10 Food Technology 2

Weekly outline

• Select week General

  General

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  • Select activity Assessment 1: Meal Plan Development

    

    Assessment 1: Meal Plan Development Assignment

    Opened: Tuesday, 19 March 2024, 8:00 AM

    Due: Thursday, 28 March 2024, 3:00 PM

    Students will develop a healthy, meal plan for an active teenagers. Students will answer questions relating to the main macro- and micronutrients. 

  • Select activity Assessment 2: Outcome Evaluation

    

    Assessment 2: Outcome Evaluation Assignment

    Opened: Saturday, 12 October 2024, 12:00 AM

    Due: Friday, 18 October 2024, 8:00 PM

    Students will be reflecting on a variety of product outcomes. They will also be required to modify recipes to make it "healthier" and discuss on cooking technique or ingredient.

• Select week 29 January - 4 February

  29 January - 4 February
• Select week 5 February - 11 February

  5 February - 11 February
  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING...healthy eating by interpreting the food pyramid for teenagers
  • We are EXPLORING...healthy eating by analysing the food plate model for teenagers

  
  

  Success criteria: I can/have….

  • Explain and interpret  the food pyramid for teenagers
  • Display the plate model for teenagers 

  
  

  Resources: 
  

  On Google Classroom

  Recipe: 
  
  
  
• Select week 12 February - 18 February

  12 February - 18 February

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING...healthy eating by interpreting the food pyramid for teenagers
  • We are EXPLORING...healthy eating by analysing the food plate model for teenagers

  
  

  Success criteria: I can/have….
  

  • Explain and interpret  the food pyramid for teenagers
  • Display the plate model for teenagers 

  
  

  Resources:  
  

  On Google Classroom

  
  

  
  
• Select week 19 February - 25 February

  19 February - 25 February
  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING...healthy eating by recognising portion sizes for teenagers
  • We are EXPLORING...healthy eating by discovering the functions of micro- and macronutrients

  
  

  Success criteria: I can/have….
  

  • Explain and interpret  the food pyramid for teenagers
  • Display the plate model for teenagers 

  
  

  Resources:  
  

  On Google Classroom

  
  
• Select week 26 February - 3 March

  26 February - 3 March

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING...healthy eating by recognising portion sizes for teenagers
  • We are EXPLORING...healthy eating by discovering the functions of micro- and macronutrients

  
  

  Success criteria: I can/have….
  

  • Explain and interpret  the food pyramid for teenagers
  • Display the plate model for teenagers 

  
  

  Resources:  
  

  On Google Classroom

  
  
  
• Select week 4 March - 10 March

  4 March - 10 March

  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING...healthy eating by discovering how to make recipes healthier
  • We are EXPLORING...healthy eating by recognising healthy food choices

  Success criteria: I can/have….

  • Change a recipe to make it healthier 
  • explain and make healthy food choices

  
  

  Resources:  
  

  On Google Classroom

  
  
• Select week 11 March - 17 March

  11 March - 17 March

  ASSESSMENT 1: MEAL PLAN 

  

  FOCUS / ARONGA learning intentions:

  • We are FOCUSING to develop a balanced meal plan for an active teenagers.
  • We are FOCUSING to explain the functions of various micro- and macronutrients.

  
  

  Success criteria: I can/have….
  

  • Demonstrate the principals of meal planning. 

  
  

  Resources:  
  

  • On Google Classroom

  
  
• Select week 18 March - 24 March

  18 March - 24 March

  

  FOCUS / ARONGA learning intentions:

  • We are FOCUSING to develop a balanced meal plan for an active teenagers.
  • We are FOCUSING to explain the functions of various micro- and macronutrients.

  
  

  Success criteria: I can/have….
  

  • Demonstrate the principals of meal planning. 

  
  

  Resources:  
  

  • On Google Classroom

  
  
• Select week 25 March - 31 March

  25 March - 31 March
  
  

  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING...healthy eating by classifying different therapeutic diets
  • We are EXPLORING...healthy eating by recognising dietary requirement and restrictions for disease

  
  

  Success criteria: I can/have….
  

  • Define therapeutic diets and explain the importance of these diets 
  • Identify important therapeutic diets 
  • Understand dietary restrictions and allowances for certain diseases 

  
  

  Resources:  
  

  On Google Classroom

  
  
• Select week 1 April - 7 April

  1 April - 7 April

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING...healthy eating by classifying different therapeutic diets
  • We are EXPLORING...healthy eating by recognising dietary requirement and restrictions for disease

  
  

  Success criteria: I can/have….
  

