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Food for the tuckerbox - Stage 3

Term 2 - 2013

Alison Brown

on 29 May 2013

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Transcript of Food for the tuckerbox - Stage 3

Lesson 8 - Commercial Packaging Farming is the first step in all food production
Using water to nourish cultivated land to grow plants is called irrigation
Food production was the main factor that led to the development of human civilization
Climate, types of landforms, soils, flora and fauna of the region are factors which form our culture and lifestyle
All plants need soil to grow and all animals eat plants or other plant-eating animals
Student task investigate a food and fill out these fields:
Raw Food:
Native to this country/region:
climate grown/found in:
Soil in area
picture of food Lesson 2 - Influences on food production Lesson 5 - Processing for preservation: Milk Food Processing Lesson 7 - Getting it out there Marketing and distribution Marketing and Distribution Stage 3 Science Unit
2013 Food for the tucker box Lesson 1 - Food sources Lesson 3 - Food around the world Where does food come from? Where does food come from? Where does food come from? Food Processing Lesson 4 - Reasons for processing Lesson 6 - Processing for taste: chocolate Food processing 1.List your favourite food?
Before they became foods, they swam in the ocean, grew on trees or ran in the fields. Student task:
List and paste a picture of examples of sources of food:
Food from plants:
1. grains
2. fruits and vegetables
3. Other edible plants are nuts, herbs, mushrooms, cocoa, tea, coffee and yeasts. Nuts, herb and mushrooms can be eaten raw or cooked. Cocoa, tea and coffee need to be processed in factories before we can use them for food.
4. Food from animals
5. Eggs
6. Dairy products People around the world grow different crops depending on an area's climate, soils and culture
Each civilization cooks and prepares its food differently
In Greece, a lot of vegetables are eaten raw, so salads are very popular
Recipes and ingredients from Africa, South America, the Caribbean and France have influenced Mexican-style cooking
Religion has the greatest influence on what people eat in India Student task: Investigate Greek, Indian or Mexican cuisine, (as examples) outline the:
1 History of the cuisine and
2. An example of a recipe/dish from that country. Food is processed so it can be stored for longer and to make it tastier
Cooking is the most basic method of food processing
Agriculture (farming) is the science of producing animals and plants for food
To keep food from spoiling, it needs to be preserved
Minimally processed food means not many changes have been made to it Cooking
Food irradiation
Chemical food preservation
Fermentation Student task:Define/explain these food preparation methods Nutrition Lesson 9 - Preservatives Introduction
Milk is produced naturally by all mammal mothers to provide food for their newborn
Dairy is a branch of agriculture that involves the breeding and raising of dairy animals
During the process of pasteurisation, spoilage-causing bacteria are killed by heating the product to a temperature that is just below its boiling point
Homogenisation is the process by which milk butterfat is broken down into tiny particles by forcing the milk through nozzles at very high pressure
Different types of milk are made using different types of processing methods Student task
1. Describe pasteurisation and homogenisation
2 List the types of milks and milk products
Most people love chocolate. Chocolate is probably one of the most-loved foods in the world. It is a highly processed type of food. Making chocolate is a long process. It begins with cacao trees farming. Cocoa beans are then processed in chocolate factories. Later, chocolate is shaped, packaged and transported to shops and restaurants. In this chapter we are going to talk about the history of chocolate and how it is made today. 2. The history of chocolate

The tasty secret of making chocolate was discovered about 2000 years ago.

Native people of Central and South America were the first chocolate-makers. Today, when we say 'chocolate' we usually mean chocolate bars, candy or truffles. Thousands of years ago chocolate creations looked very different from the ones that we are used to today. Chocolate is not a plant, tree or herb. Chocolate is something that has to be prepared using different ingredients. The main ingredient in chocolate is cacao tree seeds.

Cacao trees grow well in the tropical climate of Central and South America. Ancient Mayan and Aztec communities used to pick the seeds of cacao trees that grew in their backyards. These seeds were roasted and later ground into a paste. When mixed with water, chilli peppers, cornmeal and other spices, this paste made a frothy, spicy chocolate drink. Cacao beans were also used as a form of money. 3. Europeans tasted chocolate for the first time in the 14th century, after the Spanish conquest of Mexico. After the newly-settled Spanish realised the value of the cacao plant, they began to ship it back home. Very soon, sweetened chocolate became an international taste sensation. Europeans started mixing cocoa with sugar to make a sweet, great-tasting drink. Sugar and cocoa were expensive imports at that time, so only rich people could afford it.

Later inventions like the cocoa press made it possible to make smooth, creamy, solid chocolate for eating.

Today, thanks to new technologies and transport development, chocolate has become affordable and a favourite treat in most parts of the world. 4. Chocolate-making

How is chocolate made?

