10 Food Technology 1
Weekly outline
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Welcome to Food Technology 2020
I am looking forward to working with you to develop your Food preparation skills and supporting your
development as a Food Technologist this year to create food products.
We will be using Mission Heights Online and Google Classroom. hiftzvm
You will also be creating your own google site for recording and sharing your learning.
Mrs Hewlett
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WEEK 2
Learning Intention/s:
We are learning about the Codes of Practice we need to follow when working in the Food Technology room.
Success Criteria:
I can identify Kitchen Safety risks
I can identify Personal Safety rules
I can identify different items of equipment and how to use them safely
I have watched a video on Safe knife use & care
I can follow the rules and procedures in a practical lesson
I can wash my hands correctly and understand why I need to do this
Activities:
1. Create a google site. Set up as per criteria on Teacher slide.
2. Work through the slide show in class with your teacher. Transfer learning to your google site.
3. Complete the Y10 Food Tech review doc on GC to show your understanding of Measuring/ Kitchen Equipment/ Washing up and Hygiene.
4. Quiz your learning by answering the quizzies on slides 27,28,29,30.
5. Use slides 27- 35 to support further learning for your google site. Food Handling/ Food Hygiene/Hygiene practices/ Good food handling practices/ Good personal hygiene
6. Watch the video - where 2 teachers are showing lots of bad examples of how to cook.
Follow up tasks:
Complete work set in class and present on your google site.
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WEEK 3
Learning Intention/s:
We are learning about the Codes of Practice we need to follow when working in the Food Technology room.
Success Criteria:
I can identify Kitchen Safety risks
I can identify Personal Safety rules
I can identify different items of equipment and how to use them safely
I have watched a video on Safe knife use & care
I can follow the rules and procedures in a practical lesson
I can wash my hands correctly and understand why I need to do this
Activities:
1. Create a google site. Set up as per criteria on Teacher slide.
2. Work through the slide show in class with your teacher. Transfer learning to your google site.
3. Complete the Y10 Food Tech review doc on GC to show your understanding of Measuring/ Kitchen Equipment/ Washing up and Hygiene.
4. Quiz your learning by answering the quizzies on slides 27,28,29,30.
5. Use slides 27- 35 to support further learning for your google site. Food Handling/ Food Hygiene/Hygiene practices/ Good food handling practices/ Good personal hygiene
6. Watch the video - where 2 teachers are showing lots of bad examples of how to cook.
Follow up tasks:
Complete work set in class and present on your google site.
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Learning Intention/s:
We are learning about the Codes of Practice we need to follow when working in the Food Technology room.
Success Criteria:
I can identify Kitchen Safety risks
I can identify Personal Safety rules
I can identify different items of equipment and how to use them safely
I have watched a video on Safe knife use & care
I can follow the rules and procedures in a practical lesson
I can wash my hands correctly and understand why I need to do this
I can follow a recipe to make muffins
I can identify the muffin method of making
Activities:
1. Create a google site. Set up as per criteria on Teacher slide.
2. Work through the slide show in class with your teacher. Transfer learning to your google site.
3. Complete the Y10 Food Tech review doc on GC to show your understanding of Measuring/ Kitchen Equipment/ Washing up and Hygiene.
4. Quiz your learning by answering the quizzies on slides 27,28,29,30.
5. Use slides 27- 35 to support further learning for your google site. Food Handling/ Food Hygiene/Hygiene practices/ Good food handling practices/ Good personal hygiene
6. Watch the video - where 2 teachers are showing lots of bad examples of how to cook.
7. Muffins - complete the activity Magic Muffins - use information from the practical lesson and notes on GC to help you complete this.
Follow up tasks:
Complete work set in class and present on your google site.
Think about how you can modify the basic muffin recipe e.g. Add cocoa to make chocolate ones/ Add raisins/ suggest at least 10 ideas.
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This week we will continue working on our Learning Intentions from Week 4.
Week 5 - Practical this week is Scones.
Extra activities on GC for Codes of Practice - Washing up and Measuring. These will need to be completed over the next 2 weeks - 1 each for homework.
Week 6 - Practical Muffins - create your own sweet or savoury muffin
Website Check Monday & Thursday Week 7 - No practical that week.
I will demonstrate how to make different food products using a scone dough.
You will then choose to create a Sweet or Savoury Scone using provided ingredients in Week 8
Thanks Mrs Hewlett
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This week we will continue working on our Learning Intentions from Week 4.
