quality assessment tasks vce food and technology school...

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Introduction

QATsQuality Assessment Tasks

UNIT 3 OUTCOME 2

SCHOOL-ASSESSED COURSEWORK

VCE Food and Technology

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NAME:

Outcome 2Analyse preparation, processing and preservation techniques for key foods, and prepare foods safely and hygienically using these techniques.

TaskProduction activity and short answer test

This task will be marked out of 120. 40 marks for the production activity and 80 for the short answer test. It will contribute 100% of the marks (40) allocated for this outcome.

The task has been designed to allow achievement up to and including the highest level in the Performance Descriptors.

You will have TWO sessions to complete the activity – 80 minutes for production activity and 60 minutes for the test. The production activity should be completed before the test component of this task.

Your teacher will determine the exact conditions under which the task is undertaken.

Answer in the space provided in the test component.

This task covers a range of key knowledge and key skills for this outcome.

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QATs VCE Food and Technology SCHOOL-ASSESSED COURSEWORK, UNIT 3 OUTCOME 2


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SESSION 1: PRODUCTION ACTIVITYProduction of Chicken and potato curry and Flat bread with spring onion

Chicken and potato curry

2 skinless chicken thigh fillets, cut into quarters2 teaspoons curry powder1 tablespoon oil¼ onion, sliced¼ red chilli, finely chopped½ stalk lemongrass2 cm piece ginger, peeled and sliced1 clove garlic, crushed

2 teaspoons fish sauce1 teaspoon sugar1 medium potato, peeled and cut into chunks150 millilitre chicken stock¼ cup coconut milk½ lemon, juiced2 tablespoons coriander leavesSteamed rice to serve

Method1. Place chicken and curry powder in a plastic bag and toss to coat well. Season with salt.

2. Heat oil in a frying pan over medium heat. Add onion and chilli and sauté for 1 to 2 minutes. Add chicken and cook until sealed and browned all over.

3. Transfer chicken, onion and garlic to a medium saucepan with a tight fitting lid. Add lemongrass, ginger, garlic, fish sauce, sugar, potato and stock. Bring to the boil, cover, reduce heat and allow the curry to simmer for 15 - 20 minutes or until the potato is tender but still holds its shape.

4. Stir in coconut milk, cover and simmer for another five minutes. Season with lemon juice to taste.

5. Serve with steamed rice and garnish with coriander leaves.

Flat bread with spring onion

80 grams wholemeal bread flour1 teaspoon baking powder¼ teaspoon salt

2 spring onions, finely sliced1/3 cup natural yoghurt1 tablespoon olive oil

Method1. Place flour, baking powder, salt, and spring onions in bowl and mix well. Stir in yoghurt to form a

soft dough. Knead for 2 to 3 minutes until the dough is smooth. Place in clean bowl and cover with plastic wrap to rest for 30 minutes.

2. Divide the dough in half and then roll each piece into a circle about 20 cm in diameter.

3. Heat frying pan over medium heat. Brush with a little oil. Fry each flat bread for 1-2 minutes on each side until a light golden brown and cooked. The flat breads should be flexible.

4. Serve with the chicken and potato curry and steamed rice.

Task

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SESSION 2: TEST

Name: __________________________________

You have 60 minutes to complete responses to the following questions.

Questions 1-3 relate to the production of the Chicken and potato curry and Flat bread with spring onion.

Question 1Describe in detail the sensory properties of the two components of your production activity.

Sensory property Description


Appearance

Aroma

Flavour

Texture


Appearance

Aroma

Flavour

Texture

8 x 1 = 8 marks

Task

Task

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Question 2a. Explain why the flat bread dough is kneaded before resting.

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1 mark

b. Outline the purpose of covering the flat bread with plastic wrap during the resting period.

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1 mark c. Name the two processes responsible for the browning of the flat bread. _____________________________________________________________________________

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2 marks

d. Describe two safe work practices to follow when frying the flat bread.

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2 marks

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Task


e. Describe how to prepare the flat bread for freezing.

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2 marks

f. Explain how the process of freezing preserves food such as flat bread.

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2 marks

Question 3a. Outline why chicken thigh fillets are used in the curry recipe rather than chicken fillets.

