10 Food Technology 2
Weekly outline
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Kia Ora and welcome to Y10 Food Technology.
My name is Mrs Roodt and I will be your teacher this year. I am excited to get to know you all.
A little bit about myself: I was born in South Africa, have 2 children and studied Human Nutrition and Dietetics. I have worked as a dietician for many years before starting to teach.
This week, will be about getting to know each other and have a better understanding of what food technology is.
IMPORTANT: Please join the Google Classroom code for this course: ezkgiun
Success Criteria: I can/have.....
- learned something interesting about another student and shared something about myself
- a better understanding of what food technology is
- identify basic food technology terms
Activities:
- Get to know you (Word search activity)
- Kahoot: food technology
- Food technology definitions (Google Classroom)
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Kia Ora Year 10s
EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...the technological process by interpreting the food technology cycle.
- We are EXPLORING...essential nutrients by researching plant and animal proteins
Success Criteria: I can/have...
- describe the technology process using food as material
- discuss the difference between plant and animal proteins and give examples of each
Activities:
- Protein as our building blocks (Google Classroom)
- Baking (revision on measuring skills & working safety in the kitchen).
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Kia Ora Year 10s
EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...essential nutrients by researching plant and animal proteins
Success Criteria: I can/have...
- discuss the differences between plant and animal proteins and give examples of each
- evaluate plant and animal-based proteins in terms of appearance, texture, taste, fitness of purpose and customer appeal.
Activities:
- Taste Experience (Google Classroom)
- Cooking - Chicken and cashew stir-fry
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...the design brief by investigating stakeholder requirements and product specifications.
Success Criteria: I can/have...
- identify my stakeholder's specifications
- list my situational analysis (The 5Ws)
- identify key attributes of my food product
Activities:
- Stakeholder Interview
- Situational analysis and key attributes (Google Classroom)
- Cooking - Mince and lentil burger
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to design a mood board so that we can demonstrate a general design idea for different pizza types
EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...pizza designs, toppings and recipes by researching design ideas.
Success Criteria: I can/have...
- design a mood board that will inspire my product design
- display different pizza designs, topics and recipes
Activities:
- Mood board
- Research ideas (Google Classroom)
- Cooking - Chicken and black bean nachos
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to create a 3D Hand Sketch so that we can illustrate and communicate our final concept/idea to our stakeholders.
- We are PLANNING to prepare a 15 minutes pizza dough recipe
Success Criteria: I can/have...
- create an annotated 3D hand sketch to illustrate my final pizza concept/idea
Activities:
- 3D Sketch (Upload final sketch on Google Classroom)
- Cooking - 15 minute pizza dough recipe
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to create a 3D Hand Sketch so that we can illustrate and communicate our final concept/idea to our stakeholders.
- We are PLANNING to prepare a Middle Eastern Pizza with yogurt crust
Success Criteria: I can/have...
- create an annotated 3D hand sketch to illustrate my final pizza concept/idea
Activities:
- 3D Sketch (Upload final sketch on Google Classroom)
- Cooking - Middle Eastern Pizza
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to create a prototype so that we can get feedback from our stakeholders.
Success Criteria: I can/have...
- create a pizza prototype for my stakeholder
Activities:
- Cooking - Prototype
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...planning for practice by identifying key stages, ingredients, resources and equipment needed for our final pizza product.
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to design a HACCP flow Chart so that we can identify kitchen routines and safety practices for our final product preparation.
Success Criteria: I can/have.....
- explain the key stages, ingredients and equipment needed to create my final product.
- design a HACCP flow chart
Activities:
1. Pizza Journal Task 5 (Google Classroom)
2. HACCP Flow Chart (Canva)
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...planning for practice by identifying key stages, ingredients, resources and equipment needed for our final pizza product.
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to create our final pizza product so that we can get our final stakeholder feedback
Success Criteria: I can/have...
