Term 3 – 20th July 23rd September 2016 – MONDAY WEDNESDAY THURSDAY FRIDAY Additional Week Date Information PERIOD 5 PERIOD 1 PERIOD 3 PERIOD 4 Task Due Food Processing Teaching Strategies Practical Practical Techniques and Aids: – Vanilla Slice Thai Larb Salad Food processing Worksheets on Food Food Skills, practices and Food Skills, practices and techniques used to control Processing processes: processes: the performance of food: Techniques Select and safely use Select and safely use Application of heat PPT Presentation - appropriate appropriate School Holiday Application of cold slides equipment. equipment. Exposure to air Measure ingredients Measure ingredients Teacher’s Staff Development Day demonstration Addition of acid using Australian using Australian during practical class Metric Measures. Metric Measures. Demonstrate Demonstrate Students carry out 1 (5) 20/7 and precision and precision practical work – cutting skills. cutting skills. 22/7 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 – – Baking Stir Frying
Term 3 – 20th July – 23rd September 2016 Week Date MONDAY PERIOD 5 WEDNESDAY PERIOD 1 THURSDAY PERIOD 3 FRIDAY PERIOD 4 Additional Information Task Due 1 (5) 20/7 – 22/7 School Holiday Staff Development Day Food Processing Techniques – Food processing techniques used to control the performance of food: Application of heat Application of cold Exposure to air Addition of acid Practical Vanilla Slice 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 – Baking Practical Thai Larb Salad 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 – Stir Frying Teaching Strategies and Aids: Worksheets on Food Processing Techniques PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work