AC9TDE8K05 – Year 7 Technologies: Technologies context: Food specialisations

This Content Descriptor from Year 7 Technologies provides the specific knowledge and skills students should learn. Use it to plan lessons, create learning sequences, and design assessments that align with the Australian Curriculum v9.

Elaborations

• • analysing how First Nations Australians prepare foods for healthy eating, for example using cooking methods that improve edibility, such as removing bitterness to make yams more palatable, roasting bunya nuts to improve texture and flavour, and on many occasions, carefully selecting wood for roasting and smoking to complement the flavour of foods
• • explaining how food preparation techniques impact on the sensory properties, such as flavour, appearance, texture and aroma of food, for example the browning of cut fruit, the absorption of water when cooking rice, and the selection of timbers when smoking foods
• • investigating the relationship between food preparation techniques and the impact on nutrient value including how a recipe can be modified to enhance health benefits, for example stir-frying, steaming vegetables, leaving skin on vegetables or removing skin from chicken
• • analysing food preparation techniques used in different cultures including those from countries across Asia and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying, steaming, poaching and using a wide variety of vegetables

Achievement Standard This Supports

This Content Descriptor contributes to the following Achievement Standard: