Assessment Notification Year 9 Assessment Task 2011
Course: Food Technology Date of Task: Written Test Day 9 Thursday 17th Mar 9 Food Tech A 9 Food Tech B 9 Food Tech C
Mrs Worrall Mrs Robertson Mrs Heathcote
Period 1 Period 1 Period 2
Practical 9 Food Tech A 9 Food Tech B 9 Food Tech C
Mrs Worrall Mrs Robertson Mrs Heathcote
Period 3&4 B201 Period 3&4 B204 Period 3 &4 B201
Day 2 Tue 22 Mar Day 2 Tue 22 Mar Day 7 Tue 29 Mar Topics: An Apple a Day
B204 B205 B205
Task Task Number
One
Weighting
20%
Timing Total Marks: 70
Written Test 40 mins Practical P3&4 Written Test 45 Marks Practical 25 Marks
Focus: Functions of Food and Digestion Outcomes: The student: 5.1.1 demonstrates hygienic handling of food to ensure a safe and appealing product 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 5.3.1 describes the relationship between food consumption, the nutritional value of foods and the health of the individuals and communities 5.3.2 justifies food choices by analysing the factors that influence eating habits
Task Description: PRACTICAL TEST Undertake practical, see attached recipe in class time CLASS TEST Undertake a written test, 40 minutes in length. The questions will be of a variety of types including true/false, multiple choice, short answers and long answer. The topics covered will be Functions of Food, Digestion of Food and Food Nutrients.
Marking Criteria: You will be assessed on your ability to Practical Test – 1. Arrive at class on time 2. Work quietly 3. Work safely and hygienically 4. Present your food on a decorated table Written Test – 1. Arrive at class on time 2. Attempt each question, write clearly 3. Place your name on your test Work for the time allocated – 40min- do not distract anyone else.
Food Technology Assessment Task 1: Practical Component Date of Task: Practical Day 2 Tue 22 Mar 9 Food Tech A Day 2 Tue 22 Mar 9 Food Tech B Day 7 Tue 29 Mar 9 Food Tech C
Mrs Worrall Mrs Robertson Mrs Heathcote
Period 3&4 B201 Period 3&4 B204 Period 3 &4 B201
Instructions to Students: 1. Look over/practice recipe before your test date. Make sure you plan who is doing each part. 2. Bring all equipment and FULL uniform to class (including hat). 3. Be on time. 4. Work quietly and safely. 5. Work as a team with other students in your kitchen. 6. Organise and present your food on a decorated table as if selling at a restaurant. Recipe: Chicken and Hokkien Noodle Stir –Fry (between 2) Quantity 2T 1 clove 1t
Ingredient Oil Garlic, crushed Fresh ginger, grated
½t 1
Chilli’s Chicken breast, sliced Red capsicum, julienned Green capsicum, julienned
¼ ¼ 1 stalk 1 3 shallots 8 125g 1T 1T
Celery, julienned Carrot, julienned Sliced diganonally Cobs baby corn Hokkien noodles Soy sauce mixed with the water Water
Method 1. Prepare all ingredients as described. 2. Heat oil in wok/large fry-pan. 3. Add garlic, ginger and chillis and heat until aromatic. 4. Add chicken, and stir-fry until golden. 5. Add all vegetables and stir-fry fro 4-5 minutes. 6. Prepare noodles by placing in a bowl of boiling water and separating. 7. Add noodles and soy sauce mixture to wok. Stir to combine, reduce heat and cover for 2 minutes. 8. Serve for 2 at decorated table.
Assessment Feedback Year 9 Assessment Task 2011
Course: Food Technology Date of Task: Practical Day 2 Tue 22 Mar 9 Food Tech A Day 2 Tue 22 Mar 9 Food Tech B Day 7 Tue 29 Mar 9 Food Tech C
Mrs Worrall Mrs Robertson Mrs Heathcote
Marking Criteria
Comment
Mark
Uniform and Equipment
/3
Work as a team
/3
Time Management
/2
Prepare food safely and hygienically Use of hot plate safely
/4
Plating of food
/3
Present on a decorated table, selling at a restaurant Clean up of bay
/3
Room charge
/2
Period 3&4 B201 Period 3&4 B204 Period 3 &4 B201
/3
TOTAL
/2
/25
Look over / practice recipe before your test date – this advice should make the practical exam more comfortable for you. Always follow this advice, it is similar to studying for the test but you have the questions before the date.