text - wellington elearning2moodle2.wellingtonsc.vic.edu.au/pluginfile.php/3597/mod... · web...
TRANSCRIPT
1
Food & Technology
Year 12
Transition Program 2011
Name ___________________________
F O O D & T E C H N O L O G Y 2 0 1 2
Text
Heath, McKenzie &Tully, (2010) Food Solutions Units 3 & 4 Food & Technology, Pearson Education
Assessment
A variety of different methods will be used to assess your knowledge, including:
Tests (short and/or extended answer) Structured questions Short written reports Case studies School Assessed Task (SAT) Exam
SACs
Unit 3 SACs: 18% /20 /40 Unit 4 SACs: 12% /40 School Assessed Task 40% /45 End-of-year examination: 30%
Most of the SACs will be closed book and require responses to detailed short answer questions
Sometimes stimulus material or a case study is provided prior to the SAC. SACs may be prepared for by following the ‘SAC preparation sheet’, which will provide brief outlines of the content that is assessable.
Examination
The exam in November is 90 minutes long (100 marks) and consists of MCQ’s, short answer questions and one extended response testing Units 3 & 4.
VCAA detailed information
The study design can be found on this page:
http://www.vcaa.vic.edu.au/vce/studies/foodtech/foodtechindex.html
2
Tips for success in Food & Technology
1. Attendance- if you miss class, it is your responsibility to catch up on work
2. Be organised- have a folder organised into Areas of Study (two for Unit 3 and one for Unit 4)
3. Complete all work requirements- come into class prepared to work
4. Seek feedback- particularly on folio work, complete all practice SAC questions
5. Your teacher is your best resource- meet regularly with teacher during own time or organise to come as a small group
6. Detail- the students who do well go beyond the basic detail and use terminology with confidence
7. Start planning now for SAT- begin thinking of themes, collecting recipes and pictures
8. Practice- when it comes to folio products, practice your food items at home- remember you will be assessed on your skills demonstrated in class
9. Revise from the beginning- make your life easy when it comes to exam time. Maintain a working glossary, do AOS (SAC) summaries, use revision tools such as summary tables, flow charts and concept maps
3
Consistency throughout the year is the key to success in any
subject!
Slow and steady wins the race!
Work to complete…HOLIDAY HOMEWORK
Instructions
This work is to be submitted the first day in term 1 that you have F&T. Late submission of work is not a good start to the year Several of these exercises require research and overall this task is quite time consuming, so
allow plenty of time to get it done to the very best of your ability. Try to complete it within the last 2 weeks of the holidays before returning to school as it will
then be still fresh in your mind - easier to remember.
Topic Work to completeText page
s
Done
Read all of Chapter 1
‘Food poisoning and food spoilage’ before you
start the following:
1. Complete ‘Understanding the text’ questions 1-105
2. Download the fact sheet at http://www.foodstandards.gov.au/_srcfiles/Technical_Fact_Sheet_Temperature_control_Feb_2008.pdf
3. Read worksheet ‘Types of food poisoning’. Answer the following:a. Can you relate to any of these types of food poisoning? If so, which
type?b. What type of food do you think it was that caused the food poisoning?
4. Read & complete worksheet ‘Food poisoning chain of events’
5. Complete Activity 1.1 ‘Food spoilage and poisoning’ 6
6. Complete Activity 1.2 ‘Causes of food-borne illness in Australia’ 10
7. Complete ‘Understanding the text’ questions 11-2010
8. Complete the quiz at http://www.betterhealth.vic.gov.au/bhcv2/bhcarticles.nsf/pages/Quiz_food_safety?open
4
Read all of Chapter 2
‘Maintaining food safety in Australia’ before you
start the following:
9. Complete ‘Understanding the text’ questions 1-1016
10. FSANZ is responsible for the formulation of the Food Standards Code open this linkhttp://www.foodstandards.gov.au/_srcfiles/Meat_0801.pdfAnswer the following questions:a. Explain the difference between manufactured meat and processed
meat.b. Outline the composition of a sausage.c. From your search of this link, provide examples of the main roles of
the food standards code; refer to p14-16 of your text when answering this question.
11. Use this link to find out what is required on a food label and why it is included (select the different options in the scroll bar) http://www.foodstandards.gov.au/foodmatters/foodlabelling/interactivelabelpost3614.cfm
12. Use the information from the link above to identify and justify the components of a food label for jam in the cupboard
13. Complete Activity 2.1 ‘Identifying potential critical control points in food processing’
23
14. Complete ‘Understanding the text’ questions 11-20 24
15. Complete Activity 2.2 ‘Food product recall’ 29
16. Complete ‘Understanding the text’ questions 21-3030
Practical work
Aim to cook at least 4 items over the holiday break – something a bit more challenging than 2-minute noodles!
