1. Year 9 FAT DUCK Folio Name: Class:
In this folio you will have displayed your semesters work
Sensory words
Presentation of cooking
Techniques you have used
Scientific experiments
Evaluation
Additional information you have learnt or experimented with food and sustainability
Name:
Class:

2. Create a sensory word list

3. Create a collage of what you have cooked this semester

4. Techniques you have used
Choose 1 technique or process and show photo steps and explanations.

5. scientific experiments
Balloon experiment: add video/photos answer question on honey comb on weebly

6. Add evaluation table
Term 1

7. Evaluation 2 List 4 words to describe the following P/M/I
Aroma
Texture
Taste
appearance
P/M/I
Add a picture
Explain what skills you learnt/ improved today?
What improvements could you have made during the practical lesson and to the finish the dish?
Make 2 comments about the appearance or taste of your dish?
Explain a different way you could have platted up your dish?

8. Evaluation 3
Add 10 photos of the most important steps / process of how you created the recipe. 1 2 3 4 5 7 10 6 9 8

9. Evaluation 5 – peer observation
Give the following a score out of 5
Appearance
Aroma
Texture
Flavor
Does this foo product stimulate appeal to your senses
Rate the product as a whole
Made one suggestion for improvement
Add photo

10. Additional information you have learnt or experimented with food and sustainability eg: other class, home cooking

11. Additional work: Australians guide to heathy eating www. eatforhealth
Additional work: Australians guide to heathy eating
Add a picture that visually represents the proportion of the five food groups recommended for consumption each day.
- List the 5 Food Groups that we should eat out of
-Explain how healthy eating and disease prevention are linked?
- What are Preservatives and why are they in food
-What does organic mean ?