Extra activities on GC for Codes of Practice - Washing up and Measuring. These will need to be completed over the next 2 weeks - 1 each for homework.
Week 6 - Practical Muffins - create your own sweet or savoury muffin
Week 7
Website Check Monday & Thursday Week 7 - No practical that week.
I will demonstrate how to make different food products using a scone dough.
You will then choose to create a Sweet or Savoury Scone using provided ingredients in Week 8
Thanks Mrs Hewlett
Learning Intention/s:
We are learning about the Codes of Practice we need to follow when working in the Food Technology room.
Success Criteria:
I can identify Kitchen Safety risks
I can identify Personal Safety rules
I can identify different items of equipment and how to use them safely
I have watched a video on Safe knife use & care
I can follow the rules and procedures in a practical lesson
I can wash my hands correctly and understand why I need to do this
I can follow a recipe to make muffins
I can identify the muffin method of making
Activities:
1. Create a google site. Set up as per criteria on Teacher slide.
2. Work through the slide show in class with your teacher. Transfer learning to your google site.
3. Complete the Y10 Food Tech review doc on GC to show your understanding of Measuring/ Kitchen Equipment/ Washing up and Hygiene.
4. Quiz your learning by answering the quizzies on slides 27,28,29,30.
5. Use slides 27- 35 to support further learning for your google site. Food Handling/ Food Hygiene/Hygiene practices/ Good food handling practices/ Good personal hygiene
6. Watch the video - where 2 teachers are showing lots of bad examples of how to cook.
7. Muffins - complete the activity Magic Muffins - use information from the practical lesson and notes on GC to help you complete this.
8. Create a modified Muffin to cook in Week 6.
Follow up tasks:
Complete work set in class and present on your google site.
Reflect on how your modified basic muffin recipe went e.g. We added cocoa 2 T and this wasn't enough - next time we should try 3 T.......... -
During Lockdown we need to work from home and get up to date with tasks set in class this term.
Work through the activities on MHO and GC to make sure that they are ALL complete.
There are 13 activities for Term 1.
The movie referred to in Activity 5 is helpful:
This is a useful site for more info on Leavening Agents:
https://www.warmoven.in/blog/know-your-leavening-agents.html
I will be checking these off over the holidays. These tasks need to be done before we start our Term 2 new work and introduce our Assessment. All 3 Year 10 Food Tech classes will be doing the same Assessment so it is important for all of you to complete ALL of the tasks covered in Term 1 as these are the basics needed for your Assessment.
Looking forward to seeing you back at school soon we hope.
Mrs Hewlett
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Term 2
Week 1
Learning Intentions: We are learning to understand that food ingredients play different functions in baking
Success Criteria: I can /I have
* identified different food ingredients and their functions
Activities:
Using the information on GC and the websites complete the activity sheet Fun with Food Ingredients & their functions
Participate online discussion. Ask questions if not sure what to do.
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Term 2 Week 2
Learning Intentions We are learning about Packaging and in particular the variety of packaging used for Food
Lesson 1 Tahi
I know I have been successful if I can/ have:
Explain what food packaging is
Name some functions of food packaging
List types of food packaging
Asked my teacher any questions I come across
Completed Packaging Worksheet 1 on Google Classroom
Activities:
Read teacher slide show and complete all activities.
Complete worksheet 1.
Assessment 1 will lead on from this work.
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Term 2 Week 3
Lesson 2 Rua
Learning Intention/s:
Success Criteria:
I know I have been successful if I can/ have:
Explain why the food product is important when deciding what food packaging to use
List special features of food packaging
Asked my teacher any questions I come across
Completed Packaging Worksheet 2 on Google Classroom
Activities:Use the slide show to help you complete Worksheet 2 on Google Classroom.
Lesson 3 Toru
Success Criteria:I know I have been successful if I can/ have:
Watched three videos that show how food packaging is manufactured
Asked my teacher any questions I come across
Completed Packaging Worksheet 3 on Google Classroom
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Term 2 Week 4
Lesson 4 Wha
Learning Intention/s:
We are focussing on identifying trends in the food industry for food packaging
I know I have been successful if I can/ have:
Name some current trends related to food packaging
Asked my teacher any questions I come across
Activities:
Completed Packaging Worksheet 4 on Google Classroom
Lesson 5 - RIma
Learning Intention/s:
We are focussing on developing an understanding of packaging and the environment.
