Teachers' page
NSW BOSTES outcomes: Subject, Stage and Syllabus topic:
The topics covered in this ICT based learning resource cover outcomes from the following NSW BOSTES subject outcomes:
Subject: Technology (mandatory)
Level: Stage 5: Food technology
Syllabus topic for use in future teaching: (related to the science of processing food)
5.2.1 describes the physical and chemical properties of a variety of foods
5.2.2 accounts for changes to the properties of food which occur during food processing, preparation and storage
On completion of this task, students should have greater knowledge and learning in the following areas:
- Knowledge that cooking involves chemical reactions in food to develop a different texture and taste.
- Development of basic knowledge on the chemical changes that happen to some foods when they are cooked.
- Understand and recognise that a chemical change takes place if:
there is a new substance made/ the process is irreversible/ an energy change takes place - Be able to explain why cooking food is a chemical change:
- Be able to relate some types of food additive to their function:
- Be able to explain how yeast and baking powder helps make cakes rise.
- Recall that protein molecules in eggs and meat change shape when eggs and meat are cooked
- Be able to explain why the texture of egg or meat changes when it is cooked:
- Be able to describe emulsifiers as molecules that have a water loving (hydrophilic) part and an oil or fat loving (hydrophobic) part.
- Be able to explain why an emulsifier helps to keep oil and water from separating:
Assessments and Tasks: students will be assessed on their ability to:
- Work through each of the processes and submit quizzes and the final task with in the allocated time;
- Provide appropriate responses to each process quiz and auxiliary questions;
- Work collaboratively in their group;
- Use the internet and other resources to gather information;
- Document and reflect on processes and tasks in order to produce a quality recipe presented to a high standard for addition to the class e-book;
- Present information to an audience visually and orally;
- Respectfully evaluate and critique the completed work of their peers and offer suggestions for improvement.
- Many of the process pages use Shockwave animations or interactive simulations, so this resource will work better on a PC, not iPad platform
- The process pages can be worked through individually as self-paced learning, so suggest that learners use headphones or earbuds on their device.
- The final task activity asks for work in pairs,
but could also work well in groups of up to - NB: The Freezing Point Depression inteactive sometimes freezes. Press CNTL + F5 to reload the page
Further investigation/ resources
http://www.scienceofcooking.com/
http://www.exploratorium.edu/cooking/
http://www.curiouscook.com/
http://www.molecularrecipes.com/molecular-gastronomy/
An Apple-compatible app, with long web-lectures on Food Science (but fascinating!):
https://itunes.apple.com/au/itunes-u/science-and-cooking/id399227991?mt=10
NOTE: You will need the following software to run the
simulations:
- Java Runtime Environment: http://www.java.com
- Macromedia Flash Player: http://www.macromedia.com/software/flash/about/
- Macromedia Shockwave Player: http://sdc.shockwave.com/shockwave/download/download.cgi