Food+Technology+5.1

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 * Focus area: Food In Australia & Global Foods **
 * Practical Lessons - Click here to view practical work. **
 * Practical Lessons - Click here to view practical work. **


 * [[image:mss-stage5tas/BushTucker.jpg width="320" height="229"]] || [[image:mss-stage5tas/Bush_Food2.jpg width="184" height="255"]] || [[image:mss-stage5tas/Bush-Tucker.jpg width="318" height="185"]] ||

Migration has had a dramatic effect on the food eaten in Australia. In this unit you will examine the history of food in Australia, beginning with traditional bush foods prepared by Aborigines, the influence of early European settlers together with continuing immigration from a variety of cultures and examine the subsequent effects on contemporary Australian eating patterns. You will plan and prepare safe foods, which reflect the eclectic nature of Australia cuisine. This then leads into the study of global foods where you will investigate multicultural influences.


 * ** Semester 1 Topics ** || ** Assessment/Weightings ** ||
 * * Influences on food availability and selection
 * Staple Foods
 * Multicultural Foods
 * Food preparation and presentation
 * Global Foods
 * Nutritional Influence || * Semester Exam 30%
 * Major Assignment 20%
 * Minor Assignment 10%
 * Practical Activities 40% ||

Preparation Methods and Equipment
Understanding methods and equipment used in the preparation and processing of food is important. Complete the following worksheet.


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Watch the video on Bush Foods and answer the following worksheet.


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 * media type="youtube" key="VA5g4S0bD4E" height="315" width="560" ||
 * media type="youtube" key="_MOLrE8Oqd0" height="315" width="560" ||

Food In Australia
TASK Complete the activity questions at the end of the powerpoint. media type="custom" key="12305584"

The Cook & the Chef - Native Foods
Watch the video and complete the worksheet below.

Early European Influences
TASK Complete the activity questions at the end of the powerpoint and the worksheet below. media type="custom" key="12305650"

Multicultural Influences
TASK Complete the activity questions at the end of the powerpoint and the worksheets in your book or download and type on your computer.

media type="custom" key="12305804"

Persuasive Writing Task
Justify your response using your knowledge from the course "Our Food Supply". Upload your persuasive writing task to the Moodle link below [|Moodle]
 * Your Topic**
 * "Multicultural influences have impacted on the type of cuisine Australians consume today". **

Current Consumption Patterns
TASK Complete the activity questions at the end of the powerpoint and complete the worksheet below. media type="custom" key="12305846"

Technology & Food Preparation
TASK Complete the activity questions at the end of the powerpoint. media type="custom" key="12305892"

Properties of Protein
Proteins foods often come from animal foods but can also be obtained from plant foods. Milk, eggs, cheese, beef, pork, lamb, chicken, soybeans, nuts and lentils are all good sources of protein. Complete the worksheet given using the information above and below. Proteins may have the following functional properties: This involves incorporating air into the food through various preparation methods. These may include: 1. Agitation - beating & whisking causes air to become trapped within the protein molecule, e.g. making meringue 2. Formation of steam - that occurs during cooking 3. Addition of chemicals - raising agents such as baking powder media type="youtube" key="SEfO4cL-yqM" height="315" width="420"
 * TASK**
 * Aeration

This is the setting of protein. A liquid food changes to a solid food through the application of heat. E.g. the setting of egg protein when making scrambled eggs, omelettes, souffles and egg custards. The making of cheese also relies on the coagulation process. media type="youtube" key="y77dNgSbrQI" height="315" width="560" [] The protein in egg acts as a binding agent, to hold ingredients together as well as a setting agent (coagulation) in many foods, from cakes to meatballs.
 * Coagulation
 * Binding

Eggs are also used to coat foods. When used with meats for example, it helps retain flavor and gives a unique texture to the surface of what you cooked. Complete the worksheet given using the information above and below.
 * Coating