Name:
Homebase:
Yr 8:Your Breakfast: Is it
Real or Fake?
1. Appert’s invention : history of conserving food/ Food label
match ups
2. Jam
3. Super agar man/glitter bug
4. Bread making : pocket pita’s
5. Brekkie burger in a pocket/French toast
6. Wake up call/ Assignment: Make breakfast for your family
using minimal packaged processed foods.
Quiz 
Read the cartoon and answer the following
questions:
1.For what invention is Appert famous?
2.What era in history is the cartoon set?
3.What nutrients are destroyed by this type of processing?
4.Can you name 30 single foods that use this type of invention?
1.
11.
21.
2.
12.
22.
3.
13.
23.
4.
14.
24.
5.
15.
25.
6.
16.
26.
7.
17.
27.
8.
18.
28.
9.
19.
29.
10.
20
30.
5.List 3 advantages of Appert’s invention?
1.
2.
3.
Food label match ups
Match the labels ingredients list and the names of products :
1.
2.
3.
4.
Vegetable soup
Vanilla ice cream
Chicken and
vegetable pie
Butternut cookies
5.
6.
7.
Spaghetti and tomato
sauce
Strawberry instant
pudding
Fruit health bar
8.
9.
Chicken soup and
croutons
Strawberry jelly
crystals
10.macaroni
10.Ingredients: Maltodextrin (From Maize), Beverage Whitener [Palm Fat, Glucose Syrup Solids, Milk Protein, Emulsifiers
(Vegetable) (471,472c), Mineral Salts (450,339), Free Flowing Agent (551), Antioxidant (306 From Soy)], Thickener (From
Maize) (1422), Croutons (10%) (Wheat Flour, Palm Oil, Salt, Yeast, Rosemary Extracts), Natural Flavours, Salt, Onion,
Potato Starch, Vegetable Gum (412), Dehydrated Chicken Meat (2.8%), Food Acid (331), Hydrolysed Vegetable Protein,
Mushroom Extract, Yeast Extract, Sugar, Chives, Natural Colour
Questions
In pairs make up 3 questions that show what you have learnt by doing the Match up puzzle.
Did you learn what the list order means? Did you learn anything about the common
ingredients in packaged food? Did you learn anything about the length of the list? Start your
questions by using the following phrases: List the....., How many........, What was the.....,
Which label...... etc.
Write out your questions here:
1.
2.
3.
Listen to questions the rest of the class wrote and choose the best 3 questions to write and
answer:
Q1.
Answer:
Q2.
Answer:
Q3.
Answer:
Chemical maze
Number
102
110
127
133
151
160b
250
252
321
954
Name
Function
Code
Effects
Food
use
Food preserving: controlling microbes:bacteria
Jam
2 punnets or 500g strawberries or plums
125ml water
1 apple (cored, peeled, and chopped)
1 tsp lemon rind
2 c sugar
Method:
1. Prepare fruit
2. Add fruit, water,apple and lemon rind to a heavy based saucepan, bring to boil for 7
minutes.
3. Add sugar and stir ‘till dissolved, simmer until jam thicken and passes ‘gel test’.
4. Sterilize jar by washing, rinsing well and placing in 100 C oven for 10 minutes.
‘Gel Test’: Check jam by placing few drops on a saucer and leave in fridge for 1
minute. If jam stays in 2 separate halves when divided by finger jam is ready.
5. Carefully pour jam into jar, secure lid tightly and turn jar upside down for 5 minutes.
6. Label jam with name, list of ingredients, date, makers’ name.
Scrumptious Strawberry J
made by Ms Coyle
August 20th, 2013.
Ingredients : Strawberries, sugar, apple, lemon rind.
Rub hands all over face and hair
Rub solution
solution onto hands rubbing in well.
IN pairs and in a darkened room wave UV light over hands and write down what you see:
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
_________________________________________________________________________________
One of the pair is to wash hands in cold soapy water and the other in hot soapy water. In a darkened
room wave UV light over hands. Write down what you see:
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
The person who washed their hands in cold soapy water will need to go and wash in hot soapy
water.
Food additives on the way out!
SUPERMARKETS are culling artificial colours and flavours from "own brand" foods
as pressure mounts to dump additives linked to hyperactivity and health problems.
Woolworths is progressively removing unnatural colours and flavours from its own lines,
however it says it can't dictate that the makers of big name brands do the same.
Coles is also believed to be phasing out certain additives from its own private labels.
Aldi yesterday announced it was the first supermarket in Australia to axe artificial colours
from its entire food range to give parents "peace of mind". Prices would not change because
of the initiative.
