Embedded Files
Term 4:
Term 4:
Complete the class sheet with your groups information and links for our Food Festival week :
M Food 1 :Monday 24 November 2025
M Food 2 : Friday 5 December 2025
Complete Preparation for practical - Build a Whare (Ginger Bread house)
In this activity, ākonga write down four things that you do to care for your taha hinengaro (mental and emotional well-being) and four things for your taha wairua (spiritual well-being).
Reminder:
We often crossover in these sections - as we are all part of the same whare, and interconnected. Consider what is unique to you ; it could be listening to a particular song, walks, church, or swimming in your favourite place with friends.
PLEASE COMPLETE!!
Please make sure you have completed your cultural research project and the food you'll be making and presenting at our Culture Festival in Week 8.
Find similarities and differences between various festivals and the food in them, and how they link people to their communities.
What You Need to Do:
Choose a festival or tradition you want to learn more about.
Brainstorm where you can find your information – books, websites, videos, interviews, etc.
Present your research – create a slideshow and add all your information.
Plan what food you will prepare and present in Week 8 that represents your chosen celebration or culture. Research recipes, images etc and add to your slide deck.
Go over the rubric (back of your workbook) so you understand how your work will be marked.
Learning Goals:
Learning Goals:
Learn how working with others can help you understand different cultures and traditions.
Learn how to find and use different sources of information.
Work together effectively on a shared project.
Plan a research task with a clear focus.
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Te Ao Māori Principle – Whanaungatanga:
This activity is about working together, building relationships, and learning from one another.
Term 4: Week 6
Term 4: Week 6
Complete the class sheet with your groups information and links for our Food Festival week : Friday 28 November 2025
Preparation for practical - Build a Whare (Ginger Bread house)
In this activity, ākonga write down four things that you do to care for your taha hinengaro (mental and emotional well-being) and four things for your taha wairua (spiritual well-being).
Reminder:
We often crossover in these sections - as we are all part of the same whare, and interconnected. Consider what is unique to you ; it could be listening to a particular song, walks, church, or swimming in your favourite place with friends.
PLEASE COMPLETE!!
Please make sure you have completed your cultural research project and the food you'll be making and presenting at our Culture Festival in Week 8.
Find similarities and differences between various festivals and the food in them, and how they link people to their communities.
What You Need to Do:
Choose a festival or tradition you want to learn more about.
Brainstorm where you can find your information – books, websites, videos, interviews, etc.
Present your research – create a slideshow and add all your information.
Plan what food you will prepare and present in Week 8 that represents your chosen celebration or culture. Research recipes, images etc and add to your slide deck.
Go over the rubric (back of your workbook) so you understand how your work will be marked.
Learning Goals:
Learning Goals:
Learn how working with others can help you understand different cultures and traditions.
Learn how to find and use different sources of information.
Work together effectively on a shared project.
Plan a research task with a clear focus.
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Te Ao Māori Principle – Whanaungatanga:
This activity is about working together, building relationships, and learning from one another.
Term 4: Week 5
Term 4: Week 5
Week 5
Week 5
Workbook Act 5: Discuss with the class your research for the festival that you are researching and the food you are planning to make Week 8.
Complete Act 5 - what dit you observe? Any similarities between the different cultures and festivals or food?
Act 7: My Whare Tapa Whā (Watch video)
Preparation for next weeks practical - Build a Whare (Ginger Bread house)
In this activity, ākonga write down four things that you do to care for your taha hinengaro (mental and emotional well-being) and four things for your taha wairua (spiritual well-being).
Reminder:
We often crossover in these sections - as we are all part of the same whare, and interconnected. Consider what is unique to you ; it could be listening to a particular song, walks, church, or swimming in your favourite place with friends.
PLEASE COMPLETE!!
Please make sure you have completed your cultural research project and the food you'll be making and presenting at our Culture Festival in Week 8.
Find similarities and differences between various festivals and the food in them, and how they link people to their communities.
What You Need to Do:
Choose a festival or tradition you want to learn more about.
Brainstorm where you can find your information – books, websites, videos, interviews, etc.
Present your research – create a slideshow and add all your information.
Plan what food you will prepare and present in Week 8 that represents your chosen celebration or culture. Research recipes, images etc and add to your slide deck.
Go over the rubric (back of your workbook) so you understand how your work will be marked.
Learning Goals:
Learning Goals:
Learn how working with others can help you understand different cultures and traditions.
Learn how to find and use different sources of information.
Work together effectively on a shared project.
Plan a research task with a clear focus.
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Te Ao Māori Principle – Whanaungatanga:
This activity is about working together, building relationships, and learning from one another.
Term 4: Week 4
Term 4: Week 4
Week 4
Week 4
Workbook Act 6: Prep for next week :
Take your book home and complete your mindful eating journal. Add the date, what meal or snack you ate and the time. Answer the questions.
Complete your cultural research project and the food you'll be making and presenting at our Culture Festival in Week 8.
You will either work in pairs or on your own (your teacher will let you know which). Together, you’ll choose a festival, ritual, or celebration from any culture to research. Your goal is to learn more about the celebration and plan how you’ll share that information with the class.
What You Need to Do:
What You Need to Do:
Choose a festival or tradition you want to learn more about.
Brainstorm where you can find your information – books, websites, videos, interviews, etc.
Present your research – create a slideshow and add all your information.
Plan what food you will prepare and present in Week 8 that represents your chosen celebration or culture. Research recipes, images etc and add to your slide deck.
Go over the rubric (back of your workbook) so you understand how your work will be marked.
If your teacher shares any helpful website links, use them during your research to guide your learning.
Learning Goals:
Learning Goals:
Learn how working with others can help you understand different cultures and traditions.
Learn how to find and use different sources of information.
Work together effectively on a shared project.
Plan a research task with a clear focus.
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Te Ao Māori Principle – Whanaungatanga:
This activity is about working together, building relationships, and learning from one another.
Term 4: Week 3
Term 4: Week 3
Week 3
Week 3
In this activity, you’ll start preparing for your cultural research project and the food you'll be making and presenting at our Culture Festival in Week 8.
You will either work in pairs or on your own (your teacher will let you know which). Together, you’ll choose a festival, ritual, or celebration from any culture to research. Your goal is to learn more about the celebration and plan how you’ll share that information with the class.
What You Need to Do:
What You Need to Do:
Choose a festival or tradition you want to learn more about.
Brainstorm where you can find your information – books, websites, videos, interviews, etc.
Present your research – create a slideshow and add all your information.
Plan what food you will prepare and present in Week 8 that represents your chosen celebration or culture. Research recipes, images etc and add to your slide deck.
Go over the rubric (back of your workbook) so you understand how your work will be marked.
If your teacher shares any helpful website links, use them during your research to guide your learning.
Learning Goals:
Learning Goals:
Learn how working with others can help you understand different cultures and traditions.
Learn how to find and use different sources of information.
Work together effectively on a shared project.
Plan a research task with a clear focus.
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Big Idea: Ngā tikanga o ngā kai – The cultural practices around food
Te Ao Māori Principle – Whanaungatanga:
This activity is about working together, building relationships, and learning from one another.
