Recipes for Food Technology - Junior Secondary

Part of the series Recipes for Food Technology.

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These full colour workbooks for junior and middle secondary students combine a selection of recipes that have been developed and tested to introduce key knowledge, processes and practical skills, with opportunities to reflect on their own performance and progress.

Why choose this series?

• Focuses on processes and skill development by offering a diverse selection of contemporary recipes that concentrate on preparation and cooking processes to introduce and reinforce the practical skills needed for success in Food Subjects
• Saves time and effort sourcing recipes, planning cooking lessons and documenting student progress
• Promotes self-evaluation by providing opportunities for students to reflect on their own learning and performance after each recipe
• Complements other Food resources as the dishes are arranged by food group and cover common syllabus topics
• Caters to the constraints of a high school environment including the availability of ingredients and resources such as equipment, time and cost. The timed recipes have been trialled in class to ensure they can be comfortably completed in class within a lesson
• Engages and supports students with a range of helpful features and provides opportunities for them to reflect on their own performance and progress

Recipes for Food Technology Workbooks are the first recipe journals written to the meet the practical requirements of Food Technology and Home Economics subjects across Australia. The workbooks offer a range of helpful features to engage and support students including ‘tips and techniques’, review questions, student self-evaluation and teacher notes sections.

Features

• Addresses core curriculum requirements and provides students with key skills and knowledge
• Includes dishes from a variety of cultures to develop and broaden students' skill sets
• Covers complex cooking processes in each recipe in a structured, step-by-step way that promotes mastery of these processes
• Reflects the focus on nutritional values in the syllabus and the broader community
• Provides helpful hints for mastering each recipe with Tips & Techniques boxes
• Extends students knowledge of key skills and techniques with comprehensive review questions test
• Assists teachers in documenting proven competencies and highlights area for student improvement with teacher notes sections
• Ensures relevant terms are immediately understood and provides an easy-to-use bank of key terms with a comprehensive glossary cross-referenced to each recipe

Recipes for Food Technology Junior Secondary Workbook

Contents

• INTRODUCTION
• About the authors
• Table of abbreviations
• Acknowledgements
• Getting started
  • Food hygiene checklist
  • Safety in the kitchen
  • Essential tools and equipment
  • Measuring skills
  • The design process
  • Eating for good health
  • Sensory analysis
  • Sensory term word bank
• RECIPES
• Fruit
  • Rhubarb crumble
  • Orange cordial
  • Apple lattice tart
  • Waldorf salad with a twist
  • Savoury pineapple Texas muffins
• Vegetables
  • Ratatouille
  • Coral lettuce salad
  • Stuffed potatoes
  • Minestrone
• Cereals
  • Fruit scone rolls
  • Pea and prosciutto risotto
  • Fried rice
  • Mini pizzas
• Red meat, poultry and seafood
  • Beef skewers
  • Pork san choy bow
  • Lamb souvlaki
  • Chicken fillet burgers
  • Coconut mango chicken
  • Chicken tacos
  • Tuna mornay
  • Fish fingers and wedges
• Dairy
  • Cheese and herb muffins
  • Macaroni and cheese
  • Chocolate truffles
  • Trifle
• Eggs
  • Vegetable slice
  • Portable breakfast
  • Caesar salad with poached egg
  • French toast with rosewater strawberries
• Fats and oils
  • Savoury pinwheels
  • Shortbread
  • Double choc-chip cookies
  • Creamy pasta salad
  • Banana and carrot cake surprise
• Herbs and spices
  • Spicy biscuits
  • Tabouli
  • Thai green curry
  • Chinese five-spice chicken
• Glossary

View Sample Chapter

Chapter 1: Getting Started and Recipes - Fruit