Aldi buying managing director Stefan Kopp said research suggested some food colours may
increase hyperactivity, allergic reactions, migraines, stomach upsets and swollen skin.
Woolies spokeswoman Clare Buchanan said both artificial colours and flavours had already
been ditched from its Select private label range. They would also be gradually removed from
Home Brand items.
"It's one of those commonsense things to do when . . . there are viable alternatives. It's
definitely something customers have been telling us they want," Ms Buchanan said.
Food Standards Australia New Zealand has approved six colours that carry health warnings
in the European Union as safe, noting that they are not consumed in high levels here.
US authorities recently also ruled out a need for label alerts on foods containing tartrazine
(102), quinoline yellow (104), sunset yellow (110), carmoisine (122), ponceau 4R (124) and
allura red (129) despite a study showing increased boisterous behaviour and concentration
lapses in some young children.
The 2007 research by the University of Southampton tested reactions to a mixture of the
colours and the preservative sodium benzoate (211).
Food Intolerance Network spokeswoman Sue Dengate accused regulators of a soft stance that
allowed an overload of permitted artificial colours in Australia compared with some other
countries.
Food additives on the way out!
Questions
1. Why are supermarkets ‘dumping’ foods that contain additives?
2. What are Coles and Woolworths doing to reduce the amount of high additive filled foods?
3. Which supermarket is removing all foods that contain additives?
4. What are some bad side effects of additives?
5. List 6 of the worst additives:
Extra work:
1. Choose 6 products from the pantry shelves and list the additives in each:
A
B
C
D
E
F
Food preserving :controlling microbes :yeast
Bread
Make 4 pocket pitas cook under grill. Eat with your jam while freshly made. .
1 cup plain flour
1 tsp dried yeast
½ tsp salt
½ tsp sugar
½ cup hot water
1. Mix dry ingredients ,add water and mix to a soft dough. If too sticky, add 1-2 Tb extra flour
2. 2. Cover with plastic wrap, pushed down to completely cover the dough. Prove in a warm
place for 15minutes.
3. Turn dough onto floured bench and knead until smooth.
4. Cut into 4 portions. Knead each until smooth and roll out to size of small saucer.
5. Allow to prove 5 minutes in a warm place.
6. Turn on griller, leaving door open.
7. Place under hot griller. It should balloon in about 1 minute and cook second side for 1-2
minutes. Turn and cook again further 1 minute.
8. Allow to cool and open pocket and fill.
How to turn on a griller safely:
Key terms
Kneading:
Proving:
Gluten:
Brekkie Burger Ingredients per family
4 rashers bacon
2 tsp oil
2 eggs
Method:
1 TB milk
1 Tb parsley
2 turkish rolls (cut in half)
¼ rocket leaves
1 Tb relish
French Toast Ingredients per family
2 slices Lawson brand bread (or other such as Abbots that has thick large slices)
2 eggs
1 Tb milk
¼ tsp vanilla essence
1 Tb butter
1 kiwi fruit
3 strawberries
1 slice pineapple
To serve
Method:
Make Breakfast for your Family
Design Brief: You are to make Breakfast for your
family using no or few packaged or processed foods.
Your breakfast must serve 2-4 people (you could be
one of those people). Any packaged food chosen must
be packaged in environmentally friendly packaging
such as cardboard or paper, NOT plastic. The
ingredient list must be photographed and as much as
possible be a short list with REAL ingredients. (not
fake ones such as additives which are normally written as 3 digit numbers).
What you must do:
o Design your own menu
o Write out a logical and realistic time plan for the making of your
breakfast
o Take visual evidence (Photos or video)of your ingredients, shopping,
preparation, finished food and of you cleaning up.(photos or video)
o Shop, prepare and serve the breakfast hygienically and safely.
o Clean up
o Get 2 evaluations from people who ate your breakfast.
o Write your own evaluation of your performance. Justify all the
ingredients you selected based on their packaging or ingredient list.
o Fill-in ingredients’ sheet(see next page)
Presentation of your work may be in a Power point,
booklet or as a short imovie (1-2 minutes). You could
upload this to you tube.
Past examples of this assignment are on the CRC blog at:
http://www.foodtechcrcnk.blogspot.com.au/
Name of food
Eg: Bread
(bakers life-hearty
white)
Ingredients
Packaging
Wheat flour, water, sourdough leven,soy flour,oat
bran,margering,antioxidant,acidityregulator,colour160a
,emulisifier322,acidity wheat flour,yeast regulators
260,262,iodised salt malted wheatflour,yeast.
