An engaging task for students to collect information and apply it using their culinary knowledge.
Students are to complete a stocktake of their fridge and pantry and then use the information they have collected to create a range of meals using only the ingredients they have available to them.
This resource allows students who are working from home to apply their knowledge from food technology and use their meal planning skills in a real-world setting.
This is a chance for students to showcase their ability to plan a meal that has limitations of ingredients. Students then provide links to online recipes that can be followed to create their planned meals.
There is also a sensory task for students to complete where they identify foods that link to different senses. The stocktakes and meal master activity can be done weekly or as often as required.
Stage 5 Food Technology Years 7-10 Syllabus 2019 NSW
› communicates ideas and information using a range of media and appropriate terminology FT5-9
Life Skills – Stage 5 Food Technology Years 7-10 Syllabus 2019
› recognises the nutritional value of food items FTLS-3
Australian Curriculum – Design and Technologies
Year 7 & Year 8
Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating (ACTDEK033)
Generate, develop, test and communicate design ideas, plans and processes for various audiences using appropriate technical terms and technologies including graphical representation techniques (ACTDEP036)
Year 9 & Year 10
Investigate and make judgements on how the principles of food safety, preservation, preparation, presentation and sensory perceptions influence the creation of food solutions for healthy eating (ACTDEK045)
Develop, modify and communicate design ideas by applying design thinking, creativity, innovation and enterprise skills of increasing sophistication (ACTDEP049)
Resource Type: Digital Resource, PDF.
Digital File Type: PDF (Acrobat) Document File
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