Term 4: Week 2
Term 4: Week 2
Week 2
Week 2
This week we have our final on Thursday P3 & P4 for our Beef & Lamb Competition. Please make sure you add your ingredients and recipe link in the Burger Final Ingredient list before the end of Tuesday. Due to a very close telly, our Top 10 are the following 15 students. Congratulations to our finalists:
Class 1:
Class 1:
Renny
Meah
Lilly
Liam B
Jessica
Jack S
Lincoln
Class 2:
Class 2:
Noah
Anna
Gurleen
Othello
Esther
John
Sophie
Haven
All participants : Please make sure you have added all your links to the class sheet and the ingredients you would need. Mrs Diplock will print your docs and get your ingredients for Thursday P3 & 4. Please read your email carefully. You have to have written permission form your teachers to participate. They can email Mrs Diplock or send a note with you. Please make sure you have added the following on the class sheet:
1. Your recipe for your burger.
Use the template or create your own.
2. Your Food plan to explain how your burger works towards the plate model.
Follow up from last week:
Follow up from last week:
Please:
- Make a Term 4 photo folder in your Food folder and add all your photos
- Complete your blog about your Burger-competition participation and post your slide deck in your Blog.
- Make a comment on at least one of your team mates blog. Remember to make Quality Blog comments.
Class work:
Class work:
This term we are making deeper connections with our Whanau. We are going to look at tasty Whanau traditions and food celebrations.
Workbook: Act 2 & 3
Workbook: Act 2 & 3
Act 2:
Use the planner to brainstorm their ideas for presenting something from Workbook Activity 1 as a personal story. It could be a cultural story linked to a custom or festival, or a family ritual around food, or something you learnt from your whānau.
Play to your strengths in how you wish to present your story.
For example: You may wish to do a narrative, a poem, a description, a rap, a comic strip, a series of riddles or jokes, an article, or an informative piece.
1. Fill out the prompts for activity 2 in your workbook.
2. Use your prompts with Gemini to help with ideas with your story planner. We will use your story for your next Blog:
For example:
Prompt for Gemini:
Please help me write a draft for my blog:
The story I want to tell is about: Christmas when I was 7 years old.
The form it will take is: a narative
I want people to feel: happy, nostalgic and inspired
Words that would be in my : surprise, favourite treat - Vicks gum, best gift, space-case pencil holder - trendy/cool at the time, happy, best present ever
My beginning part: When I was 7, the new coolest accessory for school was a pencil holder/case called a Space-case. I desperately wanted to have one but they where quite expensive.
My middle part: One of my favourite treats was Vicks-chewing gum - which was not a popular choice of treat for my parents - they did not like us chewing gum.
My end part: My dad had this great idea of giving me a bag full of Vicks chewing gum in my space case for Christmas. I was so surprised and happy when I opened my present! It was the best Christmas present ever!
Add a picture:
Gemini Response:
That sounds like a wonderful, heartwarming memory! Here is a draft for your blog post, designed to hit all those nostalgic and happy notes.
The Best Christmas Present Ever: My Space-Case Dream
The Best Christmas Present Ever: My Space-Case Dream
When you're seven years old, social currency is everything. And the new, coolest accessory for school? It was a pencil holder—or pencil case—that had everyone buzzing: the Space-case.
This wasn't just a container for pencils; it was a sleek, long, rectangular plastic case with separate compartments and bright, satisfying clasps. To own one was to be instantly trendy and cool. I desperately wanted to have one, but they were the hot item of the season and, unfortunately, quite expensive. I knew my parents had noticed my pleading looks in every stationery aisle, but I tried to manage my expectations.
The Unconventional Treat
The Unconventional Treat
Adding to my wish list of the time was a slightly more unconventional desire: Vicks chewing gum. I know, a bizarre choice for a seven-year-old, but I loved that strong, menthol-mint flavor. It was my favourite treat, a guilty pleasure I savored whenever I could get my hands on it.
This made it a slightly forbidden fruit. My parents were not big fans of us chewing gum in general, and they certainly weren't keen on buying a whole pack of the potent Vicks flavor. Getting that gum felt like a small, triumphant win against the forces of parental disapproval.
The Surprise That Nailed It
The Surprise That Nailed It
That Christmas morning, I unwrapped a long, rectangular box. My heart did a flip. Could it be? It was! A genuine, bright blue Space-case pencil holder! I held it reverently, already imagining the envy of my classmates.
But my dad, bless his creative heart, wasn't done yet. He had taken my two very separate desires—the ultimate school accessory and the weird menthol gum—and combined them into one perfect gift.
When I opened the lid of the Space-case, it wasn’t just empty. The entire main compartment was stuffed, completely full, with individually wrapped pieces of Vicks chewing gum!
I was so surprised and overwhelmingly happy when I saw it. It wasn't the cost of the gift that mattered; it was the thought, the cleverness, and the absolute understanding of what made me, me. My parents had seen my two favourite, slightly oddball obsessions and given them to me in a single, unforgettable package.
I remember my giddy laughter and the feeling of that moment more clearly than any toy I received that year. It was genuinely the best Christmas present ever, not because it was the most extravagant, but because it was the most personal.
It's a reminder that the greatest gifts aren't always what's trending on a store shelf, but those small moments when someone you love sees and celebrates your unique joys.
What's a small, unexpected gift you've received that you still remember years later?
Practical: Birthday cupcakes or mini cake
Practical: Birthday cupcakes or mini cake
All participants : Please make sure you have added all your links to the class sheet and the ingredients you would need. Mrs Diplock will print your docs (if it is available on the class sheet)
Create a recipe for your burger (P45).
Use the template in to practice.
Complete a Food plan to explain how your burger works towards the plate model. Draw a diagram of the plate model and complete the table.(P47)
Use the template in to practice.
Create a Menu card to go with your photo of your burger (Use the template (p46) or create your own and add the link next to your name in the class list).
Use the template in to practice.
Term 4 : Week 1
Term 4 : Week 1
Welcome back! Hope you had a great holiday!
Welcome back! Hope you had a great holiday!
Please:
- Make a Term 4 photo folder in your Food folder and add all your photos
- Make sure your slide deck is completed and add all your photos. Complete your blog about your Burger and post your slide deck in your Blog.
- Make a comment on at least one of your team mates blog. Remember to make Quality Blog comments.
This term we are making deeper connections with our Whanau. We are going to look at tasty Whanau traditions and food celebrations.
This term we are making deeper connections with our Whanau. We are going to look at tasty Whanau traditions and food celebrations.
Workbook:
Act 1 & 2
Loaded Fries
Week 9 & 10
Week 9 & 10
Practical: BEEF & LAMB Burger competition Round 1
Practical: BEEF & LAMB Burger competition Round 1
Please make sure you have added all your links to the class sheet and the ingrediets you would need. Mrs Diplock will print your docs (if it is available on the class sheet)
Friday Class Sheet Monday Class sheet
Create a recipe for your burger (P45).
Use the template in to practice.
Complete a Food plan to explain how your burger works towards the plate model. Draw a diagram of the plate model and complete the table.(P47)
Use the template in to practice.
Create a Menu card to go with your photo of your burger (Use the template (p46) or create your own and add the link next to your name in the class list).
Use the template in to practice.
Make a copy of the slide deck and add all your photos. Complete your blog about your Burger and post your slide deck in your Blog.
Make a copy of the slide deck and add all your photos. Complete your blog about your Burger and post your slide deck in your Blog.
