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Tasty ways avreet Tasty ways avreet Document Transcript

  • Tasty WaysAround theWorld2013Subject: Technology MandatoryArea of Study: Information and CommunicationDesign Specialisation: Promotional DesignTechnology: Food
  • 2ContentsHAND IN ASSESSMENT TASK...................................................................................................................4Marking Criteria ......................................................................................................................................9Student Evaluation................................................................................................................................13Design Situation....................................................................................................................................14Analysis of the Brief ..............................................................................................................................15Criteria for Success................................................................................................................................16The Design Process ...............................................................................................................................17KWHL Chart...........................................................................................................................................18Countries of the World .........................................................................................................................19Do your Food Habits Differ from those of your Friends? .....................................................................20Travel Around the World in Tasty Ways ...............................................................................................21Clickview: Cultural Influences on Australian Food...............................................................................22Native Australian Recipes and Native Australian Food.........................................................................26Food Habits of the Australian Aborigines.............................................................................................28Bush Foods Word Find..........................................................................................................................30Around the World.................................................................................................................................31Chinese Food.........................................................................................................................................32Puzzled!.................................................................................................................................................35Bread.....................................................................................................................................................36Breadmakers on the Rise!.....................................................................................................................38Lots of Legumes!...................................................................................................................................39Problems in the Kitchen........................................................................................................................41Safety in the Kitchen.............................................................................................................................42Food Technology Room – Safety Rules.................................................................................................43Safety Quiz ............................................................................................................................................44Tips for safer cooking............................................................................................................................45Clickview: In the Kitchen – Utensils, Tools and Equipment .................................................................46Kitchen Equipment................................................................................................................................50The Cut Above (extract from article) ....................................................................................................52Knives....................................................................................................................................................55Cleaning Up...........................................................................................................................................56Do You Know About Storage of Food?..................................................................................................57What’s in a Recipe?...............................................................................................................................58Angel Cake.............................................................................................................................................59Food Preparation Terms .......................................................................................................................61
  • 3Dont Call Donna Hay a Celebrity Chef..................................................................................................62Clickview: Good Enough to Eat! – Food Presentation and Service......................................................64Speedy Fried Rice (Chinese)..................................................................................................................68Speedy Fried Rice Questions and Evaluation........................................................................................69Pita Pizzas (Italian) ................................................................................................................................70Pita Pizza Questions and Evaluation .....................................................................................................71Penne with Tomato, Salami and Basil Sauce (Italian)...........................................................................72Penne with Tomato, Salami and Basil Sauce ........................................................................................73Chicken Burritos (Mexican)...................................................................................................................74Chicken Burritos Questions and Evaluation..........................................................................................75Chicken Teriyaki Noodles (Japanese)....................................................................................................76Chicken Teriyaki Noodles Questions and Evaluation............................................................................77Glossary.................................................................................................................................................78
  • 4HAND IN ASSESSMENT TASKPlease hand in this sheet with your assessment task.Name: Class Teacher:Year/Course: 8 Technology Mandatory Task Number:Task Name: Foods and Culture Around the World!Date Due:• Product (cooking practical):• Oral presentations:• Folio:Task Weighting:Product 40%Portfolio 60%Outcomes to be Assessed:4.6.1 Applies appropriate evaluation techniques throughout each design projectStudent Confirmation of their own work:I declare that this is all my own work and it has not been previously submitted for assessment. I havereferenced any work used from other sources and understand it may be checked by using anti-plagiarism software.Use of technologyIf this task requires the use of technology then I understand it is my responsibility to have my workbacked up on a regular basis, save my work on my personal drive and keep draft copies of my work. If Ido not do this I understand that the failure of technology will not be a reason to receive an extension forthis task.Signature _____________________________________ Date _____________________4.1.3 Identifies the roles of designers and their contribution to the improvement of the quality oflife4.2.1 Generates and communicates creative design ideas and solutions4.2.2 Selects, analyses, presents and applies research and experimentation from a variety ofsources4.3.1 Applies a broad range of contemporary and appropriate tools, materials and techniques withcompetence in the development of design projects4.3.2 Demonstrates responsible and safe use of a range of tools, materials and techniques in eachdesign project4.4.1 Explains the impact of innovation and emerging technologies on society and the environment4.5.1 Applies management processes to successfully complete design projects4.5.2 Produces quality solutions that respond to identified needs and opportunities in each designprojectDrishti Chavla Mr Cavil15/2/13
  • 5Task Description:The Criteria for marking this task are:You will be assessed on how well you:Information Support/Agreed Conditions:• The product will be completed during class time. The unit will run for 12 weeks.Some class time will be allocated to the production of your folio. All work is assessedindividually.• Each group will be given a different continent and each student will be allocated acountry.• Your presentation should include a powerpoint presentation. Your presentationshould have no more than 7 points to a slide and a maximum of 10 words to eachpoint. Make sure it is visual with many pictures and images. Make your presentationinteresting.You are required to:1. Complete a portfolio documenting your design process2. Give a presentation to the class regarding your country3. Produce a cultural dish in your groups that reflects a culture from your allocated continent• Produce a quality product• Demonstrate knowledge and skills in researching• Communicate ideas and design solutions• Demonstrate knowledge and understanding of design theory and design process• Apply appropriate evaluation techniques throughout the design project• Manage time and resources to complete a quality project
  • 6Design BriefDesign and develop a dish for a restaurant with a cultural theme. Produce a portfoliodocumenting your design process. You will produce the dish as a group (approximately 4students per group).Limitations1. The cultural dish must have no more than NINE ingredients.2. The dish must be able to be produced within the one hour lesson. It must not cook formore than 30 minutes to allow for preparation and cleaning up.3. The dish must cost under $20.00 (teacher will judge).4. Ingredients must be available at Coles or Woolworths.5. Recipes must be in metric units and written in the correct format.6. Deep frying is not permitted.7. You must ensure your group has the skills to produce this dish and we have theequipment in the kitchen to complete your dish.8. Your dish must reflect the culture of choice.9. Must be a SAVOURY dish.
  • 7Folio: Tasty Ways Around the WorldINDIVIDUAL WORKNeeds and Opportunitieso Design brief (identify in your own words what the design brief is asking you to do)o Limitations (explain in detail all the limitations associated with this product)Establishing a Criteria for Successo Establish criteria that could be used to determine if your product is successful(9 minimum)See Example belowDish prepared and cooked within timeframeDish reflects cultureResearchIndividually, you will be presenting the following information to the class in the form of anoral / PowerPoint presentation. Your presentation should last between 2 to 4 minutes.1. Cultural Food Study – Identify the staple ingredients prepared and the differentfoods/dishes consumed by the culture.2. Cooking and Eating – Describe your culture’s eating habits, cooking and eatingutensils and cooking methods.3. Cultural Celebrations - Explain the cultural festivities celebrated in the country.4. National Icons - Research and describe the national dress (include a sketch),country colours, national flag and identify the language/s spoken.Generating Creative Ideaso Insert THREE recipes that meet the design briefo Evaluate the suitability of each recipe (in paragraph format)o As a group, select one of the member’s recipe to be used for the practicalassessment
  • 8GROUP WORKExperimentationo Trial Run of recipe/chosen dishes and Evaluation (include a photo of the dish)o Evaluate the dish and any areas of improvement your group could make for your finalpracticalo Include a time plan for the final practical (Be specific about the task each personis required to complete)Realisationo Practical assessmentEvaluating Ideas/Solutionso Satisfaction of design criteriao Complete the questions belowEvaluation of Food PracticalTasty Ways Around the World1. Choice of Recipe- Did the dish represent your group’s chosen culture? Why/Why not?- Did you understand the requirements of the recipe, utensils, ingredients, method?Explain.2. Planning- Did you manage your time effectively?- Did you have the skills to make it successfully? Explain your answer.- Did you stay on task with your time management plan?- Did you finish on time? Why/Why not?3. Result- Did the end product turn out the way you thought it would? Why/Why not?- Did your food look appealing and appetising?- Were you happy with the result? Why/Why not?- Did your group work well together? Explain.- If you were to make the food product again would you change anything? If so,what?
  • 9Marking CriteriaProduct:Mark Description of Level of Achievement Comments40-35AThe cultural dish shows an outstanding level of skill inpreparation and presentation. Safe and co-operativework practices were highly demonstrated and workarea was kept tidy and clean at all times.All areas of the design brief were fulfilled within theitem fully and creatively.Creates a PowerPoint that is highly organised andpresented, includes all required areas of study andinformation is complete.34-29BThe cultural dish shows a high level of skill inpreparation and presentation. Safe and co-operativework practices were demonstrated and work areawas kept tidy and clean most of the time.All areas of the design brief were fulfilled within theitem fully and creatively.Creates a PowerPoint that is well organised andpresented, includes all required areas of study andinformation is complete.28-20CThe cultural dish shows a comprehensive level of skillin preparation and presentation. Safe and co-operative work practices were demonstrated most ofthe time and work area was kept tidy and clean mostof the time.Most areas of the design brief were fulfilled withinthe item with some creativity.Creates a PowerPoint that attempts to showorganisation and presentation skills and/or someareas of study and/or information are incomplete.19-10DThe cultural dish shows a lack of insight into the levelof skill in preparation and presentation.Demonstrates limited skill in following safe and co-operative work practices and work area was untidyalmost all of the time.Some areas of the design brief were completed.Creates a PowerPoint that shows a lack oforganisation and presentation skills with most of theareas of study and information incomplete.9-0EThe cultural dish shows no insight into the level ofskill in preparation and presentation. Demonstratesno skill in following safe and co-operative workpractices and work area was untidy all of the time.Few areas of the design brief were completed.PowerPoint was not created.
