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  • Resource Overview

    Make your students Additive Experts with this resource pack!

    This resource includes an additive hunt activity followed by a group additive expert task.

    Students identify additive types from a range of common food packaging and tally their findings. Following this a whole class discussion can be facilitated based on what they discover.

    Students will have the opportunity to investigate specific additives in an expert task and report their findings back to their peers. Students will record information provided by their peers to have a comprehensive summary of common food additives.

    Pack includes:

    • 16 Specific Additive Cards for student groups
    • 11 Additive Type Board Labels
    • 3 Page Teacher Instructions and Suggestions for use
    • 2 Page Additive Expert Task Worksheet
    • 2 Page Additive Summary Worksheet

    This resource can be differentiated at the discretion of the classroom teacher based on the needs of students.

    Relevant to:

    NSW Food Technology Years 7-10 Syllabus 2019

    Food Product Development

    • investigate the role of food additives in food processing

     

    NSW Food Technology Stage 6 Syllabus

    Food Manufacture

    Students Learn about

    • role of food additives in the manufacturing process

     

    Western Australia Year 12 Syllabus Food Science and Technology

    Unit 4 – The future of food

    Properties of food

    • factors that impact on the properties of food

    – additives – thickeners, anti-caking agents, humectants, colourings and flavourings,

    preservatives, and artificial sweeteners

    QLD Food & Nutrition 2019 General Senior Syllabus

    Relevant to these dot points

    • reviewing the food processing techniques used to control the accessibility and the consumability of food sources, including: application of cold by chilling, freezing, freeze-drying; application of heat by blanching, boiling, braising; evaporation; pasteurisation; canning/bottling; ultra-high temperature (UHT); dehydration; change of pH through the addition of acid and alkali; and additives, e.g. salt, antioxidants
    • explaining the cooking and processing techniques used to improve the palatability of protein-based foods, including: canning; dehydration; change of pH through the addition of acid and alkali; additives, e.g. salt, antioxidants; physical manipulation, e.g. tenderisation, aeration; and application of heat, e.g. grilling, roasting, poaching, braising and frying

    VCE Food Studies Syllabus

    Unit 2 Food Makers

    • the structure and purpose of the Food Standards Code, including use of food additives and food labelling regulations

     

    Resource Type: PowerPoint, Activity.

    Copyright information:

    Purchasing this product grants permission for use by one teacher in his or her own classroom. If you intend to share with others, please purchase an additional pack.

    Please be aware that any company content, resources and materials purchased from Teacher Professional Development is permitted to one (1) user licence.

    Teacher Professional Development own and maintain the intellectual property rights to their Resources and grant licenses to use such Resources and materials. When you purchase a Resource from TPD, you are also purchasing a license to use the Resource in accordance with the terms of this Resource Licensing Policy.

    All other uses are prohibited without written consent. It is in violation of the Copyright Act to share, reproduce, redistribute, sell, broadcast, rent, share, lend, modify, adapt, edit, create derivative works of, license, or otherwise transfer or use any company course content unless we give you explicit permission to do so. Company course content is licenced, and not sold, to you. Instructors may not grant you licence rights to content you access or acquire through the services, and any such direct licence shall be null and void and a violation of these Terms. You may not post or otherwise make any TPD Resource available on any website, forum or other medium.

  • Curriculum


  • Reviews

    ELLIE

    25/02/2021
    We used this for celebrity heads! So much fun!

Additive Expert – Digital

Units Sold: 3

Units Sold: 3
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Make your students Additive Experts with this resource pack! This resource includes an additive hunt activity followed by a group additive expert task. Students identify additive types from a range of common food packaging and tally their findings. Following this a whole class discussion can be facilitated based on what…

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  • Food Manufacture
  • Year 12 Food Technology
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