Help your Year 12 students grow their knowledge and reinforce their learnings with the HSC Food Manufacture 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 Manufacture syllabus. A variety of key terms 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 Manufacture unit.
- 26-page printable homework book. The book may also be shared with your students as a PDF. 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)
9.2 Food Manufacture
H1.1 explains the 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, eg small scale, large scale, manual, automated, computerised
- quality management considerations in industrial practices to achieve safe foods for public consumption, eg hazard analysis and critical control point (HACCP); work health and safety and hygiene
- reasons for preserving foods, eg 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 risks
- prepare food using the principles of food preservation to ensure a safe product
- investigate, through experimentation, the suitability of packaging materials for different food products
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