Other tasks:
Other tasks:
Blogs for Term 3: Make sure you have completed your blog (week 6)
Blogs for Term 3: Make sure you have completed your blog (week 6)
- Make a comment on at least one of your team mates blog. Remember to make Quality Blog comments.
Please remember to
Please remember to
- Make a Term 3 photo folder in your Food folder and add all your photos
Workbook activities:
Workbook activities:
- Please make sure you have completed all your workbook activities
Week 8
Week 8
Please remember to
Please remember to
- Make a Term 3 photo folder in your Food folder and add all your photos
Workbook activities:
Workbook activities:
- Please make sure you have completed all your workbook of last week (p25-31).
P3: Friday Class Sheet Class sheet
- We have made 4 different combinations of burger patties. Now it is time for you to create your own fabulous burger!
- Read through p32-40 to complete the planning for next weeks burger competition.
Each group will have 2 participants at a time and 2 helpers. There will be two dates. Complete the class form for your group.
Each participant has to have a ingredient list ready for ordering. Complete your ingredient list and add it to the class sheet
P4: Friday Class Sheet Class sheet
Create a recipe for your burger (P45).
Use the template in to practice.
Complete a Food plan to explain how your burger works towards the plate model. Draw a diagram of the plate model and complete the table.(P47)
Use the template in to practice.
Create a Menu card to go with your photo of your burger (Use the template (p46) or create your own and add the link next to your name in the class list).
Use the template in to practice.
Blogs for Term 3: Make sure you have completed your draft blog (week 6)
Blogs for Term 3: Make sure you have completed your draft blog (week 6)
- Make a comment on at least one of your team mates blog. Remember to make Quality Blog comments.
Practical: Daffodil day cupcakes
Practical: Daffodil day cupcakes
Week 7
Week 7
Please remember to
Please remember to
- Make a Term 3 photo folder in your Food folder and add all your photos
Workbook activities:
Workbook activities:
- Read through the information on p25 : Reflection
- Think about all the burgers we made so far. Reflect on how your burger and patty look like, tasted like and how you can possibly improve it.
- P26: Draw or lable your favourite burger and indicate how does it fit into the heathy plate model.
- P 27: Sensory descriptors
- P28-29: Hauora reflection
- P30-31 : Flavour Makers - Research and answer the questions
Homework:
Homework:
- P32-40 : Next week - Recipe Development for your burger
- We have made 4 different combinations of burger patties. Now it is time for you to create your own fabulous burger!
- Read through p32-40 to do some planning for next week
Blogs for Term 3: Make sure you have completed your draft blog (week 6)
Blogs for Term 3: Make sure you have completed your draft blog (week 6)
- Make a comment on at least one of your team mates blog. Remember to make Quality Blog comments.
Practical: Daffodil day cupcakes
Practical: Daffodil day cupcakes
Week 6
Week 6
Please remember to
Please remember to
- Make a Term 3 photo folder in your Food folder and add all your photos
Workbook activities:
Workbook activities:
Read through the information on p18-19.
Think about all the burgers we made so far. Write down all the ingredients we used and potential ingredients that we could add to make the perfect burger. Complete p19.
P20-21:
Take a look at recipes.co.nz for burger inspiration or use the recipes we have made so far (learning site)
In pairs, research al 3 different countries and common flavour combinations that they are known for - vegetables, seasoning and sauces.
Answer the questions - Why do you think these ingredients are common in this country? Why might this make an interesting burger?
P 22-23: Look at other burger recipes at recipes.co.nz and choose your favorite 4 burger recipes to complete the Burger Recipe Research activity on p22.
P23: Use the basic burger Patty recipe and add your chosen fillings. Think about all the different combinations of burgers and fillings we made so far.
P25: Reflection
We have made 4 different combinations of burger patties. Think of what you have added for flavour in each patty and complete Test 1-3 : 1-Beef, 2-Chicken & 3-Lamb.
Reflect on how you think each tasted
P26: During this course we to looked at different ways that we can make burgers. How does your favourite burger fit onto the healthy plate model? (Vegetables, carbohydrates, protein).
P27: Complete the question - Sensory descriptors.
Blogs for Term 3: Make sure you have completed your draft blog (week 4&5: see instructions below)
Blogs for Term 3: Make sure you have completed your draft blog (week 4&5: see instructions below)
- Use the guideline and write a draft blog about your burgers that you have made so far this term -
- Discuss the different :
- Breads : scone, flatbread, ciabatta, brioche and
- different meat patties (pre-made, beef, chicken and lamb) you used.
- Breads : scone, flatbread, ciabatta, brioche and
Have you used SEED (structure, explain or expand, example or evidence, discuss or debt) to write your paragraph?
Write your blog:
Write your blog:
You are the expert and start a conversation with your readers:
- Explain to your readers what you set out to do (What are you making, what is the goals (experiment with different meats and breads for burgers)
- What went well?
- Wat did not go so well?
- What would you change next time?
- End your blog with a question to your readers.
- Proof read your blog
- Post your blog
Week 5
Week 5
Please remember to
Please remember to
- Make a Term 3 photo folder in your Food folder and add all your photos
Workbook activities
Workbook activities
Beef Cuts
Beef Cuts
Use the interactive beef cuts information p3 (Beef & Lamb NZ) of their nutrition guide or the Beef cuts poster and Lamb cut poster complete p12 -17.
Blogs for Term 3: Make sure you have completed your draft blog (week 4: see instructions below)
Blogs for Term 3: Make sure you have completed your draft blog (week 4: see instructions below)
- Use the guideline and write a draft blog about your burgers that you have made so far this term -
- Discuss the different :
- Breads : scone, flatbread, ciabatta, brioche and
- different meat patties (pre-made, beef, chicken and lamb) you used.
- Breads : scone, flatbread, ciabatta, brioche and
Have you used SEED (structure, explain or expand, example or evidence, discuss or debt) to write your paragraph?
Write your blog:
Write your blog:
You are the expert and start a conversation with your readers:
- Explain to your readers what you set out to do (What are you making, what is the goals (experiment with different meats and breads for burgers)
- What went well?
- Wat did not go so well?
- What would you change next time?
- End your blog with a question to your readers.
- Proof read your blog
- Post your blog
Week 4
Week 4
Please remember to
Please remember to
- Make a Term 3 photo folder in your Food folder and add all your photos
Workbook activities
Workbook activities
Beef Cuts
Beef Cuts
Use the interactive beef cuts information p3 (Beef & Lamb NZ) of their nutrition guide or the Beef cuts poster and Lamb cut poster complete p10 &p11.
Blogs for Term 3
Blogs for Term 3
- Use the guideline and write a draft blog about your Flat bread burger buns.
Have you used SEED (structure, explain or expand, example or evidence, discuss or debt) to write your paragraph?
Write your blog:
Write your blog:
You are the expert and start a conversation with your readers:
- Explain to your readers what you set out to do (What are you making, what is the goals (experiment with different meats and breads for burgers)
- What went well?
- Wat did not go so well?
- What would you change next time?
- End your blog with a question to your readers.
- Proof read your blog
- Post your blog
During the course of this course we are going to look at different ways that we can make burgers.
During the course of this course we are going to look at different ways that we can make burgers.
Ciabatta can be a delicious and unique alternative to traditional burger buns. They are slightly savory and have a denser texture with a courser crust, that adds a rich flavor contrast to your home made burger patty and fillings.
