FoodForYou2 PDF

FOODfor you
Book 2
Sally Lasslett, Chrissy Collins, Glenise Perraton
00 Food For You 2 PREindd 1 7/8/09 12:50:30 PM

CAMBRIDGE UNIVERSITY PRESS
Cambridge, New York, Melbourne, Madrid, Cape Town, Singapore, São Paulo, Delhi
Cambridge University Press

477 Williamstown Road, Port Melbourne, VIC 3207, Australia
www.cambridge.edu.au
Information on this title: www.cambridge.org/9780521735339
© Sally Lasslett, Chrissy Collins & Glenise Perraton 2009

First published 2009
Designed by Aisling Gallagher

Typeset by Sardine Designs
Illustrations by Marc Martin and Jess Fitzgerald
Printed in China by Printplus
For cataloguing data please visit the Libraries Australia website:

http://librariesaustralia.nla.gov.au
Food For You Book 2

ISBN 978-0-521-73533-9 paperback
Reproduction and Communication for educational purposes

The Australian Copyright Act 1968 (the Act) allows a maximum of
one chapter or 10% of the pages of this publication, whichever is the greater,
to be reproduced and/or communicated by any educational institution
for its educational purposes provided that the educational institution
(or the body that administers it) has given a remuneration notice to
Copyright Agency Limited (CAL) under the Act.
For details of the CAL licence for educational institutions contact:
Copyright Agency Limited

Level 15, 233 Castlereagh Street
Sydney NSW 2000
Telephone: (02) 9394 7600
Facsimile: (02) 9394 7601
Email: info@copyright.com.au
Reproduction and Communication for other purposes

Except as permitted under the Act (for example a fair dealing for the
purposes of study, research, criticism or review) no part of this publication
may be reproduced, stored in a retrieval system, communicated or
transmitted in any form or by any means without prior written permission.
All inquiries should be made to the publisher at the address above.
Cambridge University Press has no responsibility for the persistence or

accuracy of URLs for external or third-party internet websites referred to in
this publication and does not guarantee that any content on such websites is,
or will remain, accurate or appropriate. Information regarding prices, travel
timetables and other factual information given in this work are correct at
the time of first printing but Cambridge University Press does not guarantee
the accuracy of such information thereafter.
Cover photograph: Figs Halved

Source/ photographer: Shutterstock/ Liv Friis-Larsen
ii

table of
Contents About the authors ............................ v Minerals ......................................... 39
Acknowledgements ........................vi Water .............................................. 41
Dedication ..................................... vii Getting hungry .............................. 43
The design process ...................... viii Nutrient needs across the
Sensory analysis ...............................x lifespan........................................... 48
Career profile: Curtis Stone – Food selection models ................. 55
Celebrity Chef .............................. xiii Career profile: Andrea Bryce –
Dietician ........................................ 59
1 FOOD HYGIENE AND
SAFETY – IT’S YOUR 3 GOOD FOODS, GREAT
RESPONSIBILITY! HEALTH!
How much do you know? ...............1 How much do you know? ............ 63
xiii Safety and hygiene in the Obesity ........................................... 66
kitchen ..............................................1 Cardiovascular disease.................. 72
Kitchen and personal hygiene ........3 Diabetes ......................................... 77
Food poisoning ................................8 Career profile: Carolyn Conway –
The different types of food Diabetes Educator......................... 80
poisoning ....................................... 12 Cancer ............................................ 82
Food contamination ..................... 13 Osteoporosis ................................. 87
Safe food in Australia .................... 15 Dental caries .................................. 88
Career profile: Vicky Lambropoulos Food allergies and intolerances ... 92
– Environmental Health Officer ... 17 Coeliac disease .............................. 94
Food labelling ................................ 19 Lactose intolerance ....................... 98
20
2 EAT WELL, LIVE WELL! 4 METHODS OF COOKING
How much do you know? ............ 25 How much do you know? .......... 103
Nutrients ........................................ 25 Why do we cook food? ............... 103
Protein ........................................... 26 Career profile: Jodie Thom –
Carbohydrates ............................... 29 Sensory Manager ......................... 105
Fibre ............................................... 32 Methods of heat transfer ............ 107
Fat .................................................. 35 Conduction.................................. 107
Vitamins ......................................... 37 Convection .................................. 109
Contents iii

Radiation...................................... 110 What is Earth-friendly food? ....... 209
Methods of cooking .................... 114 Buy local, fresh and seasonal 189
Cooking with dry heat ................ 114 food .............................................. 213
Cooking with moist heat ............ 124 Reduce food that creates
Microwave cooking ..................... 132 waste ............................................ 217
Avoid bottled water ..................... 220
5 TASTE THE WORLD Reduce the amount of foods
How much do you know? .......... 141 of animal origin ........................... 222
French flair .................................. 143 Choose ethically sound foods .... 227
Career Profile: Katie Falkiner – Career Profile: Sally Reynoldson –
Food Critic ................................... 151 Cattle Farmer .............................. 230
Great Greek ................................. 153 Buy food from farming systems
that minimise harm to the
Interesting Italian ........................ 157
environment ................................ 232
Inviting Indian ............................. 160 197
Making difficult choices.............. 234
Tantalising Thai ........................... 165
Land for fuel, animal food
Career profile: David Walker –
or human food ............................ 234
Food Technologist ...................... 173
6 KITCHEN SECRETS
Glossary ....................................... 242
How much do you know? .......... 177 Recipes Index .............................. 247
What happens to food when Index ............................................ 251
it’s prepared and cooked? .......... 177
How and why does preparation
and cooking change food? ......... 178
Starch ........................................... 179
Sugar ............................................ 184 152 233
Lipids: fats and oils...................... 190
Eggs .............................................. 194
Raising agents.............................. 198
Career profile: Natalie Stivala –
Head Chef.................................... 204
7 FOOD FOR THOUGHT

How much do you know? .......... 209
How does the food we eat
impact on the environment? ...... 209
iv Contents

About the authors
Sally Lasslett has been teaching Food and Technology for over
10 years and currently lectures at RMIT University in Molecular
Gastronomy. She is also working as a Curriculum Project
Co-ordinator, and regularly presents Professional Development on
all aspects of Food and Technology, Health and VCE HHD. She has
also co-authored numerous Food and Technology, Health and VCE
HHD textbooks and revision texts.
Chrissy Collins is a Home Economics and Health teacher at

Greensborough College. She has written and presented numerous
professional development sessions both locally and internationally
in Home Economics and Health with a focus on Home Economics
education, student motivation and engagement and rubrics
assessment. She has also co-authored Food and Technology,
Health and VCE Health and Human Development textbooks.
Glenise Perraton was a lecturer in Education (Home Economics)

and Consumer Science (Food studies) at RMIT. Glen conducted
lectures on the introduction of the VELS (Victorian Essential
Learning Standards) to all education students at Deakin and
was involved in the writing of support material for VCAA for the
introduction of VELS into schools. She also co-authored several
VCE Food and Technology and Health and Human Development
textbooks and assessment support material.
Author acknowledgements
Sally Lasslett
‘‘ Thank you to my helpful and understanding family; Grahame, Callum and
Hudson. Thanks, also, Mum, my wonderful proof reader.’’
Chrissy Collins
‘‘ I would like to thank my husband Paddy for his constant support,
encouragement and understanding.’’
Glenise Perraton
‘‘Thank you to Geoff for all his support and his photography work. ’’
About the authors v

Acknowledgements
The author and publisher wish to thank Text: © Australian Institute of Health
the following sources for permission to and Welfare, Australia’s Health 2008,
reproduce material: pp. 64. © Australian Bureau of Statistics,
Cover: Shutterstock/Liv Friis-Larsen Mortality and Morbidity: Cardiovascular
disease: 20th century trends. ABS data
Images: © Sultry Sally, p. ix. © Author
used with permission from the Australian
supplied, pp. xii/xiv, 17, 59, 80, 105,
Bureau of Statistics <http://www.abs.gov.
204, 151, 173, 230. © Author, pp. 6
au/AUSSTATS/abs@.nsf/2f762f95845417ae
(top), 21, 4, 53, 71, 96, 117, 120, 127,
ca25706c00834efa/1ed7e5ca0c771faeca25
149 (top), 169, 182, 188 (top), 215
70ec000ace6f!OpenDocument>
(top), 224, 226 (top). © Cambridge
p. 192; Household waste. ABS data
University Press/Michelle Cottrill,
used with permission from the Australian
pp. 6 (bottom), 19, 23 (bottom),
Bureau of Statistics <http://www.abs.gov.
46, 76, 133, 135, 192, 215 (bottom),
au/ausstata/abe@.nsf/latestproducts/E
225, 238. © AAP/Paul Miller, p. 16.
1E64A4DB813BC8BCA25732C00207FF
© Glycemic Index Foundation, p. 30.
7?opendocument> pp. 218. © news.
© The Australian Guide to Healthy
com.au <http://www.news.com.au/
Eating, Commonwealth Copyright 1998
story/0,23599,22352536-13762,00.html>
is reproduced with permission of the
p. 158. © Frank Walker/Courtesy of
Australian Government Department
The Age, p. 236.
of Health and Ageing, 2009, p. 54. ©
Australian Institute of Health and Welfare, Every effort has been made to trace and
National Health Priority Areas, p. 65. © acknowledge copyright. The publisher
Samuli Lintula. This image is licensed apologises for any accidental infringement
and freely available under the ‘Creative and welcomes information that would
Commons Attribution 2.5’ License. redress this situation.
p. 67. © Heart Foundation, p. 76.
© Cancer Council Australia, p. 82.
© Reprinted with permission from Cancer
Council Victoria, p. 85. © Stockfood/
FoodPhotography, p. 96; Colin Erricson,
p. 131. © Photolibrary/ BSIP Medical/
James Cavallini, p. 103 (far bottom);
Fresh Food Images/Tim Hill, p. 138; John
Cancalosi, p. 187 (top). © Istockphoto,
p. 122. © Lonely Planet Images/Greg
Elms, p. 160. © A Kniesel. This image is
licensed and freely available under the
‘GNU Free Documentation’ License.
p. 219. © FareShare, p. 220. © Fairtrade,
p. 229. © Bowlhover. This image is
licensed and freely available under the
‘Creative Commons Attribution-ShareAlike
2.5’ License. p. 232 (top). All other
photos from Shutterstock.com.
vi Acknowledgements

Dedication
Glenise Perraton passed away on 16 work was also published internationally
January 2009. Glen had submitted her – specifically her curriculum material
last chapter one month before and was on sustainability for teachers of Home
excited about seeing the food for you Economics. Glen had many years’
series published. experience teaching Food and Technology
Glen was passionate about Food and and Health and Human Development
Technology and had a genuine desire for from Years 7 to 12. She had extensive
the subject to be taught well. She stated experience in curriculum development
on many occasions that she wanted the of VCE subjects, worked at VCAA (when
student to enjoy the subject as well. it was VBOS) on the development of
Glen worked tirelessly to ensure that Health and Human Development study
students and teachers had a thorough at the VCE level, and was also a writer
and correct understanding of the design of the current Food and Technology
process and VELS. She was a leader in study design. Glen also participated in
VELS education and the design process in the assessment process of VCE Food
Food and Technology. It was a privilege to and Technology examinations and the
work with Glen and she was an obvious review of the School Assessed Task (SAT)
mentor to her co-authors, Sally Lasslett for a number of years. She conducted
and Chrissy Collins. Glen always remained numerous professional development
calm throughout the writing process, activities related to general curriculum
and guided decision making with careful development and assessment for Food
thought and a level head. and Technology and Home Economics,
Her partner in life, Geoff Perraton, was for beginning and experienced teachers
also her partner during the development and students.
of food for you, being not only Glenís Glen was a unique, brilliant person
sounding board but also our chief whom we are grateful to have had the
photographer. He patiently waited whilst honour to work with.
the authors set up ingredients, then he
took the shots and waited again whilst Sally Lasslett
the next lot were arranged. Thank you to Chrissy Collins
Geoff Perraton for your fantastic work. Linda Kowarzik – Cambridge University
Some of Glen’s credentials are listed Press
here as well as in the author profile. Her
students, colleagues and friends will tell
you that she had charisma, an ability
to read between the lines and a quick
mind. Glen had an endless supply of
encouragement, support and willingness
to share her knowledge with others.
Glen had written a considerable amount
of support material for the subject
association on introducing VELS into
the 7–10 curriculum. As a curriculum
coordinator, she was involved in extensive
curriculum change and development
of appropriate reporting systems. Her
Acknowledgements vii

The design process
The design process is all about problem New food items and products are designed
solving. Problems are often written in the every day – not only in the food industry
but also in the home, in a restaurant or in
form of a design brief. The design process a school canteen. For example, the school
involves analysis, planning, preparation canteen has a problem: they must not serve
and evaluation of a food item or product so-called ‘junk food’, but would like to serve
a tasty snack that is quick to prepare, easy
that is developed as a result of the
to serve and will be enjoyed by students. In
problem or design brief. order to develop a solution to the problem,
the canteen workers must work through the
design process.
Challenge
Design brief
Evaluate Investigate
Produce
The
Th maini stages off the
h ddesign
i process show
h a circular
i l
process.
THINK/INK/PAIR/SHARE TURN AND TALK
Develop a list of products that you have Explain the problem and the process
eaten in the last two day. What problems that you followed when you made your
or challenge do you think resulted in the breakfast and lunch today.
development of these products?
viii The design process

1 Problem to be solved or challenge Consider the following design brief Constraints:
The challenge is explained or developed as a result developed for a new potato chip. These are the non-
of market research. The challenge may simply be flexible issues, for
example, if a person
‘What will I eat after school today?’ The potato chips must be 97 per is allergic to peanuts,
cent fat-free; made using 100 per this has to be taken
into account when
cent Australian potatoes; gluten- planning the solution.
2 A design brief is developed free; preservative free; and Considerations:
The challenge is developed into a design brief
unique to the Australian market. These issues some
that needs to be solved. It clearly defines the aims restrictions to your
and intentions of the product required including planning, but there
any constraints and considerations that
This seems to be a very difficult are ways that they
challenge, but when the design can be overcome, for
need to be addressed. This brief includes some example, personal
guidelines in the solving of the problem. process is implemented the product skills for equipment
Criteria for evaluation are developed from outcome can be very effective. available.
this design brief. The criteria for evaluation Criteria for
evaluation:
are questions that are used during the evaluation Glossary explanation
process to ensure the specifications of the design in margin
brief have been met. Design brief:
A statement that
outlines a problem or
challenge and sets out
3 Investigation and design specific requirements
The specifications set out in the design brief to be fullfilled in
meeting the challenge.
must be considered. A number of design elements
must also be considered and investigated, such Specifications:
Constraints and
as flavour, colour, aroma, texture and price. The considerations or
resources required to prepare, store or package issues that will need
and market the products or food items also need to be thought about
when you come up
to be investigated. with a solution.
Activity
4 Development of design options Challenges face us every day when we think
A number of different options are researched and about the food that we are going to eat
the most suitable option for meeting the needs of or prepare. They often seem like easy or
the brief is selected. relatively unimportant decisions that need
to be made, but in all instances they work
through the design process.
5 Production of the product or food item
Use the design process flow chart outlined
The product or food item is produced. A design
to the left to work through the following
plan and individual production sequence of
operations must be followed in order to prepare a
design brief. Share your options and final
quality product or food item. outcome with a partner. Why do you think
that we all develop different options and
make different final decisions?
6 Evaluation and analysis of the product and
processes occurs Problems can be solved
The product or food item is evaluated and the Mum and dad have gone out for dinner and
processes for production are analysed. Evaluation left you at home to prepare your own meal.
often includes answering the criteria for There are mushrooms and a chicken fillet
evaluation questions. in the fridge; there is also some rice and a
number of sauces and seasonings. What will
you prepare for dinner?
The stage of the design process.
The design process ix

