Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Make your likes visible on Facebook?

Connect your Facebook account to Prezi and let your likes appear on your timeline.
You can change this under Settings & Account at any time.

No, thanks

What Happened in Food Tech...

No description

Julia Chung

on 14 May 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of What Happened in Food Tech...

RESILIENCE INNOVATION CONNECTED During food tech, I found out that I learn best when I try something completely new and keep working at it repetitively. I think I have now got the hang of washing up all the dishes and plates. Although everything turned out better than expected, there is always something to improve upon.
1. TIME MANAGEMENT. Procrastination is never the solution for anything. Many things were rushed and completed quickly, like this RAP presentation. It is very important to finish things thoroughly and carefully.
2. LISTEN BEFORE DOING. You should always listen to the teacher before doing your task. CREATIVE PROBLEM SOLVING Coming up with our own variations of the recipes required a lot of creativity and brains. Not only did the meal have to taste good, but it had to look appealing and smell delicious as well. It took a lot of time and energy, and for long periods of time, we found ourselves staring at the blank wall or out the window. Nevertheless, we came up with a marvellous recipe we were proud to call ours. What Happened How sweet is too sweet?
When cooking and creating a recipe, I noticed that many things were very sweet and sugary. I realised that it was important to know how much sugar was good enough for you, and how much would make you sick or unhealthy. You had to balance your sugar intake well or you would end up obese. MY BIG QUESTION I didn't use the time-action plan because it was complicated, however I realised it was a good idea to use it because it allowed me to plan ahead and focus on a specific goal every week. Also, it stopped me procrastinating. THE TIME-ACTION PLAN I connected with Jamie Oliver when we were going through the design process. He makes quick and tasty food, and loves his cooking. Our group also made a tasty dish that didn't take too long, and was quite simple. HOW DESIGNERS WORK Because food tech wasn't a subject in primary school, it was particularly difficult to adapt to. There were many new things to learn, like chopping skills and remembering how to flip a pancake successfully. New rules had to be learnt: don't chop your finger, don't play computer games while Mr Boland is showing us how to cook, don't kill cockroaches with cleaning sprays, etc.
However, to get the general idea of how to cook, you actually had to go out there and do it! Being an amateur myself, this created many cooking disasters like the time our pancakes were uncooked and our meat patty turned into meat crumble, but it gave us a fun and enriching experience. CHALLENGES Resources In Food Tech... By Julia Chung 7Y 2. GENERATION OF IDEAS
With those delicious fantasies of amazing recipes still fresh on our minds, our group brainstormed what ingredients to put in or take out. Some were very hard decisions: corn or chick peas? 3. SELECTION AND DEVELOPMENT
After a heated debate, we came to an entire group decision of making a variation of spaghetti carbonara. We developed the recipe and re-made it, so it was looking absolutely perfect. 4. PRODUCTION
After bringing our ingredients in, we set to work immediately. Sizzle went the meat. Bubble went the water. Before long, we had come up with a delicious result. OUR DESIGN PROCESS 1. INVESTIGATION AND RESEARCH
Before choosing our recipes, we gathered ideas and inspiration from websites like Taste.com and the Whole Grains Council. We also fished through Donna Hay magazines, licking our lips at those mouth-watering desserts... The ability to measure and count was extremely important. We may have been taught how to count in kindergarten, but we learnt how to measure accurately and weigh correct amounts of the ingredients. You can use your knowledge in science and maths. We also gained information on the amount of grains we should be eating every day and many other health-related facts. Learning about nutrition and healthy foods can help you in PDHPE. SKILLS AND TECHNIQUES Teamwork was an important skill we learnt or developed during this unit. Working in small groups of 4, everyone was involved in working towards a main goal, i.e. preparing food. This skill can be applied to many other subject areas, where you must co-operate and bring about a result together. RISKS We took many risks in food tech. Knives, equipment that could burn or electrocute you, food that could poison you....they were all pretty life-threatening.
However, experiencing and coming out alive through all this, allowed me to understand and follow the safety precautions and also become independent. IMPROVEMENT Thanks for watching!
Full transcript