10 Food Technology 1
Weekly outline
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Opened: Tuesday, 19 March 2024, 8:00 AMDue: Thursday, 28 March 2024, 3:00 PM
Students will create a healthy meal plan for an active teenager and answer questions relating to the main macro- and micronutrients.
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Opened: Saturday, 12 October 2024, 12:00 AMDue: Friday, 18 October 2024, 3:00 PM
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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:
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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.
- On Google Classroom
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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
- On Google Classroom
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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
- On Google Classroom
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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:
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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:
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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:
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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
- On Google Classroom
Our recipe this week:
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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:
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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:
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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:
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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:
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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:
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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
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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:
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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
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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
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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
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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
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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
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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
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