Sensory analysis
Food should be eaten for
TURN AND TALK
enjoyment. Your favourite foods
and the meals that you remember Often the feeling of touch relates to your
hands and fingers. Why is your tongue also
are the ones that delight all your included for touch? Give five examples of
senses! different mouthfeel sensations.
Mouthfeel:
How food or drink The sensory properties of food are related
feels in the mouth to the human senses of: Appreciating and enjoying food is based
- the sensory
evaluation of taste on the food’s sensory properties. When we
iimpressions on the evaluate foods, we draw on these sensory
palate
properties and use our own senses to make
judgements about whether we like or dislike
the food item.
smell Appearance: Do you judge the look of the apple

before eating? What if it appears bruised? What if it
was a different colour? When given a choice, don’t
you pick the best looking apple in the bunch?
Sound: What noise does an apple make

when you bite in to it? If you do not hear
sight a crunch what does that tell you about
your apple? Would you still eat it?
Aroma: Apples can smell sweet or tart

depending on the variety. The smell of baking
or stewing apple can be strong and get those
taste buds working before your first bite.
sound
Texture: An apple should have some

crunch to it. If it isn’t crunchy and moist
what does this tell you about your apple?
The crisp sweet texture of an apple can
be refreshing and is great for your teeth.
touch
Taste: Like their aroma, apples can
taste sweet or tart depending on the
variety. There are five basic tastes:
sweet, salty, sour, bitter and umami.
Our senses in action.
x Sensory analysis

Appearance used to enlighten the senses, it can also be
Consumers often are quick to judge food used to make judgements about food and
by its appearance or the appearance of the food quality. Have you ever smelt milk to see
Appearance:
product’s packaging. Sight is the dominating if it is off? The ‘look’ of
sense and accounts for 80 per cent of our the product or
packaging or
experiences. When designing and creating food.
food products, it is very important that the TURN AND TALK Aroma:
food is appealing to the senses. Have you ever The smell arising
seen any foods that didn’t look right? Did you Are there any foods that you do not like? from the food.
Perhaps the smell of blue vein cheese Taste:
eat them? The sense
or over-ripe bananas? Do you eat these by which the
foods? flavour or savour
of things is
perceived with
your mouth and
tongue.
Taste
Umami:
We all eat food for the taste and pleasure The ‘savoury
it can give us, as well as for the nutritional flavour’ or taste
sensation of food.
benefits. There are five basic tastes: sweet,
salty, sour, bitter and umami. Flavour is
a combination of taste and aroma, with
the mouth and nose sending signals to
the brain.
Consumers often have an expectation of
how a food should look and if it does not
meet expectations, it is often not consumed.
For example, a high-quality risotto will look THINK/INK/PAIR/SHARE
creamy and be a white colour. If you were Does aroma really influence taste? Try
served a grey risotto, would you eat it? The tasting a piece of food, for example, a
colour of the dish highlights that it has not strawberry or a piece of cheese. Now taste
been produced correctly. it with your nose pinched shut. Record
any taste differences you experienced.
Discuss how important smell is to taste.
TURN AND TALK
What if the risotto was a bright blue or

pale pink colour? Would you eat it then? Texture
Explain you answer. The texture of food is the feeling created
inside your mouth: biting, chewing and
swallowing. Think about eating a piece
Aroma of chocolate. It is smooth and coats the
Ever smelt onion or garlic cooking? Aroma roof of your mouth with a strong flavour.
plays an important role in our experience of Consumers enjoy the different textures
food. In fact, many real estate agents when that foods provide, and in a well-planned
selling homes have muffins or cakes baking in product or meal there will be ingredients
the oven, or use the smell of cooking to make that provide different textures to others
a kitchen smell inticing and comforting. Often to make the food interesting to consume.
the aroma of food can bring back memories For example, the crunch of lettuce in a
of past food experiences. This can sometimes salad compared with the moist softness
be positive or negative. While aroma is often of a ripe tomato.
Sensory analysis xi

Activity
Using these pictures of common foods,
complete a sensory analysis for each product.
You must write a sentence to describe
each aspect of the product: appearance,
aroma, texture and taste. Remember to use
appropriate descriptive words to describe
each product, no ‘yums’ or ‘yuks’. You may
like to use the words in the sensory term
word bank to help you.
Sensory term word bank

Appearance Aroma Texture Taste
burnt acidic brittle bitter
clear aromatic chewy bland
cloudy bland creamy burnt
crisp burnt crisp creamy
crumbly citrus crumbly fatty
dark fishy crunchy hot
dull fragrant dry mild
firm fruity fatty overpowering
flaky mild flaky rich
flat rotten hard salty
glossy smoky lumpy sour
golden spicy moist spicy
hard strong runny strong
light sweet smooth sweet
lumpy yeasty soft tart
mushy weak sticky weak
pale tender
rough
smooth
sticky
transparent
uneven
undercooked
xii Sensory analysis

Career Profile
Curtis Stone – Celebrity Chef
Why did you take up Ever since I was young I’ve always been fascinated with food –
this career? whether it was making marmalade with my Nan and Grandad
or fudge with my Granny. It wasn’t until I was 18 years old that I
decided to embark on a career in the kitchen, and started out at
The Savoy Hotel, in my hometown of Melbourne. During my time
there I worked with many European and British Chefs, who inspired
me to broaden my experience and skills by working abroad. Upon
completion of my qualifications as a Chef, I decided to set off to
Europe to see what Italy, France and Spain had to offer before finally
arriving in London. I found myself knocking on the door of the
legendary Marco Pierre White, the youngest man in the world to be
awarded three Michelin stars, and whose book White Heat was the
first cook book I’d ever been given. I started that same afternoon at
Marco’s famed restaurant The Grill Room, which was to be the start
of my future career as a Celebrity Chef.
What are the most A career as a Chef is constantly rewarding, as you are bringing people
rewarding aspects of together over good food and hopefully good wine! Spending a little
this career? time in the kitchen to prepare a homemade meal and sitting down to
share it with family and friends is one of the best treats. The ability of
food to bring so much pleasure can’t be underestimated. Weddings,
engagements, birthdays and business deals – food is always involved.
I just love how food and cooking can bring people together.
Is there such a thing These days my ‘normal’ work day is fairly varied, and it really
as a ‘normal’ day in depends on what I am working on at the time. When filming
your work? What are episodes of Take Home Chef, my day goes from dawn to dusk
some things that you making the show. This starts with sifting through the hundreds
do in a day? of requests we receive from people wanting to cook for someone
special, selecting the person and then working out the ‘ambush’
strategy for surprising them. It’s then into filming an episode that
starts at about 10.00 a.m. and finishes with me serving the meal at
about 8 or 9 at night.
Career profile xiii

Career Profile
What are challenges The long hours and intensity of working in a professional kitchen are
in your career? not for the faint-hearted!
What opportunities Definitely the places I’ve travelled to and the people I’ve met. Also,
has this career just being able to help people become better cooks and enjoy more
afforded you? time with their family is great.
Can you tell us about Hopefully I can continue to use my media platform to influence
your career goals (e.g. more people, whether it be about cooking, enjoying a great meal
in five years’ time)? with family and friends, or encouraging people to enjoy natural and
wholesome ingredients.
Work experience is a great way to check out most kinds of working

What suggestions can environments. Sometimes the only way to get an authentic feel for a
you give students who place is to launch into a day’s work and get your hands dirty. There
are thinking of doing this are so many great ways to experience the food industry first hand
type of work (e.g. work as a Chef, and it’s a great help to understand all aspects of the food
experience, advice from chain. For example, if you want to work in a seafood restaurant one
others, working hours, day, why not get some hands-on experience at your local fishmonger,
jobs available in rural/ which could be a real asset to a restaurant kitchen.
metropolitan areas)? I think it’s important to learn as much as you can about the
seasons, and try to get close to your food as much as possible,
learning the history of a certain dish, technique or type of cuisine.
It’s also really important to keep an open mind and to absorb
as much as you can, even if it’s in the most unexpected place!
Remember, patience is a virtue.
What qualifications do Experience and training coupled with a real passion for food! I also
you feel you need to do encourage people to travel – the life experience, knowledge and
this type of work? opportunities from exploring the world are priceless.
www.curtisstone.com
Career profile xv

Chapter 1
Food hygiene and

safety – it’s your
How much do you know?
responsibility!
1 What is the difference between
food safety and food hygiene?
2 Explain how you can ensure the
safety of yourself and others in Safety and hygiene in the
the kitchen. kitchen
3 Compare the terms ‘food
When working in the kitchen, whether the
spoilage’ and ‘food poisoning’.
school kitchen, your kitchen at home or the
4 How does the Australian
place where you work, it is essential that the
Government ensure that the food
food you prepare is safe to eat and that the
we eat is safe?
st people preparing the food avoid injury and
5 Outline the information that mu
accidents.
be found on a food label.
Safety in the kitchen

When professionals design kitchens, they
must think about many important safety
aspects. Your school kitchen is no exception.
Ergonomics is about ensuring that each Ergonomics:
A science that
individual worker is working in a safe, seeks to adapt
efficient and comfortable environment. More work conditions
and equipment
accidents happen in the kitchen than in any to suit the worker
other room of the home. It is important to and limit injuries
prevent burns, scalds, cuts, electric shock and and accidents.
any other accident that could occur.
Knives are a common source of kitchen injuries.

Sharp and breakable objects
The kitchen is home to many sharp objects.
THINK/INK/PAIR/SHARE Knives are of primary concern and are a
common cause of kitchen injury.
Develop a list of rules or safety practices to
follow in order to prevent accidents when
using, storing and cleaning knives. Strand Domain Dimension Activities
Ch.1
TURN AND TALK Interdisciplinary Design, t*OWFTUJHBUJOH 1.1, 1.2, 1.3,
Learning Creativity & Designing 1.4, 1.5, 1.6,
How many times have you cut yourself Technology t1SPEVDJOH 1.7, 1.8 and all
when using a knife? What were you cutting t"OBMZTJOH&WBMVBUJOH Design Briefs
when this accident occurred?
1 Food hygiene and safety – it’s your responsibility 1
Food For You_TXT.indb 1 7/8/09 12:17:02 PM

Heat and fire safety CHECK THIS OUT
The stove is the greatest heat and fire safety
hazard in the kitchen. Safety practices that Find out more about food safety online with
need to be considered are: this A to Z of food safety developed by Food
Be extra careful when lighting gas stoves. Link from the United Kingdom, located at
Don’t allow excessive gas to be released www.foodlink.org.uk/azlist.asp or www.
from the stove or oven. Wait for any gas TBGFXPSLTBHPWBVDPOUFOU1BHFT*OEVTUSZ
that has leaked from the stove to disappear Hospitality/Resources/VirtualKitchen.htm.
before carefully relighting with a match or Click on the fun and games icon and see
gas lighter. how much you really know about food
safety.
Keep all flammable materials like clothing,
hair or aprons at a safe distance from open
flames. > Design Brief <
Always keep pot handles turned inward to
prevent spillage from knocks or snagging Sandwich cutting
on clothing. You have been asked to prepare gourmet
Use oven mitts when handling hot items. open sandwiches for a lunch for the
Always remove pot lids by allowing steam teachers at your school. You need to create
to escape away from you. Steam, though a range of four gourmet open sandwiches,
invisible, can cause serious burns. using a selection of knife skills to show the
attractively served fillings.
Be alert at all times when cooking with
large quantities of oil. Be aware of spills; INVESTIGATION
never allow water or other liquids near hot 1 Create a mind map investigating at
oil. If dropped into the oil, they will turn least eight different gourmet sandwich
into steam and spray with force. fillings and breads.
In the event of a kitchen fire, it is 2 For each option, state why you think it
important to assess the situation and act is appropriate for the brief.
accordingly. Turn off the heat source if safe
3 Select your four sandwiches. Explain
to do so. If the fire is confined to a pot or
why you have chosen each one and
pan, cover it tightly with a lid. Don’t
what knife skills this sandwich will allow
attempt to carry the pan away. If the fire is
you to demonstrate.
unmanageable, use a fire blanket or fire
4 Develop three criteria for evaluation
extinguisher. Never use water or flour,
that can be used to evaluate the
which can cause a grease fire to spread.
sandwich selection.
Always keep a fire extinguisher accessible;
these should be tested on a regular basis 5 Prepare your gourmet sandwiches.
to ensure that they work properly. EVALUATION
1 Evaluate your sandwiches using your
previously established criteria.
THINK/INK/PAIR/SHARE
2 Evaluate your safety practices by
Draw and annotate a diagram of a stove top, discussing these questions:
showing how pots should be placed and a Were the correct safety practices
used on the stove. followed? Explain the reasons
for your response.
Electrical equipment b Did you use your knife safely?
Electrocution: Electrical fires and electrocution can Explain the reasons for your
Death by electric response.
result when equipment is not used
shock (non-fatal
exposure to properly. c How did you maintain hygienic
electricity is an Never use electrical appliances near water. work practices?
electric shock).
2 Food for you

Kitchen and personal To ensure kitchen hygiene and prevent
food poisoning, it is important to wash and
hygiene dry all utensils and equipment properly. The
Kitchen hygiene and good personal water used to wash dishes should be warm/ Kitchen
hygiene are important to help control the hot, soapy and changed regularly. hygiene:
spread of harmful germs. The prevention
of illness and
the maintenance
Kitchen hygiene CHEW ON THIS of health in the
kitchen.
There are many surfaces in the kitchen where
Tea towels and dish cloths can be a source Personal
harmful bacteria and micro-organisms can hygiene:
of cross-contamination, so only use them if
live, grow and multiply. Ensuring good
they have been cleaned and dried. cleaning and
washing practices
to prevent illness
THINK/INK/PAIR/SHARE and maintain the
health of food and
Make a list of the surfaces where bacteria food handlers.
Bacteria:
can grow in the kitchen. For each of these
Single-celled
surfaces suggest a food item that might or non-cellular
come into contact with this surface. spherical, spiral
or rod-shaped
organisms, lacking
Kitchen surfaces must be cleaned after chlorophyll, that
reproduce by
food has been prepared. It is important to be fission
sure that you ‘clean as you go’. Micro-
organisms:
Bacteria, yeasts,
Kitchen rubbish bins are a breeding ground for simple fungi,
TURN AND TALK germs, especially in summer. algae, protozoa
and a number of
What does it mean to ‘clean as you go’? other microscopic
Personal hygiene organisms.
A person who handles food is responsible
for ensuring good personal hygiene. It is
important that food, or surfaces that come
into contact with food, are not contaminated
by contact with the food handler’s body or
clothing. Possible personal contaminates
include:
hair
saliva
mucus
sweat
blood
fingernails
clothes
jewellery
bandaids or bandages.
Raw meat, poultry, fish and other raw foods can easily
cross-contaminate other foods. Utensils, kitchen
surfaces and your hands must be thoroughly washed TURN AND TALK
before contact with other foods, especially cooked and
ready-to-eat foods. It is not only a chef who handles food. Make
a list of all of the other food handlers in the
process of food preparation from ‘paddock
to plate’.

