Processing Techniques Processing Techniques Teaching Strategies Practical – – Investigate wet Functional properties that and Aids: Angel Food Cake processing techniques determine the Worksheets on and dry processing performance of food: Processing Food Skills, practices and techniques: Dextrinisation Techniques processes: Suitable food Denaturation PPT Presentation - Select and safely use commodities slides Coagulation appropriate Effect on nutrition Gelatinisation equipment. Teacher’s Heat transfer demonstration Measure ingredients during practical class Sensory properties using Australian Metric Measures. Students carry out Cost of ingredients Demonstrate practical work and energy 8 (8) Good Friday and precision 21/3 Public Holiday cutting skills. – Demonstrate safe food 25/3 handling practices. Demonstrate wet and dry cooking techniques. Demonstrate teamwork skills. Produce and present safe, quality and palatable food. Cooking Techniques – Whisking, Aeration, Baking
8 (8) 21/3 – 25/3 Processing Techniques – Investigate wet processing techniques and dry processing techniques: Suitable food commodities Effect on nutrition Heat transfer Sensory properties Cost of ingredients and energy Processing Techniques – Functional properties that determine the performance of food: Dextrinisation Denaturation Coagulation Gelatinisation Practical Angel Food 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 – Whisking, Aeration, Baking Good Friday Public Holiday Teaching Strategies and Aids: Worksheets on Processing Techniques PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work
GTFST_CO.docx