Success criteria:
I know I have been successful if I can/ have:
Compared the cost of “normal” packaging with packaging that is environmentally friendly
Asked my teacher any questions I come across
Completed Packaging Worksheet 5 on Google Classroom
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Lesson 6 - Ono
Learning Intention/s:
We are focussing on developing an understanding of recycling.
I know I have been successful if I can/ have:
Watched the three recycling videos
Considered how packaging influences consumer choice
Show some understanding for the Auckland Recycling process
Differentiate between packaging that can be recycled and packaging that cannot be recycled
Asked my teacher any questions I come across
Completed the Quiz on Google Classroom
Activities:
Watch the slides.
Note how Packaging influences consumer trends.
Note key points about Aucklands Recycling process.
Why do you think recycling is discussed as part of packaging?
Do you think it influences people when selecting a product?
Complete the Quiz on GC.
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Kia ora Year 10,
This week we will use this time to make sure that everyone has caught up.
Lessons 7,8,9 will need to be completed in class or at home this week.
We should aim to get all worksheets finished so we can move on to the assessment.
At this stage there will be no practical work (cooking)
Looking forward to seeing you all back at school.
Mrs Hewlett
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Term 2 Week 7
MHJC Great Ako learning stage - PLAN & DO
We are now going to put all our learning in Lockdown to use in our Assessment.
We are learning to research information about packaging
We are learning how to create a timeline
We are learning to write about this packaging - what is happening now and in the future
Activities:
1. Pick one packaging type (e.g. glass, plastic, …) and research its history in the world and also in New Zealand.
2. Create a timeline from your research. Create your timeline on paper or you can use the computer and programs such as visme. Start your timeline when the product was first discovered or made. Add NZ dates to the timeline (e.g. when was it first used or made in New Zealand)
3. What is currently happening with this packaging
4. Can you think of what the future might hold for this packaging (it is okay to make a guess here)
See Google Classroom for the Assessment Task / Rubric and Helping Guidance doc. that will support you to do the assessment.As said in class you will have 1 lesson this week in class to work in it. Thursday is practical. It will be due Friday 12 June.
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Week 8
KIa ora Year 10
This week we only have 1 lesson which is practical day. You are also working on your assessment which is due at the end of next week.
You can choose to cook or not on Thursday - the choice is yours - use the time for your assessment or cook.
If you are not cooking please let me know so I don't waste food ingredients by getting it for you.
See you on Thursday - Cooking or Not.
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KIa ora Year 10
This week and till the end of term we will be working on your assessment and getting started on your Scone Recipe Development task.
You can choose to cook or not on Thursdays - the choice is yours - use the time for your assessment or cook.
If you are not cooking please let me know so I don't waste food ingredients by getting it for you.
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We are EXPLORING our Challenge of making a new food product using a scone dough for a stakeholder.
Learning Intention/s for this week are:
We are learning how to work with a scone dough to help inform our research (Knowledge & Skills)
We are learning how to unpack our Design Brief so that we can find out what our Stakeholders needs are.
Success Criteria:
I can /I have done some trialling and testing of the scone dough recipe and written up my learning - adding it to my research in my journal.
I can/ I have filled in my Design Brief Task 1 & Task 2 on the journal
Activities:
1. Cook - write up your results and add to your journal.
2. Research - Answer Task 1 of the journal
3. Research - Answer Task 2 of the journal
Complete this over the holidays Task 1 & 2 need to be completed.
Cooking Thursday if we have the ingredients in the pantry/ fridge only.
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Kia ora Year 10 and welcome back to Term 3.
Our focus for this term is to continue working on your recipe development using a Scone Dough.
Well done to those of you have completed Tasks 1 & 2 in your Scone Journal.
Weeks 1 & 2
We are EXPLORING our Challenge of making a new food product using a scone dough for a stakeholder by trialling and testing different quantities and ingredients.
We are also beginning to FOCUS on narrowing down our ideas as we develop our Design Brief and Specs and find out more from our Stakeholder what they are wanting.
Learning Intention/s for this week are:
We are learning how to work with a scone dough to help inform our research (Knowledge & Skills)
We are learning how to unpack our Design Brief so that we can find out what our Stakeholders needs are.
We are learning how to present our ideas as concept pages
Success Criteria:
I can /I have done some trialling and testing of the scone dough recipe and written up my learning - adding it to my research in my journal.