Al
Always h your hands
wash h d thoroughly
h hl before
b f i ffood.
preparing d
One of the best ways to ensure personal

CHEW ON THIS
hygiene and prevent the contamination of
food is to wash your hands well. Germs can Damp hands spread more germs than
stay alive on our hands for up to three hours. do dry hands – 1000 times more germs,
In this time they can spread to anything in fact.
and everything that we touch. Regular hand
washing is important when preparing food,
between the handling of raw foods, going to THINK/INK/PAIR/SHARE
the toilet, touching rubbish or the rubbish
bin, coughing or sneezing and after having 1 Develop a list of other personal hygiene
a cigarette. tips that are important for the kitchen.
When you develop your list, think about
ill health, sores, clothing and fingernails.
CHEW ON THIS 2 Share your list with a partner and add
any missing tips to each list.
The numbers of germs on your fingertips
doubles after you use the toilet. Half of all
men and a quarter of women fail to wash
their hands after they have been to the CHECK THIS OUT
toilet.
When you are using your home computer,
check out YouTube. What videos can you
CHECK THIS OUT find that relate to food hygiene and safety?
There are Australia Food Standards

that outline the health and hygiene Activity 1.1
responsibilities of food handlers. Find out Design a PowerPoint presentation to inform
more at www.foodstandards.gov.au/_srcfiles/ Year 7 students who are new to Food and
Technical_Fact_Sheet_Food_handlers_ Technology about the importance of personal
Feb_2008.pdf. and kitchen hygiene.
4 Food for you

How to wash your hands
We all think we know how to wash our rub your hands vigorously for
hands, but many of us don’t do it properly. approximately 15 seconds
Rinsing your fingertips under cold water is wash both sides of your hands, around
not sufficient to prevent food contamination. the thumb, between each finger and
When you wash your hands, remember to: around and under the nails
use warm water rinse with clean water
wet you hands before applying soap dry your hands thoroughly – use a clean,
– this prevents irritation dry towel, paper towel or an air dryer if
it is available.

> Design Brief <
Desserts Caramel Butternut
We all like a sweet treat now and then. This
brief requires you to investigate a variety of Cheesecake
dessert items, select one and then prepare it. Makes one whole cake
The item that you choose should have
appealing sensory properties and involve Eggs Butternut
baking in the oven, chilling in the fridge, use Snap biscuits
of an electric appliance and be completed in
the time that you have available for practical
classes.
An example recipe is provided. Study Caster
this recipe to determine if it suits the time sugar
constraints that you have in class.
Caramel
INVESTIGATION Cream cheese Top ’n’ Fill
1 Create a list of personal hygiene practices
that must be followed in the kitchen. Sour
cream
From this list, develop a web page that
highlights safety issues. Butter
2 Create a list of kitchen hygiene practices
that must be followed in the kitchen.
3 What cleaning/sanitising needs to occur in Ingredients
the kitchen? Create a list. 1 tablespoon butter, melted
4 Write three criteria for evaluation 250 g packet Butternut Snap biscuits,
questions. Then list two considerations crushed
and constraints. 125 g butter, melted
5 Develop a list of constraints and 2 x 250 g packets cream cheese, at room
considerations that you need to take into temperature
account when preparing your chosen 300 ml sour cream
dessert. 100 g caster sugar
3 eggs, lightly beaten
380 g Nestle Caramel Top’n’Fill
Method
1 Brush a 24 cm springform pan with melted
butter to lightly grease.
2 Place the crushed biscuits into a bowl, add
the butter and stir well until combined.
3 Place the biscuit mixture into the prepared
pan. Press firmly over the base and side.
4 Cover with plastic wrap and place in the
fridge for 15 minutes to chill.
5 Preheat oven to 160°C.
6 Food for you

6 Place the cream cheese, sour cream and sugar EVALUATION
in a bowl. Beat until smooth with an electric
1 Copy and complete the table below
beater.
to assess your safety and hygiene
7 Add the eggs and beat until well combined. practices. Insert the lists that you
8 Pour half of the cream cheese mixture into prepared above in the first column.
the biscuit base. 2 Analyse your own work practises in
9 Top with caramel. the kitchen.
10 Pour over remaining cream cheese mixture. a Outline three things that worked
11 Bake for approximately 40 minutes until set. well.
12 Leave the cheesecake in the tin until cooled. b State three improvements that you
13 Place in the fridge for 4 hours or overnight to could make.
chill. 3 Complete each of your criteria for
14 Cut into wedges and serve. evaluation questions.
Table 1.1
Safety and hygiene Completed Not complete &WBMVBUJPOPGUIF
practice (Why was this practice not importance of this
completed?) practice
1FSTPOBMIZHJFOF
Safe work practices
Cleaning/sanitising
practices

Let’s review Activity 1.2
1 Define the term ‘ergonomics’. How does it Develop a list of rules to follow in the kitchen
ensure kitchen safety? in order to prevent food poisoning. For each
2 Create a list of accidents that could occur rule, explain why this is an important practice
in the kitchen. in the kitchen.
Share your list with a partner. Then finish
3 Explain how gas can be a safety issue in the
the following sentence considering your own
kitchen.
personal hygiene practices:
4 Explain why electrical equipment and
‘When in the kitchen, I need to improve
electrical appliances do not mix.
my personal hygiene practices by …’
5 Outline how a food handler is responsible
LET’S for ensuring safe food.
REVIEW 6 Why is hand washing important in
preventing food contamination?
Bacteria is present
on food
Food poisoning
Food poisoning is a serious health problem
Food
poisoning: caused by poor personal hygiene on the part
A common illness, of food handlers, poor storage of food or
usually mild but Bacteria has the right conditions
sometimes deadly, cross-contamination. It is important that a
to grow:
caused by eating person who is handling and preparing food
contaminated warmth, moisture and food
protects those people who are going to eat
food. Typical
symptoms include from getting sick.
nausea, vomiting, Food poisoning causes vomiting, diarrhoea
abdominal
cramping, and and stomach cramps. It’s a very unpleasant
diarrhoea that illness, but one from which most people Bacteria must have time to grow
occur suddenly
recover. However, for some people, especially and multiply.
(within 48 hours)
after consuming young children and the elderly, it can be life
contaminated threatening or leave sufferers with serious
food or drink.
health problems.
Cross- The ffood
Th d poisoning
i i chain.
h i
contamination:
Indirect
contamination of
food caused by How do bacteria grow?
contact with a raw
food or non-food
Food poisoning bacteria can grow and
source such as multiply very quickly in the right conditions.
clothes, cutting The following factors can affect the growth of
boards or knives.
bacteria:
time
temperature
food
moisture
oxygen
acidity pH level.
Over five million cases of food poisoning
could be avoided in Australia each year if all
food handlers followed three simple steps:
1 Control temperature.
2 Kill harmful bacteria.
3 Prevent cross-contamination.
8 Food for you

FOOD
Food contains
the nutrients that
TIME bacteria need to
One bacterium can grow OXYGEN
multiply to become Bacteria need
17 million in oxygen to survive
8 hours
CONDITIONS FOR
THE GROWTH OF
BACTERIA
ACIDITY (pH)
TEMPERATURE Low acid foods
Bacteria do not like provide the best
to be hot or cold environment for
MOISTURE
A moist bacteria
environment will
promote bacteria
growth
Conditions for the growth of bacteria.
Step one: Control temperature
The temperature danger zone.

zone
One cause of food poisoning is bacteria. 60°C. This is the ‘temperature danger zone’.
Bacteria in food grow to unsafe levels when Keeping food at the right temperature will
the food is warmer than 5°C and cooler than prevent food-poisoning bacteria from multiplying.

Activity 1.3 a At what temperature will bacteria stop
1PUFOUJBMMZIB[BSEPVTGPPETGPSCBDUFSJB multiplying?
growth are those that have cooled and are b If it takes over two hours to reheat a
then reheated. food product, what will happen to
the bacteria present in the food once
1 Develop a list of foods that are likely to be
it is eaten?
cooled and then reheated:
c Design a flow chart outlining ways to
a In the school kitchen.
reheat food. Include critical
b At home. temperatures and suggest why time
2 Look at the list of foods that you have is also a critical factor that needs to be
developed. Use your knowledge of the considered.
food groups and suggest the types of food 6 Robert has leftover pizza in the fridge and
that are potentially hazardous. he plans to eat it for lunch. He purchased
3 Once food has dropped in temperature to the pizza last night from the local pizza
60°C or below, bacteria will multiply rapidly shop. The pizza topping includes extra
as the food cools to 5°C. The longer the cheese, bacon, ham, salami and egg.
food takes to cool, the greater the number To reheat the pizza, Robert places it in
of bacteria. the oven at 55°C. He forgets it while he
Design a flow chart outlining the ways plays a video game, but after two hours
in which you can prevent bacteria from remembers that his pizza is heating in the
multiplying. Outline why each stage in oven and eats it.
the flow chart is critical in controlling the Evaluate this scenario in terms of its
multiplication of bacteria. potential for the development of food-
4 Make a list of safe ways to rapidly cool poisoning bacteria. In your evaluation
food. consider:
5 Reheating food also increases the risk of food products that are of high risk
bacteria. Food-poisoning bacteria start temperature
multiplying when chilled food is reheated time
above 5°C. cooling and reheating.
10 Food for you

65°C 71°C
Well Done
Medium
77°C
Rare 63°C
Medium
71°C
77°C
Well Done 77°C
Medium 71°C 82°C
Correct temperatures for cooked meats.
Step two: Kill harmful bacteria Step three: Prevent cross-

In order to kill harmful bacteria it is important contamination
to cook food properly. When cooking meat Bacteria can spread if raw meat or poultry
products like chicken, mince, meat with touches or drips onto ready-to-eat foods. Ready-to-eat
bones, hamburgers, stuffed meats and This is dangerous because ready-to-eat foods foods:
sausages, ensure that they are thoroughly often receive no further cooking, therefore Foods that have
been processed
cooked and that the meat juices run clear. the bacteria is not killed. before they reach
the home kitchen.
They need limited
TURN AND TALK TURN AND TALK (if any) further
preparation.
What do you think it means when people What are ready-to-eat foods?
say that ‘meat juices should run clear’? How
can you check to see if the juices are clear?
To prevent cross-contamination it is
As bacteria are most likely to grow in important to:
the danger zone between 5°C and 60°C, separate raw and cooked foods
it is important to cook food above these store raw foods covered at the bottom
temperatures. Foods that are hot must be
of the fridge
kept above 60°C until they are served.
keep the kitchen and utensils clean
THINK/INK/PAIR/SHARE wash hands with soap, rinse and dry
thoroughly before and after preparing
Create a list of cuts of meat that contain raw food.
bones. Why do you think these require
longer cooking times?

Activity 1.4
Amelia has just been shopping. In her
grocery bag she has:
carton of milk roast chicken
5 apples lettuce leaves
fresh hamburger
1 kg raw mince buns
tub of yoghurt
sliced ham
6 raw
hamburger label
patties
2 fresh chicken
drumsticks
1 Make a list of the potentially hazardous bacteria that has caused the illness. Symptoms
foods in Amelia’s shopping bag. can include:
2 Which items need to be cooled quickly? nausea
Explain why this is the case. stomach cramps
3 Design a fridge and place each item in it. diarrhoea
Explain why you have placed each item in fever
its position. headaches.
CHEW ON THIS TURN AND TALK

Illness from food poisoning is becoming Have you ever had food poisoning? What
more common as our lifestyles change. were your symptoms?
The different types of food

TURN AND TALK
Toxin:
poisoning
A poisonous How has our lifestyle changed? What has There are two types of food poisoning – toxic
substance happened to food preparation and the and infective poisoning.
produced by
living cells or
places where we eat food? Toxic poisoning: this is caused by the
organisms that is action of a toxin released by bacteria
active at very low
concentrations.
The symptoms of food poisoning are found in food prior to it being eaten, or in
many and varied; they depend on the type of the body after it is eaten.
12 Food for you

Infective food poisoning: this is caused by Activity 1.5
living food-borne pathogens that invade
Research assignment
the tissues of the body.
Working in groups of three, carry out an
internet search to investigate the different food-
CHEW ON THIS poisoning bacteria. Complete the table below to
summarise the information that you find. Start
Bottled water may account for 12 per with these sites and see what else you can find:
cent of infections by the bacterium www.foodsafety.asn.au
campylobacter jejuni, the biggest cause of www.safefood.net.au
food-borne infection in the western world. www.foodauthority.nsw.gov.au
Table 1.2
Food poisoning &GGFDU Food sources How to prevent Microscopic

bacteria symptoms that the micro- picture of the
are evident on organism from bacteria
humans making you
sick
Salmonella
label
Campylobacter
Listeria monocytogenes
&TDIFSJDIJBDPMJ &DPMJ
Staphylococcus aureus
Clostridium botulinum
Clostridium
perfringens
Bacillus cereus
Let’s review 6 State and outline the

different types of food LET’S
1 Explain how food poisoning occurs. Contaminated:
poisoning. REVIEW Mishandling
2 What are the symptoms of food
of food during
poisoning? Who is most at risk of these preparation
symptoms? Food contamination and storage
that results in
3 List the conditions required for the growth it becoming
Food can easily become contaminated by
of bacteria. infected or
a number of different items. There are three infested with a
4 Suggest and explain three ways that food variety of different
poisoning can be prevented. main types of food contamination:
substances (e.g.
5 What is the temperature danger zone? 1 chemical rat droppings,
fingernails or
How can this be an issue for the growth 2 physical bacteria).
of bacteria? 3 microbiological.

Table 1.3
Type of &YQMBOBUJPO &YBNQMFTPGDPOUBNJOBOUT
contamination
Chemical This occurs when Dishwashing detergent,
harmful chemicals disinfectants, pesticides
contaminate food. and naturally occurring
Incorrect storage and UPYJOTBOEQPJTPOT
cleaning is often the
reason why chemical
contamination occurs.
1IZTJDBM This occurs when foreign Wood, glass, band aids,

objects enter food. hair, jewellery, cigarette
Good cleaning practices, butts, insects or animal
personal hygiene and faeces.
protective clothing can
prevent this type of
contamination.
Microbiological This is when micro- There are five different

organisms get into food types of micro-
and poison or spoil it. organisms:
1 yeast
2 mould
3 viruses
4 protozoa
5 bacteria.
=
TURN AND TALK
When have you found a physical

contaminant in your food?
CHECK THIS OUT

temperature
The NSW Government has a website where
you can detail your food-borne illness
complaints. Log on at www.foodauthority.
nsw.gov.au/consumers/problems-with-food/
food-poisoning and check out some of the cross-
health issues suffered as a result of food contamination
poisoning or food contamination.
Activity 1.6
1 Complete a fishbone chart like the one hygiene
to the right to outline how temperature,
hygiene and cross-contamination can
result in food poisoning.
14 Food for you

2 Now develop a concept map to summarise LET’S
Let’s review
how food poisoning can be avoided or REVIEW
1 List the different types of food
prevented.
contamination.
3 Complete a fishbone chart to outline how
2 Complete a comparison alley to show the
food contamination can occur.
differences between these types of food
contamination.
3 Dishwashing detergent is potentially
harmful because … (complete sentence).
4 Suggest how foreign objects can enter
food.
5 List and explain the different types of
micro-organisms.
Safe food in Australia

The food supplied to us in Australia is
renowned for being extremely safe for
consumers. To ensure that we have a
safe food supply, a number of very strict
regulations and standards exist at all levels of
government.
TURN AND TALK
4 Now develop a concept map to summarise Why is it so important that our food supply
how food contamination can be avoided or is safe for consumers?
prevented.
The following food regulating bodies and
Activity 1.7 TUBOEBSETFYJTUJO"VTUSBMJB
Food handlers can prevent food poisoning by

practicing good personal hygiene. Develop a Federal government:
web page with links that could be used in the Food Standards Australia and New Zealand
food industry to show food handlers how to Food Standards Code – Food Labelling
practice good personal hygiene. This site will Australian Quarantine Inspection Service.
get you started: www.freewebs.com.
In your presentation you should include:
an explanation of what it means to have Victorian state government:
good personal hygiene The Food Act 1984
a list of rules to ensure that food handlers The Food Amendment Act 1997
follow adequate personal hygiene practices Food Premises Code 1994.
a description of how food poisoning and
food contamination can occur
a discussion of the critical temperature Local government
limits and how food should be stored, Register food businesses
cooled, cooked and reheated. Environmental Health Officers.

