Embedded Files
3 units
3 units
Week 6: Fruit and Vegetables
Week 6: Fruit and Vegetables
Tuesday: US 13283 Salads
Tuesday: US 13283 Salads
Act 12: Seasonal Delights
Choose a produce item and research and record the information you find.
Act 13: Fruit Salad Evaluation
Act 14: Dietary Downlow
Act 15 : Recipe Planning - Chicken Caesar Salad
Thursday :
Formal Assessment
Friday:
Friday:
Practical: Chicken Caesar Salad
Practical: Chicken Caesar Salad
Week 5: Fruit and Vegetables
Week 5: Fruit and Vegetables
Monday:
Monday:
US 13283 Salads workbook:
US 13283 Salads workbook:
Prep for Practical : complete Act 11 - Fruit salad with Lemon Ricotta Mouse
Act 5: Cook with it, Toss it, Reuse it
Act 8: Add one more veg
Act 9: Vitamins and minerals
Act 10: Make it a meal
Thursday :
US 13280 Fruit & Veg : Act 4
US 13280 Fruit & Veg : Act 4
Friday:
Friday:
Practical: Fruit salad with Lemon Ricotta Mouse
Practical: Fruit salad with Lemon Ricotta Mouse
Week 4: Handle and Maintain Knives:
Week 4: Handle and Maintain Knives:
Tuesday:
Tuesday:
Check your answers:
Act 3: Sharpen that knife
Act 4: Prep to cook
Act 5: Safely cleaning knifes
Act 6: Knife storage
Act 7 - Injury Prevention
Act 8 - Knife First Aid
Thursday:
Thursday:
Knife Workbook:
Complete Act 9:
Complete Act 9:
Complete Workbook Activity 9 - Culinary Comparisons - use your Fruit salad recipe to complete
Complete Act 10:
Complete Act 10:
Choose the correct Māori or English words from Table 1 and write it next to the correct translation.
Please make sure your workbook is completed and that you have checked your answers. You will use your workbook to answer your openbook assessment.
US 13283 Salads workbook
US 13283 Salads workbook
Please make sure you have completed the following in your workbook last Friday:
Act 1: Deciphering Seasonality
Research and answer the following questions:
What does seasonality mean?
How do we know when fruit and vegetables are ripe?
How does eating in season alter the taste of fruit and vegetables?
Does seasonality impact other types of food? e.g. meat, poultry, seafood, dairy
Why does seasonality impact these types of food?
Watch Video 1.1 - Enhance the Flavour
The importance of seasoning
Types of seasoning
Over / under seasoning
Food temperature - bringing foods to room temp + why we do this
Complete act 3:
Complete act 3:
Come up with a list of, or draw, salad ingredients to suit each component that makes a salad. Base (think fruits, vegetables, grains, legumes) Protein (think plant-based and animal-based) Toppings (think herbs, nuts, seeds, dairy, breads, fruits) Dressings (think creamy, spicy, tangy, sweet).
Complete act 4:
Complete act 4:
Combining sweet and savoury ingredients in a salad, or any dish, can create a harmonious balance that enhances the overall flavour of the dish.
Sweet - Adds a pleasant, sugary taste. Can balance out sour or bitter flavours.
Savoury - Provides a rich, satisfying flavour often described as umami. Can balance sweet and acidic components.
You need to explain how the ingredients in act 4 and could each be used in a salad highlighting sweet and savoury flavours.
Prep for Practical : complete Act 6
Friday:
Friday:
Week 3: Handle and Maintain Knives:
Week 3: Handle and Maintain Knives:
Tuesday:
Tuesday:
Complete Act 3 & 4
Complete Act 3 & 4
Use the information in your EATeducation app US 13285: Unit material (Video 1.2: Cutting Techniques, Video 2.1 Sharpening your knife)
Workbook Activity 3 : How to Sharpen your knife
Workbook Activity 4 : Prep to Cook
Complete Act 5 & 6:
Complete Act 5 & 6:
Safely cleaning knifes - complete act 5.
