food nutritional information on food packages Fast food staple ingredients/ home-made food commodities such as raw ingredients into quick meals food high in salt, sugar ‘real food, real fast’, and/or fat ways to reduce salt, sugar and/or fat in the diet 5–6 simple meals follow recipes and/or instructions simple cooking techniques home-made ‘real food, real fast’ organisational/ microwaving interpersonal skills task organisation Task 5: Fast food Home-made versus commercially prepared food convenience food frozen, dried, canned take-away/ready-to-eat/ fast ready-to-heat/serve food pre-packaged/minimal preparation simple meals 7–9 incorporate convenience food sensory properties influencing the selection of ready to heat/serve home-made, convenience home-made and fast food commercially prepared nutritional value of food Task 6: Quick meals Investigate food choices factors influencing choices availability when shopping for food 10 advertising packaging cost Simple wet cooking techniques simple cooking techniques wet processing food high in salt, sugar ways to reduce salt, sugar and/or fat in the diet and/or fat follow recipes and/or instructions simple meals incorporate convenience food nutritional information on 11–12 food packages adjust suggested cooking time cooking time characteristics of cooked food test for selection of suitable ‘doneness’ preparation equipment for Task 7: Simply cooking different tasks Simple dry cooking techniques simple cooking techniques dry processing cooking time adjust suggested cooking time selection of suitable 13–14 characteristics of cooked food preparation equipment for test for different tasks ‘doneness’ organisational/ follow instructions interpersonal skills Food for friends selection of suitable transfer of microorganisms preparation equipment for confidence when using kitchen equipment different tasks personal hygiene practices task organisation cooperate with others personal safety 15–16 organisational/ follow instructions interpersonal skills storage food safety freezing and thawing safe temperature zone Task 8: Food for friends
food nutritional information on food packages 5–6 Fast food home-made food ‘real food, real fast’, such as raw ingredients into quick meals ways to reduce salt, sugar and/or fat in the diet follow recipes and/or instructions home-made ‘real food, real fast’ microwaving task organisation Task 5: Fast food staple ingredients/ commodities food high in salt, sugar and/or fat simple meals simple cooking techniques organisational/ interpersonal skills 7–9 Home-made versus commercially prepared food frozen, dried, canned ready-to-heat/serve pre-packaged/minimal preparation incorporate convenience food ready to heat/serve home-made commercially prepared Task 6: Quick meals convenience food take-away/ready-to-eat/ fast food simple meals sensory properties influencing the selection of home-made, convenience and fast food nutritional value of food 10 Investigate food choices availability advertising packaging cost factors influencing choices when shopping for food 11–12 Simple wet cooking techniques wet processing ways to reduce salt, sugar and/or fat in the diet follow recipes and/or instructions incorporate convenience food adjust suggested cooking time characteristics of cooked food test for ‘doneness’ Task 7: Simply cooking simple cooking techniques food high in salt, sugar and/or fat simple meals nutritional information on food packages cooking time selection of suitable preparation equipment for different tasks 13–14 Simple dry cooking techniques dry processing adjust suggested cooking time characteristics of cooked food test for ‘doneness’ follow instructions simple cooking techniques cooking time selection of suitable preparation equipment for different tasks organisational/ interpersonal skills 15–16 Food for friends transfer of microorganisms confidence when using kitchen equipment task organisation cooperate with others follow instructions storage freezing and thawing safe temperature zone Task 8: Food for friends selection of suitable preparation equipment for different tasks personal hygiene practices personal safety organisational/ interpersonal skills food safety
Food-Science-and-Technology-Preliminary-U1-and-U2-sample-course-outline-WACE-2015_16.DOCX