A Preserved Food A Preserved Food Practical Teaching Strategies Practical Product Product and Aids: Moussaka – – Sweet Crepe with Fruit Salad and Cream The technology process to Devise food products: Worksheets on a Food Skills, practices and produce a preserved food Develop, produce and Preserved Food processes: Food Skills, practices and product, based on a evaluate prototypes Product. Select and safely use processes: product proposal: PPT Presentation - appropriate Select and safely use Investigate slides equipment. appropriate Devise Measure ingredients Teacher’s equipment. Produce using Australian demonstration Measure ingredients Metric Measures. during practical class Evaluate using Australian Demonstrate Students carry out Metric Measures. and precision practical work Demonstrate 19/9 10 cutting skills. and precision – (14) Demonstrate safe food cutting skills. 23/9 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 Cooking Techniques palatable food. – Frying , Grilling and Cooking Techniques – Baking Shallow Frying
10 (14) 19/9 – 23/9 A Preserved Food Product – The technology process to produce a preserved food product, based on a product proposal: Investigate Devise Produce Evaluate A Preserved Food Product – Devise food products: Develop, produce and evaluate prototypes Practical Sweet Crepe with Fruit Salad and 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 – Shallow Frying Practical Moussaka 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 – Frying , Grilling and Baking Teaching Strategies and Aids: Worksheets on a Preserved Food Product. PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
GTFST_CO.docx