- list the key stages, ingredients, resources and equipment that I need to make my final outcome
- create a final pizza product for my stakeholder
Activities:
1. Pizza Journal (Google Classroom)
2. Cooking - Final product
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Kia Ora koutou
Welcome back everyone. I hope that you had a well rested and fun break.
This week I will be giving you the opportunity to work on your assessment during class time. Remember assessment due date is: 13 May 2022. Please ask if you have any questions/uncertainties.
This will be our last "Pizza Week" and we will end this unit of work by making some dessert pizzas
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REFLECT / WHAIWHAKAARO learning intentions:
- We are REFLECTING...on our final product by evaluating our outcome against the design brief and specifications.
Success Criteria: I can/have...
- evaluate my product and discuss whether it is fit for purpose
- discuss possible future applications
Activities:
1. Pizza Journal (Google Classroom)
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to prepare basic biscuits so that we can innovate the recipe by manipulating different ingredients
Success Criteria: I can/have...
- list the ingredients needed to prepare basic biscuits
- Prepare 2 types of basic biscuits
Activities:
- Baking - Basic biscuits & Matariki sugar cookies
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...types of flour by researching different flour types and explain how it will contribute to the final outcome.
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to produce biscuits (using different types of flour) so that we can compare the outcome of the final products
Success Criteria: I can/have...
- compare how different types of flour affect the final product
- make biscuits using (wholemeal, almond and rice ) flour
Activities:
- Baking - Biscuits
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...types of flour by researching different fat types and explain how it will contribute to the final outcome.
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to produce biscuits (using different types of fats) so that we can compare the outcome of the final products
Success Criteria: I can/have...
- compare how different types of fats affect the final product
- make biscuits using (Kremelta, cream, oil and margarine)
Activities:
- Baking - Biscuits
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...types of flour by researching different fat types and how it will contribute to the final outcome.
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to produce biscuits (using different types of fats) so that we can compare the outcome of the final products
Success Criteria: I can/have...
- compare how different types of fats affect the final product
- Discuss types of fats used in baking
Activities:
- Baking - Brownies
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...types of sweeteners by classifying different types of sweeteners and determine how it will contribute to the final outcome.
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to produce biscuits (using different types of sweetners) so that we can compare the outcome of the final products
Success Criteria: I can/have...
- compare how different types of sweeteners affect the final product
- make biscuits using (brown sugar, honey and maple syrup)
Activities:
- Baking - Biscuits
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...types of flavours by investigating different biscuit flavours and determine how it will contribute to the final outcome.
PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to produce biscuits (using different types of flavours) so that we can compare the outcome of the final products
Success Criteria: I can/have...
- compare how different types of flavours affect the final product
- make biscuits using (cocoa, lemon extract and fruit/nuts).
Activities:
- Baking - Biscuits
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING types of mixing methods by investigating mixing techniques to determine how it will contribute to the final outcome.
- We are EXPLORING final outcomes during biscuit making by investigation common mistakes during biscuit making
Success Criteria: I can/have...
- compare how different mixing methods affect the final product
- differentiate between rubbing in, melting, creaming and whisking.
- explain some common mistakes during biscuit making
Activities:
- Biscuit journal - Google Classroom
- Video on mixing methods
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING create a biscuit prototype so that we can present it for stakeholder feedback.
Success Criteria: I can/have...
- design the first trail for my biscuit prototype
Activities:
- Biscuit journal - Google Classroom
- Baking - Lolly Truffles (Just a quick, fun and yummy recipe for the last week of term 2!)
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING create a biscuit prototype so that we can present it for stakeholder feedback.
Success Criteria: I can/have...
- design the first trail for my biscuit prototype
- Start research for biscuit assessment
Activities:
- Biscuit journal - Google Classroom
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to produce a final batch of biscuits so that we can compare how the different ingredients affect the final outcome
Success Criteria: I can/have...
- Bake final batch of biscuits
- Explain how different ingredients affect the final product
Activities:
- Biscuit journal - Google Classroom
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...Japanese Cuisine by discovering the history of sushi, how to make sushi and and how to eat and serve sushi
Success Criteria: I can/have...