=
CHEW ON THIS TURN AND TALK
Find out the product recalls that have Where have you seen food recalls
occurred in Australia in the last 30 days at advertised? What food recalls have you seen
www.recalls.gov.au. advertised? What should you do with foods
that have been recalled?
Food recalls
A food recall occurs when food that poses a occur if a food product is incorrectly labelled,
safety hazard to consumers is removed from for example, an unlabelled food allergy danger.
sale, distribution and consumption. Food is Food Standards Australia and New Zealand
recalled at any time when it poses a possible (FSANZ) coordinates food recalls in Australia
public health and safety risk. Food recalls also to ensure our safety.
5ISFFNJMMJPO.BSTBOE4OJDLFSTCBSTXFSFEFTUSPZFEJOBGUFSBOFYUPSUJPOJTUDMBJNFEUIBUTFWFODIPDPMBUF
bars in New South Wales had been poisoned.
16 Food for you

Career Profile
Vicky Lambropoulos – Environmental Health Officer,
Moreland City Council
Why did you take up I worked in the hospitality industry for many years through high
this career? school and university. I saw first hand the shortcuts that people in
the food industry take, and the consequences this can have in terms
of consumer health and safety.
I decided I would like to work on the ‘other side of the fence’ and
monitor, regulate and enforce food regulations.
What are the most The most rewarding part of my job is seeing the difference you can
rewarding aspects of make in smaller food businesses as part of routine food inspections.
this career? The improvements to the business, both structurally to the premises
and in the business operator’s knowledge of food hygiene and
handling, are remarkable.
In the bigger picture, you are looking after the health of
the community by maintaining public health standards and
ensuring food for sale to the public is safe and suitable for human
consumption.
Is there such a thing As an Environmental Health Officer you are required to work on
as a ‘normal’ day in your own and to prioritise your work according to the importance
your work? What are of each task. You often juggle several different tasks on a daily basis.
some things that you Therefore, good time management skills are a bonus.
do in a day? Food Safety is a big part of my role at Moreland City Council,
however, the interesting part of our job is that our duties are quite
diverse.
There is no such thing as a typical day for an Environmental
Health Officer; I could be inspecting a restaurant one day and
sampling swimming pool water the next. Our work also involves
being out on the road and some office work.
We investigate food complaints, food poisonings and infectious
disease notifications and outbreaks. These types of complaints are
given priority when they arise over routine Food Act inspections. We
may also be called upon to investigate nuisance complaints regarding
noise, odour and water pollution.
Environmental Health Officers also inspect hairdressers,
tattooists, ear piercers, beauty salons and accommodation to ensure
compliance with the relevant Acts, regulations and codes.
Recent changes to legislation mean Environmental Health Officers
also inspect gaming venues, nightclubs, restaurants and tobacco

retailers to ensure compliance with the various new requirements,
including smoke-free venues and point-of-sale display requirements
for tobacco retailers.
Environmental Health Officers may specialise in different
areas such as air, food and water quality, disease control, waste
management, environmental protection, and health education and
noise control.
What are challenges One of the biggest challenges of our job is that the people we deal
in your career? with often feel angry. They may have had a complaint lodged against
them, be caught off guard or at a bad moment and become aggressive.
Resolving their issues can be tricky but also satisfying. Our work
requires good communication and negotiation skills, as you need to
deal with a wide range of people in the community including residents
and business owners.
What opportunities During the past eight years I have had the opportunity to work for
has this career many different local councils including Melbourne, Whittlesea, Hume
afforded you? and Wyndham all across Melbourne.
I also got a once-in-a-lifetime opportunity working for the North
Western Public Health Unit in Sydney during the Sydney 2000
Olympics. My job involved inspecting catering venues supplying food
to athletes and employees.
Other highlights have included the inspection of venues during
some of Melbourne’s special events, such as Moomba and music
festivals.
Can you tell us about In five years I would like to be working for the State Health
your career goals (e.g. Department (Department of Human Service) for the Food Safety Unit.
in five years’ time)? This would present new challenges for me in the area of food safety.
In addition to this I am also interested in further study, possibly a
Masters in Public Health or Business Management. This would afford
me the opportunity of becoming a Manager of a Public Health Unit.
What suggestions can I would recommend students visit their local council and organise
you give students who a meet with the Environmental Health Officer. This will give them a
are thinking of doing this good idea of what the job entails and what they can expect.
type of work (e.g. work
experience, advice from
others, working hours,
jobs available in rural/
metropolitan areas)?
What qualifications do I completed a Bachelor of Applied Science – Environmental Health at

you feel you need to do Swinburne University. This involved three years of full-time study and
this type of work? a year of paid work experience.
18 Food for you

Food labelling Activity 1.8
By law, food that is sold in Australian shops Use the FSANZ website (www.foodstandards.
must be of good quality and safe to eat. Foods gov.au) to investigate ‘country of origin’
that are processed and therefore not fresh labelling.
must carry a food label. Food packaging helps 1 What is ‘country of origin’ labelling? Processed:
To change a food
to prevent food from spoiling and ensures 2 Why do you believe that it is important to product with a
that it is safe to eat, but it is the food label that have this type of labelling? series of steps – for
provides us with so much more information. example, peeling,
3 Find out what the following terms mean: cutting, boiling and
Labels identify the food contained inside the a Product of. putting into a can.
package and provide us with information that Food Standards
b Produce of. Code:
helps us to decide whether we want or are A code that lists
c Produced in.
able to eat the food. Many people suffer from requirements for
allergies and this may prevent them from d Made in. foods such as
additives, food
eating certain foods. (See Chapter 3 for more e Manufactured in.
safety, labelling and
information on food allergies.) 4 Sometimes the terms are mixed (e.g. GM foods.
It is the Food Standards Code that ‘made in Australia from imported
governs the information relating to a food products’). Evaluate the importance of
label. this information.
product
name
nutrition
information
panel address
and contact details
of manufacturer
or importer
ingredients list
country
of origin
barcode
best before or use by date
&MFNFOUTPGBGPPEMBCFM

> Design Brief <
Jam making
Jam making is a method of food
preservation that helps prevent food Strawberry Jam
spoilage. Fruit, sugar and water are used Makes 3 × 330 g jars
to produce vegetable and fruit food
items that should keep for a long period
of time. Jam making is usually carried out Ingredients
when vegetables or fruit are in season 1.5 kg strawberries, hulled
and are at their best in flavour and and halved
quality. 1.5 kg white sugar
Prepare a jam that will then be juice of ½ a lemon
labelled according to the Australian
requirements.
A basic jam recipe is provided here to
get you thinking.
INVESTIGATION
Use the Market Fresh website at www.
marketfresh.com.au/mf.asp to begin this
investigation.
1 Investigate fruits that are appropriate
for jam making.
2 When making jam, lemon juice is
sometimes needed. Investigate the
function of lemon juice in the setting
of the jam.
3 Fresh fruits contain pectin. Detail the
function of pectin in jam making.
4 When preparing jam it is important to
test the product to see if it has formed
a gel. What is a gel?
5 Investigate one of the following tests
that can be used to test to see if a gel
has formed:
cold plate test
flake test
temperature test.
20 Food for you

Strawberries
Lemon
White
sugar
Method EVALUATION
1 Wash and sterilise jars and lids.
1 Why is it important that the jar used
2 Place strawberries in a saucepan and stir to store the jam is:
through the sugar.
a Well cleaned?
3 Cook over a low heat until the sugar
b Airtight?
softens the fruit.
2 Indicate the information that should
4 Add the lemon juice then cook over a
appear on the label of a bottle of jam.
medium heat, stirring constantly, until
3 Prepare a label and fix it to your jar of
the fruit is soft.
jam.
5 Continue to cook the mixture until the
fruit is nearly all dissolved and jam coats
the back of a spoon.
6 Complete a test to see if a gel has
formed.
7 Ladel the jam into the jars. Allow to cool,
then seal with the lids.
Let’s review 3 What is the function of a food recall?

1 Outline the regulations that exist in 4 Explain why all processed food products
Australia to ensure that food is safe to eat. must be labelled.
LET’S
2 Compare and contrast the roles of the 5 What information must be on a food label?
REVIEW
federal, state and local governments in Suggest reasons why this information is
protecting our food supply. important for us as consumers.

LOOKING BACK
Looking back Test your knowledge
Food safety and hygiene is essential in Multiple choice
order to ensure the safety of all kitchens
1 It is essential that food safety
and that the food we consume is free
requirements are followed in the
from contamination.
kitchen. Food safety aims to protect:
Kitchen and personal hygiene are ways
a The food handler.
in which a food handler can help to
prevent contamination of food. Washing b The food handler and the food
hands is the first step to maintaining items being produced.
Australia’s reputation for a clean and c The animals that enter the
safe food supply. kitchen.
Poor personal hygiene and incorrect d The kitchen equipment.
storage of food can result in food 2 Correct hand-washing procedures
poisoning. It is important to remember greatly reduce the incidence of food
that bacteria are always present on poisoning. When washing your hands,
food, and it is up to the food handler to remember to wash:
ensure that bacteria do not have the a Your finger tips.
right conditions for growth and b Both sides of your hand and
multiplication. around the thumb.
The two types of food poisoning that c Between each finger and
cause illness are toxic and infective food under the nails.
poisoning. Food can easily become d All of the above.
contaminated by chemical, physical and
True/false
microbiological contaminates that result
in unsafe food and illness. 1 Food poisoning occurs as a result of
The three levels of government – physical contamination.
federal, state and local – work together 2 The federal government alone is
to ensure that our food is safe and free responsible for ensuring a safe food
from harm. supply.
A number of measures, such as food 3 Food labelling protects consumers who
labelling and food recalls, are used to have food allergies.
assist governments in ensuring this safe
food supply.
22 Food for you

LOOKING BACK
Short answer questions
Psychological
system Ear
Shoulder
Arm
Abdominal
Region
Forearm Back
and Wrist
Hand and
Fingers
Knee
Leg
Injury hotspots
1 Kitchen safety helps to reduce the 2 Compare and contrast food

number of accidents involving food poisoning and food spoilage. Explain
producers. the different types of food poisoning
a Look at the diagram above and and food spoilage.
suggest a reason why injuries to each 3 Annotate the food label below
of the indicated body parts could to indicate the information that
occur. must be displayed. Suggest a reason
b Develop a list of safety procedures to why each piece of information
follow to avoid each of these injuries. is important.

LOOKING BACK
LOOKING response
Extended BACK
MEDIA ANALYSIS
Summer Salmonella
The barbecue is a great Aussie tradition. of plates and cutlery that had come into
&WFSZZFBSXIFOUIFXBSNFSNPOUITSPMM contact with raw meat.
around we roll out the Weber and throw The Australian Chicken and Meat
a couple of snags on the grill but a new Foundation warns that bacteria spreads
survey shows that we should be careful that easily from raw meat and can contaminate
the food we’re serving up to our friends and anything it touches. Anything that comes
loved ones is safe. into contact with raw meat should
According to the survey, food safety be thoroughly cleaned before reuse,
practices at the average barbecue are including cutlery, plates, hands, tea
inadequate and could easily lead to an towels, and other utensils. Failure to
outbreak of food poisoning, sure to put observe food hygiene and safety
a damper on the festivities. 1100 people protocols can result in serious illness
were surveyed and 60% of respondents PS JOFYUSFNFDBTFT FWFOEFBUI
had witnessed unsafe practices such as Be safe this summer and avoid cross
inadequately cooked meat or the reuse contamination!
Melissa Farquharson, The Daily Beef
1 Define the term ‘food poisoning’. 5 Explain how food poisoning can occur
2 List and explain how two different via cross-contamination.
types of food-poisoning bacteria can 6 Explain the term ‘temperature danger
cause illness. zone’. How is the danger zone a
3 According to the article, what problem when eating outdoors in
percentage of people have eaten unsafe summer?
barbeque foods? 7 Develop a list of guidelines to follow
4 List and explain why people have eaten to prevent food poisoning when
unsafe barbeque foods. barbecuing.
24 Food for you

Chapter 2
Eat well, live well!

1 Why do we need to eat food? Nutrients Nutrients:
2 Name the plant food that is the Chemical
Nutrients are the chemical compounds found
only source of complete protein. compounds found
in food that are used by the body to function in food that are
3 Identify the nutrients that are used by the body to
and grow. Some nutrients are referred to as
especially important for the function and grow.
macronutrients, which are large molecules
growth and development of Balanced diet:
that the body requires in large quantities.
adolescents. Explain the function
Dietary intake
Micronutrients are small molecules, and that includes the
of these nutrients. nutrients needed
the body only needs small quantities of these
4 List all of the Australian Dietar y by the body for
nutrients. good health.
Guidelines for Australians that Macronutrients:
There are six main nutrients essential for
you know. Vital energy-
the body: protein, carbohydrates (including
5 According to the Australian
yielding nutrients
fibre), fats, vitamins, minerals and water. that are required in
Guide to Healthy Eating, what large quantities by
proportion of your everyday diet the body.
should be breads, cereals, rice, Micronutrients:

Nutrients required
pasta and noodles? in small amounts by
the body.
It doesn’t matter what age you are, it’s

important to always eat well. Food is not nitrogen
only something to enjoy, it also provides the
body with nutrients, which are needed for hydrogen
your body to function efficiently. Eating a
balanced diet is the best way to guarantee
you are getting all the essential and non- oxygen
essential nutrients that your body needs every
day. Nutrients are required by our bodies for: carbon
energy
growth and repair of body cells and tissues
regulation of body processes 1SPUFJOJTNBEFVQPGDBSCPO IZESPHFO
prevention of disease. PYZHFOBOEOJUSPHFOUPGPSNBNJOPBDJET
TURN AND TALK Strand Domain Dimension Activities

Strand Domain Dimension
Ch.2
Can you list all the nutrient groups and
Ch.1
their food sources? 1IZTJDBM Health & Health Knowledge & 2.1, 2.2, 2.3,
1FSTPOBMInterpersonal
1FSTPOBM 1IZTJDBMBuilding1SPNPUJPO
1.1, 1.2, 1.14, 1.17, 2.4,
1.19,2.7, 2.8,
and Social
Social Learning &EVDBUJPO
Development social 1.21, 1.25, 1.27 2.9, 2.10, 2.11
Learning *%
relationships
&BUXFMM live well! 25