  • 10Time Management:Mark Description of level of Achievement Comments5ATime management plan is thorough with all aspects addressed.Food order sheet specifies exact ingredient amounts within designlimitations.Complete practical assessment on time, high level of organization.Powerpoint is complete and submitted on time.4BTime management plan well attempted and most aspects are addressed.Food order sheet outlines the ingredient amounts within design brieflimitations.Complete practical assessment on time, sound standard of organization.Powerpoint is complete and submitted on time.3CTime management plan is outlined and most aspects are addressed.Food order sheet indicates basic ingredient amounts within design brieflimitations.Complete practical assessment on time and display basic skills inorganization as a group.Powerpoint is submitted on time. May be incomplete.2DTime management plan is incomplete and few aspects addressed.Food order sheet outlines ingredients in vague amounts and exceeds thedesign brief limitations.Rush to complete practical assessment on time and display poor levels oforganization as a group. Powerpoint is submitted incomplete and/or late.1EFew or no aspects of the time management template have been attempted.The food order sheet is vague or exceeds design brief limitations.Disorganized and fail to complete the practical assessment on time.Powerpoint is submitted incomplete and late.
  • 11Design Theory/Design Process:Mark Description of Level of Achievement Comments15-13AExcellent demonstration of knowledge and understanding of design theoryand design process which is evident in design folio.Clearly presents three or more design solutions that suit the brief andlimitations.Presents a clear analysis of each design solution which includes four ormore pro’s & con’s that justify the choice of the final dish.12-10BVery good demonstration of knowledge and understanding of designtheory and design process which is evident in the design folio.Presents three design solutions that suit the brief and limitations.Presents an analysis of each design solution which includes three or fourpro’s & con’s that justify the choice of the final dish.9-7CAppropriate demonstration of knowledge and understanding of designtheory and design process which is evident in the design folio.Presents two design solutions that suit the brief and limitationsAttempts to present an analysis of each design solution which includes atleast three pro’s & con’s that attempt to justify the choice of the final dish.6-4DSatisfactory demonstration of knowledge and understanding of a designtheory and design process which is evident in the design folio.Presents only one design solution, or solutions that do not suit the briefand limitations.Limited analysis of each design solution which includes less than three pro’s& con’s that attempt to justify the choice of the final dish.3-0EUntidy, lacking in care and demonstrates minimal effort in design theoryand design process.Design folio is submitted incomplete.Evaluation:Mark Description of Level of Achievement Comments10-9ACritically evaluates the dish and suggests many areas ofimprovement for the final practical.Presents a written evaluation which addresses all sections of theevaluation questions listed. The student demonstrates a thoroughunderstanding and analyses the task in depth.8-7BEvaluates the dish and suggests areas of improvement for the finalpractical.Presents a written evaluation which addresses most sections of theevaluation questions listed. The student demonstrates a goodunderstanding and analyses the task in some depth.6-5CBriefly evaluates the dish after trial and final practical.Presents a written evaluation which addresses some sections of theevaluation questions listed. The student demonstrates limitedunderstanding of evaluation.4-3DBriefly evaluates the dish after trial however does not provide a finalevaluation which addresses the section of the evaluation questionslisted. The student demonstrates limited understanding ofevaluation.2-0EDoes not evaluate the dish.A limited evaluation presented addressing some or none of thesections. Displays a lack of understanding of evaluation.
  • 12Research:Mark Description of Level of Achievement Comment30-27AIndependently applies researched information to a very high standard.All information researched has been interpreted by the student using yourown words.All sections answered fully with expertise.26-23BApplies researched information to a high standard.Most of the information researched has been interpreted by the studentusing your own words.All sections answered clearly.22-18CInformation shows some links to research.Some information researched is relevant.Most sections answered.17-10DSome aspects of research have been incorporated but the work reflectslittle synthesis of information.Some gaps in answering set questions.9-0EIncomplete, copied directly and little evidence of research skillsincorporated into set task.Incomplete.Mark: /100Teacher’s Feedback:
  • 13Student EvaluationWhen completed please attach this with your assessment task and place in your assessmentfolder.1. What I have learnt most about this task:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________2. What I found most challenging about the Assessment task:____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. I am still unsure of, or need help with:a)____________________________________________________________________________________________________________________________________________________b)____________________________________________________________________________________________________________________________________________________4. One thing I could do to help improve these results is:______________________________________________________________________________________________________________________________________________________Student name: _________________________Student signature: _________________________ Date: ______________________Parent Comment:
  • 14Design SituationDesign BriefLimitationsAustralia is a multicultural society, which means we accept and respect the different culturesthat live in our country. These cultures have had a major impact on what Australians eat anddrink.Design and develop a dish for a restaurant with a cultural theme. Produce a portfolio documentingyour design process. You will produce the dish as a group (approximately 4 students per group).1. The cultural dish must have no more than NINEingredients.2. The dish must be able to be produced within the onehour lesson. It must not cook for more than 30 minutesto allow for preparation and cleaning up.3. The dish must cost under $20.00 (teacher will judge).4. Ingredients must be available at Coles or Woolworths.5. Recipes must be in metric units and written in thecorrect format.6. Deep frying is not permitted.7. You must ensure your group has the skills to producethis dish and we have the equipment in the kitchen tocomplete your dish.8. Your dish must reflect the culture of choice.9. Must be a SAVOURY dish.
  • 15Analysis of the BriefAnalyse the Brief: in your own words, describe what is expected of youwith this design task.Constraints of the Brief: list the limitations or constraints you mustwork within to complete your design taskMake and design a dish that
  • 16Criteria for SuccessAfter you have analysed the design task, develop a list of criteria to determine what yoursolution must do if it is to be successful.Criteriae.g.The dish prepared MUST be asavoury dish.
  • 17The Design ProcessNext to each heading of the Design Process, explain WHAT is involved during each ofthe steps and give EXAMPLES of tasks you may do in this unit for each step.The BriefResearchIdeasSelectionPlanning andProductionTesting andEvaluation
  • 18KWHL ChartKnowledge Want How LearnWhat do I know? What do I wantto know?How can I findout what we needto learn?What did Ilearn?
  • 19Countries of the WorldTo assist you in selecting the country you study for this unit, here is a list of the continentsof the world and their countries.North and Central AmericaCanadaUnited StatesMexicoCosta RicaGuatemalaAlaskaSouth AmericaBrazilPeruArgentinaEcuadorVenezuelaUruguayAfricaEgyptBotswanaSouth AfricaMoroccoZaireZimbabweCongoAsiaChinaJapanIndiaThailandVietnamWestern EuropeUnited KingdomFranceSpainGermanyItalyNorwaySwedenDenmarkGreeceMiddle EastTurkeyPakistanIranAfghanistanLebanonSaudi ArabiaU.A.EAustralia/OceaniaAustraliaNew ZealandFijiSolomon IslandsEastern EuropeUkraineBelarusRomaniaBulgariaPolandEstonia
  • 20Do your Food Habits Differ from those of yourFriends?1. Think about your family’s food habits and answer the following questions.a. Who cooks the meals at your home?___________________________________________________________________________b. Who plans the menu for your family?___________________________________________________________________________c. Does the whole family eat together?___________________________________________________________________________d. When do you have special meals?___________________________________________________________________________e. Who cleans up the kitchen after a meal?___________________________________________________________________________f. Who does the family shopping?___________________________________________________________________________g. Where do you buy your food from?___________________________________________________________________________h. When do you buy take-away food?___________________________________________________________________________i. List six foods that your family enjoys.______________________________________________________________________________________________________________________________________________________2. Compare your answers to question one with those of your fellow class members.Discuss why food habits may differ from one family to the next. Write down atleast three reasons.________________________________________________________________________________________________________________________________________________________________________________________________________________________________My mum prepares our meals at home.Before my mum goes in to the kitchen we decide as a family on a favorite dish.Yes, we sit on our dinner table and eat together.When it is one of our birthdays or a special day in our family.Either me, my mum or my dad depending on certain days.My and my dad go together asking us anything we want for school.We buy our food from either Woolworths or Aldi.When it is getting late at night and there is no food at home.Indian food, Pasta, Pizza, lava cake, Thai food,cake.Food may differ depending on the culture of the family, particular tastes and dislikesand likes of particular food items.
  • 21Travel Around the World in Tasty WaysWe will often eat foods that are traditionally from other cultures and countries.Unscramble the words below to match the food to its country of origin.SOHACN DIRFE CIRE AZZPI TTHAPSGEI EALOBOGNISTEMA PEIS NPRISG SLOLR SCATO DALINECHASOAMGTNLINS VLVAPOA AASCNLE NKCIHCE OHCW IEMNHave you tried any other dishes that originated in another country?? Create a list ofdishes you have tried……._________________________________________________________________________________________________________________________________________________________________________________________________________________________________MexicoItalyAustralia Chinameat piesSpaghetti BolginausPizzapavlovaTacosChicken chow meinFried riceSpring rollsLamingtonsI have tried many dishes that originate from different countries. In a list of indian foodi have tried panner, naan etc. Australian/multicultural food i have tried are cakes, pastas,sausages, lamingtons etc.
  • 22Clickview: Cultural Influences on Australian FoodBefore Viewing the Program1. In small groups make a list of international cuisines that are readily available in Australia today.Highlight which cuisines you think have helped shaped the foods that we consume in Australia.2. Investigate when Australia was first colonized. What foods were available to Australia’s early settlersand what was introduced to the country?3. Research Aboriginal culture and what foods are eaten in their daily diet.