Watch: Video 3.1 Knife Storage - complete act 6.
Thursday:
Thursday:
Prep for Meet the Teachers BBQ
Friday: US 13285 Knives
Friday: US 13285 Knives
P1 : Check your answers:
P1 : Check your answers:
Act 3: Sharpen that knife
Act 4: Prep to cook
Act 5: Safely cleaning knifes
Act 6: Knife storage
Complete Act 7 & 8:
Complete Act 7 & 8:
Watch: Video 3.2 Knife First Aid : Workbook Activity 7 - Injury Prevention
Workbook Activity 8 - Knife First Aid
Complete Act 9:
Complete Act 9:
Complete Workbook Activity 9 - Culinary Comparisons - use your Fruit salad recipe to complete
Complete Act 10:
Complete Act 10:
Choose the correct Māori or English words from Table 1 and write it next to the correct translation.
P2: US 13283 Salads
P2: US 13283 Salads
Complete the following in your workbook:
Act 1: Deciphering Seasonality
Research and answer the following questions:
What does seasonality mean?
How do we know when fruit and vegetables are ripe?
How does eating in season alter the taste of fruit and vegetables?
Does seasonality impact other types of food? e.g. meat, poultry, seafood, dairy
Why does seasonality impact these types of food?
Watch Video 1.1 - Enhance the Flavour
The importance of seasoning
Types of seasoning
Over / under seasoning
Food temperature - bringing foods to room temp + why we do this
Complete act 3:
Complete act 3:
Come up with a list of, or draw, salad ingredients to suit each component that makes a salad. Base (think fruits, vegetables, grains, legumes) Protein (think plant-based and animal-based) Toppings (think herbs, nuts, seeds, dairy, breads, fruits) Dressings (think creamy, spicy, tangy, sweet).
Complete act 4:
Complete act 4:
Combining sweet and savoury ingredients in a salad, or any dish, can create a harmonious balance that enhances the overall flavour of the dish.
Sweet - Adds a pleasant, sugary taste. Can balance out sour or bitter flavours.
Savoury - Provides a rich, satisfying flavour often described as umami. Can balance sweet and acidic components.
You need to explain how the ingredients in act 4 and could each be used in a salad highlighting sweet and savoury flavours.
This year we will be using EATucation for all our units that we will be doing. Please follow the guidelines below to enable you to access the material needed. Please note that all theory will be done in workbooks which will be kept in class. You will be responsible to upload all your photo evidence to the site.
To begin
Go to Eatucation app
Enter your school email address
A pin will be sent to your school email address. (Please note that each time you sign in you will be sent a different pin)
Enter the pin and then sign in
You will then need to enter your name, year level, ethnicity, preferred pronoun and your class (L2 Hospitalty). Then choose an emoji and submit.
You will see any units that have been added in the my units tab (at the top of the page)
You can access your results in the ATL dashboard (Assessment Tasks for Learning), (at the top of the page) .
You will also upload your evidence (again at the top of the page)
If you have any problems you can contact EATucation
Week 1: Handle and Maintain Knifes:
Week 1: Handle and Maintain Knifes:
Thursday: Complete Act 1 & 2
Use the information in your EATeducation app US 13285: Unit material - link Lesson 1 (Video 1.1: Parts of a knife
Workbook Activity 1 : Name The Knife (Needed for Assessment)
Workbook Activity 2 : Name The Knife Parts
Video 1.2 : Cutting Techniques (8.13)
Week 2: Handle and Maintain Knifes:
Week 2: Handle and Maintain Knifes:
Complete Act 3 & 4
Complete Act 3 & 4
Use the information in your EATeducation app US 13285: Unit material (Video 1.2: Cutting Techniques, Video 2.1 Sharpening your knife)
Workbook Activity 3 : How to Sharpen your knife
Workbook Activity 4 : Prep to Cook
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