Week 3
Week 3
Please remember to
Please remember to
- Make a Term 3 photo folder in your Food folder and add all your photos
Workbook activities
Workbook activities
Check your answers :
Check your answers :
Lean Beef and Lamb Facts
Lean Beef and Lamb Facts
- P9: Use the word bank to will in the missing words. Search for answers on Beef and Lamb NZ website if needed.
Getting started with our Blogs for Term 3
Getting started with our Blogs for Term 3
- Use the guideline and write a draft blog about your Scone burger buns.
Have you used SEED (structure, explain or expand, example or evidence, discuss or debt) to write your paragraph?
Read your draft again and make any corrections needed.
- Make sure you add your photo of your Scone Burger.
- Post your blog
During the course of this course we are going to look at different ways that we can make burgers.
Flatbread can be a delicious and unique alternative to traditional burger buns. Their quick and easy to make with a slight savory texture that adds a rich flavor contrast to your home made burger pattie and fillings.
Week 2
Week 2
- Workbook activities:
Healthy Plate model
Healthy Plate model
- Look at the pictures below of the Healthy plate model.
- P 6 - Deconstruct your favorite burger (p5 or use the scone burger recipe) by adding labeling and adding the ingredients into the healthy plate model.
- P7 - Cooking methods: Match the cooking method with the definition. Research the ones that you are not sure of.
During the course of this course we are going to look at different ways that we can make burgers.
Scones can be a delicious and unique alternative to traditional burger buns. Their crumbly, slightly sweet or savory texture adds a rich flavor contrast to burger fillings. To use scones as burger buns, simply slice them in half horizontally and toast lightly to enhance their sturdiness.
English
Tongan
Maori
Samoan
Chinese
Week 1
Week 1
Term 2:
Term 2:
Week 9
Week 9
Tuesday :
Tuesday :
- Prep for Friday : Masterchef Mistery culture snack Foods
What are some of your favorite snack foods from different cultures or your culture?
Devide in to groups of 2-4.Plan your snack using the available ingredients :
Staple Pantry Ingredients:
Staple Pantry Ingredients:
Flour
Butter
Sugar
Spices (e.g., cumin, paprika, cinnamon, nutmeg, etc.)
Proteins:
Proteins:
Chicken
Beef Mince
Wraps & Pastry:
Wraps & Pastry:
Wraps (e.g., flour tortillas)
Dumpling wrappers
Vegetables:
Vegetables:
Lettuce
Cherry Tomatoes
Capsicum (Bell Peppers)
Onion
Potato
Kumara (Sweet Potato)
Dairy & Other:
Dairy & Other:
Milk
Eggs
Complete writing your end of term Blog (add your photos of the snacks you made this term)
Make sure of the following:
Reflect on all the snacks you made this term, what went well, what did not go so well and what you would change next time.
Have you used SEED (structure, explain or expand, example or evidence, discuss or debt) to write your paragraph?
Read your draft again and make any corrections needed.
End your Blog with a question (What do you think? What is your favourite snack food recipe?)
Post your Blog.
When you are done, have a look at your classmates blogs and make a positive, helpful, thoughtful comment.
When you are done, have a look at your classmates blogs and make a positive, helpful, thoughtful comment.
Student voice : Make a copy, complete and add your link next to your name in the class sheet.
Make sure all your workbook activities are done and up to date.
Friday: Fun Culture Snack Foods
Friday: Fun Culture Snack Foods
Week 8
Week 8
Tuesday :
Tuesday :
Complete research act 21: Managing Food waste
Complete research act 25 : Reflection & Maori word meanings.
Make sure all your workbook activities are done and up to date.
You can start writing a draft Blog for Tuesday (add your photos and save your doc in your Food folder).
Make a copy and save in your drive :
Make a copy and save in your drive :
Make sure of the following:
Reflect on all the snacks you made this term, what went well, what did not go so well and what you would change next time.
Have you used SEED (structure, explain or expand, example or evidence, discuss or debt) to write your paragraph?
Read your draft again and make any corrections needed.
End your blog with a question (What do you think? or What recipe is your favourite?) to prompt a conversation or comment.
When you are done, have a look at your classmates blogs and make a positive, helpful, thoughtful comment.
When you are done, have a look at your classmates blogs and make a positive, helpful, thoughtful comment.
Friday: Matariki
Friday: Matariki
Week 7
Week 7
Tuesday :
Classwork:
Classwork:
Make sure all your workbook activities are done and up to date.
You can start writing a draft Blog for Tuesday (add your photos and save your doc in your Food folder).
Make a copy and save in your drive :
Make a copy and save in your drive :
Make sure of the following:
Did you connect your chosen provocation to your childhood/culture/favorite family snack in your draft blog?
Have you used SEED (structure, explain or expand, example or evidence, discuss or debt) to write your paragraph?
Read your draft again and make any corrections needed.
End your blog with a question (What do you think? or What recipe is your favourite?) to prompt a conversation or comment.
Complete act 22 using your Quasidilla recipe - research dietary alternatives
Complete act 23: Recipe planning - Quasidillas
Make sure you have completed all your activities in your book up to Act 21. This forms part of your ATL assessment for term 2.
Make sure you have completed all your activities in your book up to Act 21. This forms part of your ATL assessment for term 2.
When you are done, have a look at your classmates blogs and make a positive, helpful, thoughtful comment.
When you are done, have a look at your classmates blogs and make a positive, helpful, thoughtful comment.
Friday:
Friday:
Practical : Cafe Style Wrap
Practical : Cafe Style Wrap
Follow the recipe in your workbook and create a Cafe Style wrap. Remember to take photos and share them on your drive.
Make sure you have all your snack dish photos for Tuesday - you will need it to write your blog. Evaluate your wrap.
Week 6
Week 6
In this lesson, we will learn better nutritional value, building on our knowledge of reading food labels
Understand
Understand that the impact of ingredients on health.
Understand that snacks is essential for meeting specific dietary and functional needs.
Know
Know how to check for allergies to ensure food safety for all consumers.
Know how to apply food preparation techniques to develop culinary skills.
Know the steps involved in creating functional snacks to combine nutrition with convenience.
Know how to maintain food safety to prevent contamination and ensure health standards are met.
Do
I can classify different food groups and understand their nutritional contributions.
I can read food labels and use maths to work out percentages of each nutrient group
I can use my senses to evaluate and enjoy food
Tuesday :
Tuesday :
Label Literacy 2
Label Literacy 2
In this activity, we will read food labels and use maths to work out percentages of each nutrient group, and then reflect on which snack is the healthiest and why.
Hint: Looking at the content per 100g to help give the percent out of 100 is a good skill for ākonga.
Act 15
In this activity, we will read food labels and use maths to work out percentages of each nutrient group, and then reflect on which snack is the healthiest and why.
Hint: Looking at the content per 100g to help give the percent out of 100
Use the following guidlines and complete the questions in Activity 15:
Understanding nutritional information panels on packages is an essential skill to make better food choices.
This worksheet will help you interpret nutritional labels from common snack foods and you will practice working out percentages based on the values per 100g
remember there are a 1000mg in each gram and when we do mathematical calculations, all our units for example weight, should be the same (grams, Kilograms, milliliter or liter)
Convert the weight unit that are the less common one (mg) to the most common weight unit (g) before you begin your calculations.
100 = percentage in other words, "p/100g" is also percentage.