  • 23Cultural Influences on Australian FoodWhile Viewing the Program1. What cultures have influenced Australian food?2. How can Australian food be described?3. What did the British bring to Australia?4. What foods consumed in Australia have been influenced by the British?5. How did the Sunday Roast tradition start?6. What event led to many Chinese immigrating to Australia?7. What are the four main styles of Chinese cuisine?
  • 248. What are some of the traditional Chinese dishes eaten in Australia today?9. a) Where did Dim Sims first originate?b) What were they known as?10. What type of foods did the Europeans and Italians introduce?11. During the 1950’s how did the Australian diet alter?12. What are some of the main staples that the Italians brought to Australia?13. What can make up the seven courses of a traditional Italian meal?14. How has Australia stamped its own local influence on pizza?
  • 2515. Where does bush food come from?16. What are some of the native Australian animals that are eaten?17. What makes native Australian foods unique?18. What are the beneficial characteristics of Kangaroo meat?19. What has been one of the last cultures to influence the Australian diet?20. What dishes come to mind when you think of Australian food?21. What is fusion food?22. What is an example of Modern Australian Cuisine?
  • 26Native Australian Recipesand Native Australian FoodAbout Native Australian FoodBefore European settlers arrived in Australia therewas a thriving food culture, a food culture that hadhappily sustained the Aboriginal people for tens ofthousands of years. However, that food culture, oftenreferred to as bush tucker, has been largely ignored over the past 200 years.It is estimated that there are up to 5,000 different native food species (almost 20% of Australia’snative flora and fauna) that were utilised by the Aboriginal people.Traditional bush tucker is innovative and unique: food sources extend from the swollen abdomens ofhoney ants to witchetty grubs, from goanna to nectar-baring flowers such as the bottlebrush.As much of Australia’s native fauna is unsafe to be eaten raw, many different techniques wereemployed to render them palatable. Vegetables and seeds were pounded and sometimes hung inbags under running water to wash them clean of poisonous attributes.Most of the animal meat is cooked on open fires, while bark troughs are used to boil foodstuffs. Theuse of these traditional native foods has been severely hampered since the arrival of the Europeansettlers.The loss of traditional land coupled with the availability of non-native foods has resulted in a near-abandonment of this style of cooking. Up until the 1990s the only native Australian food productbeing commercially cultivated was the macadamia nut.Fortunately Australia’s native foods have faced a revival over the past couple of decades. This newindustry is based on a number of advantages: native foods are naturally adapted to Australia’senvironment, they are ecologically sound, and they are more resistant to Australia’s extremes intemperature and rainfall.In addition to the botanical produce there is a wider availability of native Australian animal productson the market. It is not uncommon to find kangaroo meat in the aisles of the supermarket (the saleof kangaroo meat was only recently legalised, however it has quickly become popular due to its leanmeat).Many restaurants are also embracing these new products serving emu, crocodile, yabbies and eels inaddition to flavouring their dishes with bush tucker spices. There are now producers all over thecountry supporting these new industries, from Tasmanian pepper to Victorian eel farmers and inparticular an innovative group of growers in South Australia who have initiated significant plantingsof quandongs, bush tomatoes, and native citrus.
  • 27Native Australian Cuisine - Key IngredientsAs you read through each of these key ingredients in the Native Australian Cuisine, findimages using “google” to illustrate each ingredient and copy and paste examples onto thisdocument – make sure you format the picture size to fit into the space available.YabbiesA small freshwater crustacean found at the bottom of streams, lakes and in farmdams that are prized for their delicate, sweet flavour and firm texture.Acacia SeedA small, oval, black variety of the wattle seed. It is roasted and milled to be usedin a wide variety of foods including soups, meat rubs, and ice-creams and baked goods.Mountain PepperGround leaf or berries of the mountain pepper tree. The berries can be dried,preserved or ground, while the leaves can also be used (dried and milled). Mountainpepper is a very strong spicy pepper and is beautiful sprinkled over oysters or used toflavour soups and stews.Bush TomatoesA small tomato-like fruit, also known as a desert raisin, bush tomatoes can be eatenfresh or dried (but be aware that the green fruit are toxic). They have an intense,earthy tomato flavour. Use sparingly to add flavour to sauces, soups, casseroles and stews.Native CitrusAustralia has six species of true native citrus. The fruit is used in a variety of sweet andsavoury products such as jams, marmalades and sauces.QuandongThe quandong is a tart tasting fruit that is most often dried and then reconstitutedto be used in sweet and savoury condiments such as chutneys, preserves or cordials.MuntriesThe muntrie plant, a shrub, produces a cluster of berries that are used in fresh desserts,fruit salads or cooked into pies, chutneys and jams.
  • 28Lemon MyrtleFresh leaf, or ground dried leaf of the lemon myrtle tree. The strongly flavored leaves,used both fresh and dried, are used to flavour seafood, salads, desserts and even chocolates.RiberryThe riberry is a strongly flavoured fruit that tastes of a mix between cloves and spice. It ispredominantly used in relishes, spices, sorbets and jams.Native Australian Cuisine - Special UtensilsPaperbarkBark TroughsUsed to boil water on the open fire (large seas shells were also used for this job). The bark troughswere also employed to help separate seeds from other rubbish that may have been gathered withthem (dirt and bark etc). Seeds were tossed into the air and then caught again in the trough. Thelighter rubbish would blow away in the wind as the heavier seeds fell back into the trough. Heavierrubbish was later separated from the seeds by swaying the trough in a rocking motion.Dilly BagMade from bark and often decorated with feathers, dilly bags were used to help collect andtransport bush foods. They were also sometimes strung in a steam under running water (with thefoods inside) to help rid the foods of poisons and bitter tastes.Native Australian Cuisine - TipsSmoking with paperbark (native Australia)You can use Australian native paperbark in place of baking paper when cooking en papillotte. Simplyfold the paperbark around a fillet of fish (including any other herbs and spices) and fold the openends inwards. Secure with string (as you would tie a birthday present) and cook on the barbecue.Paperbark is not edible.Food Habits of theAustralian AboriginesThe bark of the melaleuca species can be wrappedaround meat or fish before cooking to create a smokyflavour. Traditionally these parcels were buriedunderground with coals to cook.
  • 29Use the following words to complete the sentences below:The diets of the Australian Aborigines varied greatly depending on where they_____________________.If they lived by the sea, their diet was rich in ________________________ and was complementedby greens and vegetables.If the desert areas, __________________________ or goannas supplied _______________________And this was supplemented by desert greens, __________________________ roots, nuts andnectars.Foods eaten were governed by the seasons as well as the _____________________________. In the__________________________ and ____________________________ when the weather was warmthe Aborigines lived by the ____________________________ and ate what it supplied. Mussels,_____________________________, fish and many green vegetables were eaten. In the________________________ and ____________________________ as the waters rose and caused________________________ they moved to higher ground. During this time while everyone was onthe move, the ___________________ hunted the larger animals such as ____________________and emu, while the _____________________ gathered small game and plant foods.seeds lizards protein lived seafoodmen spring kangaroo women yabbiessummer flooding river geography riverwinter autumnlivedseafoodlizards proteinseeds
  • 30Bush Foods Word FindCan you locate the bush foods in the word find below?bush wild rice Aboriginal honeygrasses bush potato barramundi turtleoven cockatoo lizards green plumwattle desert yam echidna bulrushcycad witchetty grubs water lily snakebream platypus crocodile finger cherrymussels wattleseed pigeon ghekkogoanna moths rock cod whaleemu antsA S S X P Y L I L R E T A W S U P W P D WO T T U T D E D Q E O T R S M I A S L W IK V N C A L E B L T V U T E N M I A E F LK W A C T L O I A B O R I G I N A L I I DE X Z T E I D T M V W X A L R S S U O N RH Y A I A O O H A T N N E R E S H H H G IG W J V C P G N I B U S H L L S O O I E CM M A O H J D S L R M L S X U U N M E R EM A R S R I T H T E S S O R G E N E J C OU C U C H S I T N A U N L A Y I N A D H SL B B C J D G O A M A U G R A S S E S E HP J E I J E G M E L B C R H A U I E E R IN S T E M E I C O C K A T O O L P L L R DE R D C L S B A S O S I N O E G I P A Y NE P O Y E E R T B V T E O H P R J H H O UR Q C C C L E B O E C H I D N A A N W M MG S K A A T L B B N U O S U P Y T A L P AW T C D I T T D E S E R T Y A M R K A N RX Y O Y L A R V A N L I Z A R D S T H O RZ Z R R L W U E K A S S E G O A N N A N AS B U R G Y T T E H C T I W Y E K A N S B
  • 31Around the WorldBelow is a list of countries whose staple food is rice. Locate them on the map, label andcolour them in.Bangladesh LiberiaBrazil MadagascarBurma MalaysiaCambodia MauritiusChina NepalColumbia PanamaDominican Republic PhilippinesGambia SingaporeGuyana Sri LankaIndia SurinamIvory Coast ThailandJapan VietnamKorea
  • 32Chinese FoodChinese cuisine is familiar to Australiansand a recent survey found that two thirdsof Australian households own a wok anduse it regularly, but not everyone knowshow to use it properly. With authenticingredients now being more widelyavailable it is possible to cook recipes thatonce were only available in restaurants.The spread of traditional Chinese foodbegan with Cantonese style cooking from the south of China and includes instantlyrecognisable dishes such as stir-fries, sweet & sour and chop suey. In recent years Northernstyle and spicier food from Szechuan and Shanghai have followed.Chinese Cuisine - Key IngredientsLight Soy SauceLight Soy Sauce is the result of the first stage of production. Soy beans are fermented forapproximately forty days. It is pleasantly salty and this is its main contribution to many dishes. Use instir-fries, marinades and as a dipping sauce.Dark Soy SauceDark Soy Sauce is the light soy which has been left to ferment further, this process develops theflavour and intensity but reduces the saltiness. Use where a thicker sauce is needed such as braiseddishes (especially with dark meats like beef) and heartier spicy stir-fries. It also adds a rich caramelbrown colour to food.Sesame OilSesame oil has a rich nutty flavour and is used in sauces, stir-fries and marinades.Five Spice PowderFive spice powder is a delightful, aromatic spice blend. It should contain star anise, Szechuan pepper,cinnamon, cloves, and fennel.Potato StarchPotato Starch is used for thickening and coating meat or fish before frying. European cooking woulduse cornflour, cream or egg yolk. Arrowroot, tapioca starch or cornflour can be substitute.Rice WineRice wine (Shaoxing cooking rice wine) is like a medium sweet sherry. There are different qualitiesavailable, the drinking quality is the better, while cooking quality can be saltier.
