Properties of food Properties of food Teaching Strategies Practical Practical – – Functional Properties that and Aids: Grilled BBQ Prawns Chelsea Buns with Functional Properties that determine the Worksheets on with Lime Aioli with Icing determine the performance of food: Functional Rocket Salad performance of food: Aeration Properties of food Emulsification Oxidation PPT Presentation - Food Skills, practices and Food Skills, practices and Leavening slides Rancidity processes: processes: Select and safely use Teacher’s Select and safely use demonstration appropriate appropriate during practical class equipment. equipment. Students carry out Measure ingredients Measure ingredients practical work using Australian using Australian Metric Measures. Metric Measures. Demonstrate Demonstrate 14/3 7 (7) and precision and precision – Task 2: Functional cutting skills. 18/3 cutting skills. Properties of food Demonstrate safe food Demonstrate safe food Due on 16 March 2016 handling practices. handling practices. Demonstrate wet and Demonstrate wet and dry cooking dry cooking techniques. techniques. Demonstrate Demonstrate teamwork skills. teamwork skills. Produce and present Produce and present safe, quality and safe, quality and palatable food. palatable food. Cooking Techniques – Cooking Techniques – Leavening Grilling, Baking Emulsification
7 (7) 14/3 – 18/3 Properties of food – Functional Properties that determine the performance of food: Emulsification Leavening Properties of food – Functional Properties that determine the performance of food: Aeration Oxidation Rancidity Practical Grilled BBQ Prawns with Lime Aioli with Rocket Salad 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 – Grilling, Emulsification Practical Chelsea Buns with Icing 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 – Leavening Baking Teaching Strategies and Aids: Worksheets on Functional Properties of food PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work Task 2: Functional Properties of food Due on 16 March 2016
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