBFM
Food Technology Topics

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Tags:

  • Food Manufacture
  • Year 12 Food Technology

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