  • 33Oyster SauceOyster Sauce is a rich, dark brown sauce, salty in flavour and thick, making it a wonderful sauce forcoating meats and vegetables. Store in the refrigerator.WombokChinese Cabbage is used in soup, stir-fry or add to stuffing. It has a mild flavour with tender palegreen leaves and crisp white stems. Shred finely for soups or cut into thicker pieces for stir-fries.Bok ChoyBok Choy and baby Bok Choy has fleshy white stems with green leaves (Also known as Buk Cho)Pak ChoyPak choy and baby pak choy are tender vegetables with pale green stems and darker green roundedleaves.Gai LanGai Lais also known as Chinese Broccoli and has thicker mid-green stems. A very popular vegetabledish in Chinese restaurants, simply steamed and served with oyster sauce.Choy SumChoy Sum is a common Chinese green with long slender stems and leaves. It has small yellowflowering heads.Baby CornTiny tender ears of corn are known as Baby corn. Available both fresh and canned. They require littlecooking and add more colour and texture than flavour.Chinese Cuisine - Special UtensilsWokUsed extensively for stir-fries, steaming and deep-frying.Flat wok shovelCalled a chan. A versatile tool used to flip and toss ingredients when stir-frying, also used tomeasure sauces and remove cooked food from the wok to a serving plate.CleaverAlthough a little daunting at first a cleaver is extremely useful. It will easily chop through boneswhen cutting a chicken or duck into portions, and is good for chopping vegetables. The flat sideeasily squashes garlic cloves ready for mincing.
  • 34Bamboo steamerEssential for steaming dim sum, vegetables, fish etc. Place food to be cooked on a plate in thesteamer and sit into a wok over simmering water. Available in many sizes.Chinese Cuisine - TipsStir Fry Hot TipThe secret to the success of a good stir fry is to prepare all ingredients before starting to cook; heatthe wok first before adding any oil to reduce smoking; cook over high heat and keep the foodmoving; par cook the vegetables first.Steaming fish - hot tipWhen steaming fish, slice through flesh for even cooking. This allows the heat to penetrate thethicker parts of the fish, preventing the thinner parts (especially near the tail) from overcooking. Ifmarinating the fish before cooking, this also allows the flesh to absorb the flavours.Soy sauceWhen buying soy sauce, buy the best quality you can afford.Which oil for which type of cooking?Olive oil has well reported health benefits, however, it does burn easily and has a strong flavour thatcan adversely affect your cooking. Oils with a high flash point (that can withstand high temperatures)include canola, sunflower and peanut. Of these canola carries the least flavour.Re-hydrating dried mushroomsDried mushrooms, such as porcini, are a great store cupboard back up. Soak in boiling water for 30minutes to revive them. Strain the soaking liquid and add to the dish for extra flavour.Sticking to the steamerTo avoid food sticking to the bamboo steamer either place a cabbage leaf (or similar) in the bamboosteamer (placing the dumplings on top). Alternatively cut a round of baking paper and cut holes intoit (as you would make a paper snowflake).Washing riceRinsing long-grain white rice before cooking removes excess starch, thus helping the rice cook moreevenly and be less sticky. Some specialty rice, such as basmati, is always rinsed and soaked beforecooking to obtain separate, perfectly cooked grains. However, other rice, such as Arborio, prized forits starchiness in risotto, is never rinsed.What rice for what dish?Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Mediumgrain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender,and have tend to cling together more than long grain. Short grain rice has a short, plump, almostround kernel. Cooked grains are soft and cling together.
  • 35Rice FactsSome of the interesting facts about the Australian rice industry include:• Australia can produce more than 1 million tonnesof rice annually and feeds around 20 million peopleper day• Rice is an annual crop and is only grown whenthere is water available in the system• When water availability is sufficient, Australian riceis supplied to more than 60 countries around theworld• From paddock to plate, Australian grown medium grain rice uses less water than anyother country on earth – 50% less than the global average• Australian rice growers recycle all their water and use the moisture left in the soilafter harvest, to grow another crop• Australian rice growers only grow temperate rice varieties that suit our climate• Australian growers produce the highest yielding crops in the world, around 10tonnes per hectare• The Australian rice industry was the first Australian agricultural industry to initiatebiodiversity enhancement, greenhouse gas reduction strategies and a project torecover water under the Living Murray Project• The Australian rice industry contributes to supporting regional towns across SouthWestern NSW and Northern VictoriaPuzzled!Rice Match-Up:Match the following types of rice with their correct descriptions.Rice DescriptionBasmati This medium-grain white rice is widely used in Australia. It has a blandflavour.Jasmine This plump, round rice is used in risotto as it absorbs the cooking liquid toimpart a smooth texture.Calrose This perfumed rice is often served with Thai dishes. The fine, long grainsprovide a light, fluffy texture when cooked.Arborio This rice is used as an accompaniment to Indian curry dishes as its thin, longgrains remain firm and tender when cooked.Scrambled rice:Unscramble the following terms (all contain two words) to discover some products madefrom rice.1. ecri kseac _____________________________________
  • 362. ecri doonles _____________________________________3. ceri lfuor _____________________________________4. kreabstaf relaces _____________________________________5. reic lmki _____________________________________6. etihw crie _____________________________________What Rice Am I?What type of rice is used frequently in Australia when preparing Asian, Indian andMediterranean dishes?Answer the following questions and unscramble the letters in the boxes to work out theanswer. (Hint: you may need to research some of the answers).1. What percentage of rice is grown in Asia? __ __ __  __ __2. This process is used to explain how rice is sifted to separate the whole grains fromthe broken grains. __ __  __ __ __ __3. This nutrient is found in large amounts in rice.  __ __ __ __ __ __ __ __ __ __ __4. This Spanish dish has rice and seafood as its main ingredients. __ __ __ __ __ 5. This is a method of cooking rice. __ __ __  __ __ __ __ __ __6. When rice is polished, the hard, white __ __ __ __  __ __ __ __ is left.7. Wholegrain rice contains more of this nutrient than white rice. __ __ __  __Answer: ___________________________BreadAll over the world there are many different types of bread. In many countries it isconsidered to be a staple food. This means that bread is a regular and important part of thedaily diet, and that it plays a significant role in many cultures and religions.Bread jumbleUnjumble the following types of bread.n i n e t y
  • 371. Yre ____________________________________2. Lleeamhwo ____________________________________3. Gabeetut ____________________________________4. Dosa ____________________________________5. Pamred ____________________________________6. Ccfcaiao ____________________________________7. Mudpapap ____________________________________8. Siarni ____________________________________9. Kneelppmucri ____________________________________Bread mixMatch the breads in the first column of the table with their countries in the second.Bread CountryBaguette AustraliaChapatti GermanyNaan FranceTortilla ScotlandPumpernickel MexicoCrumpet IndiaDamper FranceBap IndiaCroissant EnglandMatch the bread descriptions with the types of bread.Type of bread DescriptionHas a hole in the middle and is made byboiling bread dough before baking. Chewyand dense to eat. Eaten by many Jewishpeople because traditionally bread has noeggs, milk or fat.Means ‘slipper’ in Italian. Has flat ovalshape, is crunchy on outside and soft &chewy inside.Known as the “king of French bread”. Madefrom wheat flour and is crusty on outsideand soft on inside. Must be eaten when veryfresh.Has recently become popular as there arehealth benefits of eating a diet high in soyand linseed. Soy contributes to a healthyBagelBaguetteCiabattaDamperryesoda
  • 38heart and linseed contains Omega-3 fats.Rectangular sheets of flat bread that has achewy texture. Originally from theBabylonians and Assyrians.Originates from the Irish who baked quickbread in an iron pot oven over an open fire.New settlers in Australia made similar breadand called it _ _ _ _ _ _.From villages of France and the ItalianRiviera. Flat rectangular or oval shape and isflavoured with ingredients according to thedistrict it is made. Brushed with oil.Two-layered flat oval or round shaped breadthat has no crumbs. Also known as pocketbread.Traditional Indian flat bread. Slightlyleavened with yeast and shaped like ateardrop. Best eaten warm.Originates from Ireland. Contains no yeastand leavened with baking soda combinedwith an acid like buttermilk.Breadmakers on the Rise!Homemade bread has become quite popularwith the invention of breadmakers. Dependingon the model, they enable people to make a broadrange of white, wholemeal, rye, gluten-free, yeast-free and sweet breads and possibly dough forbreadrolls, pizzas, focaccias, hot cross buns, strudelsand other baked goods.The major allure of breadmakers is that theyproduce freshly baked bread with little effort andthat they enable people to experiment with varioustextures and flavours, such as sun-dried tomato andcapsicum or olives.FocacciaSoy and linseedSoda breadPita breadLavashNaan
  • 39A breadmaker with a timer program means that you can wake up to the aroma of freshlybaked bread that you can eat warm for breakfast!1. Why do you think breadmakers have become popular?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________2. What types of breads can be produced by using a breadmaker?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. Design a type of bread you would like to produce with a breadmaker. Describe it,what ingredients would be included to make it distinctive and what meal would it be besteaten with._________________________________________________________________________________________________________________________________________________________________________________________________________________________________4. Survey the class to determine how many people have access to a breadmaker andwhat brand. What types of breads are produced? What is the most commonly usedbreadmaker and what is the most common type of bread produced by these machines?Record your results in a table. Insert your table into your booklet here.Lots of Legumes!What are legumes? (you may need to research this!!)