Today, people grow cacao in warm, equatorial climates all around the world. Three different types of cacao beans are grown. As cacao tree prefers shade, they are usually grown in a 'tasty combination' orchard of banana trees and coconut palms. Cacao is still harvested, fermented, dried, cleaned and roasted mostly by hand.

Cacao beans are placed on banana leaves in large wooden boxes and left to ferment for several days. After fermentation, the beans are sun-dried for another several days. They are then packed in sacks and shipped to chocolate factories.

Today, factory machines can grind cacao and produce large amounts of chocolate cheaply and quickly. When the beans arrive at the chocolate factory they are sorted and cleaned. Then they are roasted in large revolving drums.

After roasting, cacao beans are shelled. Later they are crushed, heated and ground into a thick paste. This paste is called chocolate liquor, but it is non-alcoholic. Chocolate liquor goes through different procedures and is mixed with different ingredients depending on the recipe for the chocolate product.

The chocolate liquor is then pressed to extract its fatty content (cocoa butter). Cocoa butter gives all chocolate products their unique taste. With the cocoa butter removed, the liquor becomes a powder. It is blended with the cocoa butter and other ingredients to make different kinds of chocolate. Plain chocolate is made of cocoa powder, chocolate liquor, cocoa butter and sugar. Milk chocolate, of course, has milk added. White chocolate is made of cocoa butter, milk and sugar. The chocolate mixture is stirred, heated and cooled in a factory processes called 'conching' and 'tempering'.

Sometimes it takes weeks to make high-quality chocolate.

Dutch chocolate variety, drinking cocoa, cooking chocolate, milk chocolate and chocolate mixed with nuts are all examples of chocolate products. They all need different factory machines and procedures and take different amounts of time to make. 5. Chocolate is good for you.

There are hundreds of different chocolate creations today: dark, milk and white chocolate bars, chocolate-covered fruit and nuts, chocolate candy filled with chocolate cream, chocolate cakes and profiteroles and hand-made chocolate truffles. The list goes on and on.

We have heard that eating too much chocolate is bad for us, but a little bit of chocolate can be good for you. Dark chocolate has antioxidants that help our bodies fight diseases and harmful elements called free radicals.

Sugar used in most milk-chocolate bars may add too many calories you probably don't need. So there, dark chocolate is better for you than the milk variety.

Chocolate contains some chemical elements that are very similar to the ones that are produced by our bodies when we feel happy. That is why some people use chocolate as a comfort food when they feel sad.

People use cacao not only to make chocolate. The chemicals in cacao can be extracted and made into cosmetics and medicines. Cocoa butter cosmetic creams are very popular today. Student task: Summarise this information about chocolate
If you have you ever been offered free samples of new food products in a supermarket then you have been a part of food market research.

Farmers, drivers, cooks, scientists, builders, engineers, market researchers and designers are all involved in the food manufacturing process. This chapter looks at how new food products are created, packaged and delivered to supermarkets.
Market research

Market research is usually done via telephone or by filling in questionnaires. Sometimes market research company people might approach you on the street and ask questions regarding particular products.

So what is market research?

The process of gathering and analysing information about the product is called market research. Market research begins when it is recognised that people need a new product. Market researchers collect information gathered from interviews and questionnaires with the public. People are asked about products they use or would like to have. They might be asked to try some new food samples and say what they think about them.

After studying all the information provided, manufacturers start developing a new product. Design a questionaire to ask someone in a shopping centre or over the phone about their preferences in regards to products that they buy, most specifically convenience food. You need to ask questions about what type of convenience foods people buy each week, give them four choices, multiple choice answers only.
Ask them what influences them to buy a product, give them 4 choices
Ask questions about packaging and advertising. Ask them what advertising they see each week.
Once you have created a questionaire, choose another student and ask them the questions. Very rarely today do we buy food that has not been commercially packaged. Our food comes in boxes, jars, cans, plastic bags or bottles. Food is packaged for convenience, easier transportation, preservation and for customer appeal. This chapter looks at different packaging materials and techniques.
The first food packages

Early humans ate their food as soon as it was found. After the introduction of farming, food needed to be stored. Empty seashells, nut shells, animal skins and leaves were used as food-packaging materials.

Metals and pottery development led to other forms of packaging. Paper may be the oldest form of what today is referred to as 'flexible packaging'.
Glass was only used for expensive products like oils and spices. Today, glass is used for all sorts of products.

Food cans were invented in France in the 18th century. Today, canned food makes up a large section of any supermarket.

Discovered in the19th century, plastic is the most recent packaging material. Plastic food packages that are used today are made from recyclable or recycled plastics. Student task: Investigate a packaging type. Plastic, cans, glass, paper. Student task: Preservatives lesson or finishing off week
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