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1 mark


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b. Describe the changes in the physical and sensory properties of the chicken during the cooking of the curry.

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2 marks

c. The recipe for the chicken curry uses the two cooking processes of boiling and simmering. Explain the difference between boiling and simmering.

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2 marks


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d. Complete the table below.

i. Name the natural component found in the ingredients identified in the table.

ii. Identify the process responsible for the change in properties during cooking.

Natural food component

Identification of process responsible for the change in properties during cooking

Chicken

Potato

4 marks

e. Outline the functional role of oil in both the chicken curry and flat bread recipes.

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1 mark


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Question 4a. Describe three advantages to consumers and/or producers for the processing of food.

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3 marks

b. Many key foods undergo both primary and secondary processing. Explain the difference between primary and secondary processing of food.

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4 marks


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Task


c. Complete the following flow chart of the primary and secondary processing of milk.i. Identify and describe two stages in the primary processing of milk.

2 + 2 = 4 marks

ii. Identify and describe two stages in the secondary processing of milk into cheese.

2 + 2 = 4 marks


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Task



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Question 5Food can be preserved using a range of food preservation techniques. Complete the following table to:

a. Explain how the preservation technique prevents spoilage of food. b. Identify a food product that can be prepared using this technique.

Preservation technique

How the preservation technique prevents spoilage of food

Example of a food product that can prepared using this technique

Dehydration

Use of sugars

Use of acids

Heat processing (bottling)

1 x 8 = 8 marks

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Task


Question 6Lemon curd crumble slice is often served as a sweet treat. This slice has three layers: a pastry base, lemon curd filling and a crumble topping. Read the recipe below for the Lemon curd crumble slice and answer the questions that follow.

Pastry base Lemon curd filling Crumble topping

250 grams plain flour75 grams icing sugar180 grams unsalted butter1 egg

1 lemon2 eggs60 grams butter80 grams sugar

50 grams plain flour60 grams almond meal2 tablespoons castor sugar50 grams unsalted butter

Method for pastry Method lemon curd Method for crumble topping

1. Combine flour, icing sugar and chopped butter in a food processor.

2. Process until the mixture resembles fine crumbs.

3. Add the egg and pulse until the mixture comes together.

4. Turn out onto a bench dusted with flour and knead lightly.

5. Cover with plastic wrap and chill for 30 minutes.

1. Zest the lemon and squeeze the juice.

2. Combine all the ingredients into the top section of a double boiler.

3. Stir over heat until the mixture thickens and coats the back of the wooden spoon.

4. Remove from the heat and allow to cool.

1. Combine the ingredients in a small bowl.

2. Rub the butter into the dry ingredients.

Assembling and baking the Lemon curd crumble slice1. Preheat the oven to 190°C.2. Grease and line a slice tray. 3. Press the pastry evenly over the base of the tray. Prick all over with a fork and bake for 20 minutes

until golden.4. Remove from the oven and cool for 5 minutes. 5. Spread the cooked pastry with the lemon curd and sprinkle the crumble mixture over the top. 6. Return to the oven and bake for a further 15-20 minutes. 7. Cool in the slice tray before cutting into squares.


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Taska. About the pastry:

i. Outline the functional role of the butter and the egg in the pastry base.

Butter

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Egg

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ii. Describe two safety rules to follow when using a food processor.

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iii. Explain the purpose of chilling the pastry for 30 minutes before placing in the slice tray.

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2 + 2 + 2 = 6 marks


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b. About the lemon curd

i. Identify the classification of fruit to which lemons belong.

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ii. Describe two characteristics of fruit belonging to the classification identified above.

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iii. Name a piece of equipment that could be used to zest the lemon.

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iv. Identify the ingredient and process used to thicken lemon curd.

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v. Explain why a double boiler is the most suitable piece of equipment to use when cooking the lemon curd.

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1 + 2 + 1 + 2 + 2 = 8 marks


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c. About the crumble topping

i. Outline two functional roles of the almonds in the crumble topping.

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ii. Describe how to determine when the process of rubbing the butter into the dry ingredients has been completed.

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2 + 1 = 3 marks

d. About assembling and baking the Lemon curd crumble slice

i. Explain how heat is transferred in the oven to bake the slice.

