Elaboration (2) ACTDEK045
determining how the causes of food spoilage can be addressed when preparing, cooking, presenting and storing food items, for example developing a comprehensive checklist of considerations for safe and hygienic food storage and preparation including danger …
Elaboration (2) | ACTDEK045 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACHGK068
evaluating the effects of international demand for food products on biodiversity throughout the world, in the places of their production
Elaboration (2) | ACHGK068 | Content Descriptions | Year 9 | Geography | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACHASSI128
interpreting graphic representations and making inferences about patterns and/or distributions (for example, proposing the possible impacts of human activity from an analysis of food webs; reflecting on electoral representation after viewing a plan of …
Elaboration (2) | ACHASSI128 | Content Descriptions | Year 6 | HASS | Humanities and Social Sciences | F-10 curriculum
Elaboration (2) ACTDEK032
recognising the need to increase food production using cost efficient, ethical and sustainable production techniques
Elaboration (2) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK033
analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying
Elaboration (3) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEP006
identifying one common testing method, and recording results, for example taste-testing comparisons of a food product and recording results in a digital form
Elaboration (3) | ACTDEP006 | Content Descriptions | Foundation to Year 2 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK032
describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products
Elaboration (3) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK021
experimenting with tools, equipment, combining ingredients and techniques to design and make food products or meals for selected groups for healthy eating taking into consideration environmental impacts and nutritional benefits
Elaboration (4) | ACTDEK021 | Content Descriptions | Years 5 and 6 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK040
critiquing mass production systems taking into account ethics and sustainability considerations, for example the mass production of food, clothing and shoes and why manufacturers produce different versions of the same product
Elaboration (4) | ACTDEK040 | Content Descriptions | Years 9 and 10 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK032
investigating different animal feeding strategies such as grazing and supplementary feeding, and their effects on product quality, for example meat tenderness, wool fibre diameter (micron), milk fat and protein content when producing food and fibre p …
Elaboration (4) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK033
explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice
Elaboration (4) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK012
investigating the labels on food products to determine how the information provided contributes to healthy eating, for example ingredients and nutrition panels
Elaboration (4) | ACTDEK012 | Content Descriptions | Years 3 and 4 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (5) ACTDEK032
recognising the importance of food and fibre production to Australia’s food security and economy including exports and imports to and from Asia when critiquing and exploring food and fibre production
Elaboration (5) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum