Dietary Planning Dietary Planning Teaching Strategies Practical Practical – – and Aids: Chicken Show Mein Modification and Devise food products Stir-fry Own Cooking Student’s fortification of foods Worksheets on Interpret and adapt by altering nutrient Dietary Planning. recipes Food Skills, practices and Food Skills, practices and content PPT Presentation - processes: processes: Influences on the Finalise their recipes and slides Select and safely use Select and safely use nutritional wellbeing create their food orders. appropriate appropriate Teacher’s of individuals: demonstration equipment. equipment. Lifestyle during practical class Measure ingredients Measure ingredients Cultural traditions using Australian Students carry out using Australian Metric Measures. practical work Metric Measures. 10 27/6 Demonstrate Demonstrate – (4) and precision and precision 1/7 cutting skills. cutting skills. Demonstrate safe food Task 6: Dietary Demonstrate safe food handling practices. Planning handling practices. Demonstrate wet and Due on 29 June 2016 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 – – To be demonstrated Stir Frying during practical class.
10 (4) 27/6 – 1/7 Dietary Planning – Modification and fortification of foods by altering nutrient content Influences on the nutritional wellbeing of individuals: Lifestyle Cultural traditions Dietary Planning – Devise food products Interpret and adapt recipes Finalise their recipes and create their food orders. Practical Chicken Show Mein Stir-fry 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 Practical Student’s Own Cooking 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 – To be demonstrated during practical class. Teaching Strategies and Aids: Worksheets on Dietary Planning. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 6: Dietary Planning Due on 29 June 2016
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