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ii. Apart from noting the cooking time, describe how you would judge when the completed slice was ready to remove from the oven.

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iii. Complete the table below. List two safety practices to follow when baking and explain why these practices should be followed.

Safety practice Explanation of the safety practice for baking

2 + 1 + 4 = 7 marks Question 7

a. Describe how a microwave oven cooks food.

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b. List two types of cookware that are safe to use in a microwave oven.

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c. Discuss the impact on the physical and sensory properties of the Lemon curd crumble slice if it was cooked in a microwave oven rather than being baked in a conventional oven.

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2 + 1 + 2 = 5 marks Total: 80 marks


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Task

Teacher Advice


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Key knowledge and key skills

The following key knowledge is the focus of this task:• the primary and secondary processing that occurs from the point of origin to the consumer for one of

each type of the following foods: cereals, fruits, vegetables and dairy foods;• the physical, sensory and chemical properties of key foods, including cereals, fruits, vegetables, nuts

and legumes, meats, seafood, dairy foods and eggs;• functions of natural food components of key foods, including acids, enzymes, alkalis, proteins,

starches and sugars, fats and oils and their impact on food preparation and processing;• techniques of cooking key foods, including dry methods (roasting, baking, grilling, frying), wet

methods (boiling, poaching, steaming, stewing), and microwave cooking;• preservation techniques to prevent spoilage of food, including freezing, dehydration, use of sugars,

use of acids and heat processing (bottling).

The following key skills are the focus of this task:• analyse the reasons for primary and secondary processing of one of each of the following key foods:

cereals, fruits, vegetables and dairy foods;• use preparation techniques safely and hygienically that utilise the properties of key foods in the

production process;• analyse the functions of the natural components that have an impact on the outcome of the final

product;• assess the impact of processing and preparation techniques on the properties of food;• select, justify and safely and hygienically use particular cooking techniques for key foods;• preserve key foods using a range of food preservation techniques including freezing, dehydration, use

of sugars, use of acids and heat processing (bottling).

Extract VCAA VCE Food and Technology Study Design 2011 - 2015.

Assessment planning

1. The following task will require TWO class sessions to complete:• Session 1 – Production of the Chicken and potato curry and Flat bread with spring onion• Session 2 – Short answer test.

2. Students should have the opportunity to familiarise themselves with the recipe before their production session.

3. Please note a food order and production plan are NOT required for this task.4. We recommend that each student should produce one quantity of both the Chicken and potato curry

and Flat bread with spring onion to meet the requirements of Outcome 2. 5. As this task is completed within a limited time frame, it is suggested that the teacher prepare

sufficient steamed rice for each student to use when serving their curry. 6. Each student should package and label one of their Flat bread with spring onion for freezing to

demonstrate preservation of key foods.7. The recipes selected for this practical task have been designed to be prepared as an individual task to

enable students to meet the highest level in the performance descriptors.8. A suggested criteria sheet for the assessment of the student production activity is provided on page

19. This should be distributed to students prior to the commencement of the production activity.9. Teachers may wish to advise students to prepare summary notes for the short answer test to be

completed in Session 2. The short answer test will also include an analysis of the production activity completed in Session 1.

10. Note that the total mark out of 120 should be converted to a score out of 40 for this outcome. Some rounding may be required.


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Highest performance descriptor

The following table indicates the relationship between the highest level of the Performance Descriptor and the questions in this QAT.

Aspect of Highest Performance Descriptor Question/s

Comprehensive description of the stages in, and very detailed analysis of the reasons for, primary and secondary processing of key foods.

4a, 4b, 4c(i), 4c(ii)

Very detailed knowledge of the physical, sensory and chemical properties of key foods and safe and hygienic application of preparation techniques that utilise these properties.

Production activity 2d, 3a, 3b, 6a(i), 6b(i), 6b(ii), 6b(iii), 6b(v), 6d(iii)

Very thorough analysis of the functions of the natural components of key foods and their impact on food preparation and processing.

Production activity2a, 2b, 2c, 3d, 3e, 6a(ii), 6a(iii), 6b(iv), 6c(i), 6c(ii), 6d(ii), 7c

Very detailed justification of the use of particular cooking techniques for key foods.

