Description
Help your Year 11 students grow their knowledge and reinforce their learnings with the Food Quality Homework Book. This booklet will allow students to have their writing checked and assessed weekly.
The book includes 17 questions which are formatted in HSC style and cover the Food Quality unit of the Food Technology syllabus. A variety of key words have been used across these questions to give students ample opportunity to practise their responses in the lead up to the exams. 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 by applying their own knowledge of the content.
The homework book can be differentiated to suit the students’ needs. Alternatively, this booklet can be used for revision of the Food Quality unit.
Pack includes:
- 34-page printable homework book. The homework book includes:
- Weekly schedule
- Learning intentions and success criteria
- Feedback sheet
- Glossary of HSC key words
- Marking criteria
- Teacher instructions
- Suggested answers (these are not to be shared with students)
NSW NESA FOOD TECHNOLOGY STAGE 6 SYLLABUS (2013)
8.2 Food Quality
Outcomes
A student:
P2.2 identifies and explains the sensory characteristics and functional properties of food
P3.2 presents ideas in written, graphic and oral form using computer software where appropriate
P4.1 selects appropriate equipment, applies suitable techniques and utilises safe and hygienic practices when handling food
P4.4 applies an understanding of the sensory characteristics and functional properties of food to the preparation of food products.
Students learn about:
Safe storage of food
- methods of storing foods to maintain quality such as dry storage, cold storage and freezing
Safe preparation and presentation of food
- equipment and utensils to produce quality food products across a range of settings
- safe and hygienic work practices when handling food
- preparation methods to produce food products across a range of settings
- layout of food for visual appeal, including styling for photography and plating for service
Sensory characteristics of food
- sensory characteristics of foods, including appearance, odour, taste (flavour) and texture (mouth feel)
- sensory assessment of a variety of foods
Functional properties of food
- functional properties of food, including:
– the role of proteins in denaturing, coagulation, gelation, foaming and browning
– the role of carbohydrates in gelatinising, dextrinising, caramelising and crystallising
– the role of fats in emulsifying and aerating
- factors that affect the functional properties of food, including:
– oxygen
– temperature
– acidity
– agitation
– enzymes
– addition of other ingredients
Students learn to:
- describe methods of storing foods to maintain sensory characteristics and ensure safety
- select appropriate equipment and utensils to produce quality food products across a range of settings
- implement safe and hygienic work practices when handling food
- select and apply suitable preparation methods to produce quality food products and plate meals for service across a range of settings
- style foods for photography
- identify sensory characteristics that constitute quality in a variety of foods
- evaluate the appeal of foods using sensory assessment
- explain some of the functional properties of food
- identify the factors that affect the functional properties of food
- investigate through experimentation the factors that affect the functional properties of foods
- prepare a range of foods which demonstrate the functional properties of food
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