Design and technologies / Year 7 and 8 / Design and Technologies Knowledge and Understanding

Version 8

Australian Curriculum, Assessment and Reporting Authority

Curriculum content descriptions

Analyse how characteristics and properties of food determine preparation techniques and presentation when designing solutions for healthy eating (ACTDEK033)

Elaborations

planning and making quality, safe and nutritious food items, using a range of food preparation tools, equipment and techniques
examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables
investigating how a recipe can be modified to enhance health benefits, and justifying decisions, for example by replacing full cream milk with skim milk
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
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

General capabilities

Critical and creative thinking

ScOT terms

Nutrition, Food products, Food technology, Food preparation

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