Production activity3c, 6d(i), 7a, 7b

A very clear understanding of a range of food preservation techniques. 2e, 2f, 5a, 5b

Adapted from VCAA VCE Food and Technology Assessment Handbook 2011 - 2015.


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Teacher Advice

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SESSION 1To prepare for Session 1, production of the Chicken and potato curry and Flat bread with spring onion, you should:

1. Ensure you have an individual copy of the recipes before production and read them very thoroughly.2. Check that you understand all of the terms and production processes used in the recipes.3. Consider all safety and hygiene issues relevant to the processes being completed in these recipes.

SESSION 2To prepare for Session 2 of this task you should prepare summary notes related to the key knowledge for this outcome:

• The primary and secondary processing that occurs from the point of origin to the consumer for one of each type of the following foods: cereals, fruits, vegetables and dairy foods;

• The physical, sensory and chemical properties of key foods, including cereals, fruits, vegetables, nuts and legumes, meats, seafood, dairy foods and eggs;

• Functions of natural food components of key foods, including acids, enzymes, alkalis, proteins, starches and sugars, fats and oils and their impact on food preparation and processing;

• Techniques of cooking key foods, including dry methods (roasting, baking, grilling, frying) wet methods (boiling, poaching, steaming, stewing), and microwave cooking;

• Preservation techniques to prevent spoilage of food, including freezing, dehydration, use of sugars, use of acids and heat processing (bottling).


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Task Preparation

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STUDENT NAME

PRODUCTION ACTIVITY: Chicken and potato curry and Flat bread with spring onion

VH(5)

H(4)

M(3)

L(2)

VL(1)

NS(0)

Comment

1. Accurate measurement of ingredients

2. Skill in preparation of the flat bread

3. Skill in preparation of the chicken and potato curry

4. Skill in applying all food production processes in a safe and hygienic manner

5. Quality of finished chicken curry

• Tenderness of chicken and potato

• Colour development• Consistency

6. Quality of finished flat bread

• Even sized • Shape • Colour

7. Effective washing up and cleaning of work area

8. Completion of task in the allocated time

TOTAL Comment: OVERALL TOTAL: /40

Teacher: ____________________ Date: ___________________


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Student Assessment Sheet

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Solution Pathway


Below are suggested responses to the test questions. Teachers should consider the merits of alternative responses.

Question 1The following examples of descriptions of sensory properties are appropriate for Year 12. Please note, the response needs to be more than just one or two unconnected words to receive full marks for each property.

Sensory property Description


Appearance The chicken curry was golden brown and the chunks of chicken and potato were clearly visible. The sauce appeared glossy.

Aroma The curry had a mild, spicy, curry aroma.

Flavour The chicken curry had a well-rounded flavour that had depth with a background of salt, sugar and slight acidity.

Texture The curry sauce was smooth and velvety which contrasted with the chewy texture of the chicken and the softness of the potato.


Appearance The shape of the flat bread was round and thin. The colour was light brown with flecks or patches of darker brown.

Aroma The aroma of the bread was a mixture of hot oil and cooked starch.

Flavour The bread had a wheaty flavour with a hint of onion.

Texture A soft but chewy texture with a crunchy edge to the bread.

8 x 1 = 8 marks


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Solution Pathway


Question 2a. The flat bread dough is kneaded before resting so that the ingredients are evenly combined and also to

develop some gluten to give the dough strength. 1 mark

b. The purpose of covering the flat bread with plastic wrap during the resting period is to prevent the dough from drying out.

1 mark

c. Dextrinisation and Maillard reaction 2 marks

d. The following are examples of suitable safety practices to follow when frying the flat bread:• Never leave the frying pan unattended when cooking as the oil can ignite very easily.• Keep the handle of the frying pan turned to the side to prevent it from being knocked over.• Use oven mitts to protect your hands when using a frying pan as the oil can reach very high

temperatures.• Adjust the flame so that it does not lap over the edge of the frying pan and catch alight. • Cool the frying pan before washing so that it does not spit and cause a burn.

2 marks

e. Place the cooled flat bread in a clean, sealed plastic freezer bag or container. Label the container with the name of the product and date of freezing.