Find the "quantity per serving" weight and write it in the collum
(number the questions 1 (first page Act 15) Q2 -3 (second page Act 15) Q 4-10 (third page Act 15)
Answer Q 1 (Energy are measured in Kilojoules - kj)
Next page Answer Q2 (remember Energy is not an ingredient that can be weighed, excluded from your calculation. Remember to convert the weight unit all to grams) and complete Q3-10.
Make sure you have completed all your activities in your book up to Act 21. This forms part of your ATL assessment for term 2.
Make sure you have completed all your activities in your book up to Act 21. This forms part of your ATL assessment for term 2.
When you are done, have a look at your classmates blogs and make a positive, helpful, thoughtful comment.
When you are done, have a look at your classmates blogs and make a positive, helpful, thoughtful comment.
Friday:
Friday:
Practical : Cafe Style Wrap
Practical : Cafe Style Wrap
Follow the recipe in your workbook and create a Cafe Style wrap. Remember to take photos and share them on your drive.
Make sure you have all your snack dish photos for Tuesday - you will need it to write your blog. Evaluate your wrap.
Classwork:
Classwork:
Make sure all your workbook activities are done and up to date.
You can start writing a draft Blog for Tuesday (add your photos and save your doc in your Food folder).
Make a copy and save in your drive :
Make a copy and save in your drive :
Make sure of the following:
Did you connect your chosen provocation to your childhood/culture/favorite family snack in your draft blog?
Have you used SEED (structure, explain or expand, example or evidence, discuss or debt) to write your paragraph?
Read your draft again and make any corrections needed.
End your blog with a question (What do you think? or What recipe is your favourite?) to prompt a conversation or comment.
Complete act 22 using your Quasidilla recipe - research dietary alternatives
Complete act 23: Recipe planning - Quasidillas
Week 5
Week 5
In this lesson, we create our snack platter based on our design plan, and evaluate each other’s platter against the design brief.
Understand
Understand the need to follow a design plan to achieve a successful outcome.
Understand that the impact of ingredients on health is a crucial consideration in food design.
Know
Know the steps involved in creating a snack platter.
Know how to include food groups to create balanced and nutritious meals.
Know how to evaluate a product against criteria.
Do
I can develop functional snacks, such as those that are scoopable.
I can use my senses to evaluate and enjoy food.
I can explain the outcome I am developed and describe the attributes it has.
Tuesday :
Tuesday :
Reflection: Snack Platter
Reflection: Snack Platter
The teacher's loved the platters you made last week! There feedback are that it was very tasty, great variaty and colours on the plates, loved the detail and effort you have put in to your designs, tasted great! Ka pai tō mahi!
Act 17 -18
Complete Activity 17 -18 reflecting and evaluating your snack platter that you made on Friday.
Complete Activity 16 : Sensory reflection - write 8 food items/dish components on your platter and choose words form each category that you think best describe your platter. For example:
Food item / dish component: Cheese cracker
Appearance: Flat
Aroma: Buttery
Taste: Salty
Texture: Crunchy
2. Prep for Practical
Act 19: Add one more - How can you add fruits or vegetables to your Southland Cheese Rolls? What Flavour can diffrent cooking methods (like grilling/frying) add to your Southland Cheese Rolls?
Act 20: Reasearching Southland's Cheesy Roll Tale
Remember to comment on your groups (and others) Blog post from last week.
Friday:
Friday:
Practical : Using the recipe in the ākonga workbook for Southland Cheese Rolls, and their Add One More notes, ākonga each make 2 Southland Cheese Rolls with 1-2 extra vegetables and put them in the oven to cook
Practical : Using the recipe in the ākonga workbook for Southland Cheese Rolls, and their Add One More notes, ākonga each make 2 Southland Cheese Rolls with 1-2 extra vegetables and put them in the oven to cook
Use your notes in act 19: Add 2-3 vegetables
grated carrots or courgette,
finely chopped mushroom or capsicum,
spinach or other greens,
herbs
or maybe vegetables on the side to balance the snack.
Southland Cheese Rolls with a twist! (Watch video:12.1)
Practical assessment:
ATL: Knife skills (Video 7.1)
ATL: Following A Recipe
Learning To Chop Fruit & Vegetables
In this video (7.1), we will understand/learn how to use our knife skills to chop fruit and vegetables.
At the end of this video, you will understand/know:
How to hold a knife
How to keep yourself safe with a sharp knife
How to wash fruit and vegetables before chopping
A reminder of the cuts and techniques
That we need to consider food that is in season when choosing produce
That we will be using the knife skills we learnt in the previous lesson to chop fruit and vegetables
Week 4
Week 4
In this lesson we dive deeper into the Flash Food Five, and research some dietary alternatives to find recipes for the dips we will make in the next lesson.
Understand
Understand that purposeful design goes into creating snacks
Understand the impact of ingredients on health
Know
Know what the Flash Food Five are
Know how to classify foods to create balance of flavour and texture
Do
I can explain a desired outcome
I can design stackable snacks
Watch :
Video 4.1 - Learning About Snack Stacking (5.14)
Video 4.2 - Learning About the Flash Food Five (6.59)
Do :
Workbook Activity 9: Find the balance
Workbook Activity 10: Design your snack platter for next week:
Must have :
2 Vegetables
1 Snack Base
1 Dip
Follow likes and dislikes of your stakeholdr
Meet Dietery requirements
Bonus - keep food miles low (low salt , Suger, preservatives)
Bonus - keep food miles low (low salt , Suger, preservatives)
Tuesday :
Tuesday :
Make sure of the following:
Did you connect your chosen provocation to your childhood/culture/favorite family snack in your draft blog?
Have you used SEED (structure, explain or expand, example or evidence, discuss or debt) to write your paragraph?
Read your draft again and make any corrections needed.
Post your blog.
2. Workbook:
Complete act 10-12
Act10:
Use the information given on the Muesli Bar nutritional label, to answer the questions. (the reference to the video i is the video we looked at creating a snack with slow burning/releasing energy - scroggin mix & muesli bar)
Act 11:
Use your chromebooks (Google doc or slide) to design a wrapper for the muesli bar we made last week. U
Use the "catchy slogan" created in Act 7 on the front of the wrapper.
On the back of your wrapper, include a nutritional information label, using the recipe for our muesli bar as a guide to indicate the ingredients use, allergens, nutritional information etc.
Name their doc Act 11, and save in your Food folder in your drive.
Act 12: Snack Sorting
Brainstorm snack stacks (for example a cracker with cream cheese, tomato, avo or a muesli bar with layers of nuts,oats, dipped or decorated in chocolate/yogurt coating on the top)
Now unpack the ingredients of your snack stacks and place them according to their main nutrient, in the different categories.
Indicate if you think they are HE (High in energie) or LE (Low in energie)
Friday:
Friday:
Practical :
Practical :
Pass the Plate: Snack stack
Week 3
Week 3
Tuesday : Food Literacy
Tuesday : Food Literacy
First Blog Term 2:
First Blog Term 2:
- Make a copy of the slide deck :
Follow the instructions and choose one of provocations (slide 5)
Use slide 7 to write your draft for you blog post. How can you connect your chosen provocation to your childhood/culture/favorite family snack?