  • 40______________________________________________________________________________________________________________________________________________________Find each of the following words in the puzzle.Amino acid Fibre ProteinBean curd Flatulence PulsesBorlotti Haricot SoybeanCannellini Incomplete Split peaCarbohydrate Legume TofuChickpea Lentil TVPDried PhytochemicalsD V V A R A G H N T P T D S IC A R B O H Y D R A T E L Y NC M I U S N B A D F I A H X CE A Z T G O E Y L R C M A O OM W N F T P Y A D I P P R D MU T S N K O T B M D R M I R PG Q O C E U L E E O D L C U LE A I F L L H R T A A T O C EL H K E U C L E O S N V T N TC S N H O H I I P B E P E A EY C N T M N F A N T O S T E FE Z Y D I C A O N I M A L B VO H S P L I T P E A O C H U XP I H F F I B R E T G Q G R PS X Y N L I T N E L O N Q Y Z
  • 41Problems in the KitchenNot everything is as it should be!What would you suggest to improve the situation in this kitchen?__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________
  • 42Safety in the KitchenThe kitchen should be a safe place to work. Accidents are often caused by:• Being in a hurry• Having poor work habits• Being carelessHow can I be a safe worker?Describe suitable safety precautions for each of the following situations:a. Using sharp utensils________________________________________________________________________________________________________________________________________________b. Personal hygiene________________________________________________________________________________________________________________________________________________c. Using heat________________________________________________________________________________________________________________________________________________d. Cooking food in fat________________________________________________________________________________________________________________________________________
  • 43Food Technology Room – Safety RulesUse dry hands, not ___________________ hands.Do not use ______________________ cords.Turn power _______________________ after use.Pull the plug out holding the plug, not the _________________________.When passing the _______________________ to another person, offer the handle.Hold with blunt side upwards.Cut away from __________________ or use a cutting board.Avoid playing with knives.Place saucepan _______________________ in on the stove so that they cannot be bumped bysomeone walking past.Make sure the handle is turned_______________________.Use correct pot holders/oven mitts, not wet or trailing tea towels or aprons.Take _________________________ off saucepans in such a way that the ___________________isdirected away from you.Avoid leaving books/papers on the _________________________.Always stay close when heating fat. Do not leave ___________________________ unattended.If oil catches ______________________ turn off the stove, smother the flame with a_____________________, ____________________________ or _______________________. Do notthrow water on a fat fire.Wipe ______________________ up immediately. Use hot soapy water for greasy spills.If you cut yourself, report it to the teacher immediately.Long _____________________ must be tied back._________________________ strings must be tied.Keep cupboard _______________________ closed.Avoid running, walk ____________________ especially when carrying something.Always ____________________________ your hands before handling food.wetbrokenoffcordknifeyoucleanalwaysdoorapronhairdishesfire
  • 44Safety QuizAnswer True or False for each statement:It is acceptable to run in the kitchen ______________________2. Spills should be wiped up immediately ______________________3. Do not touch electrical appliances with wet hands ______________________4. When passing a knife to another person, offer them the blade ______________________5. Place cold water in the sink before adding hot water ______________________6. Saucepan handles should face outwards on the stove ______________________7. Using an electrical appliance with a damaged cord is safe ______________________8. You should always turn power off after use ______________________9. School bags are allowed in the Food Technology room ______________________10. When using electricity your hands should be wet ______________________11. Cupboard doors should be left open ______________________12. Never leave oil or fat unattended in the kitchen13. When there is a fat fire you should throw water over it ______________________14. When using a knife you should cut towards yourself ______________________15. Always listen to your teacher’s instructions ______________________fttfttftfffftft
  • 45Tips for safer cookingMore accidents happen in the kitchen than in any other room. Here is a puzzle to help youlearn some ways to prevent cuts, burns, shocks and other accidents that can happen in thekitchen. Pick a word from the list to finish each sentence. Write your answers to fill in thepuzzle. If all of your answers are correct, the letters going down the puzzle will spell out thesubject of this puzzle.123456789101112131. Do sweep up the pieces right away if you __________________ something in the kitchen.2. Do turn handles of pots on the stove burners __________________.3. Don’t pick up a __________________ pan without using a pot holder.4. Don’t unplug an electric appliance by pulling on the __________________.5. Do wipe up slippery grease spills with a sponge or damp __________________ .6. Don’t unplug in an __________________ appliance when your hands are wet.7. Do __________________ the stove regularly to remove oil or grease that may catch fire.8. Do keep hands and face away from hot __________________ rising from a cooking pot.9. Don’t touch a hot burner on an electric range with a metal __________________.10. Don’t run around if your clothes catch__________________ in the kitchen.11. Do pour baking soda, not water, onto a __________________ fire in a frying pan.12. Do use __________________ to lift hot foods out of the pan.13. Don’t let young children __________________ in the kitchen when you are cooking.Word listBreak Cord Grease Play TongsClean Electric Hot SpatulaCloth Fire Inward Steam
  • 46Clickview: In the Kitchen – Utensils, Tools and EquipmentBefore Viewing the Program1. Explore the Food Technology Kitchen and make a list of some of the tools and equipmentthat are available in your work area and the location that they are found.2. Make a poster for the Food Technology Kitchen that lists 10 important Safety Guidelines to followwhen working in the kitchen.3. Kitchen safety can be divided into three main areas Hot, Sharp and Wet. Identify five potentialkitchen hazards for each of these areas.4. Write the letters A – Z done the side of a separate page and list a piece of kitchen equipment foreach letter of the alphabetHot Wet Sharp
  • 47In the Kitchen – Utensils, Tools and EquipmentWhile Viewing the Program1. What is the golden kitchen rule?2. a) What sort of shoes must be worn in the kitchen?a) Why should you wear this type of shoes?3. How can cross contamination be avoided?4. Name the three main kitchen danger zones and give examples for each zone.5. What measuring system is used in Australia?6. What measuring system is used in the U.S.A?7. What should liquid ingredients be measured in?8. What should dry ingredients be measured in?9. Why are dry measuring cups flat on the top?
  • 4810. What are the four standard metric measuring cup measures?11. Why are liquid measuring cups clear?12. What are measuring spoons used for?13. What are the four standard spoon measurements?14. What does the ‘TARE’ function on measuring scales do?15. What is one of the most important tools for a cook?16. List four tips to follow when using knives.17. Why can metal spoons be dangerous?18. List two tips when using pots and pans.19. List three rules that should be followed when using the oven.20. What should you do, before you start cooking, to avoid mistakes?
  • 4921. What is Ergonomics?22. What does Ergonomics take into consideration?23. List four new technologies that are making life easier in the kitchen.