2 marks

f. Freezing involves storing food at -18°C. This low temperature inhibits the growth of spoilage microorganisms. 2 mark

Question 3a. Chicken thigh fillets are a tougher cut of chicken than breast fillets and therefore have more

connective tissue making them more suitable to cook by moist methods of cooking such as in making a curry.

1 mark

b. The outside of the chicken fillets will change from pink to a golden brown colour, and the flesh inside will convert from pink to white and the texture will change from being soft to firm.

2 marks

c. Boiling is cooking food in water at 100°C, whereas during simmering the water only reaches a temperature of 85°C.

OR

During boiling rapid bubbling appears over the surface of the saucepan and water is evaporated as steam, while during simmering bubbles only arise slowly at the side of the saucepan rather than over the whole surface of the liquid.

2 marks


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Solution Pathway


d.

Natural food component

Identification of process responsible for the change in properties during cooking

Chicken Protein Denaturation or coagulation

Potato Starch Gelatinisation

4 marks

f. The functional role of oil in these recipes is to allow for the transfer of heat in the saucepan and frying pan to the food being cooked.

1 mark

Question 4a. Students could provide a variety of responses to this question. The following are examples of suitable

answers.• Ensures food is safe to eat• Makes food available all year round• Extends the shelf life of many foods• Increases the convenience for consumers by reducing preparation time• Makes some foods edible, for example, making oven fried chips from potatoes • Makes some food palatable and more enjoyable to eat, for example, soy beans.

3 marks

b. Primary processing of food involves a range of processes to make food safe to eat while secondary processing changes the primary processed food into other products either on their own or by mixing them with other ingredients. Furthermore, during primary processing the physical form of the food changes very little whereas in secondary processing the physical form as well as the flavour and texture can change quite significantly.

4 marks

c. i. Students may provide a wide range of responses in answer to this question. The following are

examples of suitable answers.

• Milking of cows - milking is undertaken by fully automated milking machines.

• Collection of milk - chilled rapidly on the farm and held in refrigerated vats.


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Solution Pathway


• Analysis - before the milk is collected it is analysed for microorganisms and butter fat content.

• Membrane technology filtration - the liquid milk is passed through specialised filters using ultra filtration or reverse osmosis to alter the nutrient content of the milk.

• Pasteurisation - high temperature short time heat treatment is used to kill bacteria and spoilage microorganisms contained in the milk.

• Homogenisation - liquid milk is forced under pressure to break down fat globules and evenly distribute the cream to create a smooth, creamy texture.

• Packaging - liquid milk is packaged and distributed to retail outlets.

2 + 2 = 4 marks

ii.

• Curd formation - a starter culture is added to treated liquid milk. The protein in the milk clots due to the enzyme rennet in the culture.

• Syneresis – the curd is heated very gently, causing it expel the whey as it shrinks and toughens. • Milling – the curd is cut into small even-sized pieces. • Salting – the curd is then salted to inhibit the growth of bacteria and this also adds to the

development of the flavour of the cheese and assists in the formation of a firm curd.• Moulding – the cheese is pressed into a mould to form its shape. • Maturation – to develop flavour and texture the cheese is stored in a cool environment. Cheeses

that have a sharper flavour and more crumbly texture are stored for a longer period of time. • Packaging and labelling – cheese is often packed using MAP packaging to extend its shelf life; the

cheese must be labelled according to the labelling requirements of the Food Standards Code.

2 + 2 = 4 marks

Question 5Students may provide a wide range of examples of food products in answer to part b of this question. The following are examples of suitable answers.

Preservation technique How the preservation technique prevents spoilage of food

Example of a food product that can prepared using this technique

Dehydration Reducing moisture levels in food prevents the growth of microorganisms.

Dried apple rings

Use of sugars High levels of sugar create an environment unsuitable for the growth of microorganisms.

JamPlease note: Confectionery such as toffee and honeycomb are not suitable answers as these products deteriorate due to their hydroscopic nature.


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Use of acids High acidic levels create an environment that inhibits the growth of bacteria.

Pickled onions, chutney

Heat processing (bottling) Heat kills microorganisms that cause food spoilage. A vacuum is created which seals the bottle.

Bottled pears or a bottled pasta sauce.