  • Define therapeutic diets and explain the importance of these diets 
  • Identify important therapeutic diets 
  • Understand dietary restrictions and allowances for certain diseases 

  
  

  Resources:  
  

  On Google Classroom

  
  
• Select week 8 April - 14 April

  8 April - 14 April

  Enter text here...

  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING...healthy eating by classifying FAD diets
  • We are EXPLORING...healthy eating by discovering the health implications of FAD diets

  Success criteria: I can/have….
  

  • Define therapeutic diets and explain the importance of these diets 
  • Identify important therapeutic diets 
  • Understand dietary restrictions and allowances for certain diseases 

  
  

  Resources:  
  

  On Google Classroom

  
  
• Select week 15 April - 21 April

  15 April - 21 April

  
  
• Select week 22 April - 28 April

  22 April - 28 April

  
  
• Select week 29 April - 5 May

  29 April - 5 May
  
  

  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING...pizza making by analysing pizza ingredients
  • We are EXPLORING...pizza making by researching how to make different pizza doughs

  Success criteria: I can/have….

  • List ingredients for pizza making
  • Explain how to make different pizza doughs
  • Refer to the quality indicators for pizza ingredients 

  
  

  Resources: 
  

  • On Google Classroom

  
  

  
  

  
  

  
  

  
  
• Select week 6 May - 12 May

  6 May - 12 May

  
  

  

  PLAN & DO / WHAKAMAHI learning intentions:

  • We are PLANNING pizza making so that we can present the technology design process.
  • We are PLANNING pizza making so that we can share the main steps for pizza as a technological outcome.

  Success criteria: I can/have….

  • Draw a flow chart of the technology design process in terms of pizza making 
  • Discuss the main steps needed for a technological outcome in terms of pizza making 

  
  

  Resources:  
  

  • On Google Classroom

  
  

  
  
• Select week 13 May - 19 May

  13 May - 19 May

  
  

  
  

  

  
  

  PLAN & DO / WHAKAMAHI learning intentions:

  • We are PLANNING pizza making so that we can create a design brief.
  • We are PLANNING pizza making so that we can apply personal specifications and attributes

  Success criteria: I can/have….

  • Answer a design brief for a pizza product
  • Include relative specifications and attributes in my design brief 

  
  

  Resources:  
  

  • On Google Classroom

  
  

  
  
• Select week 20 May - 26 May

  20 May - 26 May

  
  

  

  
  

  PLAN & DO / WHAKAMAHI learning intentions:

  • We are PLANNING pizza making so that we can present a mood board

  Success criteria: I can/have….

  • Explain the concept of a mood board 
  • Design a mood board for my technological outcome 
  • Present my mood board/idea 

  
  

  Resources:  
  

  • On Google Classroom

  
  

  .

  
  

  
  

  P
• Select week 27 May - 2 June

  27 May - 2 June
  
  

  

  
  

  PLAN & DO / WHAKAMAHI learning intentions:

  • We are PLANNING pizza making so that we can innovate current pizza recipes
  • We are PLANNING pizza making so that we can produce a concept sketch

  Success criteria: I can/have…

  • Find a current pizza recipe and make appropriate adjustments/changes
  • Produce an concept sketch 

  
  

  Resources:  
  

  • On Google Classroom

  
  
• Select week 3 June - 9 June

  3 June - 9 June

  
  

  

  
  

  PLAN & DO / WHAKAMAHI learning intentions:

  • We are PLANNING pizza making so that we can prepare a prototype recipe
  • We are PLANNING pizza making so that we can plan our shopping list
  • We are PLANNING pizza making so that we can apply our stakeholder feedback

  Success criteria: I can/have…

  • Plan a recipe for my pizza prototype
  • Create a relevant shopping list 
  • Use stakeholder feedback to improve my product 

  
  

  Resources:  
  

  • On Google Classroom

  
  

  
  
• Select week 10 June - 16 June

  10 June - 16 June

   

  PLAN & DO / WHAKAMAHI learning intentions:

  • We are PLANNING pizza making so that we can share a production timeline
  • We are PLANNING pizza making so that we can design a HACCP flow chart

  
  

  Success criteria: I can/have….

  • Create a time plan for my final pizza product 
  • Design an HACCP flow Chart

  
  

  Resources:  
  

  • On Google Classroom

  
  
• Select week 17 June - 23 June

  17 June - 23 June

   

  
  

  EXPLORE / TŪHURA learning intentions:
  

  • We are EXPLORING...pizza making by experimenting the physics and chemistry in pizza making

  Success criteria: I can/have….