Friday:
Friday:
Practical : TOD
Week 2
Week 2
Tuesday : Sneaky Slogans
Tuesday : Sneaky Slogans
In this lesson, we will learn how food producers use slogans to entice us to choose their snack foods, and how they aren’t always an accurate reflection of the health benefits. We will follow a design brief to create our own catchy slogan for a high-energy snack.
Understand
Understand that real-world examples like energy bars or healthy snack packs illustrate the concept of purposeful snack design.
Understand that food companies use slogans to sell their product.
Know
Know the steps involved in creating functional snacks to combine nutrition with convenience.
Know how to classify food groups.
Do
I can identify purposeful design interventions.
I can recognise tactics used by food companies to sell their product.
Go to Eatucation app
Click on Surprise snacks
Lesson 3:
Lesson 3:
Video 3.1 - Sneaky Slogans
Workbook :
Workbook :
Activity 6: Sneaky Slogans
Activity 7: Design your own Snack Slogan
Video 4.1: Learning to bake Muesli Bars
Activity 8: Muesli Bars Design Plan (prep for practical)
Friday:
Friday:
Practical : Muesli Bars
Practical : Design and make your own Muesli Bar
Evaluate your Muesli Bar
Design a muesli bar wrapper
Design a muesli bar wrapper
We will learn how to read and understand the nutrition labels on food packaging.
ākonga will analyse the Muesli Bar Nutrition Information provided to understand about various nutrients, kilojoule content and macronutrients.
Video: 5.1 - Label Literacy
Complete act 10 : Label Literacy
Complete act 11: Muesli Bar Wrapper Design
Week 1
Week 1
Tuesday : Surprise Snack
Tuesday : Surprise Snack
In this lesson, we will investigate some of our favourite snacks, and what makes a good snack for when we are active.
Understand
Understand that different people eat different foods.
Understand what constitutes a snack.
Understand the Balanced Eating model.
Know
Know how to classify food groups to create balanced and nutritious meals.
Know which snacks will provide sustained energy.
Know where food groups fit within the Balanced Eating model.
Do
I can understand that snacks impact the body differently based on their ingredients.
I can familiarise myself with food groups
Go to Eatucation app
Click on Surprise snacks
EEC: How Do We Snack?
Video 1.1 - Thinking About How People Snack (0.51)
Video 1.2 - Introduction To Food Groups (4.06)
Game: The Line Up
Workbook Activity 1: Snack Sort
Activity 2: Snack Logic Puzzle
Friday:
Friday:
In this lesson, we will find out about why scroggin is a great long energy snack, especially for travelling with or taking on tramps, and learn how to make a customised scroggin snack. We will also learn about how to check food labels for allergies.
Practical : Design and make your own Scroggin
Complete act 3-5
Week 10:
Week 10:
Tuesday :
Tuesday :
1. Please add your photos on the EATucation portal and write a short description for each photo (What you made, what went well or what you liked, what did not go well or what did you not like)
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 (Middle School DK (S1)). 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
2. Complete writing your 3rd and final Blog
Compare the different pizza's you made and:
what was good about it,
what was not so good,
what did you change in in your final pizza to make it the best
which base and toppings was the best
and why do you think so.
- Add your photos of the tree trail pizza's you made to add in your blog doc.
Use the Podcast tool to record your Stakeholder's feedback and add to your blog.
Show your post to Mrs Diplock - make suggested edits.
You can post your blog!
Please complete:
Friday:
Friday:
Practical : Easter Cupcakes
Today we are makeing Easter cupcakes for our end of term fun bake.
Follow the recipe and bake your cupcakes.
While your cupcakes bake, clean up and make your icing.
Let your cupcakes cool down completely - while you wait, make sure all your activies in your workbook are completed.
decorate as insturcted.
Clean up and organize your workstation.
Have a great last week of school and enjoy the School Holidays!
Week 9:
Week 9:
Tuesday :
Tuesday :
1. Complete Act 9 & 10:
Stakeholder Feedback Trail Pizza #2 (Storbought base) (5Min)
Evaluation Trail #2 Pizza (5min)
Complete:
2. Final Trail : #3 Pizza Plan : What base are you going to use, your meat choice and your vegetable choices, this will be use as a shopping list to have your ingredients ready for Friday (5min)
Minimum 3 vegetables,
* 1 meat,
* cheese
* base sauce falvour
* type of base (Store bought)
3. If you have not completed your second Blog
* Finalize your Trail Draft document for your blog Post:
Compare the different pizza's you made and:
what was good about it,
what was not so good,
what did you change in#1 to make #2 better
which base and toppings was the best
and why do you think so.
- Add your photos of the two pizza's you made to add in your blog doc.
Use the Podcast tool to record your Stakeholder's feedback and add to your blog.
Show your post to Mrs Diplock - make suggested edits.
You can post your blog!
4. Have a look at your classmates blogs
Write a commment on their blogs. Remember to use the "Positive, Thoughtful, Helpful” framework
* What is Quality Blog Comment
Please complete:
- Friday:
- Final Pizza Trail
Home work : Preperation for Tuesday
Home work : Preperation for Tuesday
Write a final reflection draft blog on your Final Pizza and what you have learned this term
Write a final reflection draft blog on your Final Pizza and what you have learned this term
Instructions:
Instructions:
This reflection is an opportunity to compare these two pizza's you made for your stakeholder and think critically about what worked well & what could be improved.
This reflection is an opportunity to compare these two pizza's you made for your stakeholder and think critically about what worked well & what could be improved.
Remember to use positive, constructive language and demonstrate our PB4L values:
Remember to use positive, constructive language and demonstrate our PB4L values:
- Being Respectful in how we express our opinions,
- Responsible in completing this task to the best of our ability,
- Ready to Learn from our experiences.
We demstrate our shool Value Whanaungatanga by working collaberatively and supporting each other.
We demstrate our shool Value Whanaungatanga by working collaberatively and supporting each other.
1. Make a copy of the Trail Draft document for your blog Post (save in your Food folder in your drive)
Compare your final pizza with the different pizza's you made:
what was good about it,
what was not so good,
what did you change in#1 to make #2 better
which base and toppings was the best
and why do you think so.
- Add your photos of the two pizza's you made to add in your blog doc.
2. Use the Podcast tool to record your Stakeholder's feedback
NB! Make sure you have completed writing your draft for Tuesday):
Week 8:
Week 8:
Tuesday :
Tuesday :
NB! Make sure you have completed Act 6 (see instructions Week 6)
Select a stakeholder to make a pizza for.
Find out what they like/dislike and design your Trial #1 Pizza based on their requirements and attributes of the brief.
Choose the vegetable toppings for the first trial:
* Minimum 3 vegetables,
* 1 meat,
* cheese
* base sauce falvour
* type of base (puff pastry)See https://www.produce.co.nz/seasonality-chart/ for further ideas and to check seasonality.
Use the "Nutritonal Colour Guide" in your workbook (p1)
Complete Act 7 :
Stakeholder Feedback Trail Pizza #1 (Puff Pastry)
Act 8: Evaluation Trail #1
Complete Trail #2 Pizza Plan (Store bought base), this will be use as a shopping list to have your ingredients ready for Friday
Minimum 3 vegetables,
* 1 meat,
* cheese
* base sauce falvour
* type of base (Store bought)
Homework for Friday:
Homework for Friday:
Any classwork not completed
Make sure your Photo folder is up to date
Please complete: Middle school Food Servey Form
- Friday:
- Trail two Pizza
Home work : Preperation for Tuesday
Home work : Preperation for Tuesday
Write a reflection draft blog on your two Pizza trails
Write a reflection draft blog on your two Pizza trails
Instructions:
Instructions:
This reflection is an opportunity to compare these two pizza's you made for your stakeholder and think critically about what worked well & what could be improved.
