Learning Goal 3 - Food Tech

Which of the following goals is Learning Goal 3?

• I can investigate materials and technologies to suit food production processes with social, ethical and sustainability considerations

• I can generate, develop, test and communicate design ideas, plans and processes for various audiences using food in a sustainable way

• I can independently develop criteria for success to evaluate design ideas, processes, solutions and their sustainability

• I can safely produce products using characteristics and properties of food, preparation techniques, and presentation techniques to determine designed solutions for healthy eating

The cognitive verb 'produce' means to:

• Give or hand over something

• Make or manufacture from components or raw materials

• Bring something into existence

• Carry, accomplish or fulfill an action

It is important to follow the Design Process when producing food because:

• It helps break down the project into manageable chunks

• It clearly outlines what the chef or cook needs to do to complete the recipe

• It will prepare you for work in a Commercial Kitchen

• None of the above

What is the first thing you need to do when preparing to safely produce food?

• Complete a first aid course

• Wash hands using soap and water

• Participate in a Kitchen safety Induction

• Ensure the floor is free from slips and trips

What MUST you do before ever using the kitchen?

• Wash hands with soap and water

• Complete first aid course

• Check the floor for slips and fall hazards

• Participate in a safety induction course

What is a design solution?

• The problem outlined in a design brief that needs to be solved

• The recipe you make for the project

• The answer or solution to the design brief

• The design process used to meet the design brief

Look at the following image and identify the FOUR steps you need to follow to safely produce products in the kitchen

• Ingredients, Mis-en-place, Health and Safety considerations, Method

• Ingredients, Mis-en-place, Method, Health and Safety considerations

• Ingredients, Mis-en-place, Method, Clean up procedure

• Ingredients, Utensils & equipment, Method, Health and Safety considerations

Choose the hazards that you see in this picture (there may be more than ONE answer here)

• Water over-flowing in the sink

• Power cord laying across the middle of the room

• Knife left out on the bench and knife drawer left open

• Bin is overfull

Which of the following images are an example of appropriate safety precautions when working in the kitchen? (There may be more than one answer here)

• 
• 
• 
• 

What would you do if you saw this safety issue in the kitchen?

• Place a towel over it so no-one slips

• Ignore it

• Ask an adult to clean it up for you

• Clean it up immediately, ensuring floor is dry and clean again