I can/ I have filled in my Design Brief Task 1 & Task 2 on the journal
I can/I have started to draw up my concept ideas for recipe development for Task 3
Activities:
1. Research - Answer Task 1 of the journal
2. Research - Answer Task 2 of the journal
3. Concept Designs - start drawing up your ideas for 2 recipes you could make. So you will need an A4 page for each Design with recipe ingredients and instructions and a drawing of what it will look like.
We will start by using a checklist to help us keep on task and focussed. You will need to fill this in yourself and get a buddy to Peer Assess your progress. See GC.
:-) Week 2 Monday - W11 /Thursday you will be at OSC so no FDT class. Shopping lIst for Week 3 Thursday due Monday Week 2. -
Kia ora guys.
This week we only have class on Monday as you are off to the Careers Expo on Thursday. Please make sure that you have your shopping list in for week 4 Thursday if you wish to cook.
We will continue on our Brief Development work on Monday and all should be working on your Concept ideas x 2.
See the checklist and journal for Learning Intentions and Success Criteria.
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This week Monday we worked on our Prototype recipe to cook on Thursday.
Tuesday PM Lockdown announced Auckland going into Level 3.
Work for Lockdown was emailed to you .... continue working on your Journal.
Focus on Tasks 6 & 7 which are the assessment. Unpacking the Assessment doc shared by email and put on GC.
On our return to school Week 7 - we will not be able to cook. Lets hope we can Week8.
Mondays & Thursdays focus will be getting ready for testing and trialing your prototype in Week 8 Thursday.
Write up how you got on.
Choice of Assessment you want counted for your report. If happy with A1 results finish journal and practical work . If not happy with that result discuss with Mrs Hewlett about submitting your journal and recipe development work. Mrs Hewlett to find out from IT if i can do this for a few students not whole class.
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Kia ora all
Welcome back to school. For Week 7 we are not able to cook so we will need to get prepared for when we can.
We will need to re do our shopping list - checking food is still available as it may have perished while away from school.
Plan & Do..... test our prototype and write up our findings. Identify the ingredients we used and why and evaluated how we got on following the process of developing a scone dough recipe for a stakeholder. You need to show you have acted on their feedback.
Most importantly you need to make your final product - the best possible version and present to your stakeholder.
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Weeks 8,9,10
PLAN & DO
Learning Intentions for the next 3 weeks:
We are learning to:
Test / trial our prototype using the Scone dough.
Identify the key stages used to make this prototype
Identify/ discuss / explain the functions each of the food ingredients in the recipe
Evaluate how our developed recipe meets the Design Brief and Specifications
Develop 4 recipes from the food ingredients in the 2 Pantrys given in the lockdown challenge - present these using the correct format.
Our success criteria:
I can / have Tested / trialed our prototype using the Scone dough.
I can / have Identified the key stages used to make this prototype
I can / have Identified / discussed / explained the functions each of the food ingredients in the recipe has
I can / have Evaluated how our developed recipe meets the Design Brief and Specifications
I can / have developed recipes from the given pantry ingredients that are written correctly
Activities:
1. Continue working on the journal tasks 5,6,7.
2. Provide a shopping list for cooking for Lockdown Pantry challenge for Weeks 9 &10.
3. Choose 2 of your 4 developed recipes and cook these in class weeks 9 & 10.
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Kia ora Team - welcome back to Term 4
We have limited time this term and lots to do so please keep up to date.
Week 1 - Monday - recipe prep for Thursday- Lockdown Pantry recipe 1 Pasta or Rice. Check the pantry for supplies. Recipes to be printed off for Thursday.
Thursday- Practical
Upload What if there is lockdown 3 - Preservation Slideshow by Friday on MHO.
Week 2 - Monday - recipe prep for Thursday Pantry recipe 2 Pasta or Rice. Check the pantry for supplies. Recipes to be printed off for Thursday.
Thursday - Practical
Upload Lockdown 2 Pantry scenerio recipe doc. on GC.
Week 3 - 9 Lockdown Fastfoods
Week 10 - Monday - no class last week Prize giving practice.
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Week 3 Lockdown Fastfoods
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Week 4
See GOOGLE CLASSROOM - Staycation slide show. This was due on Friday week 3. Please continue working on this during class time on Thursday if not completed. No cooking if you have overdue work.
Practical this week is Burgers - Staycation Food for Lockdown - create your own burger.
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CAT Week no option classes happening this week.
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No classes - Work Experience week for Y10's
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