Read out recipe so students gain an understanding of standard metric, and what abbreviations mean. (Practical demonstration) 5 Equipment and Students to open cupboards and draws and go Pita pizza Text Book contents – Appliances through the identifying the correct Cooking equipment Knife skills terminology and use of equipment and Pages 71-79 Demonstrate how to dice, appliances. Choosing the correct shred, safe use of knife. appliances/equipment for design. (Practical demonstration) 6 Boiling Discuss what are Models’ and how to Macaroni and cheese ‘Food Demonstrate Roux Sauce analyse and apply to every day eating habits. Text Book contents – Discuss Australian Guide to Healthy Eating, Food preparation and Food Pyramid pages 57-71 (Practical demonstration) 7 The Design Process Introduce assignment Investigate what is a Beef kebabs Healthy Muffin Text Book contents – – – investigating, generating, Healthy Muffin ie what ingredients can be Challenge The Design Process producing, evaluating, added to make muffin healthy pages 9-17 – collaborating and fruits/vegetables/yoghurt/low fat milk. managing (Practical demonstration) 8 Making Healthy Choices Design own Healthy Muffin Challenge and Practical Spicy Text Book contents – Demonstrate how to use a selecting the ingredients from the assessment. Chicken Wrap The Australian Guide double saucepan/boiler (Practical demonstration) to Healthy Eating pages79-93 Healthy Muffin Challenge assessment booklet 9 Making Healthy Choices Assessment Practical Healthy Muffin Healthy Muffin Text Book contents – – Portioning Challenge, collecting and measuring Challenge The Australian to ingredients using the correct equipment and Healthy Eating utensils. pages79-93
Read out recipe so students gain an understanding of standard metric, and what abbreviations mean. (Practical demonstration) 5 Equipment and Appliances Knife skills Demonstrate how to dice, shred, safe use of knife. Students to open cupboards and draws and go through the identifying the correct terminology and use of equipment and appliances. Choosing the correct appliances/equipment for design. (Practical demonstration) Pita pizza Text Book contents – Cooking equipment Pages 71-79 6 Boiling Demonstrate Roux Sauce Discuss what are ‘Food Models’ and how to analyse and apply to every day eating habits. Discuss Australian Guide to Healthy Eating, and Food Pyramid (Practical demonstration) Macaroni and cheese Text Book contents – Food preparation pages 57-71 7 The Design Process – investigating, generating, producing, evaluating, collaborating and managing Introduce assignment – Investigate what is a Healthy Muffin ie what ingredients can be added to make muffin healthy – fruits/vegetables/yoghurt/low fat milk. (Practical demonstration) Beef kebabs Healthy Muffin Challenge Text Book contents – The Design Process pages 9-17 8 Making Healthy Choices Demonstrate how to use a double saucepan/boiler Design own Healthy Muffin Challenge and selecting the ingredients from the assessment. (Practical demonstration) Practical Spicy Chicken Wrap Text Book contents – The Australian Guide to Healthy Eating pages79-93 Healthy Muffin Challenge assessment booklet 9 Making Healthy Choices Portioning Assessment – Practical Healthy Muffin Challenge, collecting and measuring ingredients using the correct equipment and utensils. Healthy Muffin Challenge Text Book contents – The Australian to Healthy Eating pages79-93
Year8_FTE_Program_2018.docx