Welcome to Food Technology at Oberon High School
During this semester you will be introduced to the basics of food technology, and hopefully have some fun along the way!
For Teachers Page click HERE.
For Teachers Page click HERE.
You will study the following topics this Semester:
Week 1: Food safety and Hygiene.
Week 2: Healthy Snacks and Oven usage.
Week 3: Sensory properties of food. Rubbing in method. Baking
Week 4: Microwave Cookery.
Week 5: Fry and stove top cooking. Food group - Bread
Week 6: Frying and boiling. Food group - Cereals
Week 7: Creaming method. Advertising and marketing.
Week 8: Moist cooking methods. Food group - vegetables
Week 9: Non baked food preparation and food presentation
Week 10: Vegetarian Eating.
Week 11: Egg Cookery
Week 12: Cookery terms. Food group - Meat
Week 13: Grilling and BBQing
Week 14: Stir frying. Food group - Fruit
Week 15: Food group - Milk and Milk products and alternatives.
Week 16: Fats and sugars.
Week 17: Preparation for practical exam
Week 18: Revision and test.
Week 19: Practical Exam
Week 2: Healthy Snacks and Oven usage.
Week 3: Sensory properties of food. Rubbing in method. Baking
Week 4: Microwave Cookery.
Week 5: Fry and stove top cooking. Food group - Bread
Week 6: Frying and boiling. Food group - Cereals
Week 7: Creaming method. Advertising and marketing.
Week 8: Moist cooking methods. Food group - vegetables
Week 9: Non baked food preparation and food presentation
Week 10: Vegetarian Eating.
Week 11: Egg Cookery
Week 12: Cookery terms. Food group - Meat
Week 13: Grilling and BBQing
Week 14: Stir frying. Food group - Fruit
Week 15: Food group - Milk and Milk products and alternatives.
Week 16: Fats and sugars.
Week 17: Preparation for practical exam
Week 18: Revision and test.
Week 19: Practical Exam