Properties of food Teaching Strategies Practical Practical – Functional Properties that and Aids: Coconut Caramel Vietnamese Style determine the Worksheets on Custard with Caramel Chicken wings performance of food: Functional Crystallised Orange Caramelisation Properties of food Peel Crystallisation PPT Presentation - slides Food Skills, practices and Food Skills, practices and Teacher’s processes: processes: demonstration Select and safely use Select and safely use during practical class appropriate appropriate Students carry out equipment. equipment. practical work Measure ingredients Measure ingredients using Australian using Australian Metric Measures. Metric Measures. Labour Day Public 6 (6) – Demonstrate Demonstrate 7/3 Holiday and precision and precision – cutting skills. 11/3 cutting skills. Demonstrate safe food Demonstrate safe food handling practices. handling practices. Demonstrate wet and Demonstrate wet and dry cooking dry cooking techniques. techniques. Demonstrate Demonstrate teamwork skills. teamwork skills. Produce and present Produce and present safe, quality and safe, quality and palatable food. palatable food. Cooking Techniques – Cooking Techniques – Caramelisation, Boiling Caramelisation, and Frying. Boiling and Steaming.
6 (6) 7/3 – 11/3 Labour Day – Public Holiday Properties of food – Functional Properties that determine the performance of food: Caramelisation Crystallisation Practical Coconut Caramel Custard with Crystallised Orange Peel Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Caramelisation, Boiling and Steaming. Practical Vietnamese Style Caramel Chicken wings Food Skills, practices and processes: Select and safely use appropriate equipment. Measure ingredients using Australian Metric Measures. Demonstrate and precision cutting skills. Demonstrate safe food handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Caramelisation, Boiling and Frying. Teaching Strategies and Aids: Worksheets on Functional Properties of food PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work