  • 50Kitchen EquipmentThese are mixing tools and kitchen aids. Fill in the missing letters._ _ g _ e a _ e_ _ e _ e c t _ i _ _ i x _ _e _ g _ _ i s _s _ r _ p _ _ w _ o _ _ n _ p _ o _ _ i _ t _ rc_ _a_d e_ _ l _ _ i n _ b r _ _ h s_ a _ _ l a_ e a _ _ r _ _ g _ _ _o d e s o nol n r g az g us p tusu in cupmf l ec a ereg b t r g wh k
  • 51Find 9 of these tools in this box! Write them below.S A P L A T E S C R A P E R L N Q PP B C F J K E G G W H I S K M S O RA S D E G H I W O O D E N S P O O NT I T C O L A N D E R E L G I M N PU F U V C D Y Z U T S F R H J K Q OL T E L E C T R I C M I X E R V W XA E W X E G G B E A T E R A F B E DY R Z A B G L A Z I N G B R U S H C1. _____________________________ 6. _____________________________2. _____________________________ 7. _____________________________3. _____________________________ 8. _____________________________4. _____________________________ 9. _____________________________5. _____________________________What food would you mix with these?Electric mixer _________________________________________________________Wooden spoon________________________________________________________Egg beater _____________________________________________________________cake mixcake mixeggsspatulasiftercolanderplate scrapperelectric mixeregg whiskwooden spoonglazing brushegg beater
  • 52The Cut Above (extract from article)July 4, 2006The AgeDamian Styles of Cocomo restaurant.Photo: Rodger CumminsBeverley Johanson tells all there is to know about kitchenknives, choosing them and maintaining them at theirkeenest.MORE than anything else, a well-honed, well-balanced knifemakes a kitchen cook feel like the real thing. Slash with a twistand a chicken drumstick is de-boned; a few deft passes andsteak becomes stir-fry; a brisk rhythm with fingertips tuckedcarefully away and a military line of precisely sliced vegiesdecorates the chopping board; a freewheeling circularmovement and all the lovely green skin of a Granny Smithcurls away. Move over, Anthony Bourdain!"Good knives are a pleasure to use. Its like driving a nicevehicle or wearing good clothing," says Bill Vivas, one of theowners of Cuisine World, a kitchen supplies shop in ElizabethStreet.Although there are hundreds of styles, shapes and single-purpose designs on the market, Vivas says that a kit of fourknives is adequate for the home kitchen. "Youll do 80 per cent of the work with a 20-centimetrecooks knife (also known as a chefs knife)." A bread knife with a serrated edge can do duty as a meatcarver and a pastry knife. A 16cm sandwich knife is a versatile size and a 9.5cm paring knife handlesthe small things.Delwyn Anderson, product manager of cookware wholesaler and retailer, The Essential Ingredient,says it is most important that a knife feels comfortable to use - evenly balanced and weighted. "Itshould feel like an extension of your hand. The right weight and balance makes the job of chopping alot easier. If the knife is too long or not comfortable, you wont use it."For women, a comfortable length for the cooks knife is probably a blade between 16 and 20centimetres long; for men, between 20 and 26 centimetres."Knives are made in three ways - stamped, welded or forged.Stamped, or strip, knives are cut from a sheet of steel and have a wooden or plastic handle. Theseare at the cheaper end of the market, but Vivas says this does not mean that they are bad knives.Victorinox, makers of Swiss Army Knives, manufacture a range of good-quality strip knives as well asa new range of fully forged knives. A 20cm strip cooks knife sells for $47.95 with a plastic handle and$66 with a rosewood handle.Welded knives, also known as three-piece knives, are constructed with the handle in two parts fusedto the blade. Global knives, made in Japan, are welded and have a strong following in Australia fortheir lightness, distinctive looks and killer edge on a thin blade. A Global cooks knife, 20cm, is $107.Drop-forged or fully forged knives start with one red-hot piece of steel pressed into shape, followed byup to 40 or so manufacturing steps. Forged knives are generally considered to be strong, durable,well-balanced and well-finished."You can balance a good knife on one finger," he says, placing his index finger just behind the"bolster", the chunky section of steel between the blade and the handle, of a Wusthof knife. It settleslike a well-trained canary. "A chef could use this knife for 10 hours a day without getting a soreforearm," he says. "They also have a beautiful roll." He shows how the curve of the blade allows theknife to move easily and fluidly over the chopping board when held at the tip - such as the motion
  • 53used to finely chop herbs. The fluid movement means no "thump" at the end of the chop and lessshock to the hand.Wusthofs, made in Germany of Solingen steel, have a following among chefs and serious cooksaround the world. Damian Styles, of fledgling restaurant Cocamo, and the founding chef of Taxi atFederation Square, says he particularly likes the balance. In a toolbox of about 10 knives, he has28cm and 20cm chefs knives and boning, filleting, paring and bread knives from Wustof, and expectsthem to last "indefinitely"."If you look after them, theyll last forever," he says.Karen Batson, manager of Cookie in Swanston Street, Melbourne, has had a Global knife for 20years. "Its getting smaller and smaller," she says. "I like the fineness of the blade, the lightness of it,the feel of the handle. Its a good, versatile knife. We use a Global in the cocktail bar of Cookie for fruitcarving. The fine blade is good for intricate work."Batson says that while the quest for more refined and high-tech knives goes on, "you dont have tohave expensive knives to make a beautiful dish". Cookie has a Thai kitchen and the chefs use Kiwiknives, bought for $3 or so from Asian shops, and heavy cleavers for bones and tough stuff."The Kiwi knives are almost disposable," she says. "They can be sharpened to a certain degree, butwhen its no longer possible, we throw them out."Furi knives, sleek and stylish, are the closest thing to an Australian knife - launched in 1998 by thefounder of Furitechnics, mechanical engineer Mark Henry, they are designed in Australia and made inChina. Stainless-steel Furi knives are forged in a method devised by Henry in which the blade, bolsterand bottom half of the handle are created from one piece.Another innovation is the "coppertail" method of rebalancing knives. Some Furi knives have a coppersection on the end of the handle. As the blade is ground away from repeated sharpening andconsequently becomes lighter, the copper "tail" can be ground down to rebalance the knife.Dennis Koorey, director of Chefs Hat in South Melbourne, says Japanese knives are fast becomingthe most popular style on the market. "Aesthetically they are beautiful and they are the sharpestknives you can buy," he says.Ceramic knives - slinky, expensive and scalpel-sharp - are advertised on American websites but arenot finding a big market in Australia. Chefs Hat is importing a few and expect stock in about twomonths time."I think theyre a fad," Koorey says. "Theyre too brittle. They break easily. None of the major suppliersare going into ceramic knives. Sharpening is a problem. Theres a special technique and it cant bedone in Australia."Theres a do-it-yourself sharpening kit coming soon but youll never be able to get the true edge backon the blade."Although technically not a knife, cleavers are also one of those implements that can be deeplysatisfying to use. They come in two basic styles - heavy and Asian. A heavy cleaver can easily whackthrough bone and cartilage, but should not be extremely sharp as it can stick into the chopping board.A 16cm cleaver is adequate for home use.Asian cleavers have a thin blade and are used in much the same way as a cooks knife. They cannotdo the hard work of a heavy cleaver as the blade can chip and crack. Most knife companies producecleavers and they begin at about $40.Kitchen gadgets come and go. They all offer faster, easier results and promise to make you a bettercook, but none of them have the elemental appeal of a good knife - or the romantic and dangerousconnection of swordplay and wicked deeds.CAREKnives dont like company; rubbing up against other utensils can cause nicks in the blade.
  • 54Dont put them in the dishwasher; harsh detergents and intense heat dull the edge. Dishwasherdetergent can also corrode aluminium rivets used on some handles.Dont toss them in the sink with other cutlery. Wash separately. Thrusting your hands into a nest ofwashing-up that contains sharp knives is a health hazard.Store in a knife block, on a magnetised holder, or use guard sleeves if they must be stored in adrawer.Some food acids can stain. Wipe knives after each use and dont let food dry on the blade.Dont leave knives with wooden handles soaking in water. The wood can become saturated and"bloat".Chopping boards must always be softer than the blade of the knife. Plastic or end-grain wood, wherethe blade is not pushing against the grain of the wood, are generally favoured. Never cut on glass,marble or on the draining board of a stainless steel sink.THE EDGEAny knife is only as good as its edge and needs regular maintenance to stay keen.There are two processes in keeping a razor-keen edge - honing and sharpening. "Hone the blade ona steel each time you use the knife and have knives professionally sharpened regularly," says DelwynAnderson of The Essential Ingredient. "Dont use a whetstone unless you know exactly what you aredoing. You can wreck your knives."Steels are traditional, diamond or ceramic and need to be longer than the longest knife in your rangeso that the process of honing is smooth along the length of the blade.Traditional steels polish, hone and realign the edge of the knife. "Every so often, run a piece of steelwool up and down the steel to remove the tiny fragments of metal that have collected in the grooveswhen youve honed blades," Ms Anderson says.1. What is another name for a cook’s knife?___________________________________________________________________________2. Knives are made in three ways, what are these different ways?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. What are the best ways to care for knives?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________4. Does a cheap knife mean that it cannot be an effective tool in the kitchen? Explain yourresponse._________________________________________________________________________________________________________________________________________________________________________________________________________________________________A chef`s knife.Knives are made in three ways stamped, forged and welded.Don`t rub them against other utensils cause you can nick the blade, don`t put them in the dish washer with harsh detergent, wash them separately , store in a knife block,wipe knives as they can still have food chemicals on them, don`t leave knives with wooden handles in soaking water and remember to keep chopping boards softer than the knives.No it doesnt mean a cheap knife cannot be useful as it can still be effect though it doesnt last a long time.