This reflection is an opportunity to compare these two pizza's you made for your stakeholder and think critically about what worked well & what could be improved.
Remember to use positive, constructive language and demonstrate our PB4L values:
Remember to use positive, constructive language and demonstrate our PB4L values:
- Being Respectful in how we express our opinions,
- Responsible in completing this task to the best of our ability,
- Ready to Learn from our experiences.
We demstrate our shool Value Whanaungatanga by working collaberatively and supporting each other.
We demstrate our shool Value Whanaungatanga by working collaberatively and supporting each other.
1. Make a copy of the Trail Draft document for your blog Post (save in your Food folder in your drive)
Compare the different pizza's you made and:
what was good about it,
what was not so good,
what did you change in#1 to make #2 better
which base and toppings was the best
and why do you think so.
- Add your photos of the two pizza's you made to add in your blog doc.
2. Use the Podcast tool to record your Stakeholder's feedback
NB! Make sure you have completed writing your draft for tuesday):
Week 7: Blogs
Week 7: Blogs
Tuesday : Collaberative Blogging class with Whaea Kerry
Tuesday : Collaberative Blogging class with Whaea Kerry
Lets Blog!
Lets Blog!
Finalize your blog (see instructions from Week 6)
Ask Mrs Diplock to have a look - Post your first Food blog! How exciting!
Make sure you have completed Act 6 (see instructions Week 6)
Please complete: Middle school Food Servey Form
Friday:
Friday:
- Trail one Pizza
Week 6: What is a Stakeholder?
Week 6: What is a Stakeholder?
Tuesday
Tuesday
In this lesson we will select a stakeholder, and choose the toppings for our Trial #1 next week .
In this lesson we will select a stakeholder, and choose the toppings for our Trial #1 next week .
Understand
Understanding that gathering and responding to feedback from stakeholders (e.g., family, friends, or peers) is essential in refining and improving food products.
Understanding that the nutritional benefits of different vegetables and ingredients aid in making informed food choices and enhance the educational value of cooking.
Know
Knowing that eating a variety of vegetables provides essential vitamins, minerals, and fiber; understanding the power of vegetables helps in making nutritional choices.
Knowing that collecting feedback from stakeholders helps in understanding different perspectives and improving the food product.
Knowing that using feedback to make practical adjustments in recipes and techniques ensures continuous improvement.
Do
I can integrate practical culinary techniques with theoretical knowledge to produce high-quality pizzas.
I can reflect on my culinary processes, identifying strengths and areas for improvement.
I can actively seek and respond to stakeholder feedback to refine and enhance food products
Watch the video :
Watch the video :
Watch : Stakeholder Kōrero
Watch : Stakeholder Kōrero
Steakeholder, Brief and recipe adaptations To aid your designs, use the Pass The Plate PDF . This has an extensive list of toppings you can draw on.
Do : Workbook Activity 6
Select a stakeholder to make a pizza for.
Find out what they like/dislike and design your Trial #1 Pizza based on their requirements and attributes of the brief.
Choose the vegetable toppings for the first trial:
* Minimum 3 vegetables,
* 1 meat,
* cheese
* base sauce falvour
* type of base (home made dough, flat bread, puff pastry, pre-made, bread?)See https://www.produce.co.nz/seasonality-chart/ for further ideas and to check seasonality.
Finishing sauce options will be tasted and selected in Lesson 7.
Friday:
Friday:
Pizza Base Comparison Reflection
Pizza Base Comparison Reflection
Respectful, Responsible, and Ready to Learn
Respectful, Responsible, and Ready to Learn
Instructions:
Instructions:
As part of our learning journey in Food Technology, we have explored different types of pizza bases. This reflection is an opportunity to compare these pizza bases and think critically about what worked well and what could be improved.
As part of our learning journey in Food Technology, we have explored different types of pizza bases. This reflection is an opportunity to compare these pizza bases and think critically about what worked well and what could be improved.
Remember to use positive, constructive language and demonstrate our PB4L values:
Remember to use positive, constructive language and demonstrate our PB4L values:
- Being Respectful in how we express our opinions,
- Responsible in completing this task to the best of our ability,
- Ready to Learn from our experiences.
We demstrate our shool Value Whanaungatanga by working collaberatively and supporting each other.
We demstrate our shool Value Whanaungatanga by working collaberatively and supporting each other.
1. NB! Make sure you have completed writing your draft document for your blog (W5):
- Use your photos that you have saved in your drive, to add in your blog.(at least 3)
Compare the different bases you used:
what was good about it,
what was not so good,
what would you change
which base and toppings was the best so far
and why do you think so.
Use the following as a guideline for your comparison reflection:
Use the following as a guideline for your comparison reflection:
Step 1: Compare the Pizza Bases
Step 1: Compare the Pizza Bases
For each pizza base we used, reflect on the following questions:
What was good about this base? (e.g., taste, texture, ease of preparation)
One thing I liked about this base was...What was not so good? (e.g., too soft, too crispy, hard to work with)
A challenge I noticed with this base was...What would you change if you used this base again?
Next time, I would try to...
1. Bread Slices Base
What was good about it: One thing I liked about this base was...
What was not so good: A challenge I noticed with this base was...
What would you change: Next time, I would try to...
[Photo of bread slices base]
2. Homemade Dough Base
What was good about it: One thing I liked about this base was...
What was not so good: A challenge I noticed with this base was...
What would you change: Next time, I would try to...
[Photo of homemade dough base]
3. Pre-Prepared Store Dough Base
What was good about it: One thing I liked about this base was...
What was not so good: A challenge I noticed with this base was...
What would you change: Next time, I would try to...
[Photo of pre-prepared store dough base]
4. Pan-Fried Flat Bread Base
What was good about it: One thing I liked about this base was...
What was not so good: A challenge I noticed with this base was...
What would you change: Next time, I would try to...
[Photo of pan-fried flat bread base]
Step 2: Favorite Toppings
Step 2: Favorite Toppings
Which toppings did you enjoy the most?
My favorite toppings were...Why did you like them? (Think about flavor, texture, and how they worked with your chosen base)
I liked these toppings because...
Step 3: Reflection and Next Steps
Step 3: Reflection and Next Steps
Which base would you choose if you made a pizza again? Why?
If I made pizza again, I would choose... because...What did you learn from this experience that you can apply next time?
From this experience, I learned that...How did you demonstrate PB4L & our school values during this activity?
I showed respect by... I was responsible when... I was ready to learn by...I demonstrated whanaungatanga by...
Remember: Attach at least three photos of the pizzas you made in the designated spaces above. This ensures you have recorded evidence of your work.
By completing this reflection, you are taking responsibility for your learning and improving your ability to make informed choices in food preparation. Keep up the great work!
More information: How to Blog
2. Make sure all your workbook activities are competed and up to date (up to activity 6).
Week 5:
Week 5:
- Write and post your first Food Tech Blog. Make a copy :
- Use your photos that you have saved in your drive to add in your blog.
More information: How to Blog
Week 4:
Week 4:
Class: Akonga Voice Collection (L2)
Complete Activity 4.
