Produce and present Produce and present safe, quality and safe, quality and palatable food. palatable food. Cooking Techniques Cooking Techniques – – Baking Stir-frying, Stewing Heat and Eat Meals Heat and Eat Meals Teaching Strategies Practical Practical – – Evaluate the food Evaluate the food and Aids: Chicken Lasagna Own Cooking Student’s product: product: Worksheets on Heat Food Skills, practices and Food Skills, practices and Selection of and Eat Meals Product’s compliance processes: processes: with the proposal equipment and PPT Presentation - Select and safely use Select and safely use resources sensory slides Product’s appropriate appropriate properties Time requirements equipment. equipment. Teacher’s Selection of demonstration Measure ingredients Measure ingredients processing techniques during practical class using Australian using Australian Metric Measures. Metric Measures. Students carry out 6 30/5 Demonstrate Demonstrate practical work (16) – and precision and precision 3/6 cutting skills. cutting skills. Demonstrate safe food Demonstrate safe food RTP Year 12 handling practices. handling practices. HOLA/Admin Demonstrate wet and Demonstrate wet and 30 May 2016 dry cooking dry cooking techniques. techniques. Demonstrate Demonstrate teamwork skills. teamwork skills. Produce and present Produce and present Heat and Eat Task 5: safe, quality and safe, quality and Meals palatable food. palatable food. Due on 1 June 2016 - Cooking Techniques Cooking Techniques – Boiling. Frying and To be demonstrated Baking. during practical class.
Produce and present safe, quality and palatable food. Cooking Techniques – Baking Produce and present safe, quality and palatable food. Cooking Techniques – Stir-frying, Stewing 6 (16) 30/5 – 3/6 Heat and Eat Meals – Evaluate the food product: Product’s compliance with the proposal Product’s sensory properties Selection of processing techniques Heat and Eat Meals – Evaluate the food product: Selection of equipment and resources Time requirements Practical Chicken Lasagna 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 – Boiling. Frying and Baking. Practical Student’s Own Cooking 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 - To be demonstrated during practical class. Teaching Strategies and Aids: Worksheets on Heat and Eat Meals PPT Presentation - slides Teacher’s demonstration during practical class Students carry out practical work RTP Year 12 HOLA/Admin 30 May 2016 Task 5: Heat and Eat Meals Due on 1 June 2016
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