Paper
bag
See rubrics at the end of booklet for how you will be marked for this task.
What is available for breakfast
and how healthy is it?
Name
Energy Total Saturated Salt(sodium) Sugar Fibre Flavor/texture/aroma
of
per
fat
fat per
per serve
per
per
product serve
per
serve
serve serve
serve
Key for cereal rating
Recommendations for a healthy breakfast product:
A high fibre cereal has more than 3 g of fibre per serve
A low sugar cereal has less than 5.5g per serve
A low salt (sodium) cereal has less than 120mg per serve
A low fat cereal has 2.5 g or less per serve
Refer to the cereal rating above and answer the following:
Q: Which cereal, bar or drink meets all or close to all the recommendations
for fat, fibre, salt and sugar?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
____________________________________________________________________________
Wake up call
1.What is your “breakfast ritual”?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
______________________________
2.What nutrients do we need for breakfast?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
______________________________
3.Most of our breakfast cereals start life as grains. List the 4 common grains used.
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
______________________________
4.Why are cereal puffs such as rice bubbles less healthy than cereal flakes such as corn flakes?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
______________________________
5.List 2 of the main problems with “Froot Loops”:
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
6.Complete the following quotes:
 “ from 86,190 male doctors in the US those that ate wholegrain cereals for breakfast were
__% less likely to have a heart attack and __% less likely to die from any cause, including
______.”
 “ girls who skipped breakfast tended to weigh ____ than those who ate breakfast every day,
and _____ weight brings a whole host of other health problem”
 “Eat _________ definitely and try to make it good one. I won’t go so far as to say it will
increase your _______ but it will definitely put the odds in your favour”
7.List the benefits of the following cereals:
Weetbix:
__________________________________________________________________________________
__________________________________________________________________________________
___________________________________________
Uncle Toby’s Oats:
__________________________________________________________________________________
________________________________________________________
_____________________________________________________________________
Cheerio’s:
__________________________________________________________________________________
__________________________________________________________________________________
___________________________________________
Honey weets:
__________________________________________________________________________________
__________________________________________________________________________________
___________________________________________
Anything:
__________________________________________________________________________________
__________________________________________________________________________________
___________________________________________
Year 8 Food Technology Family Breakfast
(0-5 points)
and Promotion
(6-8 points)
(9-10 points)
1.Matching labels and
Chemical Maze,
Answers showed minimal
understanding of information
on labels.
Answers showed clear
understanding of most of the
information on labels.
Answers showed clear
understanding of all of
the information on
labels.
2. Video/Glitter
bug/Appert’s
invention.
Some of the answers
completed correctly
Most of the answers completed
correctly
All of the answers
completed correctly
3.Breakfast labels
The information on the labels
researched with some
teacher assistance.
The label information was
researched and student was able
to identify the healthiest
products with minimal teacher
help.
The label information
researched and the
student was able to
identify the healthiest
products independently.
Family breakfast
menu and time plan
Designed suitable family
breakfast
Designed family breakfast using
minimal packaged food with
minimal teacher help. Considered
packaging and additives in
choices. Realistic time plan.
Designed family
breakfast using minimal
packaged food
independently.
Considered all packaging
and additives in choices.
Realistic and logical time
plan.
Family breakfast
Made family breakfast
Made family breakfast using
fresh food hygienically and safely.
Clean up evident.
Made detailed family
breakfast using fresh
foods hygienically and
safely. Clean work area
and kitchen left clean.
Presentation of
‘Family Breakfast’
Neat and clearly set out.
Neat, clearly set out, in
order, all parts presented,
correct grammar, spelling.
Creatively produced
with all parts
presented, in order,
and in detail.
Produced a variety of
products in a safe and
hygienic manner
Produced a variety of products in
a very safe and hygienic manner
Produced a variety of
products in a safe and
hygienic manner
independently.
Analysed and
evaluated Family
Breakfast.
Analysed own performance.
Family and self-analysed
breakfast. Filled in packaging
chart.
Designed own analysis
sheet for family and self,
filled in packaging chart
with detailed answers.
Adolescent
nutritional needs
Able to read food labels to
identify healthy breakfast
products.
Able to read food labels and
identified healthiest breakfast
product.
Independently read food
labels and identified
healthiest breakfast
products and least
healthiest.
Wake up call
Answered most questions
Answered all questions
Answered all in
questions in detail.
Produced recipes
Analysing
and
Evaluating
Health knowledge
Task
Designing
Producing
Investigating
Dimensions
Food addtives
Total
mark