Class: Akonga Voice Collection (L3)
Complete activity 5: refection on Dough making
Prep For Practical
Prep For Practical
Compare using diffrent types of dough
Game
For this activity, we’re going to be reflecting on how we can improve the recipes we’ve already made. We’ll be playing Evaluation Bingo to make it a bit more fun!
How We’ll Do It:
Think of one thing you could improve from the last recipe you made. This could be a mistake or just something you want to get better at. Don’t worry if you can’t think of anything right away - we’ll go over the whole process together, and I’ll help you identify an area to improve.
We’ll then write down all of your ideas on the whiteboard, and I'll make sure there are no repeats. Remember, it doesn’t have to be a big mistake, but we’re going to start by focusing on things that didn’t go quite right.
Once we have all the ideas on the board, I’ll give you a 9x9 Bingo sheet. You’ll pick 9 things from the board—at least 8 mistakes and only 2 improvements—and write them in the squares.
Now for the fun part! Your job is to find classmates who made the same mistakes or who could apply the same improvements. Once you find someone, write their name in the box.
The first person to fill all 9 boxes wins!
Video 3.1
Video 3.1
How To Prep Your toppings
In this video we discuss a range of vegetables, vegetable sizes and pre-cooked vs raw toppings. Use this information to complete Activity 3.
Video 3.2
The Power Of Veg
The Power Of Veg
In this video we will discuss a range of different vegetables, how to prepare them safely, the importance of nutrition, and portion size.
We all like to feel our best, right? It’s important for us to eat foods that are rich in nutrients and fruit and vegetables are wonderful sources for specific nutrients your body needs to help it function at its best. Fruits & Veggies–More Matters has pulled together a list of these nutrients and a list of the fruits and/or veggies that carry the label of “high” or “good” sources for them.
Calcium: Essential for healthy bones and teeth. It is also needed for the normal functioning of muscles, nerves, and some glands.
Fiber: Diets rich in fiber have been shown to have a number of benefits including decreased risk of coronary disease.
Folate: Diets with adequate folate may reduce a woman’s risk of having a child with a brain or spinal cord defect.
Iron: Needed for healthy blood and normal functioning of all cells.
Magnesium: Necessary for healthy bones and involved with more than 300 enzymes in your body. Inadequate levels may result in muscle cramps and high blood pressure.
Potassium: Diets rich in potassium may help maintain a healthy blood pressure.
Sodium: Needed for normal cell function, although most diets contain too much sodium, which is associated with high blood pressure.
Vitamin A: Keeps your eyes and skin healthy and protects against infections.
Vitamin C: Helps heal cuts and wounds and keeps teeth and gums healthy.
Week 3:
Week 3:
Activities:
Class:
Akonga Voice Collection (L2)
Sauce Skills Reflection:
Do Activity 2.
Class:
Akonga Voice Collection (L3)
Do Activity 3.
Do Activity 4.
Prep For Practical:
Prep For Practical:
In this lesson we will discuss vegetable dice size and pre-cooked vs raw toppings, learn about portions, and what vegetables give our body and mind.
Understand
Understanding that proper preparation and cooking techniques enhance the flavor and nutritional value of vegetables.
Understanding that different methods of vegetable preparation (e.g., chopping, roasting, sautéing) can influence the final product in terms of taste, texture, and nutritional retention.
Understanding that pre-cooking vegetables helps maintain their texture and flavor when baked on a pizza.
Understanding that the nutritional benefits of different vegetables and ingredients aid in making informed food choices and enhance the educational value of cooking.
Know
Knowing that methods like blanching, roasting, or sautéing vegetables before adding them to pizza impact their final texture and flavor.
Knowing that using feedback to make practical adjustments in recipes and techniques ensures continuous improvement.
Knowing that eating a variety of vegetables provides essential vitamins, minerals, and fiber; understanding the power of vegetables helps in making nutritional choices.
Do
I can prepare varied toppings, considering both taste enhancement and nutrition.
I can pre-cook vegetables to maintain their texture and flavor in the final product.
I can reflect on my culinary processes, identifying strengths and areas for improvement.
Practical: Pizza Dough
Practical: Pizza Dough
In this lesson we will make enough dough for 2 pizzas.
Understand
Understanding that the quality of pizza dough is fundamental to the overall product, affecting texture and flavor.
Know
Knowing that dough-making requires precise measurements, mixing, kneading, and resting to achieve a high-quality result.
Do
I can create pizza dough from scratch, achieving the desired consistency and texture.
Making Pizza Dough
Pizza Dough
Pizza Dough
Video 4.1
Dough Downlow
In this video we will learn how to make our pizza dough.
Week 2:
Week 2:
Prep for Practical:
Prep for Practical:
In this lesson we will explore the benefits of (mostly) vegetarian pizzas and prepare vegetables for our pizza sauce.
Understand
Understanding that proper preparation and cooking techniques enhance the flavor and nutritional value of vegetables.
Understanding that different methods of vegetable preparation (e.g., chopping, roasting, sautéing) can influence the final product in terms of taste, texture, and nutritional retention.
Understanding that the nutritional benefits of different vegetables and ingredients aid in making informed food choices and enhance the educational value of cooking.
Know
Knowing that various vegetables should be prepped in specific ways (e.g., dicing tomatoes, shredding carrots) to maximize flavor in pizza sauce.
Knowing that eating a variety of vegetables provides essential vitamins, minerals, and fiber; understanding the power of vegetables helps in making nutritional choices.
Do
I can properly prepare vegetables, employing techniques that maximize their flavor and nutritional value for pizza sauce.
Complete activity 1
Practical: Pizza Sauce
Practical: Pizza Sauce
In this lesson we will cook the sauce for 3 pizzas, discuss vegetable dice size and pre-cooked vs raw toppings, learn about portions, and what vegetables give our body and mind.
Understand
Understanding that proper preparation and cooking techniques enhance the flavor and nutritional value of vegetables.
Understanding that different methods of vegetable preparation (e.g., chopping, roasting, sautéing) can influence the final product in terms of taste, texture, and nutritional retention.
Understanding that gathering and responding to feedback from stakeholders (e.g., family, friends, or peers) is essential in refining and improving food products.
Understanding that the nutritional benefits of different vegetables and ingredients aid in making informed food choices and enhance the educational value of cooking.
Know
Knowing that various vegetables should be prepped in specific ways (e.g., dicing tomatoes, shredding carrots) to maximize flavor in pizza sauce.
Knowing that using feedback to make practical adjustments in recipes and techniques ensures continuous improvement.
Knowing that different techniques (e.g., simmering, reducing) affect a sauce's consistency, taste, and nutritional profile.
Do
I can properly prepare vegetables, employing techniques that maximize their flavor and nutritional value for pizza sauce.
I can cook sauces with an awareness of consistency and flavor to complement the pizza.
I can reflect on my culinary processes, identifying strengths and areas for improvement.
Complete activity 2
Video 1.1
Unit Overview
In this video we will explore the benefits of (mostly) vegetarian pizzas. What we need to know to make them, and what we will cover in this lesson.
Video 1.2
How to Prep Veg for Pizza Sauce
In this video, we will learn how to set up a board, how to hold a knife, how to cut veg safely and prepare the vege for our pizza sauce.
Video 2.1
How To Cook Your Sauce
In this video we learn how to cook our vege and make our sauce.
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