Photograph these food items and evaluate the success of each product according to their sensory properties i.e. flavour, appearance, viscosity, texture/mouthfeel.
I suggest one of each of the following
Entrée Main course – using meat or seafood Dessert something challenging Cake/Biscuits – using creaming method
5
Understanding the text - Questions 1-10 (P. 5)
1. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
2. ______________________________________________________________________
3. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
4. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
5. The four main causes of food spoilage and food poisoning
6
Yeasts
Moulds
Bacteria
Enzymes
6. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
7. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
8. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
9. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
10. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
7
8
9
Read & complete worksheet ‘Types of food poisoning’
a. Can you relate to any of these types of food poisoning? If so, which type?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
b. What type of food do you think it was that caused the food poisoning?
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
Read & complete worksheet ‘Food poisoning chain of events’
1. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
2. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
3. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
4. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
10
Activity 1.1 – ‘Food spoilage and poisoning’ (P. 6)
Complete the following table summarising food spoilage and food poisoning
Food spoilage Food poisoning
Definition Definition
Causes of food spoilage Causes of food poisoning
Examples of foods that can spoilage Examples of foods that can become contaminated with food-poisoning bacteria
11
Activity 1.2 – ‘Causes of food-borne illness in Australia’ (P. 10)
1. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
2. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
3. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
4. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
5. ______________________________________________________________________
______________________________________________________________________
6. ______________________________________________________________________
______________________________________________________________________
12
Understanding the text - Questions 11-20 (P. 10)
11. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
12. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
13. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
14. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
15. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
16. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
13
17. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
18.
19. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
20. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
14
Main safe food handling practices
Understanding the text - Questions 1-10 (P. 16)
1. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
2. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
3. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
4. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
5. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
6.
15
Main responsibilities
of FSANZ
7. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
8. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
9. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
10. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
16
FSANZ is responsible for the formulation of the Food Standards Code
Open this link http://www.foodstandards.gov.au/_srcfiles/Meat_0801.pdf
Answer the following:
a. Explain the difference between manufactured meat and processed meat.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
b. Outline the composition of a sausage.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
c. Through your search of this link, provide examples of the main roles of the food
standards code; refer to P. 14-16 of your text when answering this question.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
17
Jam analysis
a. Type of jam ____________________________________________________________
b. Using the information on pages 17-18 of the text book, explain why certain aspects of the label on the jam have been included
Component of a food label Justification for component and evidence from jam jar
18
Activity 2.1 – ‘Identifying potential critical control points in food processing’ (P. 23)
After reading through the HACCP system on pages 21-22, complete the table following, identifying the potential hazards that could occur at each stage of food processing of the Chicken and Chilli Noodle Stir-fry. Suggest appropriate corrective actions that would need to be implemented to overcome these hazards.
A HACCP system for the production steps for Chicken noodle stir-fry
Production step Hazard analysis (possible hazards)
Corrective action
Freshness of raw ingredients
• chicken
• fresh egg noodles
Storage of ingredients
• raw chicken
• perishable ingredients: fresh egg noodles, vegetables
• non-perishable ingredients – five spice powder, honey, oyster and soy sauce, oil
Preparation of ingredients
• personal hygiene
• preparation of chicken and vegetables
Cooking .
Storage
• hot-holding time in a bain marie
• chilled storage
.
Reheating for hot service
19
Understanding the text - Questions 11-20 (P. 24)
11. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
12. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
13. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
14. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
15. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
_____________________________________________________________________
16. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
20
17. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
18. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
19. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
20. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
21
Activity 2.2 – ‘Food product recall (P. 29)
1. Read through the advertisement for the recall of ‘Little Possum baby Apricot and Apple Puree in textbook.
2. Identify the following features of the advertisement
Features
The type of recall
The name of the product being recalled
How the recalled product can be identified by consumers
The reasons for recalling the product
The potential hazard the product poses to consumers
What the consumer should do with the recalled product
How the consumer can make contact with the company if necessary
Information about other products that might be affected
3. Based on the information above, develop a list of information that would be required by
FSANZ for a company to include in any food product recall.
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
22
Understanding the text - Questions 21-30 (P. 30)
1. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
2. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
3. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
4. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
5. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
6. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
7. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
23
8. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
9. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
10. ______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
______________________________________________________________________
24
Practical Work
Aim to cook at least 4 challenging food items over the holiday break.
1. Photograph these food items.2. Evaluate the success of each product according to their sensory properties (descriptive
words).
Food item Aroma Appearance Flavour Mouthfeel/ texture
25
26