  • 55KnivesUse the following list to label the parts of the knife below.• Back of knife• Cutting edge• Bolster• Handle• Heel• Point• Rivet• TipTypes of knives and their uses: find an illustration for each of the following knivesand describe their uses.a) Chef’s Knife:b) Paring Knife:c) Bread Knife:d) Meat Cleaver:Back of knifetiphandlecutting edgebolsterheelRivetpoint
  • 56Cleaning UpUse the following words to complete the sentences.Dry Stack Rinse GlassesSaucepans Cups Detergent FillCutlery Scrape Wash FrypansChina Utensils1. ______________ solid scraps into the bin.2. ___________________dishes thoroughly.3. ____________________ in order of washing up.4. Half ___________ the sink with hot water and a little____________________________________.5. ________________________ in hot, soapy water.6. Follow this order for washing:__________________________ ____________________________________________________ ____________________________________________________ __________________________7. _________________________dishes carefully.Ensure that at the end of the lesson all utensils are washed, put away and the room is leftclean for the next class.WashDryfillDetergentRinseScrapecupschinaglassesutensilsfrypansaucepansstack
  • 57Do You Know About Storage of Food?1. What can happen if food is not stored correctly?______________________________________________________________________________________________________________________________________________________________2. Draw arrows to show where you would store these foods in the refrigerator.frozen pizza cheese celerytomatoesfresh mincebuttereggsyoghurtfrozen peasorange juicemayonnaise apples3. Most foods are stamped with an expiry date. Have a look in your refrigerator and kitchencupboards at home. What is the expiry date of?A breakfast cereal ________________________Flour ________________________Coffee ________________________Milk ________________________Orange juice ________________________Bread ________________________Butter/margarine ________________________Yoghurt ________________________Your choice ________________________Your choice _________________________if food is not stored correctly it can rot, turn brown and there can also be a loss of nutrition value. It is possible for it to grow mould.2 weeks5 days1 week12 months6 months1 month12 months1 weekchocolate: 2 monthsCake: 1 month
  • 58What’s in a Recipe?A recipe is a complete set of instructions which will tell you how to prepare a dish. It willtake you through the different steps in preparation, cooking and serving.It is in two parts:1. Ingredients – a list of foods and their quantities.2. Method – the steps involved in putting the ingredients together.Work AccuratelyThe success of your practical lessons depends on you thinking and working accurately. To bean accurate worker in the kitchen you need to:• Concentrate on what you are doing• Read and follow the recipe• Measure ingredients correctlyIt is a good idea to collect all the ingredients before doing anything else. The requiredquantity of each ingredient is often listed with the use of symbols.Some terms contained in recipes may be new to you. Find out the meaning of thefollowing terms:Sift _________________________ Sauté _________________________Drain _________________________ Mash _________________________Melt _________________________ Mix _________________________Core _________________________ Cream _________________________to put through a sieve to remove big lumpsto cause water or liquid in something to run out and become dryto be liquefied by heatto remove tough central parts from a fruitfry briefly over high heatreduce to a uniform mass by crushing itto continuously stirwork(butter)) to form a smooth , soft paste
  • 59Angel CakeStephanie AlexanderOctober 19, 2011Ingredients (Serves 12)• 170g plain flour• 60g cornflour• 1 tsp salt• 400g caster sugar• 2 tsp grated lemon zest• 20 egg whites (about 600mL)• 2 tbsp lemon juice• 2 tbsp water• 2 tsp cream of tartarIcing• Pulp of one passionfruit• Firmly whipped cream• Pure icing sugar, siftedMethodPreheat oven to 160°C. Sift flour, cornflour, salt and one-third of the sugar. Sift remainingsugar into a separate bowl and stir in lemon zest.Beat egg whites with lemon juice and water until foamy, then add cream of tartar and beatuntil whites hold stiff peaks but are not dry.Beat in reserved sugar and lemon zest in several lots. The mixture should be glossy. Sift flourmixture over meringue a little at a time, folding in well.Spoon into a 25cm x 10cm deep angel cake tin and bang tin sharply on bench to remove airbubbles. Bake for about 35 minutes until cake has risen and is springy to the touch. Cool for afew minutes, then invert tin over the neck of a bottle or a jar until cake is quite cold. Removefrom tin with a firm shake.For icing: Mix passionfruit pulp with a small amount of cream. Sweeten to taste with icingsugar and spread over the top of of cake. Alternatively substitute 1/4 cup strained raspberrypuree for the passionfruit.Snowy-white angel cake is a great favourite in the UnitedStates. To bake it satisfactorily one must use an angel cake tinwith high sides and a hole in the middle*. The cooked cake isinverted, still in its tin over a bottle or similar so that gravityencourages the cooling mixture to shrink away from the tin andnot stick. Airy and delicate, angel cake is a marvellous way touse up egg whites and is perfect to accompany summer berries.Note that tins for angel cake are not greased.
  • 60*You can use a conventional 25cm x 5cm ring tin, which has a much larger hole in the centre and will make plenty for 8portions. For this size tin, you will need: 60g plain flour, 20g cornflour, pinch of salt, 140g caster sugar, 1/2 tsp grated lemonzest, 7 egg whites (200mL), 2 tsp lemon juice, 2 tsp water and 1/2 tsp cream of tartar. Follow the method above and checkthe cake after 20 minutes.Read more: http://www.essentialkids.com.au/recipes/angel-cake-20111019-1m36n.html#ixzz23sXr6d4K1. What is the name of this recipe?___________________________________________________________________________2. What ingredients are needed to make the icing?____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. How many people will this recipe serve?___________________________________________________________________________4. What should you do for the first step of this recipe?____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________5. Who wrote this recipe?___________________________________________________________________________6. Research the author of this recipe and write down FOUR interesting facts that youhave discovered about her.__________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Angel cakePulpe of 1 passionfruitWhipped creamPure icing sugar, sifted12 peopleStephanie Alexander
  • 61Food Preparation TermsTo be able to prepare and cook food you must be able to understand its language.Match the term with the correct definition.Term DefinitionSift To remove the skin thinly from vegetablesChop To cut roughly into small piecesGrate To rub food against the surface of a graterDice To cut into small cubesPeel To remove lumps, mix ingredients and add airBlend To mix to a smooth paste with cold liquidLearning culinary terms is likelearning a foreign language.
  • 62Dont Call Donna Hay a Celebrity ChefThe Age, November 13, 2007Walk into Donna Hays test kitchen and youre instantly hit with great smells and a buzzing atmosphere.A bunch of young, friendly faces look up and smile and get back to stirring, slicing and tasting. One is cutting upwarm macadamia nut brownies. Another is slicing a juicy, rare piece of lamb which has just left the oven. Herbsare being chopped. Blenders are whizzing. Pots are bubbling. Over in a corner, someones photographing afresh mango cheesecake.For a woman whose philosophy has been to simplify food, the light, airy space is very busy. Thats because theDonna Hay empire is big business.With 14 cookbooks to her name, bi-monthly magazines, weekly newspaper columns, a homewares brand and amove into the UK market, there are a lot of recipes to create and test.If youve ever seen a Donna Hay recipe youll know that theyre simple, fresh and modern. "I want to makingcooking simple for people," says Hay. "So they dont have to use too many pans when cooking. So theres nottoo much washing up. And so you dont have to drive to Cabramatta to find a particular herb."She says she likes to keep ingredients to a minimum. "I always say, choose three good flavours that go together,not seven."For Hay, cooking is a big part of life. "I just like to think that people cook, whether its a simple Tuesday nightmeal or having a wonderful dinner party with a group of friends."Hay is one of the best-known names in Australian cooking, but even she says its hard to define exactly what shedoes. One thing she isnt, she stresses, is a celebrity chef. "I have many hats. Im a home economist by trade,"she says. "These days people probably like to say Im a food stylist, because I changed the way food is styled."But she also credits the team she works with, saying she is "just one of the girls".Growing up in an era when an Italian meal or sweet and sour chicken was considered exotic, Hay was always inthe kitchen as a youngster. "I have a very crafty family, in holidays I did cooking courses . For me cooking wasjust part of life."After doing a home economic course at TAFE, Hay scored a job in the test kitchen of the Australian WomensWeekly. Back then, she says the trend was still quite fussy. Tables were cluttered with candles, flowers, sauceboats and fancy folded napkins. Meals were fiddly and more complicated to cook.It wasnt until she became food editor at Marie Claire magazine that she really started to make a change in howfood was presented. Hay made the food the focus. Her recipes were fresh, modern and set on white plates. "Onthe look stakes we were way out on our own," she says.At one point, while at Marie-Claire, a note came in from the Paris headquarters, saying her styling was cold,austere and had no feeling. But despite the criticism, Hays food has captured the eye of the world and set astandard in the way chefs all over the world cook and prepare food.She takes pride in having played a role in putting Australia on the gastronomic map. "Australian food isconsidered very high," she says. "We dont have a great culinary history. But its about fusion."You cant define Australian food, but we take the best of everything. And thats why there are so many Australianchefs working in the top restaurants all over the world, because they have a great understanding of so manyingredients."Eventually Hay branched out on her own, and today more than 2 million people around the world have one of hercookbooks on their shelves.Now shes added two more books to her Simple Essentials series: Salads and Vegetables, and Fruit. She saysthe books are ideal for summer, and make the most of seasonal ingredients. Hays says her "Simple" collection,which already consists of chocolate and chicken, will be completed with another two books covering pasta, riceand noodles and meat.As a mother of two boys under five, life is busy for Donna Hay and she says her freezer is always full of home-cooked back-ups. "Sometimes, Im baking cookies with the boys at 6am," she adds.One things for sure - no matter how full her plate may be, Hay will always find time for food."Theres a definite divide of people in the world - people who love cooking, and those who dont. "There arepeople who cook to be fed and sustain themselves and there are people who love to feed people and nurturethem - Im one of them."
  • 63Donna Hay Article1. Distinguish between a home economist and food stylist._________________________________________________________________________________________________________________________________________________________________________________________________________________________________2. Describe Donna Hay’s beliefs regarding recipes and the ingredients used._________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. Outline techniques Donna Hay uses when styling and photographing her foods._________________________________________________________________________________________________________________________________________________________________________________________________________________________________4. In what ways do you think that Donna Hay would inspire her readers when they aredeciding what food to prepare._________________________________________________________________________________________________________________________________________________________________________________________________________________________________hh
  • 64Clickview: Good Enough to Eat! – Food Presentation and ServiceBefore the Program1. What did you eat for dinner last night? Can you remember the colours/shapes/flavours?a) How could this have been improved?b) Where did this meal originate?c) Draw a rough (birds eye) sketch of how it looked2. What type of restaurant have you eaten in (Italian, Chinese, Thai, etc)a) Why do you eat some of these cuisines more than others?3. Can you think of a time when a food looked better in a picture/advertisement than what you got when youordered that foodGood Enough to Eat! – Food Presentation and ServiceDuring the Program1. Describe what food envy is.2. What two businesses can make us hungry just by smelling them?3. What can our sense of touch tell us about pasta?4. Identify the five tastes we recognise.5. What foods taste like umami?I ate cheese pasta. It had spice and was cheesy.It originated from Italy.I have ate in Italian, chinese, thai and indian.II like the flavours and the tastes.A cake because when I made it it wasnt the same.
