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    Task 8: Food For Health

    Uploaded by

    Zanni
    The document is an assessment task from a Year 11 Food Science and Technology course. It involves students devising, producing and evaluating a healthy food product using staple foods. The task is worth 20% and takes place over 2 weeks. Students must plan and produce their product in one lesson, create a label with required information, and evaluate how their product meets Australian Dietary Guidelines.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Task 8: Food For Health

    Uploaded by

    Zanni
    37 views12 pages
    The document is an assessment task from a Year 11 Food Science and Technology course. It involves students devising, producing and evaluating a healthy food product using staple foods. The task is worth 20% and takes place over 2 weeks. Students must plan and produce their product in one lesson, create a label with required information, and evaluate how their product meets Australian Dietary Guidelines.

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    The document is an assessment task from a Year 11 Food Science and Technology course. It involves students devising, producing and evaluating a healthy food product using staple foods. The task is worth 20% and takes place over 2 weeks. Students must plan and produce their product in one lesson, create a label with required information, and evaluate how their product meets Australian Dietary Guidelines.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    37 views12 pages

    Task 8: Food For Health

    Uploaded by

    Zanni
    The document is an assessment task from a Year 11 Food Science and Technology course. It involves students devising, producing and evaluating a healthy food product using staple foods. The task is worth 20% and takes place over 2 weeks. Students must plan and produce their product in one lesson, create a label with required information, and evaluate how their product meets Australian Dietary Guidelines.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
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    Food Science and Technology- General Year 11

    Name: ________________________________________

    Task 8: Food for Health


    Assessment type: Production

    Task weighting: 20%

    Task Duration: 2 weeks

    Due date: ____________________________

    A healthy food product

    Devise and produce a healthy food product using staple foods.

    Package the product and label as required for food and beverage products in
    Australia.

    Evaluate the product using the Australia Dietary Guidelines.

    Research food labelling requirements using the internet, for example


    www.foodstandards.gov.au

    1| MURPHY GFST11 2021


    A healthy food product

    1. Explain the importance of the following labelling requirements for food and
    beverage products available in Australia.

    1. Country of origin.
    2. Date marking.
    3. Information for allergy sufferers.
    4. Ingredients list.
    5. Name and /or description of the food.
    6. Nutrition information panel
    7. Weights and measurements.
    8. Percentage labelling.
    9. Food recall protocol plan.
    10. Barcode.

    2. Plan and devise a healthy staple food product to serve three, to be made in
    one lesson, including a food order and time plan. The product needs to be:

     Seasonal
     Cost effective
     A typical lunch product suitable to be packed for a school lunch

    3. Produce healthy food product.

    4. Create a label that includes the first 6 of the labelling requirements for your
    healthy food product and present your labelled food product.

    5. Evaluate your healthy food product using Australia Dietary Guidelines.

    2| MURPHY GFST11 2021


    3| MURPHY GFST11 2021
    Category Description
    Country of origin

    Information for
    allergy sufferers

    Ingredients list

    Name and /or


    description of
    the food
    Nutrition
    information
    panel
    Weights and
    measurements

    Percentage
    labelling

    Food recall
    protocol plan

    Barcode

    Date marking

    4| MURPHY GFST11 2021


    5| MURPHY GFST11 2021
    Plan and devise a healthy staple food product to serve the number of people in your bay, to be
    made in one lesson. List how your product meets the following requirements.

    Seasonal

    Cost effective

    A typical lunch
    product suitable to
    be packed for a
    school lunch

    6| MURPHY GFST11 2021


    Time Plan
    A workflow plan is a useful planning document that should help you manage your practical class time. It’s aim is to ensure you know; what
    you need for a recipe, what actions/steps need to be done, what order you should do them and what special points you need to remember.
    It’s important that you estimate (guess!) how long each step may take and this should be reflected on at the lesson end in your evaluation.
    Name: Cooking date:
    Session times:
    Recipe/s you are making:
    Ingredients: (amounts as on food order) Equipment required:
    Quantity Ingredient Quantity Ingredient

    Time Action/step Notes

    Food Order Sheet


    Teacher:_______________________________
    7| MURPHY GFST11 2021
    Name of student/s:
    _____________________________________________________________
    Recipe: _________________________________________ No of Serves: ___________
    Date, Day and Session of practical: ______________________________________________

    Fresh Fruit and Vegetables: Meat, Poultry and Eggs:

    Dairy & Frozen Products: Groceries/ Dry Goods:

    Special Equipment and Non-Food Items:

    8| MURPHY GFST11 2021


    Food Label: Create a label that includes the first 6 of the labelling requirements for your healthy food product. You label will need to
    copied and presented on your food product.

    9| MURPHY GFST11 2021


    Evaluation:

    Guideline How my product has met the guideline

    10 | MURPHY GFST11 2021


    Marking Key

    Description Marks Marks


    Allocated Awarded
    Task 8: Student versus Food /40
    Explain and expand on importance of labelling requirements for food and beverage
    products available in Australia.
    Provides a detailed and concise explanation of all labelling 5-6
    requirements
    Provides an overall explanation of all labelling requirements 3-4
    Provides a brief statement of some of the labelling requirements 1-2 /6
    Plan and devise a healthy food product to serve three, to be made in one lesson, including
    a recipe, food order and time plan
    Healthy food product using a staple food item to serve three, including 1-3
    a recipe
    Food order with correct measurements and quantities 1-3
    Detailed time plan 1-3 /9
    Produce healthy food product.
    Produces a healthy food product independently, using correct metric
    measuring techniques, correct use of equipment and utensils. Area is 13
    left clean and organised. Followed time plan and recipe.

    Produces a healthy food product independently, used some correct


    metric measuring techniques, correct use of equipment and utensils. 8
    Area is somewhat left clean and organised. Minimal reminding of time
    management.
    Produces a healthy food product independently, used some correct
    metric measuring techniques, used equipment and utensils 4
    incorrectly. Area is somewhat left clean and organised. Needed
    /13
    reminding of time management.
    Create package and label with 6 of the labelling requirements for your healthy food
    product.
    Created a detailed and concise package/label with 6 labelling 5-6
    requirements.
    Created a package/label with 6 labelling requirements. 3-4
    Created a package/label with less than 6 requirements with minimal 1-2 /6
    effort.
    Evaluate your healthy food product developed from a staple food commenting on the
    physical and sensory properties.
    Provides a detailed, accurate description of how final product meets 5-6
    guidelines.
    Provides a general description of how final product meets guidelines. 3-4
    Provides a brief description of how final product meets guidelines. 1-2 /6

    Total /40 /40

    11 | MURPHY GFST11 2021


    Label planning pages.

    12 | MURPHY GFST11 2021

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