Processing Systems and Processing Systems and Teaching Strategies Practical Practical Food Preservation: Food Preservation: and Aids: Red Chicken Curry Chocolate Lave Cake with Steamed Rice Principles of Food Microbial Worksheets on Food Skills, practices and Preservation: contamination of Processing Systems processes: Food Skills, practices and Control of food, such as mould, and Food Select and safely use processes: yeast and bacteria temperature, such as Preservation. appropriate Select and safely use pasteurisation, PPT Presentation - equipment. appropriate temperature slides Measure ingredients equipment. treatment, freezing and using Australian Measure ingredients Teacher’s canning or bottling demonstration Metric Measures. using Australian during practical class Demonstrate Metric Measures. and precision Students carry out Demonstrate 22/8 6 cutting skills. practical work and precision – (10) Demonstrate safe food cutting skills. 26/8 handling practices. Demonstrate safe food Demonstrate wet and handling practices. dry cooking Demonstrate wet and techniques. dry cooking Demonstrate techniques. teamwork skills. Demonstrate Produce and present teamwork skills. safe, quality and Produce and present palatable food. safe, quality and palatable food. Cooking Techniques – Baking Cooking Techniques – Shallow Frying, Stewing, Boiling
6 (10) 22/8 – 26/8 Processing Systems and Food Preservation: Microbial contamination of food, such as mould, yeast and bacteria Processing Systems and Food Preservation: Principles of Food Preservation: Control of temperature, such as pasteurisation, temperature treatment, freezing and canning or bottling Practical Red Chicken Curry with Steamed Rice 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 – Shallow Frying, Stewing, Boiling Practical Chocolate Lave Cake 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 Processing Systems and Food Preservation. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
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