  • Identify  the scientific processes in dough making, gluten formation, leavening agents, cheese melting, heat transfer and maillard reaction. 

  Resources:  
  

  • On Google Classroom

  
  

  
  
  
• Select week 24 June - 30 June

  24 June - 30 June

   

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING pizza making by researching regional specific pizza styles
  • We are EXPLORING pizza making by investigation cultural influences on pizza making

  Success criteria: I can/have….

  • Explain how pizza are different and unique to different countries 

  • Discuss cultural influences on pizza making 

  Resources:  
  

  • On Google Classroom

  
  

  
  
• Select week 1 July - 7 July

  1 July - 7 July

   

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING pizza making by researching regional specific pizza styles
  • We are EXPLORING pizza making by investigation cultural influences on pizza making

  Success criteria: I can/have….

  • Explain how pizza are different and unique to different countries 

  • Discuss cultural influences on pizza making 

  Resources:  
  

  • On Google Classroom

  
  

  
  

  
  
• Select week 8 July - 14 July

  8 July - 14 July

  
  
• Select week 15 July - 21 July

  15 July - 21 July

  
  
• Select week 22 July - 28 July

  22 July - 28 July

  
  

  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING Kiwi Classics by classifying physical and functional attributes

  Success Criteria: I can/have.....

  • Differentiate between physical and functional attributes 
  • Give examples of physical and function attributes 
  • Evaluate baked products by looking at the physical and functional attributes 

  
  

  Resources: 
  

  • On Google Classroom 

  
  

  Our recipe this week: 

  
  

  
  

  
  
• Select week 29 July - 4 August

  29 July - 4 August

  
  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING Kiwi Classics by classifying physical and functional attributes

  Success Criteria: I can/have.....

  • Differentiate between physical and functional attributes 
  • Give examples of physical and function attributes 
  • Evaluate baked products by looking at the physical and functional attributes 

  
  

  Resources: 
  

  • On Google Classroom 

  
  

  Our Recipe this week: 

  
  
• Select week 5 August - 11 August

  5 August - 11 August

   

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING Kiwi Classics by connecting food descriptive words to an outcome

  Success Criteria: I can/have.....

  • Use food descriptive words to discuss te aroma and flavour
  • Use food descriptive words to describe mouthfeel/texture 
  • Describe food by “preparation method” used 

  
  Activities: 
  

  • On Google Classroom 

  
  

  Our recipe this week: 

  
  

  
  
• Select week 12 August - 18 August

  12 August - 18 August

  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING Kiwi Classics by researching the role of sugar, fats and eggs in baking.

  Success Criteria: I can/have.....

  • Explain the role of sugar in baked products 
  • Explain the role of fats in baked products 
  • Discuss the role of eggs in baked products 

  Activities: 
  

  • On Google Classroom 

  
  

  Our recipe this week: 

  
  
• Select week 19 August - 25 August

  19 August - 25 August

  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING Kiwi Classics by analysing the role of leavening agents
  • We are EXPLORING Kiwi Classics by classifying types of flour

  Success Criteria: I can/have....

  • Classify leaving agents in baking 
  • List types of flour used in baked product
  • Compare types of flour and leavening agents 

  
  

  Our recipe this week: 

  
  
• Select week 26 August - 1 September

  26 August - 1 September

  

  
  

  PLAN & DO / WHAKAMAHI learning intentions:

  • We are PLANNING Kiwi Classics so that we can improvise recipes by using healthier baking alternatives

  Success Criteria: I can/have....

  • Modify a recipe without affecting the quality of the final product 
  • Make changes to increase the nutritional value of a recipe 
  • Adjust a recipe to ensure a “healthier” outcome 

  
  

  Our recipe this week: 

  
  
• Select week 2 September - 8 September

  2 September - 8 September

  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING Kiwi Classics by recognising baking tools and specialist baking equipment

  Success Criteria: I can/have....

  • Identify baking tools and specialist equipment 
  • Explain how these tools are being used 
  • List tools required for specific outcomes 

  
  

  Our recipe this week: 

  
  
  
• Select week 9 September - 15 September

  9 September - 15 September

  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING Kiwi Classics by recognising pastry and dough types

  
  

  Success Criteria: I can/have.........

  • Recognise pastry and dough types 
  • Explain how pastries and dough are being made 
  • Identify the use of pastry and dough in various products

  
  

  Our recipe this week: 

  
  

  
  
• Select week 16 September - 22 September

  16 September - 22 September
  

  
  

  
  

  REFLECT / WHAIWHAKAARO learning intentions:

  • We are REFLECTING on kiwi Classics by evaluation our product outcome

  Success Criteria: I can/have.....