1 x 8 = 8 marks

Question 6

a. About the pastry:

i. Butter: butter has a shortening effect in the pastry. The butter coats starch grains in the flour and separates the gluten strands providing a crisp texture to the pastry. OR butter improves the sensory properties of the pastry by providing a rich flavour to the pastry. Egg: the egg helps to bind the ingredients in the pastry and also adds colour and richness to the pastry.

ii. Students may provide a wide range of examples of food products in answer to this question. The following are examples of suitable answers.

• Make sure the food processor is switched off and unplugged before beginning to clean.• Never use your fingers to push food down the feed tube; always use the ‘pusher’ provided with the

processor.• Ensure your hands are dry before switching on the power switch or operating the machine. • Do not remove the lid of the processor until the machine has stopped completely.• Take care when handling the metal blade as it is extremely sharp and could cut your finger.• To clean the processor, wipe over the base with a damp cloth; never immerse in water.• Check the electrical cords and connections frequently to make sure they are not loose or frayed.

iii. Chilling the pastry for 30 minutes before placing in the slice tray allows the gluten in the flour to relax and helps prevent shrinking during baking. Resting the pastry also ensures the final texture of the pastry is delicate and not tough.

2 + 2 + 2 = 6 marksb. About the lemon curdi. Citrus fruitii.• Citrus fruit is made up of a series of segments.• Each segment is surrounded by a thin membrane and is filled with tiny juice-filled sacs. • The skin or zest of the citrus fruit is high in aromatic oils which can be extracted by grating or zesting

the peel.• Citrus fruit has a high Vitamin C content.iii.• Microplane grater OR grater OR zester

Solution Pathway



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Solution Pathway


vi.• Egg; coagulation vii The lemon curd is placed in the top section of the double boiler and cooked over boiling water in the lower saucepan. The steam generated by the boiling water provides a much more even heat than would be provided by direct contact with the cooking element and therefore it is less likely to cause the curd to overheat and curdle.

1 + 2 + 1 + 2 + 2 = 8 marksc. About the crumble topping

i. Almonds provide texture and volume to the crumble mixture.ORAlmonds provide a nutty flavour and additional nutrients to the slice.

ii. When the butter has been completely rubbed into the dry ingredients, the mixture will have a texture similar to fresh breadcrumbs.

2 + 1 = 3 marks

d. About assembling and baking the Lemon curd crumble slice

i. The heat in the oven used to bake the slice is transferred through convection currents. When an oven is heated, the hot air rises and forces the cooler air to fall down the sides of the oven creating a series of convection currents. The heat transferred through these currents of hot air cooks the slice.

ii. The slice would appear cooked when the crumble on the top had turned a golden brown colour.

iii. Students may provide a wide range of examples of food products in answer to this question. The following are examples of suitable answers.

Safety practice Explanation of the safety practice for baking

Use an oven mitt to handle hot cake tins and baking trays.

It is important to use oven mitts when placing food into or removing food from a hot oven to avoid serious burns.

Always open the oven door completely when putting food into or removing food from an oven.

This will avoid the door slamming shut on your hand while using the oven.

Always close the oven door after removing food from the oven.

This will prevent someone bumping into the open door or even falling over it accidentally.

Always check that the oven racks are in the correct position before lighting the oven.

The oven bars become extremely hot once the oven has heated and can cause a serious burn if touched while trying to move them once the oven is heated.


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Solution Pathway



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When using a gas oven, ensure the gas lights immediately.

If the gas oven does not light immediately, gas can leak into the oven and can then explode when lit later on.

2 + 1 + 4 = 7 marks Question 7 a. The microwave oven contains a magnetron that rapidly switches electromagnets on and off. This

creates microwaves that are channelled into the oven space by a waveguide. The microwaves bounce off the metal walls of the oven and penetrate the food causing the water molecules in the food to vibrate and heat up, cooking the food.

b. Glass, plastic or ceramic materials.

c. If the Lemon curd crumble slice were cooked in a microwave oven rather than being baked in a conventional oven, it would remain pale in colour and would not brown. It would also have a much more moist texture and the pastry base would remain soft rather than becoming crisp.

2 + 1 + 2 = 5 marks

Total: 80 marks

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