Protein CHEW ON THIS
All cells in the body contain proteins, so
it is necessary to maintain protein levels, The soybean is the only plant food that is a
especially because it is necessary for growth complete protein source.
and repair of tissues. Because the body is not
able to store amino acids, it is important to The non-essential amino acids are able
consume protein every day. There are eight to be made by the body and are called
Essential amino essential amino acids; these are classified incomplete proteins. Because these are
acids: The as ‘essential’ because the body is unable to found in plant foods, it can be difficult for
building blocks of
protein needed produce these itself, so they must be supplied vegetarians and vegans to ensure they get
for growth and by food. The foods containing essential amino complete proteins. However, if you consume
function. The body
cannot produce
acids are called complete proteins and are particular incomplete proteins together you
these, so they found in animal foods such as meat, fish, can ensure all the essential amino acids are
must be supplied chicken and eggs, as well as soybeans. present. This is called complementing
through food.
Complete
proteins.
proteins:
Proteins that
contain all the
Cereal + legume = complete protein
essential amino
acids for body Tofu = complete protein
function.
Incomplete
protein: Proteins,
usually from plant
sources, that
lack one or more
essential amino
acids.
Vegetarian: A
person who does
not eat animal
flesh, but may or
may not eat animal
products (e.g.
honey, milk, eggs,
etc.).
Vegan: A person Tofu, made from soybeans, is a complete protein
who only eats plant
source.
foods. They do Brown rice + nuts = complete protein
not eat any animal
products.
Complementing
proteins:
Proteins that lack CHEW ON THIS
one or more of the
essential amino The amount of protein
acids, but when you need is based
POZPVSBHF XFJHIU IF
eaten together can JHIUBOETFY"
supply a complete rough recommendatio
n for protein is
protein. calculated using the fo
llowing guide:
t HQFSLHGPSBEPMFT
DFOUT
t HQFSLHGPSBEV
MUXPNFO
t HQFSLHGPSBEV
MUNFO
t "SPVOEHQFSLHGP
SQSFHOBOUPS
lactating women.
How much protein sh
ould you be eating
every day?
Combinations of incomplete proteins can form
complete proteins.
26 Food for you

Functions in the body
Growth, maintenance
and repair of all cells
in the body, both hard
and soft tissue
FUNCTIONS
OF PROTEIN IN
THE BODY
Protein is a secondary Production of enzymes,

source of energy; excess hormones, haemoglobin
protein is metabolised and antibodies, used to
and converted into regulate metabolism and
energy or stored as fat protect against disease
1SPUFJOTPVSDFT

PROTEIN FOODS
COMPLETE PROTEIN FOODS INCOMPLETE PROTEIN FOODS

meat legumes
poultry nuts
fish rice
eggs vegetables
dairy products (milk, cheese, wholegrain cereals
yoghurt)
soybeans
A selection of complete and incomplete protein foods.
Let’s review
1 Explain the difference between 4 List four main food sources of complete
macronutrients and micronutrients. protein.
2 Nutrients are required by our body. Explain 5 People who consume a vegetarian or vegan
why we need them. diet can struggle to consume the essential
3 Describe the difference between essential amino acids. Explain why this is the case
LET’S and non-essential amino acids. and describe how this can be prevented.
REVIEW
The process of photosynthesis.
28 Food for you

Carbohydrates daily energy should come from this nutrient.
When digested, all carbohydrates, both starch
Carbohydrates are made up of carbon,
hydrogen and oxygen, which is why and sugar, are broken down into glucose,
Photosynthesis:
it is often abbreviated to CHO. They which is then used as energy during physical The process by
which green
are produced through the process of activity. If not used, carbohydrate is stored as
plants and other
photosynthesis in plants and are stored as glycogen in the liver and released as glucose organisms turn
carbon dioxide
starches or sugars. when required.
and water into
Carbohydrates are the preferred energy Carbohydrates are divided into two carbohydrates.
source for the body and 55 per cent of your groups: complex and simple carbohydrates. Glucose: A sugar
energy source
produced by plant
Table 2.1 products.
Complex
4JNQMF UIFTVHBST
$PNQMFY carbohydrate:
Molecules that
supply energy, fibre
Monosaccharide and other nutrients
that the body
There are three forms Many monosaccharide needs.
of monosaccharides: molecules, including:
Simple
glucose starch carbohydrate:
fibre Quick energy
sources that do not
glycogen supply any other
nutrients.
fructose
galactose
Disaccharides
Two monosaccharide
molecules form a
disaccharide, including:
TVDSPTF HMVDPTF
GSVDUPTF
MBDUPTF HMVDPTF
HBMBDUPTF
NBMUPTF HMVDPTF
HMVDPTF

Glycemic index lower the glycemic index. The foods you
should consume have a low GI for sustained
energy release. Carbohydrates that are rapidly
digested, absorbed or metabolised, such
as white bread, result in a rapid increase in
blood glucose levels and have a high glycemic
index, 70 or above.
It is important that people with diabetes
try to incorporate at least one low GI food
at every meal to help manage blood glucose
levels.
The glycemic index (GI) rates
Glycemic index Five low GI snacks:
(GI): The ranking carbohydrates according to how quickly they
low-fat yoghurt
of carbohydrates are digested, absorbed and metabolised and
according to their
raise the glucose level in blood, over a two- slice of raisin toast
effect on blood
glucose levels. hour period. Carbohydrate foods are given small can of baked beans
a score out of 100; the lower the score, the corn on the cob
large pear.
Table 2.2
Low GI foods Medium GI foods High GI foods

Rating of 55 or below Rating of 56–69 3BUJOHPG
GI 43 GI 69 GI 70
GI 36 GI 59 GI 81
GI 48 GI 58 GI 99
CHEW ON THIS
c for weight loss
Low GI foods are terrifi
fuller for longer.
as they make you feel
30 Food for you

Preferred
source of
energy for the
body
FUNCTIONS OF
CARBOHYDRATE IN
THE BODY
Can be converted to Provides essential

glycogen and stored energy for the brain,
in the liver or muscle central nervous system
tissue and converted and muscles during
back to glucose when activity
required
Provides dietary
fibre
Good carbohydrate foods

Carbohydrates are found in foods that are Nutrient dense:
N
starch based as well as sugar based. Nutrient Food
F that contains
dense carbohydrate foods are the best source a large amount and
number
n of different
of carbohydrates, and the following foods are nutrients.
n
recommended:
vegetables
fruit
pasta
potatoes
bread and wholegrain cereals.

Activity 2.1
Put GI into practice
Review what you ate yesterday to see whether
you consume a low GI diet.
1 List everything you ate in the last 24 hours.
2 Research the GI values of the foods
on your list to analyse your diet. Use
www.glycemicindex.com or www.
nutritionaustralia.org to help you get
started.
3 Now redesign your menu to ensure you
consume a low GI diet.
4 What foods did you have to take out?
5 What new foods did you need to improve
your GI rating?
6 Try putting your new GI diet into practice.
Let’s review
1 What does CHO stand for?
2 Explain how carbohydrates are digested
and stored if not used.
Soluble fibre: 3 Copy and complete the following
The digestible
fibrous parts of comparison alley to illustrate the
plants. similarities and differences between simple
Insoluble fibre: and complex carbohydrates. Write the Fibre
The indigestible
fibrous parts of similarities between the carbohydrate Fibre is mostly carbohydrate and is made up
plants. types in the centre and the differences on of the indigestible parts of plants. There are
the outside. two types of fibre, soluble and insoluble.
Both types are essential for a healthy diet and
digestive system.
Simple carbohydrate
Table 2.3
DIFFERENCES Soluble fibre Insoluble fibre
SIMILARITIES includes pectins, includes cellulose,

gums and mucilages, hemicelluloses and
mostly found in plant lignin, the structural
cells parts of plant walls
Complex carbohydrate
helps lower blood prevents constipation
cholesterol by adding bulk to
completely digested faeces, ensuring
by bacteria regular visits to the
toilet
4 What is the GI and how does it work? promotes good
5 Sugary foods provide the body with digestive health by
carbohydrate, but are not considered a providing roughage
LET’S through the intestine
good source. Explain why this is so.
REVIEW
32 Food for you

Most plant foods contain both soluble and insoluble fibre, especially if the skin is eaten.
Resistant starch Bacteria in the large intestine break down

Resistant starch:
Resistant starch is not technically ‘fibre’ but the resistant starch into short-chain fatty The starchy
acids. These acids are absorbed into the component that
acts in a similar way. It is a starchy component is unable to be
that cannot be digested in the small intestine blood stream and may help reduce blood digested in the
and is an important nutrient for bowel health. cholesterol levels. small intestine.
Great sources of resistant starch.

Regulates bowel
movements and
reduces constipation
FUNCTIONS OF
FIBRE IN THE BODY
Keeps the digestive system Creates a feeling of

healthy and reduces the fullness and satisfies
amount of time food hunger
spends in the intestine
Stabilises glucose levels,

lowers cholesterol, reducing
the risk of dietary-related
diseases such as bowel cancer
Foods high in fibre CHECK THIS OUT

The following foods are high in fibre:
wholegrain cereals such as soy and linseed Adults should consume 30 grams of fibre
a day. Most Australians don’t get enough
bread
fibre. Check the nutritional information
bran label panel of the foods you eat to see if
wholemeal pasta you get enough fibre.
brown rice
fruit – your fibre intake increases if you Activity 2.2
eat the skin of the fruit Focus on fibre
vegetables 1 Choose five recipes.
legumes such as baked beans 2 Modify each recipe to become high
nuts such as almonds and peanuts. in fibre. For example: Fried Rice – use
brown rice and include a wide variety of
vegetables with their skin left on.
34 Food for you

Fat CHEW ON THIS Saturated fat:
There are three main types of fats: saturated, Fat containing a
1BMNPJMJTBCJHTPVSDFPGIJEEFOGBUJO high proportion of
monounsaturated and polyunsaturated. saturated fatty acids,
Polyunsaturated and monounsaturated fats processed foods, particularly biscuits, and with no double bonds
contribute positively to health and are often is the most widely produced edible oil in between the carbons.
referred to as ‘good’ fats, because they help the world. It is one of the few vegetable oils Monounsaturated
fat: Fatty acids that
lower cholesterol levels and the risk of heart high in saturated fat, which is why you need contain one double
to watch how much you consume. bond in the carbon
disease. Saturated fats are referred to as ‘bad’
chain.
fats because they contain cholesterol and are Polyunsaturated
linked with many health concerns. We should Monounsaturated fat: Fatty acids that
replace saturated fats with monounsaturated Monounsaturated fats should replace have two or more
double bonds in the
and polyunsaturated fats for better health. saturated fats in your diet. carbon chain.
Saturated
Saturated fats are generally solid at room
temperature and contribute to the risk of
heart disease by increasing blood cholesterol O H H H H H H H H H H H H H H
levels.
H O C C C C C C C C C C C C C C C C C C H
H H H H H H H H H H H H H H H H H
O H H H The chemical bond of monounsaturated fats.

H O C C C C H
H H H
The chemical bond of saturated fats.
Saturated fats are mainly found in animal products

such as fatty meat, butter, full-cream milk, cheese,
cream, pastries, cakes, deep-fried foods, coconut oil Monounsaturated fats sources include peanuts,
and chocolate. avocado, cashews, hazelnuts and olive oil.

Polyunsaturated
These fats contain Omega 3 and 6 fatty
Omega 3 fatty
acids: Nutrients acids. Health benefits include lowering blood
that protect against cholesterol, reducing blood pressure, and
heart disease
and other health reducing the risk of heart disease and strokes.
conditions. These nutrients are also important for human
development and the immune system.
O H H H H H H H H H H H H H
H O C C C C C C C C C C C C C C C C C C H
H H H H H H H H H H H H H H H H H
The chemical bond of polyunsaturated fats. 1PMZVOTBUVSBUFEGBUTTPVSDFTJODMVEFUVOB TVOnPXFS

oil, vegetable oil, and nuts such as walnuts and brazil,
as well as seeds.
Most concentrated food

energy source and converted
into body fat if the energy is
not used
Provides protection for your

Helps hormone production
organs and bones
FUNCTIONS OF
FAT IN THE BODY
Source of fat–soluble vitamins Keeps your body warm and

A, D, E and K prevents heat loss
label
Makes foods easier to chew

and swallow
36 Food for you

Sources of ‘good fats’ Vitamins Good fats: Fats that
The following are foods that are sources of lower cholesterol
Vitamins are micronutrients that are vital and the risk of heart
good fats: for the body, in small amounts. There is a disease.
olive and vegetable oils wide variety of different vitamins and many Vitamins: An organic
avocado substance vital in small
have differing functions for the body. Some quantities for the body.
olives foods contain only one or two vitamins, while Water-soluble
nuts others contain many types. The body does vitamins: Vitamins
that dissolve in water.
seeds not produce most vitamins, so they must be
Fat-soluble
fish. obtained from food. The best way to ensure vitamins: Vitamins
you are meeting all your vitamin requirements stored in the body,
is to consume a wide variety of fresh foods. either in fat tissue or
Let’s review Freshness is especially important, as vitamins
the liver.
1 Explain the difference between soluble and are often lost during the processing of foods.
insoluble fibre. There are two groups of vitamins: water-
2 What are the benefits of a diet high in soluble and fat-soluble. Water-soluble
fibre? vitamins (B group and C) are not stored in the
3 How much fibre should we be consuming body and dissolve in water. This allows them
every day? to be carried around the body in the blood.
4 Which type of fat do we need to limit in These vitamins are easily destroyed if foods
our diet and what are the food sources of are cooked in water. Fat-soluble vitamins
this type of fat? (A, D, E and K) do not dissolve in water and
5 List 5 foods high in saturated fat. can be stored in the body, either in fat tissue
Determine a lower fat alternative for each or the liver. These vitamins are usually not
of the products on your list. damaged by cooking. Because these vitamins
can be stored, excessive amounts can be
toxic, though this is rare.
LET’S
REVIEW

Table 2.4
Vitamin Source Major function in the body

Vitamin A Liver, kidneys, carrot, egg yolk, butter, maintains eyesight
SFUJOPM
oily fish, dark green and orange fruits protection from infection
such as spinach, mango, pumpkin and
growth of soft and hard tissue
rockmelon
Vitamin B1 Wholegrain cereal products, legumes, enables energy to be released from

UIJBNJOF
nuts, liver, kidney, lean pork, yeast food
FYUSBDUT promotes functioning of the nervous
system and heart
Vitamin B2 Liver, kidneys, milk, cheese, green growth of new tissue, especially skin
SJCPnBWJO
WFHFUBCMFT ZFBTUFYUSBDUT and eyes
enables energy to be released from
food
Vitamin B3 Liver, meat, fish, wholegrain breads and enables energy to be released from
OJBDJO
cereals, yeast products, legumes food
healthy skin
Vitamin B6 Meat, legumes, poultry, wholegrain enables energy to be released from

QZSJEPYJOF
breads and cereals food
formation of red blood cells
Vitamin B12 &HHT MJWFS LJEOFZ NFBU NJML mTI formation of red blood cells
DZBOPDPCBMBNJO
seafood formation of DNA
Vitamin C Citrus fruit, berries, capsicum, broccoli assists iron absorption

BTDPSCJDBDJE
needed for soft tissue formation and
healing
Vitamin D Fatty fish, eggs, sunlight, dairy products, absorption and metabolism of calcium
DIPMFDBMDJGFSPM
margarine and phosphorus
7JUBNJO& Nuts, seeds, fish, wholegrain cereals, maintenance of healthy cell membrane
UPDPQIFSPMT
eggs, vegetable oils
Vitamin K Leafy green vegetables, eggs, liver, blood clotting

cheese, made by bacteria in the intestine
Folate Leafy green vegetables, yeast, liver, cell division and multiplication
kidney, lentils, oranges, asparagus red blood cell formation
assists in the prevention of neural tube
defects such as spina bifida
assists in the metabolism of protein
CHEW ON THIS
Newborn babies are giv

K injection at birth to
en a Vitamin CHEW ON THIS
prevent severe
bleeding, sometimes in British Navel
to the brain, which In 1747 James Lind, a
can cause brain damage at eating lemons and
. Infants are born Surgeon, discovered th
with very low levels of adly disease scurvy,
Vitamin K. Vitamin K limes prevented the de
is not found in breast sailors who lived on
milk or milk formula which was common in
and is not consumed un rk.
til infants are eating biscuits and salted po
TPMJEGPPETBUBSPVOET
JYNPOUITPGBHF
38 Food for you

Activity 2.3 a What did you learn about the vitamin
Vital vitamins you studied?
1 What vitamins do the following foods b Are you at risk of a vitamin deficiency?
contain? Remember they may have more Explain your answer.
than one.
a Oranges. Minerals
b Eggs. Minerals are chemicals other than carbon,
c Liver. hydrogen, oxygen and nitrogen that are found
d Milk. in the body. Minerals are necessary for good
e Lentils. health and are part of many hormones and
Minerals: Elements
f Butter. enzymes. Minerals are classified as either trace required by the body
2 Working in teams of three, choose or major; the body requires larger quantities found in foods.
one of the vitamins explained in Table of major minerals, such as calcium and iron,
2.4. Investigate the consequences of whereas trace minerals such as iodine are
being deficient in this vitamin and then only needed in small amounts.
produce an information poster or verbal The most common mineral deficiencies
presentation on what you have researched. are calcium (leading to osteoporosis) and iron
Your poster or presentation must include (resulting in anaemia). The best way to ensure
the following information: you are consuming the minerals you need for
good health is by eating a balanced diet that
the vitamin chosen
includes a wide variety of foods, as food is the
the condition caused by deficiency
best source of minerals.
signs and symptoms of a deficiency
prevalence of this condition in Australia
and around the world, and who is
generally affected by this condition
food products you should consume to
avoid this deficiency
a recipe for a food item that could be
included in a school lunchbox that
would be a good source of the vitamin.
You may like to use an ICT program such
as Microsoft Publisher (or any other) to
present your information professionally.
Each member of the team should take on
one of the following roles to equally share
the research and presentation work fairly:
time manager – monitors the team’s use
of time to ensure everyone stays on task
recorder – writes down ideas as they are
discussed
summariser – asks questions to clarify
the team’s thinking and ensures that
everyone in the team has the same
understanding of what is being
discussed.
3 At the conclusion of this task, complete
the following questions to reflect on your
participation in this activity.

