Vege Masterchef

Student Instructions

1. Using google docs, MAKE A COPY of the activity you will be working on.

2. Rename the document by inserting YOUR NAME at the beginning of the document. E.G John-Welcome to the kitchen

3. Complete ALL the activities. Once completed SAVE your work.

4. Place all COMPLETED work into the folder labelled: [YOUR SCHOOL] E.G Tamaki College which has been shared with you.

Context

Students will further develop their practical cooking skills to make functional and healthy food products that can be recreated at home. They will also consider constraints, hygiene, specification and sustainability issues that inform decisions about preparing and cooking healthy meals. They will work through designing, making and presenting a dish using seasonal vegetables. During the unit, they will also make a range of other recipes that further develop their cooking skills and knowledge and use of ingredients. This unit builds upon the knowledge and skills learnt from Year 7 by discussing the technology process in more detail. Concepts of attitudes and values, hauora (wellbeing), health promotion and socio-ecological perspectives will be considered.

Scenario

People often think that cooking healthy meals is difficult and costs too much money. However, knowing simple cooking techniques and buying vegetables in season helps families to make healthy and affordable meals.

Brief

It is your turn to cook dinner for your family. Show off your cooking skills by creating a one-course meal using seasonal vegetables.

Specifications

In pairs; Your main meal must:

be colourful (at least three different colours from the rainbow)
use at least three different vegetables that are in season
meets key stakeholder needs (at least one important need)
be made and ready to eat within the time frame.

Students will learn:

the technology process
to modify and create recipes using seasonal vegetables
simple food preparation and cooking skills
to describe key attributes of foods and ingredients
to work cooperatively and manage time
to evaluate food products.

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