web3.picnicpt-h.schools.nsw.edu.auweb3.picnicpt-h.schools.nsw.edu.au/Faculty_webs/TAS/food/year9… · Web viewA typical recipe of the selected culture is included using metric

SUBJECT TEACHER DATE ISSUED DATE DUE

Food Technology Buller/ Richardson

TYPE OF TASK Research / written task and practical assessment

TOPIC Food in Australia

TASK WEIGHT 20%

OUTCOMES 5.1.1- demonstrates hygienic handling of food to ensure a safe and appealing product5.1.2- identifies, assesses and manages the risks of injury and OHS issues associated with the handling of food5.2.3- applies appropriate methods of food processing, preparation and storage5.3.2 - justifies food choices by analysing the factors that influence eating habits5.5.1- selects and employs appropriate techniques and equipment for a variety of food-specific purposes5.5.2 -plans, prepares, presents and evaluates food solutions for specific purposes5.6.1- examines the relationship between food, technology and society

TASK DESCRIPTION Part one- written Section

Select one culture or country which influences Australian eating habits or is represented in Australia.. For example: Indigenous Australians, New Zealand, Pacific Islands, Thailand, Vietnam, Lebanon, India, Sudan, China, U.S.A, Greek, France, Italy, Egyptian, Japanese, German, Korea, Fiji………………

Use the sub headings below to complete the following in relation to your chosen culure:

Traditional Ingredients and Spices:

Describe and provide interesting facts. Include labelled pictures or illustrations.

Traditional Prepared Foods:


Traditional Utensils and Equipment:


Religious Celebration or Festival or Special Occasion:

Choose one of the above only and include - The name of the religious celebration, festival or special occasion.- The time of the year the event occurs-The history and or significance of the event- A description of what happens during the event- Any associated beliefs or superstitions.-Foods prepared especially for the event:-Labelled pictures or illustrations.

Continued over page

/tt/file_convert/5ed3011b3bfa972f6c036600/document.doc/21/09/10

PICNIC POINT HIGH SCHOOL

Yr 9 Food Technology ASSESSMENT TASK NO. 2 NOTIFICATION

Traditional Eating Patterns and Food Etiquette

Consider:-The number of meals per day and the time at which they are served.- The number and types of courses served-Common or typical foods served.- Where the meals are prepared and eaten.- Eating implements and dishes-Food Etiquette… Rituals and manners associated with eating.

My Recipe:

Select a traditional food from your selected culture which is suitable for you to make in class.

Complete a computer generated recipe and include the following:- The name of the recipe- Alter the amount of ingredients to two serves only.- A list of ingredients using metric measurements only.- A clear method, using numbered steps.- A list of required utensils- Serving dish and garnish or decoration

Bibliography

List the books, sites and other resources you referred to during the completion of this task.Use a variety of resources.

Part Two- Practical

Due: ___________________________________

You are to prepare the above selected “Typical Cultural” meal in class during the specified lesson time.

You must provide your own ingredients (including a garnish). The school will supply some basic ingredients if you submit an order form one week prior to the practical date.

You must prepare as authentically as possible. Presentation, including garnish must be suitable and attractive.

** Please note that if you are absent for your practical or written task zero marks will be awarded unless a medical certificate or a misadventure form is submitted. If you know you will be absent e.g.: school excursion, you must speak to your teacher before the assessment date.

PREPARATION Use keyword searches as part of your internet research eg. Greek cuisine, Italian cuisineUse class notes on cultural foods and celebrationsExplore recipe books, magazines and internet sources for appropriate recipe ideas


SUBMISSION DETAILS Present your work on A4 size paper word processed neatly and stapled together with a title page, clearly labelled with appropriate sub-headings and formatted neatly.

Include a bibliography ( Using a variety of resources, e.g. books magazines, internet) All work must be written in students own words.

DO NOT CUT AND PASTE

All assessment tasks must be submitted by the due date. When there is no valid reason for late submission of a task, students must still complete the missed task within an allocated period of time.10% per day will be deducted for late submission of tasks ( inclusive of weekends)If you are absent on the day that an assessment task is due, it is your responsibility to bring a medical certificate or approved documentation, justifying your absence to the head teacher – immediately upon your return to school.

Failure of computers and electronic storage devices are not permitted as a reason for failing to hand in work. Students must take appropriate steps to keep hard copies or back up files on a regular basis.

Students will be required to sign off against their name to indicate that they have received the task and also when they have completed the task. Under no circumstances is any student permitted to leave an assessment task on a teacher’s desk, as no record will have been established of its presentation.

Don’t use this, there is another one of these in the 9 folder


Picnic Point High SchoolHome Economics Department

Year 9 Food Technology Assignment

Written Task

Marking Criteria Marks

Typical ingredients and spices used by the culture in their everyday cooking were outlined extensively.

Examples of traditional dishes eaten by the culture were outlined extensively. Pictures included were exceptionally suitable. Utensils and /or equipment used by the culture to prepare their dishes were also

extensively detailed. The importance of celebrations were extensively researched, along with the

special meals and / or desserts consumed during these religious celebrations, festivals or special occasions.