Table 2.5
Mineral Source Major function in the body
Calcium Milk, yoghurt, cheese, bones of small growth and ossification of bones and teeth
fish such as salmon, almonds, dried figs,
prawns
Copper Shellfish, liver, kidney, legumes, dried formation of red blood cells
fruit, wholegrain bread and cereals functioning of the nervous system
Fluoride Fluoridated drinking water maintenance of strong bones and teeth
Iron Meat, eggs, chicken, legumes, dark leafy formation of red blood cells
green vegetables, wholegrain bread and DBSSJFTPYZHFOBSPVOEUIFCPEZ
cereals
1IPTQIPSVT Meat, dairy products, eggs, fish builds strong bones and teeth
1PUBTTJVN Meat, milk, raw leafy green vegetables, nVJECBMBODF

nuts, dried fruit metabolism of carbohydrate
Magnesium Wholegrain bread and cereals, almonds, bone structure

walnuts, legumes, leafy green vegetables, assisting the control of nerve functioning and
bananas muscle contraction
Sodium Salt, added to most foods, especially nVJECBMBODF

processed foods
Zinc Seafood, liver, nuts, chicken, milk, functioning of the immune system and
wholegrain breads healing of wounds
NBJOUFOBODFPGTFYHMBOETJODMVEJOH
maturation and reproduction
Make mine minerals! 1 Research ingredients high in calcium.

Calcium is one of the most important 2 Design and produce your milk drink.
minerals for adolescents. Design a high- 3 Complete the sensory table below to
calcium flavoured milk smoothie to analyse the success of your smoothie.
encourage young people to increase their 4 Get your classmates to taste your drink.
calcium intake. You will need to use two other You all need to try at least two smoothies
high-calcium ingredients, not just milk, to other than your own.
ensure calcium needs are met. Your product 5 Which flavoured milk drink was the most
needs to serve two people and be presented popular in the class? Why do you think this
in a way that would appeal to adolescents. was the case?
Table 2.6
Appearance Aroma 5FYUVSF Taste Rating 1 to 5

PVUTUBOEJOH
My own
smoothie
Smoothie 1
Smoothie 2
40 Food for you

Let’s review Water
1 Explain the differences between the two Water is essential for life and is responsible for
groups of vitamins. many functions in the body. The human body
2 List the vitamins found in wholegrain is able to last weeks without food, but only a
breads and cereals. few days without water. Every cell in the body
3 Explain the difference between major and uses water to maintain cell structure, and it is
trace minerals and provide two examples necessary for energy production and growth.
from each classification.
4 List the two most common minerals Water loss
people are deficient in. Provide two ideas A loss of 5–10 per cent of body water results
for increasing adolescent intake of these in serious dehydration and can be life Dehydration: A
minerals to help decrease the risk of threatening. The best way to tell if you are dangerous lack of
getting enough water is by inspecting your water in the body.
deficiency.
5 Identify the vitamins and urine. It should be clear or pale yellow. If not,
minerals that assist in the LET’S it’s time to drink up! You should drink six to
absorption of calcium. REVIEW eight glasses daily, more in warmer weather or
if you are particularly active.
Headache
Dry and cracked lips
Tiredness
Dark urine
Mood changes
Symptoms of dehydration.

Assists with digestion

and absorption of
nutrients
Removes waste as
urine and prevents Prevents constipation
bladder infections
FUNCTIONS OF
WATER IN THE BODY
Acts as a lubricant,
Regulates body
keeping joints and
temperature
membranes moist
label
Forms part of the
bloodstream and carries
nutrients to cells
42 Food for you

Sources of water
Most foods contain water, but some have
more than others:
vegetables
fruit.
At least half of your daily water intake should
be consumed as plain tap water.
Activity 2.4
Water in food
How much water do you think is in the
foods we eat? Investigate by completing the
following experiment:
1 Collect half a tomato and a slice of bread.
2 Weigh each item and record.
4 Place food items on an oven tray. Heat for
25 minutes.
5 Weigh each item again and record the
weight.
6 Work out the amount of moisture in the
bread and tomato.
7 Explain how the water content has
changed.
8 What are the benefits from dehydrating
foods?
9 Identify the foods you eat that contribute
water to your diet.
10 If we can consume water through foods, levels in your bloodstream and sends out
why do you think it’s recommended that messages that create feelings of hunger or Hypothalamus:
we drink at least six to eight glasses or thirst when nutrient levels fall below what The central area in
the brain that controls
water a day? your body needs to function. However, your involuntary functions.
11 List five foods you believe have high water body is not able to tell you what it needs Hunger: The feeling
content. of emptiness in the
or what to eat; this is a decision we make
stomach; your body’s
12 Design your own ‘water in food’ for ourselves based on a number of factors, signal that it needs
experiment by choosing another two items including our appetite. food.
Appetite: The desire
to investigate. or want for food.
Where foods go: digestion,
absorption and metabolism
Getting hungry When foods are consumed, the body breaks
We know that food and water are basic human the food down into a form that it can absorb
needs, and without both you cannot survive. and digest. There are a number of organs
The body is a complex and amazing system. It responsible for digesting and metabolising
knows when it needs to be refuelled and this your food to provide the energy and
is why you feel hungry throughout the day. nutrition your body needs. This is known as
The hypothalamus monitors the nutrient the digestive tract.

Mouth Oesophagus
Liver
Stomach
Gall bladder
Pancreas
Large intestine
Rectum
Small intestine
Anus
The digestive tract.
44 Food for you

Mouth Large intestine
Saliva is stimulated by the aroma and sight Final stages of digestion take place.
of food. Soluble and insoluble fibre is digested by
Saliva begins to digest starches that have bacteria in the large intestine. Any
been cooked. undigested fibre is excreted as faeces.
Water is absorbed from the food, creating a
semi-solid mass ready to be stored in the
CHEW ON THIS
rectum. This waste (faeces) is then passed
It takes about 24 hours for food to travel though the anus and expelled out of the
from the mouth to the bowel. body.
Oesophagus
CHECK THIS OUT
Muscle contractions of the oesophagus
massage the food down into the stomach. Try out the quiz at the Go For Your Life
website at www.goforyourlife.vic.gov.
Stomach au. Click on the links: teenagers section,
Food becomes body temperature; fats melt healthy eating, nutrition quizzes and now
and mix with gastric juices, getting food you’re ready for your digestive journey!
ready to pass into the intestine.
The enzyme pepsin starts to break down Activity 2.5
and digest proteins. Go on a digestive journey!
Small amounts of water-soluble vitamins, 1 Choose one of the recipes in this book.
minerals and glucose are absorbed in the 2 Create the digestive journey of the
stomach. ingredients and nutrients of this recipe to
illustrate how food is digested.
Small intestine
All nutrients except fibre are absorbed
through the intestinal walls. Let’s review
Protein, carbohydrate and fats are 1 Explain how the body is able to let us
digested: know we are hungry.
– proteins are converted into amino acids 2 How many organs are involved in the
– enzymes breaks down amylase into digestion of food?
starch 3 Explain what is released by the pancreas
– fats are converted into fatty acids. and the function of this in the body.
4 Describe the role of saliva in the digestion
Pancreas of food.
Insulin is produced to regulate the amount 5 Prepare a summary chart of where each
of glucose in the blood stream. nutrient is digested and absorbed.
Liver
Filters out and processes impurities such LET’S
as alcohol. REVIEW
Produces glucose for short-term energy
requirements.
Processes carbohydrates and proteins and
breaks down fats.

> Design Brief <
Nice and nutritious! use a marinade like the recipe opposite
Lamb and pasta salad is an example or fresh herbs and spices.
of a delicious and nutritious meal, 3 Brainstorm three different meal options.
incorporating the nutrients discussed 4 Choose your preferred option and
earlier in this chapter. Design your own justify your choice. Make sure you link
nice and nutritious meal and give it an you choice to the brief.
appealing recipe name. 5 Complete a nutritional analysis of your
meal idea. Visit the FSANZ website at
INVESTIGATE AND DESIGN www.foodstandards.gov.au/thecode
1 List the nutrients that you need to and click on the ‘Nutritional Panel
include in your meal and possible food Calculator’. Input the information for
sources. your recipe and the program will create
2 Investigate the different flavouring the nutrition information for you.
options you could use. You may like to 6 Produce your meal.
Tender Lamb
and Pasta Salad
Serves 2
46 Food for you

Ingredients
150 g lamb fillet, sliced 1 teaspoons fresh rosemary, chopped
1 teaspoon olive oil 2 roma tomatoes, quarted
2 tablespoons lemon juice 150 g risoni
2 teaspoons cider vinegar 1 beef cube
2 teaspoons sweet chilli sauce 1 tablespoon parsley, chopped
1 clove garlic, crushed 30 g spinach
Rosemary Garlic Parsley Risoni
Lemon
juice
Cider
vinegar Beef cube
Roma
Spinach tomatoes
Chilli
sauce Olive
oil
Lamb
fillet
Method EVALUATION
1 Combine lamb, oil, lemon juice, vinegar,
1 Look at the requirements of the design
sweet chilli, garlic and rosemary in a bowl.
brief. Did you fulfil these requirements?
Marinade for at least 20 minutes, the
Discuss how.
longer the better.
2 List which ingredient provides each of
2 Drain lamb, keeping the marinade.
the following nutrient groups:
3 Place the tomatoes on a baking tray and
carbohydrate
bake for 20 minutes at 180°C.
fat
4 Bring 1 litre of water to the boil. Add risoni
to boiling water and cook for 11 minutes, protein
stirring occasionally. vitamins
5 Drain the pasta. minerals
6 Cook the lamb in a frying pan until water
browned and cooked. When cooked, take fibre.
out of the pan and place to the side. 3 Describe the appearance, aroma, taste
7 Add to the frying pan the marinade, stock and texture of your meal using sensory
cube, 1 cup of water and parsley and stir analysis language.
until the mixture boils. 4 Having tasted your meal, is there any
8 Gently toss with the pasta, tomatoes and improvements or modifications that
spinach. Add the lamb and serve. you would make?

Nutrient needs across the lifespan
As we develop, out nutrient needs change. There are many specific nutrients required during
Lifespan: The
length of time that each stage of the lifespan that are important for health and development.
a person can be
expected to live
and the stages that
Prenatal
they will progress Important changes: Important nutrients:
through – for rapid growth and iron – increased production of
example, infancy development of the red blood cells
and adolescence.
foetus including: protein – new foetal tissue and
Development: – development of red
The gradual
placenta
blood cells
changes in an B group vitamins – energy
– new foetal tissues
individual’s release
physical, social,
– normal mother weight
gain is 10–13 kilograms folate – research shows increased
emotional and
intellectual states
levels of folate can reduce the
and abilities. incidence of neural tube defects in
unborn babies
calcium – foetal skeletal system
vitamin C – connective tissue and
iron absorption
carbohydrate
It is recommended that women of

childbearing age consume 400 micrograms
of folate per day one month prior to and
during pregnancy.
1 List the foods rich in folate. How hard
or easy do you think it would be to
consume 400 micrograms of folate per
day?
2 Can you think of any other ways for
women to ensure they are consuming
the recommended level?
Infancy (0–2 years of age)

Important changes: Important nutrients:
the most rapid growth and fat – energy
development occurs protein – rapid growth
infants usually increase in length carbohydrate
by 50 per cent and in weight by
calcium – bone growth
300 per cent from birth until 1
year of age water – so infants do not
become dehydrated
highest level of nutrition required
only a small amounts of food able
to be consumed, because of infant
body size
48 Food for you

Childhood (2–11 years of age)
Important development: Important nutrients:

continued growth, but carbohydrate
not as rapidly as infants protein
should be consuming a calcium
nutrient-dense diet
B group vitamins
diet requirements
iron
dependant on physical
activity zinc – development of
the immune system and
baby teeth lost and
assists muscle growth
replaced with secondary
teeth water
Adolescence (12–18 years of age)

period of rapid growth carbohydrate
hormones production calcium
increased protein
puberty commences iron – especially for females
forming of peak bone to replace blood lost during
mass menstruation
B group vitamins
vitamin C

Activity 2.6
Lunchbox vs. lunchbox
yoghurt,
two chicken
drumsticks,
some nuts and
sultanas, two
biscuits, bottle
of water
1
2
meat pie with tomato
sauce, hot chips,
3
orange, can of drink
apple, cheesestick,
salad sandwich,
can of soft drink
Look at the picture of the lunchboxes above 3 Combine the food items from the three
and answer the following questions. lunchboxes to create the best lunch for a
1 Which lunchbox do you think best child.
addresses the nutritional needs of 4 Draw your own empty lunchbox and fill it
children? with alternative foods that would ensure
2 Each lunchbox contains some everyday a balanced diet and include the nutrients
foods and good nutritional choices; needed by children.
identify these items for each lunchbox.
Adulthood (19–60 years of age)

during this stage, growth has protein
stopped but nutrients are still calcium – to prevent
required for the maintenance and osteoporosis
repair of tissues
iron
50 Food for you

Late adulthood/elderly (60 years and older)

