Processing Systems and Processing Systems and Teaching Strategies Practical Practical Food Preservation: Food Preservation: and Aids: Lemon Cheesecake Asian Mushroom and Vegetable Laksa Principles of Food Principles of Food Worksheets on Food Skills, practices and Preservation: Preservation: Processing Systems processes: Food Skills, practices and Anaerobic breakdown Removal of moisture and Food Select and safely use processes: of organic substances through dehydration Preservation. appropriate Select and safely use or nutrients, such as and evaporation PPT Presentation - equipment. appropriate fermentation Removal of oxygen slides Measure ingredients equipment. Addition of through vacuum using Australian Measure ingredients Teacher’s chemicals, such as packing demonstration Metric Measures. using Australian 7 29/8 salt, sugar, acid and during practical class Demonstrate Metric Measures. (11) – artificial preservative and precision Students carry out Demonstrate 2/9 cutting skills. practical work and precision Demonstrate safe food cutting skills. handling practices. Demonstrate safe food Demonstrate wet and handling practices. dry cooking Demonstrate wet and techniques. Food Task 8: dry cooking Demonstrate Preservation techniques. teamwork skills. Due on 31 August 2016 Demonstrate Produce and present teamwork skills. safe, quality and Produce and present palatable food. safe, quality and Cooking Techniques palatable food. – Chilling Cooking Techniques – Shallow Frying, Stewing
7 (11) 29/8 – 2/9 Processing Systems and Food Preservation: Principles of Food Preservation: Anaerobic breakdown of organic substances or nutrients, such as fermentation Addition of chemicals, such as salt, sugar, acid and artificial preservative Processing Systems and Food Preservation: Principles of Food Preservation: Removal of moisture through dehydration and evaporation Removal of oxygen through vacuum packing Practical Lemon Cheesecake 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 – Chilling Practical Asian Mushroom and Vegetable Laksa 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 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 Task 8: Food Preservation Due on 31 August 2016
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