Food as a Commodity Food as a Commodity Teaching Strategies Practical Practical – – The concept of The concept of and Aids: Sweet Potato and Mini Cream Horns with to food: to food: Worksheets on Food Couscous Salad Chantilly Cream Changes to nutritional Presentation and as a Commodity. content service PPT Presentation - Food Skills, practices and Food Skills, practices and Additional processing Packaging slides processes: processes: of food Select and safely use Select and safely use Teacher’s demonstration appropriate appropriate during practical class equipment. equipment. Students carry out Measure ingredients Measure ingredients practical work using Australian using Australian Metric Measures. Metric Measures. Demonstrate Demonstrate 13/6 8 (2) and precision and precision – cutting skills. cutting skills. 17/6 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 – – Boiling Baking
8 (2) 13/6 – 17/6 Food as a Commodity – The concept of to food: Changes to nutritional content Additional processing of food Food as a Commodity – The concept of to food: Presentation and service Packaging Practical Sweet Potato and Couscous 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 – Boiling Practical Mini Cream Horns with Chantilly Cream 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 Teaching Strategies and Aids: Worksheets on Food as a Commodity. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
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