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Year 10 - Welcome to Foods 2023
What does managing yourself look like in this class?
Arrive on time
Bring your chromebook
Link to your Håpara workspace associated with this class
Be organised for practical lessons by gathering the cleaning equipment and safety items before beginning
Read the recipe carefully to ensure successful outcomes
Use correct food safety procedures to prevent food borne illness
Food Safety - The 4 C's
Food Safety - The 4 C's
Cleaning refers to the act of removing potential food safety hazards from raw materials, equipment, utensils, and contact surfaces.
Cooking is the process of preparing raw materials and applying heat to produce new flavours and textures and to eliminate present hazards.
Avoiding Cross-contamination means applying food safety practices that prevent the transport of hazards from one point to another.
Chilling helps slow down the growth of pathogenic hazards and extends the shelf life of food products.
Recipes
A recipe is a list of ingredients and instructions for preparing food. A recipe has several components:
a name
a list of ingredients, including quantities and sometimes, detail about prior preparation eg dicing, grating
a method that explains how to prepared ingredients and the order in which the processes should be completed.
Work Plans
Work plans assist in enabling your kitchen organisation and food production to be successful. A work plan is a list of all the steps that you need to follow to complete a set taks. This inclues:
a produciton goal - what are you going to produce?
resources - recipe, food, materials, utensils, equipment and knowledge to achieve production goal
processes - the main ones being used, eg chopping
safety and hygiene practices
time plan - order of tasks and how long it will take to complete your production
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