- Give a brief explanation on the history of sushi
- Make, serve and eat sushi correctly
Activities:
- Sushi Tasks - Google Classroom
- Practical: Fried Noodles
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...Chinese Cuisine by investigating the history of Chinese food, popular Chinese dishes and Chinese take-out menus
Success Criteria: I can/have...
- Give a brief explanation on the history of Chinese Food
- Give examples of popular Chinese dishes
- Explain food items on Chinese menu
Activities:
- Lesson 1: China - Google Classroom
- Practical: Pan fried dumplings
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...Japanese Cuisine by recognising popular Japanese food.
- We are EXPLORING.... Japanese Cuisine by researching the history of sushi, and how sushi is made.
Success Criteria: I can/have...
- Discuss popular food items/dishes in Japan
- Explain the history of sushi and how it is being made
Activities:
- Lesson 2: Japan - Google Classroom
- Practical: Sushi
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...Italian Cuisine by discovering different Italian food
Success Criteria: I can/have...
- Identify and discuss popular Italian dishes
- Make a white sauce (bechamel sauce).
Activities:
- Lesson 3: Italy - Google Classroom
- Practical: Macaroni & Cheese
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...Indian Cuisine by investigating traditional Indian meals and spices.
- We are EXPLORING...Indian Cuisine by classifying meals according to geographical varieties.
Success Criteria: I can/have...
- Identify and discuss traditional Indian foods and spices
- Differentiate between North and South Indian foods
Activities:
- Lesson 4: India - Google Classroom
- Practical: Butter chicken
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...Mexican Cuisine by classifying popular Mexican dishes
- We are EXPLORING...Mexican Cuisine by discovering how to make enchiladas.
Success Criteria: I can/have...
- Classify popular Mexican dishes in terms of ingredients used
- Explain how to make enchiladas
Activities:
- Lesson 5: Mexico - Google Classroom
- Practical: Chicken and black bean nachos
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...New Zealand Cuisine by researching traditional kai
- We are EXPLORING...New Zealand Cuisine by discovering how to prepare a hāngī
Success Criteria: I can/have...
- Discuss traditional kai and kaimoana
- List the main steps in preparing a hāngī
Activities:
- Lesson 6: New Zealand - Google Classroom
- Practical: Blueberry doughboys with ice-cream
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...Samoan Cuisine by displaying traditional Samoan food on a mood board
- We are EXPLORING...Samoan Cuisine by researching popular Samoan dishes
Success Criteria: I can/have...
- Create a mood board that displays traditional Samoan culture and food
- Identify traditional Samoan dishes
Activities:
- Lesson 6: Samoa - Google Classroom
- Practical: Sapasui
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Kia Ora Year 10s
Welcome back to Term 4!
This week we will have a visitor at school who will be teaching us how to make lollies. Fun!
Our last 2 units for this year will be:
- Freak Shakes
- Some fun Christmas baking/activities
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PLAN & DO / WHAKAMAHI learning intentions:
- We are PLANNING to create lollies so that we can learn different lolly making techniques.
Success Criteria: I can/have...
- Create chocolate lolly truffles
Activities:- Practical: Chocolate Truffles
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...Freak Shake Creations by recognising different ingredients and equipment/utensils required to make it.
Success Criteria: I can/have...
- explain the concept of "Freak Shakes"
- discuss ingredients and equipment/utensils required to make a "Freak Shake"
Activities:- Google Classroom (Freak Shake Booklet)
- Practical: Coconut, Oreo Freak Shake
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EXPLORE / TŪHURA learning intentions:
- We are EXPLORING...Freak Shake Creations by classifying dairy and non-dairy alternatives as ingredients
Success Criteria: I can/have...
- differentiate between different types of milk as "Freak Shake" ingredients
- give examples of non-dairy alternatives that can be used to make "Freak Shakes"
Activities:- Google Classroom (Freak Shake Booklet)
- Practical: Fruity Freak Shake
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