XPNFOFYQFSJFODFNFOPQBVTF calcium – during
calcium loss in bones menopause calcium
loss can increase
organ function may decline,
impacting digestion and fibre
metabolism protein
appetite decreases
energy needs reduce
Activity 2.7
Scrapbook
1 Create a timeline or scrapbook page
highlighting each of the lifespan stages,
their growth and development, and the
important nutrients required at each stage.
2 Include as many visual representations as
you can. For example, include a picture to
illustrate each lifespan stage.
3 Include an ideal daily menu for each
lifespan stage. Remember to incorporate
the nutrients that are significantly
important.
Let’s review
1 Energy is important for all age groups. 3 Why do food and nutrient needs differ
Explain the nutrients that provide energy throughout the lifespan?
and why it is important for all ages. 4 Identify which nutrients are especially
2 Copy and complete the following Venn important for the growth and
diagram to compare the needs of an infant development of adolescents and explain
to an adolescent. why.
5 There has been some discussion that
once women are of childbearing age
they should be required to increase
their consumption of folate. What is the
INFANT ADOLESCENT reasoning for this statement? Do you
NEEDS NEEDS agree with this comment? Justify
your response. LET’S
REVIEW

> Design Brief <
Meals on Wheels Hint: For the elderly, you will need to be
considerate of the fact that many individuals
The Meals on Wheels program aims to
65 and older experience teeth deterioration
provide a meals service to people at
and loss. Consider what impact this will have
nutritional risk throughout metropolitan and
on what you produce and how you present
rural Australia. In 2008 over 10 million meals
your item.
were produced and delivered to 10 000
people around Australia. INVESTIGATE
Their dietician is looking for new and 1 List which nutrients your meal is required
exciting recipe ideas that would be suitable to contain and the good food sources of
for their clientele – elderly and young each of these.
people with a disability who want to live 2 Identify the constraints and
independently at home. They are hoping that considerations of the Meals on Wheels
you will design a meal suitable for both age design brief given.
groups that will meet their nutritional needs. 3 Write three criteria for evaluation
It needs to be a hot main meal that could be questions from the design brief to
eaten either at lunch or for dinner. Your meal ensure you have met the constraints and
must be of a high quality and well presented considerations of the brief.
to appeal to the Meals on Wheels clientele. 4 Research special requirements for people
You are only required to produce a sample who have dentures.
recipe at this stage (to serve two). 5 Design and produce your meal.
Corn Chowder
with Croutons
Serves 2
52 Food for you

Capsicum 5 Blend the leftover ¼ cup of milk with
Spring onion Celery the flour.
Thyme 6 Add the flour and milk mixture to the
saucepan. Stir until boiling then cook
for 3 minutes.
Onion 7 Add corn, capsicum, thyme, spring
onion, salt and cayenne pepper to taste.
Salt
8 Cook for 5 minutes.
Cayenne
pepper 9 Garnish with the cream and croutons
Plain flour (see Crouton recipe below).
Bacon Note: You may like to puree the soup for a
Cream
smooth consistency and texture.
Vegetable
stock Croutons
Ingredients
1 slice bread
Corn
Potato kernels Milk olive oil spray
Method
Corn Chowder 1 Preheat oven to 180°C.
Ingredients 2 Remove crusts off bread.
1 bacon rasher, chopped 3 Cut bread into 1 cm cubes.
¼ onion, chopped 4 Place on a baking tray and spray lightly
with olive oil.
½ celery stalk, diced small
5 Bake in the oven for about 5 minutes or
½ large potato, diced
until golden brown.
1 cup vegetable stock
6 Serve.
1 cup milk
Recipe option: for extra flavour, rub garlic
1 tablespoon plain flour on the bread and slice before cutting.
125 g corn kernels
1
⁄8 red capsicum, diced EVALUATION
½ teaspoon thyme
1 Answer the criteria for evaluation
1 spring onion, chopped questions you set at the beginning of the
pinch salt design brief.
pinch cayenne pepper 2 Describe your product’s appearance,
1 tablespoon cream, garnish aroma, taste and texture using sensory
analysis language.
Method 3 Conduct a P(lus) M(inus) I(interesting
1 Lightly fry the bacon, onion and celery in a points) reflecting on this design brief.
saucepan. Do not brown. Include points on your meal, planning,
2 Add potato and cook for 1 minute. production skills and any areas that
3 Add the vegetable stock, cover and simmer you would to improve.
for 10 minutes (until potato is soft). 4 Discuss how you have addressed the
4 Add ¾ of the cup of milk to the saucepan, nutritional and physical needs of the
keeping ¼ cup of milk aside. Meals on Wheels clients.

54 Food for you

Food selection models they should not be consumed daily or in
large amounts.
Food selection models enable individuals,
families and communities to make informed
food choices to maintain health. Over the TURN AND TALK
years many of these models have been In the Australian Guide to Healthy Eating,
reviewed and update to reflect developments water has been left out of the circle, but
in nutrition and the links between diet and features prominently on the page. Discuss
disease. why this might be.
There is a range of Australian food
selection models available and they all have
Activity 2.8
a similar message, providing information
1 Identify each of the five food groups in
on how to eat right. What varies is the
the picture opposite.
presentation of the model and the complexity
2 Write down all the foods illustrated for
of the information provided.
each group. (Hint: there are over 30!)
Australian Guide to Healthy Eating 3 Identify the foods not in the circle and
write down the food group they belong
The Australian Guide to Healthy Eating
to. Highlight why these foods are not
was introduced in 1999 and is a practical
included in the circle.
guide for food selection. It was developed
4 Determine the approximate percentage
to encourage the consumption of a variety
of each section in the total daily diet.
of foods from the five food groups every Remember all your figures should add up
day; the size of each segment represents to 100 per cent.
the amount that should be consumed. The
foods illustrated in the guide are the most
Dietary Guidelines for Australians
commonly eaten foods from each section by
Australians. The Dietary Guidelines for Australians
The five food groups are: were first produced in 1979 by the
bread, cereals, rice, pasta and noodles Commonwealth Department of Health
and have been revised a number of times,
vegetables and legumes
responding to changes in nutritional
fruit
information and the needs of Australians.
milk, yoghurt, cheese The most recent guidelines were released
meat, fish, poultry, eggs, nuts, legumes. in 2003.
Unlike the Australian Guide to Healthy
Foods not in the circle Eating, the Dietary Guidelines for
Some foods do not fit into the five food Australians highlight groups of foods and
groups. These foods are not essential to lifestyle patterns that promote good health
provide the body with the nutrients it needs, and nutrition. No guideline is considered
but contribute to the enjoyment of eating. more important than another, and together
These foods typically contribute a large they are your best guide to food, nutrition
amount of energy. The inclusion of these and health. Because nutrition needs are
foods in the guide allows consumers to different during the lifespan stages, this is
consider these foods in their selection of a reflected in the different Dietary Guidelines
healthy eating pattern, but illustrates that available.

Table 2.7
Dietary Guidelines for Australian Adults Dietary Guidelines for Children and
Adolescents
Enjoy a wide range of nutritious foods: Encourage and support breastfeeding:
&BUQMFOUZPGWFHFUBCMFT MFHVNFTBOEGSVJUT Children and adolescents need sufficient
&BUQMFOUZPGDFSFBMT JODMVEJOHCSFBET SJDF nutritious foods to grow and develop
QBTUBBOEOPPEMFT
QSFGFSBCMZXIPMFHSBJO normally
Include lean meat, fish, poultry and/or Growth should be checked regularly for
alternatives young children
Include milks, yoghurts, cheeses and/or 1IZTJDBMBDUJWJUZJTJNQPSUBOUGPSBMMDIJMESFO
alternatives and adolescents
Reduced-fat varieties should be chosen, Enjoy a wide variety of nutritious foods

where possible
Drink plenty of water
Children and adolescents should be
and take care to: encouraged to:
Limit saturated fat and moderate total fat
&BUQMFOUZPGWFHFUBCMFT MFHVNFTBOEGSVJUT
intake
&BUQMFOUZPGDFSFBMT JODMVEJOHCSFBET SJDF
Choose foods low in salt
QBTUBBOEOPPEMFT
QSFGFSBCMZXIPMFHSBJO
Limit your alcohol intake if you choose to
Include lean meat, fish, poultry and/or
drink
alternatives
Consume only moderate amounts of sugars
Include milks, yoghurts, cheeses and/or
and foods containing added sugars
alternatives
Prevent weight gain: be physically active Reduced-fat milks are not suitable of
and eat according to your energy needs young children under 2 years, because of
their high energy needs, but reduced-fat
varieties should be encouraged for older
Care for your food: prepare and store it children and adolescents
safely
Choose water as a drink. Alcohol is not
recommended for children
Encourage and support breastfeeding and care should be taken to:

Limit saturated fat and moderate total fat
intake. Low-fat diets are not suitable for
infants
Choose foods low in salt
Consume only moderate amounts of sugars
and foods containing added sugars
Care for your child’s food: prepare and

store it safely
Source: National Health and Medical Research Foundation 2003
56 Food for you

Activity 2.9 1 What changes have occurred over time?
Analysing the Dietary Guidelines 2 How have the Dietary Guidelines become
1 Copy and complete the Venn diagram easier for Australians to use?
below highlighting the differences and
similarities between the two sets of Let’s review
dietary guidelines. 1 What is the message of the Australian
Guide to Healthy Eating and who is the
target market?
2 Why have some foods not been included
in the circle of the Australian Guide to
CHILDREN Healthy Eating?
AND AUSTRALIAN
ADOLESCENTS ADULTS 3 Copy and complete the following
comparison alley to illustrate the
similarities and differences between the
two food selection models discussed
in this chapter. Write the similarities
between the models in the centre and
2 Visit the NHMRC online at www.nhmrc.gov. the differences on the outside.
au and research the Dietary Guidelines for
Older Australians.
a Compare the similarities and
differences of these guidelines to the
guidelines showed in Table 2.7. Australian Guide to
b For each difference, explain why this Healthy Eating
is needed by older Australians.
DIFFERENCES
3 Look back to the guideline ‘Enjoy a wide
variety of nutritious foods’. For each dot
point in this section, answer the following SIMILARITIES
questions. Use the example provided to
help you.
Dietary Guidelines
a Why is this guideline important?
b How much should you be consuming?
c How can achieve this in your diet?
Give tips for achieving this guideline.
4 Why were the Dietary Guidelines for
Activity 2.10 Children and Adolescents and Dietary
Changing guidelines Guidelines for Older Australians
Compare the 2003 Dietary Guidelines developed?
(in Table 2.7) to the Dietary Guidelines 5 Choose one guideline and explain why it is
previously published in past years. essential to maintain good health.
LET’S
REVIEW

> Design Brief <
Eat right EVALUATION
Develop your own design brief for a meal 1 Describe the appearance, aroma, taste
that is based on eating right and follows and texture of your meal using sensory
the recommendations of one of the analysis language.
Australian food selection models. You must 2 Evaluate your meal using your criteria
include constraints and considerations as for evaluation to make sure you have
well as some context for the brief. Start by successfully met the brief.
working out the following details to help 3 Complete a SWOT analysis, including
you construct your brief: comments on the meal you produced
1 What? and your performance during the
2 How? design brief process. You may like
3 Where? to think about how effective your
4 When? planning was, your performance in the
kitchen, and any things you would do
5 Why?
differently if you were to complete this
6 Who?
task again.
INVESTIGATE
1 Research the necessary requirements of Strength Weakness
your brief, remembering to document
as you go. You will need to research the
food selection model you have chosen Opportunities Threats
as well as possible recipes that will met
your brief.
2 Write three criteria for evaluation
questions, drawing on the constraints 4 Plot the ingredients used in your meal
and considerations of your brief. on your Food Selection Model. Have
you successfully produced a meal
DESIGN AND PRODUCE YOUR MEAL following the recommendations of
1 You will need to prepare and submit a your model? Explain your answer
food order. with reference to the model.
2 Prepare a time plan for the production.
3 During the production, take note
of any changes you have made or
improvements you wish to make during
the evaluation stage.
58 Food for you

Career Profile
Andrea Bryce – Dietician
Why did you take up I studied and enjoyed science at school and had a keen interest in
this career? food and health. When it came time for university study I looked for
something that would combine these interests and found Dietetics.
Dieticians are recognised professionals qualified to provide expert
nutrition and dietary advice. They apply the science of human
nutrition to help people understand food and health relationships
and make the best dietary choices for their lifestyle.
Dieticians have a strong medical science background and are
qualified to advise individuals and groups on nutrition-related
matters. Our clinical training allows us to modify diets to treat
disease conditions such as diabetes, heart disease, renal disease,
gastro-intestinal diseases and food allergies.
What are the most Everyone eats, so food and nutrition is something that you can
rewarding aspects of relate to with people from many different backgrounds. One of the
this career? most rewarding aspects of this profession is the sense that you’re
contributing to the health of the community, no matter what area
of dietetics you work in. Whether it’s an individual whose health
has improved as a result of your advice, a community you assist in
improving access to nutritious and affordable food, or influencing
government policy in providing a safe and accessible food supply,
there is a great sense of satisfaction.
Is there such a thing Currently I work at a university, but when I was a clinical dietician
as a ‘normal’ day in I worked with individual patients and would take a dietary history,
your work? What are gather data from blood tests and other medical information, take
some things that you body measurements such as waist circumference, weight and
do in a day? height, and use this information to assess nutritional status and
devise a nutrition management plan. I consulted with other health
professionals, such as doctors and nurses, in planning the overall
management of a patient’s treatment, whether in a hospital or as an
outpatient in community health or private practice. I also worked
with hospital food service staff to provide nutritious meals that met
the patients’ dietary needs. I conducted group education sessions
with patients who had similar health issues – for example, dietary
advice after heart attack – and educated other health practitioners
about diet and disease relationships.

What are challenges The biggest challenge is the ever-changing knowledge about how
in your career? health and disease are affected by food intake. It requires regular
effort to keep up-to-date with the latest information and to translate
that into practice. Another great challenge is keeping up with the
increasing range of food products available and making evidence-
based judgements as to whether they are healthy products and/or
suitable for use in particular diets. As a dietician you need to use your
knowledge to make your own judgements. You can’t rely on what the
manufacturers claim – after all, they’re trying to sell you something!
What opportunities I’ve been privileged to work in many areas over the last 23 years,
has this career and I’m currently working as a university lecturer, assisting students
afforded you? to become competent dietetic practitioners. One of the benefits of
this career choice has been the ability to do something different in
my career without changing my profession. No matter where I’ve
worked, I’ve always been first and foremost a dietician.
There has also been the opportunity to participate in the work
of my professional association (DAA) and other health associations
through working groups and committees, which has been extremely
valuable to me in developing skills and a sense of contribution to my
profession.
Can you tell us about I’m hoping to develop further skills in research and contribute to the
your career goals (e.g. body of knowledge that is crucial to the practice of dietetics. I’m also
in five years’ time)? keen to improve my teaching and learning skills in order to produce
well-trained dieticians able to contribute to the health and wellbeing
of their communities.
What suggestions can If you’re considering dietetics as a career, seek out work experience
you give students who opportunities to develop a better idea of exactly what a dietician
are thinking of doing this does. This may be in a hospital or community health centre, or in the
type of work (e.g. work food industry. You can do this in metropolitan or rural areas. You’ll
experience, advice from find it valuable to talk with a qualified dietician about their training
others, working hours, and experiences. Many courses look favourably on applicants that
jobs available in rural/ have demonstrated this level of interest.
metropolitan areas)? You need a critical and enquiring mind, good organisational skills,
good written and verbal communication skills, and to be able to work
effectively with people.
What qualifications do To become a dietician in Australia you need to complete one of the
you feel you need to do Dieticians Association of Australia’s accredited courses in nutrition
this type of work? and dietetics. Some of these courses are undergraduate (usually
four years), while others are post-graduate (one–two years after a
Bachelor of Science degree). To be accepted into an undergraduate
course you usually need Year 12 English and Chemistry. Other
science and health and human development subjects would be
advantageous.
60 Food for you

LOOKING BACK
Food is needed for energy, the growth Multiple choice
and maintenance of cells and tissues,
1 Childhood is the time when the most
and regulating body functions.
rapid growth and development is
Nutrients – protein, carbohydrate (and occurring. There are a number of
fibre), fat, vitamins, minerals and water important nutrients that are required at
– are supplied through food and have this time including:
specific functions in the body. The a Fat and water.
best way to ensure you get the
b Carbohydrates.
nutrients you need is to consume a
balanced diet. c Calcium and protein.
d All of the above.
The digestive tract is responsible for
the digestion, absorption and 2 Protein nutrients are absorbed in which
metabolism of food nutrients. organ of the digestive system?
Nutrient requirements change a Mouth.
throughout the lifespan, reflecting b Small intestine.
what is needed for health and c Large intestine.
development at that time. d Stomach.
Food selection models, like the 3 Which of the following is not one of the
Dietary Guidelines for Australians Dietary Guidelines for Australians?
and Australian Guide to Healthy
a Drink plenty of water.
Eating, have been developed to
highlight the groups of foods and b Choose foods low in salt.
lifestyle patterns that promote good c Ensure saturated fat intake and
health and nutrition. moderate total fat intake.
d A wide variety of nutritious foods
should be enjoyed.
True/false
1 We should eat fish three times a week
due to its health benefits, especially
as its nutrients are not in a variety of
foods. These nutrients include Omega
3 fatty acids, Vitamin B, complete
proteins and magnesium.
2 Carbohydrate foods are given a GI
score out of 100, the higher the score,
the lower the glycaemicglycemic index.
The foods you should be consuming
for sustained energy release should be
high GI.