The typical eating patterns of the culture in their own countries, including breakfast, lunch and dinner were extensively researched.

A typical recipe of the selected culture is included using metric measurements and word processed to a high standard

Outstanding

40-37

Typical ingredients and spices used by the culture in their everyday cooking were outlined thoroughly

Examples of traditional dishes eaten by the culture, with suitable pictures were outlined thoroughly.

Pictures included were very suitable. Utensils and /or equipment used by the culture to prepare their dishes were also

thoroughly detailed. The importance of celebrations were thoroughly researched, along with the

special meals and / or desserts consumed during these religious celebrations, festivals or special occasions.

The typical eating patterns of the culture in their own countries, including breakfast, lunch and dinner were thoroughly researched.

A typical recipe of the selected culture is included using metric measurements and word processed to a high standard

High

36-30

Typical ingredients and spices used by the culture in their everyday cooking were outlined adequately

Examples of traditional dishes eaten by the culture were outlined adequately. Pictures included were satisfactory. Utensils and /or equipment used by the culture to prepare their dishes were also

satisfactorily detailed. The importance of celebrations was adequately researched, along with some of

the special meals and / or desserts consumed during these religious celebrations, festivals or special occasions.

The typical eating patterns of the culture in their own countries, including breakfast, lunch and dinner were adequately researched.

A typical recipe of the selected culture is included using metric measurements and word processed to a satisfactory standard

Sound

29-20

Typical ingredients and spices used by the culture in their everyday cooking were outlined to a basic standard.

Examples of traditional dishes eaten by the culture, with some suitable pictures /tt/file_convert/5ed3011b3bfa972f6c036600/document.doc/21/09/10

were briefly outlined. Some pictures were included. Utensils and /or equipment used by the culture to prepare their dishes were

briefly outlined. The importance of celebrations were researched to a basic standard, along with

a few special meals and / or desserts consumed during these religious celebrations, festivals or special occasions.

The typical eating patterns of the culture in their own countries, including breakfast, lunch and dinner were researched to a basic standard

A typical recipe of the selected culture is included and word processed to a basic standard. Metric measurements were not used.

Basic

19-10

Typical ingredients and spices used by the culture in their everyday cooking were outlined to an elementary standard

Few examples of traditional dishes eaten by the culture, with limited pictures were included.

Pictures were limited or not included. Utensils and /or equipment used by the culture to prepare their dishes were

outlined to a limited standard. The importance of celebrations was researched to an elementary standard and

very few special meals and / or desserts consumed during these religious celebrations, festivals or special occasions were included.

The typical eating patterns of the culture in their own countries, including breakfast, lunch and dinner were outlined very briefly.

A typical recipe of the selected culture was not included or was not word processed to an acceptable standard.

Limited

9-0

Picnic Point High SchoolHome Economics Department


Year 9 Food Technology Assignment

“Cultural Practical”

Marking Criteria Marks

The organisation of the practical was carried out extremely well.

Hygiene and safety were extensively considered. The meal was prepared extremely well and used

authentic ingredients and correct equipment. Extensive level of skills was demonstrated throughout

the practical. The presentation of the meal was professional.

Outstanding

20-17

The organisation of the practical was carried out thoroughly.

Hygiene and safety were thoroughly considered. The meal was prepared well and used authentic

ingredients and correct equipment. Thorough skills were demonstrated throughout the

practical. The presentation of the meal was excellent.

High

16-14

The organisation of the practical was carried out satisfactorily.

Hygiene and safety were practised satisfactorily. The meal was prepared satisfactorily and used some

authentic ingredients. Equipment was used satisfactorily A satisfactory level of skills was demonstrated

throughout the practical. The presentation of the meal was satisfactory.

Sound

13-10

The organisation of the practical was elementary. Hygiene and safety were not always adhered to. The meal was rushed and little care was taken. Very little skills were demonstrated throughout the

practical. The presentation of the meal required more attention.

Limited

3-0

Comment: _____________________________________________________

______________________________________________________________

______________________________________________________________

______________________________________________________________

______________________________________________________________


ATTACHMENTS MARKING CRITERIA

Students will be given examples or an explanation of the skills and knowledge required to obtain a particular grade, band or full marks.

SIGN OFF SHEETStudents will be required to sign off against their name to indicate that they have received the task and also when they have completed the task.Please attach to the original.


PICNIC POINT HIGH SCHOOLSIGN OFF SHEET – NOTIFICATION OF ASSESSMENT TASK

SUBJECT TEACHER TASK No. DATE ISSUED

TOPIC TASK TYPE DUE DATE

NAME DATE ISSUED SIGNATUREDATE

SUBMITTED/COMPLETED

SIGNATURE



Documents

web3.picnicpt-h.schools.nsw.edu.auweb3.picnicpt-h.schools.nsw.edu.au/Faculty_webs/TAS/food/year9… · Web viewA typical recipe of the selected culture is included using metric