  • Complete assessment on outcome evaluation 

  Our recipe this week: 

  
  

  
  
• Select week 23 September - 28 September

  23 September - 28 September

  

  
  

  
  

  REFLECT / WHAIWHAKAARO learning intentions:

  • We are REFLECTING on kiwi Classics by evaluation our product outcome

  Success Criteria: I can/have.....

  • Complete assessment on outcome evaluation 

  
  
  
• Select week 30 September - 6 October

  30 September - 6 October

  
  
• Select week 7 October - 13 October

  7 October - 13 October

  
  
• Select week 14 October - 20 October

  14 October - 20 October

  

  
  

  REFLECT / WHAIWHAKAARO learning intentions:
  

  • We are REFLECTING on kiwi Classics by evaluation our product outcome

  Success Criteria: I can/have.....

  • Complete assessment on outcome evaluation 

  Our recipe this week: 

  
  
  
• Select week 21 October - 27 October

  21 October - 27 October

  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING finger foods by questioning the concept of finger foods
  • We are EXPLORING finger foods by recognising a range of finger foods from various cuisines
  • We are EXPLORING finger foods by investigating the role of finger foods in different social settings

  Success Criteria: I can/have.....

  • Explain the concept of finger foods 
  • Identify a range of finger foods from various cuisines 
  • Brainstorm a finger food platter idea for a specific social settings 

  
  

  
  
• Select week 28 October - 3 November

  28 October - 3 November

  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING finger foods by analyzing the nutritional content of different finger foods
  • We are EXPLORING finger foods by finding healthier alternatives to typical finger foods
  • We are EXPLORING finger foods by investigating portion control and its importance in snack consumption

  Success Criteria: I can/have.....

  • Compare the nutritional content of different finger foods 
  • Discuss healthier alternatives to typical finger foods 
  • Apply portion control and explain the importance of correct portions when consuming snacks 

  
  

  
  
  
• Select week 4 November - 10 November

  4 November - 10 November

  
  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING finger foods by recognising common ingredients used in finger foods
  • We are EXPLORING finger foods by discovering the function of ingredients in flavour, texture and presentation.
  • We are EXPLORING finger foods by experimenting with ingredient substitutes to make it healthier

  Success Criteria: I can/have.....

  • Discuss common ingredients used in finger foods 
  • Explain the flavour, texture and presentation of finger food ingredients 
  • Use different ingredients substitutes to make finger foods healthier 

  
  

  
  
• Select week 11 November - 17 November

  11 November - 17 November

   

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING finger foods by recognising food safety protocols for preparing finger foods.
  • We are EXPLORING finger foods by discovering the importance of temperature control and cross-contamination prevention.
  • We are EXPLORING finger foods by recognising how to apply hygiene practices in food handling and preparation

  Success Criteria: I can/have.....

  • Explain how to implement basic food safety protocols for preparing finger foods. 
  • Discuss the importance of temperature control and cross-contamination prevention 
  • Apply hygiene practices in food handling and preparation 

  
  
• Select week 18 November - 24 November

  18 November - 24 November

  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING finger foods by recognising the importance of presentation when serving finger foods
  • We are EXPLORING finger foods by discovering different garnishing and plating techniques
  • We are EXPLORING finger foods by recognising visual appealing finger foods

  Success Criteria: I can/have.....

  • Discuss how to present finger foods 
  • Give examples of different garnish and plating techniques when presenting finger foods 
  • Generate ideas to present visual appealing finger foods 

  
  

  
  
• Select week 25 November - 1 December

  25 November - 1 December

  
  

  
  

  EXPLORE / TŪHURA learning intentions:

  • We are EXPLORING finger foods by recognising the importance of presentation when serving finger foods
  • We are EXPLORING finger foods by discovering different garnishing and plating techniques
  • We are EXPLORING finger foods by recognising visual appealing finger foods

  Success Criteria: I can/have.....

  • Discuss how to present finger foods 
  • Give examples of different garnish and plating techniques when presenting finger foods 
  • Generate ideas to present visual appealing finger foods 

  
  

  
  
• Select week 2 December - 8 December

  2 December - 8 December
• Select week 9 December - 15 December

  9 December - 15 December
• Select week 16 December - 22 December

  16 December - 22 December
• Select week 23 December - 29 December

  23 December - 29 December
• Select week 30 December - 5 January

  30 December - 5 January

  This week