  • 656. Define ‘plating’.7. List some plating techniques.8. When plating meals, what food goes where?a) Starch - o’clockb) Vegetables - o’clockc) Protein - o’clock9. Where might you find a buffet?10. A la carte literally means .11. A la carte dining would typically consist of an ,aand a .12. Table d’hote menus are typically seen where?13. When is a hosts table menu handy?
  • 6614. Silver service started in which European country?15. Explain some of the benefits of fast food?16. Flavour is a combination of and .17. Complete the table:Nutrient Food source What it does for our bodyCarbohydrate EnergyProtein Meats, egg, dairyOils foods are cooked in, fish Protects organsFibre Aids digestive systemVitamins Keeps us healthyDairy, meats, vegetablesCalcium (teeth),Iron (blood)Water Drinks, fruits, vegetables Keeps us hydrated18. What colours can be used in a salad?
  • 6719. How are cutlets made more appetising?20. Describe why you should use a big plate?21. How are grains used to decorate the table?There are no boring foods, only
  • 68Speedy Fried Rice (Chinese)Ingredients (serves 4)2 teaspoons vegetable oil2 rashers rindless bacon, chopped4 green onions, finely sliced1 cup frozen peas & corn½ red capsicum diced1 egg, lightly beaten4 cups of cooked long-grain white rice (chilled)1 tablespoon ABC kecap manisMethod1. Heat oil in a wok or frying pan over medium-high heat. Swirl to coat. Add bacon and onion. Stir-fryfor 2 to 3 minutes or until bacon is golden and crisp.2. Add peas, corn and capsicum. Stir-fry for 1 minute.3. Add egg. Stir-fry for 1 minute or until egg is cooked.4. Add rice and kecap manis. Stir-fry for 2 to 3 minutes or until heated through. Spoon into bowls.Serve.
  • 69Speedy Fried Rice Questions and Evaluation1. Why is it important that the rice is cooked prior to the practical and allowed to cool?________________________________________________________________________________________________________________________________________________________________________________________________________________________________2. Explain the procedures you took to ensure you prepared the Speedy Fried Ricehygienically?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. The fried rice contains various colours. Name the ingredient and the colour it provides._________________________________________________________________________________________________________________________________________________________________________________________________________________________________4. What did you like about the Fried Rice? Explain._________________________________________________________________________________________________________________________________________________________________________________________________________________________________5. What tasks did you complete during the practical?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________It will make it easier and will save time.Washed our hands, put on aprons and washed the vegetables.Soy sauce: brown, corn: yellow, Peas: green, onions: brown.I liked the various colours that you could see and it lookedapostatizing.I cooked the rice and the veges on the frying pan.
  • 70Pita Pizzas (Italian)Makes 4Ingredients4 pita breads140g carton tomato paste1 cup low-fat grated tasty cheese100g lean sliced ham, finely shredded225g can pineapple pieces in natural juice,drained1 green capsicum, seeds removed, finely diced25g olives, pittedMethod1. Preheat oven to 200°C. Line 2 baking trays with baking paper.2. Place pita breads onto prepared trays. Spread each evenly with tomato paste.3. Sprinkle with cheese, ham, pineapple pieces, olives and capsicum.4. Bake for 10 to 15 minutes, swapping trays halfway through, or until cheese has melted and pitabread is crisp. Serve.
  • 71Pita Pizza Questions and Evaluation1. List TEN other ingredients that could be suitable as a pizza topping._________________________________________________________________________________________________________________________________________________________________________________________________________________________________2. Why is it important to pre-heat the oven?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. If you were to make the pizza again, what improvements/changes would you make?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________4. What did you like most about the pizza practical lesson?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________5. What tasks did you complete during the practical?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________cheddar cheese, onions, chicken, prawns, corn, salami, cherrytomatoes, chilli flakes, capsicum.its important to preheat the oven so when you put the pizzas init is warm and it reduces cooking time.I would add more ingredients but thats it because it ran smoothly.I liked how we got to work as a group and take a better approachon an average pizza.I helped with the cutting up and washing.
  • 72Penne with Tomato, Salami and Basil Sauce (Italian)Ingredients (serves 4)• 500g penne pasta• 2 tablespoons olive oil• 1 large onion, finely chopped• 3 garlic cloves, crushed• 800g can chopped Italian Roma tomatoes• 1 teaspoon caster sugar• 1 tablespoon of dried basil leaves• 4 slices of salami finely sliced• Parmesan cheese (to serve)Method1. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.Return to saucepan.2. Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, oruntil tender.3. Add tomatoes, sugar, and salt and pepper. Stir until well combined. Bring to the boil. Reduce heatto medium-low. Simmer for 10 minutes.4. Slice the salami finely. Stir salami and dried basil into sauce. Add sauce to pasta. Cook, stirring,over low heat for 2 to 3 minutes, or until heated through. Spoon into bowls. Top with parmesancheese and freshly ground black pepper. Serve immediately.
  • 73Penne with Tomato, Salami and Basil Sauce1. Why do you need to use a lot of water to boil pasta?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________2. Describe the shape of the penne pasta. Why is this an appropriate shape for this dish?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. Why is sugar used in this recipe?________________________________________________________________________________________________________________________________________________________________________________________________________________________________4. What other ingredients can be used in this dish?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________5. Explain how you should cut up an onion._________________________________________________________________________________________________________________________________________________________________________________________________________________________________As the water will soak up the pasta and it will need the pasta tobe fully in the water.It is rectangular and in a cylineder. It works because goes with thepasta sauce.Other ingredients that can be used are corn and peas, broccoli.You should cut up an onion bySUGAR WAS NOT USED: we thought it would be healthier without.Salt was also left out..peeling itm off and then wqashing: socut it up finely.
  • 74Chicken Burritos (Mexican)Preparation Time 15 minutesCooking Time 10 minutesIngredients (serves 4)• 1 tbs olive oil• 1/2 medium onion, sliced• 200g can diced tomatoes• 50g burrito seasoning mix• 2 large chicken breast fillets, sliced• 4 burrito tortillas• 1 cup of iceberg lettuce, shredded• 1 small tomato, chopped• 1/2 cup grated cheddar cheese• 1/4 cup sour creamMethod1. Heat oil in a frying pan, over medium heat. Add onion and cook 2-3 minutes, stirring frequentlyuntil onion is soft.2. Add sliced chicken breast and sauté for 4-5 minutes.3. Stir in seasoning mix, crushed tomatoes and 1/2 cup water. Simmer uncovered for 3-5 minutes oruntil mixture is thickened.4. Place shredded lettuce onto tortillas. Top with chicken mixture, tomato, cheese and a dollop ofsour cream.
  • 75Chicken Burritos Questions and Evaluation1. How can you tell when the chicken is cooked?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________2. Name THREE other ingredients you could add or substitute in this Chicken Burrito._________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. Explain what procedures you took to ensure you prepared the Burritos safely andhygienically.____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________4. Do you think these Burritos are healthy? Justify your answer.____________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Yes because they have salaed, wheat and chicken as well as verylittle oil is used.We washed our hands, ensured our hair was tied back and kepteverything tidy to be sure there was no hazards in our way.Sour cream, tomatoes and theit is not pink and harder than before.onions.
  • 76Chicken Teriyaki Noodles (Japanese)Ingredients (serves 4)• 400g fresh hokkien noodles• 3 tablespoons vegetable oil• 300g chicken breast fillet, thinly sliced• 3 green onions, sliced diagonally• 1/2 red capsicum, deseeded, sliced• 125g baby corn, quartered lengthways• 1 stick celery, thinly sliced• 1/2 cup thick teriyaki marinade• 1 tablespoon reduced-salt soy sauceMethod1. Place noodles into a large heatproof bowl. Cover with boiling water. Stand for 3 minutes. Drain. Setaside.2. Heat an electric frying pan over high heat. Add 2 tablespoon of oil and the sliced chicken. Stir-fryfor 2 minutes or until chicken is cooked through. Remove chicken from pan.3. Add remaining 1 tablespoon of oil to electric frying pan. Heat until hot. Add vegetables. Stir-fry for2 minutes.4. Add chicken, noodles, marinade and soy sauce to electric frying pan. Stir-fry for 1 minute or untilhot. Serve.
  • 77Chicken Teriyaki Noodles Questions and Evaluation1. Describe what Hokkien noodles look like?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________2. What is the purpose of covering the noodles with boiling water?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________3. Name the vegetables used in this dish and for each one explain how they are to becut._________________________________________________________________________________________________________________________________________________________________________________________________________________________________4. When using the electric frying pan why should you not use a metal utensil?_________________________________________________________________________________________________________________________________________________________________________________________________________________________________5. What tasks did you complete during this practical lesson?______________________________________________________________________________________________________________________________________________________________________________________________________________________________________________________Hokkien noodles are fat and a bit like saphagetti but all joinedtogether.so the noodles go apart and soften up evenly.onions: sliced sideways, baby corn: quatered length ways, capsicum:chopped finely.so it doesnt stick and doesnt scratch the pan.i did the frying and cleaning.
  • 78GlossaryWord Definition