LOOKING BACK
Odd one out Short answer questions
Pick the odd one out in the following list. 1 It is important to eat right for essential
Justify your answer: good health. Name the main nutrients
trace minerals, complex carbohydrate, and explain how each one contributes
complete protein to good health.
2 Explain how the Australian Guide
to Healthy Eating and the Dietary
Guidelines for Australians encourage
healthy eating.
Extended response
Nutrients do not work in isolation in the body; they often work together to perform key
functions. In some cases there is a strong interrelationship between a group of nutrients,
including blood production and energy production.
1 Complete the table below, identifying which nutrients are involved in the
interrelationships for each key function.
2 Provide a summary for each function explaining how they work together.
Table 2.8
Blood production &OFSHZQSPEVDUJPO

Nutrients
62 Food for you

Chapter 3
Good foods,
1 What is the leading cause of dea
in Australia?
th great health!
2 List all the National Health Priority
Areas (NHPAs). Why are these
so important for the health of all
Australians? Ever heard the saying ‘you are what you
3 Explain why fibre plays such an eat’? Well, there’s some truth to it! What you
important role in the prevention consume can have a significant impact on
of bowel cancer. your health. Research suggests that diet plays
n
4 Describe the differences betwee an integral role in the prevention of disease
a dietary-related disease and a and can be a major factor in reducing your
food intolerance. chance of experiencing poor health. Overall,
5 Identify three products that are Australians are considered to be pretty
off the menu for people with healthy, with most Australians stating they
coeliac disease. are experiencing good levels of health and Health: ‘A state of
wellbeing. complete physical,
mental and social
However, there are a number of health wellbeing, and
concerns that are significant issues for not merely the
absence of disease
Australians. The lifestyle habits, practices and or infirmity’
values that you develop today, together with (World Health
diet and exercise, can influence your health Organization,
1946).
now and in later years. Wellbeing:
Caring about and
respecting the
welfare of others,
including people,
the environment
and animals.
Strand Domain Dimension Activities

Ch.3
1IZTJDBM Health &
Ch.1
Health Knowledge & 3.1, 3.2, 3.3,
1FSTPOBMInterpersonal
1FSTPOBM 1IZTJDBMBuilding1SPNPUJPO
1.1, 1.2, 1.14, 1.17, 3.4,
1.19,3.5, 3.7,
and Social
Social Learning &EVDBUJPO
Development social 1.21, 1.25, 1.27 3.9, 3.10
Learning *%
relationships
3 Good foods, great health! 63

Activity 3.1
Checking out the stats!
Table 3.1 Leading underlying causes of death, all ages, specific causes, 2005
Males Females
Rank $BVTFPGEFBUI DPEF

Number 1FSDFOU $BVTFPGEFBUI DPEF
Number 1FSDFOU
of all male of all female
deaths deaths deaths deaths
1 Coronary heart disease 12 433 18.5 Coronary heart disease 11 137 17.5
2 Lung cancer 4 694 7.0 Cerebrovascular disease 6 845 10.8
3 Cerebrovascular disease 4 668 6.9 Other heart diseases 4 378 6.9
4 Other heart diseases 3 249 4.8 Dementia and related 3 277 5.2
disorders
5 1SPTUBUFDBODFS 2 946 4.4 Breast cancer 2 719 4.3
6 Chronic obstructive 2 832 4.2 Lung cancer 2 705 4.3

pulmonary disease
7 Colorectal cancer 2 330 3.5 Chronic obstructive 2 054 3.2
pulmonary disease
8 Unknown primary site 1 785 2.7 Colorectal cancer 1 841 2.9
cancers
9 Diabetes 1 775 2.6 Diabetes 1 754 2.8
10 Suicide 1 657 2.5 1OFVNPOJBBOEJOnVFO[B 1 703 2.7
11 Dementia and related 1 496 2.2 Unknown primary site 1 593 2.5
disorders cancers
12 1OFVNPOJBBOEJOnVFO[B 1 331 2.0 Diseases of the arteries, 1 169 1.8
arterioles and capillaries
13 Diseases of the arteries, 1 217 1.8 1BODSFBUJDDBODFS 1 055 1.7
arterioles and capillaries
14 Land transport accidents 1 167 1.7 Renal failure 1 003 1.6
15 Liver diseases 1 002 1.5 Ovarian cancer 884 1.4
16 1BODSFBUJDDBODFS 963 1.4 Musculoskeletal and 731 1.2

connective tissue disorder
17 Renal failure 883 1.3 Lymphomas 694 1.1
18 Melanoma 862 1.3 Leukaemia 614 1.0
19 Leukaemia 800 1.2 Uterine cancer 566 0.9
20 Oesophageal cancer 791 1.2 &YQPTVSFUPVOTQFDJmFE 560 0.9

factor
Total 20 leading causes 48 881 72.7 Total 20 leading causes 47 282 74.5
All deaths 67 241 100.0 All deaths 63 473 100.0
Source: Australian Institute of Health and Welfare – Australia’s Health 2005
64 Food for you

1 Using the table opposite, identify the
leading cause of death for females.
2 What is the major cause of death for NATIONAL HEALTH PRIORITY AREAS
(NHPAS)
males?
3 List what you believe are the top five areas
of concern for Australia’s health.
4 Highlight any causes of death on this list
that you believe diet contributes to or is a
protective factor for. Asthma Cardiovascular
5 What dietary changes do you think people health
could make to have a positive impact on
these statistics?
6 Copy and complete the following
comparison alley to illustrate the
similarities and differences between the
data above for males and females. In
the centre write the similarities and the Cancer control Diabetes mellitus
differences on the outside.
Males
DIFFERENCES Injury prevention Mental health

and control
SIMILARITIES
Females
National Health
Arthritis and other Obesity Priority Areas
musculoskeletal (NHPAs): A
conditions government
initiative that
7 Conduct a PMI table (Plus/Minus/ focuses on areas of
Interesting) on this data. Include at least concern that are
factors in Australia’s
three dot points of information in each burden of disease.
section. Burden of
8 At what age is diet critical in the disease: The
Good food choice is important because impact and
prevention of dietary-related diseases and prevalence of a
death? it can: disease or illness on
In Australia the National Health control your weight society.
improve your cholesterol levels Mortality: Death

Priority Areas (NHPAs) focus attention on caused by a disease,
diseases or conditions that are a concern for control your blood glucose levels illness or other
environmental
Australia’s burden of disease. As a group, reduce your risk of dietary-related factors.
these account for nearly 80 per cent of diseases such as some cancers, Morbidity: The
Australia’s total burden of disease and injury. cardiovascular disease and type 2 prevalence and
incidence of disease
Leading causes of mortality and morbidity diabetes
and illness.
identified in Australia have been included in improve your general health and
the NHPAs. wellbeing.

Obesity CHEW ON THIS
Over the last 20 years, the prevalence of
Overweight:
Having a BMI over overweight people and obesity have Childhood obesity is associated with a
25. increased. Obesity is a major concern because higher chance of premature death and
Obesity: Having a it increases the risk of many chronic diseases chronic diseases in adulthood, as well
BMI of 30 or over;
being 20 per cent such as heart disease, stroke, hypertension as social problems such as bullying and
or more above and diabetes. More concerning is the low self-esteem during childhood and
the person’s ideal
weight according
increasing rate of childhood obesity. adolescence.
to their height and
sex.
DEFINITION
Being 20% or more

RISK FACTORS above the person’s AUSTRALIA’S
ideal weight according SITUATION
Diet high in refined to their height and sex
Currently over 50% of
carbohydrates, fatty
Australians are obese
foods and sugar-
or overweight and
rich drinks, physical
figures are increasing;
inactivity, genetic
1 in 5 children and
factors
adolescents are either
overweight or obese
EFFECTS OBESITY
SHORT TERM
Back and joint pain, COST TO
tiredness, sleep AUSTRALIA
apnoea, low self-
esteem Estimated $1.5 billion
in every year in direct
LONG TERM
health costs
Cardiovascular disease,
kidney disease, PREVENTION
diabetes, hypertension, STRATEGIES
stroke, breast and
colon cancer Eat a healthy diet;
reduce consumption
of fast foods; regular
exercise
66 Food for you

Body mass
index (BMI):
Energy Energy A measure
intake expenditure Obesity is defined using the body to determine
mass index (BMI). BMI is an a person’s
approximate measurement of total body approximate
amount of body fat.
fat. Adult BMI is calculated using the
following equation:
ENERGY BALANCE
BMI = weight (kg) / height (m)2
Obesity – a long-term imbalance This calculation is only suitable for adults,

between energy intake (food and drinks) because their bodies have finished
and energy expenditure (through activity growing.
and internal bodily functions)
*GUIFCPEZJTOPUJOFOFSHZCBMBODF FYDFTTGPPEFOFSHZJTTUPSFEJOUIFCPEZBTGBUBOECPEZXFJHIUJODSFBTFT
Table 3.2 CHEW ON THIS

BMI below 18.5 Underweight
BMI 18.5–25 Healthy weight range

for adults
BMI 25–30 Overweight
BMI above 30 Obese
CHECK THIS OUT
Interested in calculating your BMI? Check In medieval times, when many people
out the Better Health Channel online at FYQFSJFODFEGPPETIPSUBHFTBOEUIFGPPE
www.betterhealth.vic.gov.au and search BMI supply was unreliable, being overweight
for the adolescents BMI calculator. or obese was a status symbol. Being fat
displayed your wealth by showing you
had plenty to eat!
Watch what you eat!
Obesity is largely preventable through lifestyle
changes to achieve energy balance. Foods
that reduce the risk of obesity include foods THINK/INK/PAIR/SHARE
high in fibre. It is very difficult to gain weight
if low-energy-dense foods such as fresh List 10 foods that are energy-dense. Now
vegetables, fruits, cereals and breads are find an alternative food for all of the foods
being consumed every day. on your list.

Good food choices.
68 Food for you

Avoid energy-dense foods and foods high in fat and sugar.
THINK/INK/PA
Some other factors to consider: IR/SHARE
1 Increase physical activity and incidental &YQMBJOIPX
FBDIPGUIFGBDU
exercise. left helps to pre PSTUPUIF
vent or reduce
2 Swap soft drinks for water. 2 List 10 ways obesity.
you could incr
3 Watch your portion size. JODJEFOUBMFYFSD ease your
JTFFWFSZEBZ)
4 Limit energy from fats, especially to get you starte FSFTPOF
d: get out of th
saturated fats. block early and e car one
walk to school.

> Design Brief <
Restaurant quality, but without

the fat!
Chicken
Chicken Parmagiana is a popular
restaurant meal, but isn’t considered an Parmagiana with
everyday meal because the chicken and Chips Serves 1
chips are usually deep fried and high in
fat and salt. You have been asked by your Ingredients
local parmagiana-serving restaurant to
1 chicken fillet
modify this recipe to create a healthy
and nutritious ‘parma’ that they could 1 teaspoon flour
advertise and serve. You need to ensure 1 teaspoon milk
that this is a complete meal, not just the ¼ cup breadcrumbs
Chicken Parmagiana. oil for deep frying (separate
portions for the chicken
INVESTIGATE
and chips)
1 Investigate ingredients and cooking
1 tablespoon salsa
methods that make this recipe not
ideal when trying to eat for a healthy 1 ham slice
weight. 1 tablespoon cheese, grated
2 Determine ingredients that could be 1 potato, cut into chips
substituted or modified for use
in your healthy Parmagiana.
3 Think about how you will
present this meal so that it would
be suitable to serve in a restaurant.
70 Food for you

Ham
Flour Breadcrumbs
Potato
Salsa
Milk
Chicken
fillet
Cheese
Oil
Method EVALUATION
1 Describe your product’s appearance,
2 Coat the chicken with flour.
aroma, taste and texture using
3 Dip the chicken in the milk, then sensory analysis language.
breadcrumbs, pressing the crumbs on
2 List two safety rules you had to
firmly.
consider when producing your
4 Heat oil in a frying pan (or use a deep
Chicken Parmagiana.
fryer) and cook your chicken.
3 List the modifications you have made
5 When cooked, drain chicken on absorbent
and justify your choices.
paper and place on a baking tray.
4 Show your parmagiana to two friends
6 Coat with salsa, then place the slice of
ham over the chicken and cover with the and get them to comment on the
cheese. presentation of the meal.
7 Place in oven and cook for about 10 5 Reflect on your performance in this
minutes, or until the cheese has melted task. Would you make any changes if
and browned slightly. you were to do this activity again?
8 Deep fry the chips in hot oil. Drain when
cooked.
9 Serve the Chicken Parmagiana with chips.

Let’s review Cardiovascular disease
1 What is the cause of obesity? Cardiovascular disease (CVD) is the
Cardiovascular
disease (CVD): 2 Explain what changes may need to be leading cause of death in Australia. The
Diseases of the made to food consumption to prevent majority of these deaths were largely
heart and blood
vessels, including obesity. preventable, and the most important
heart disease, 3 What are some social implications for a consideration in preventing heart disease
stroke and blood
child with obesity? Explain how these can is what you eat.
vessel diseases.
Hypertension: impact the child.
Persistently 4 List the long-term effects linked to obesity.
elevated blood
pressure. 5 Suggest two strategies to help an obese CHEW ON THIS
adult reduce their weight.
1FPQMFXIPBSFPCFTFPSPWFSXFJHIUPSXIP
are suffering hypertension are more likely
LET’S to suffer CVD.
REVIEW
DEFINITION
Diseases of the heart

and blood vessels,
including heart AUSTRALIA’S
RISK FACTORS
disease, stroke and SITUATION
blood vessel diseases
Smoking, family CVD kills one
history, age, sex, diet Australian nearly
high in saturated fat, every 10 minutes, and
diabetes, obesity causes 34% of all
deaths in Australia
CARDIOVASCULAR
DISEASE
EFFECTS
COST TO
SHORT TERM AUSTRALIA
High cholesterol levels
Accounts for at least
LONG TERM
12% of Australia’s
Angina, heart attack, PREVENTION health care costs for
stroke STRATEGIES all diseases
Eat a healthy diet that

is low in fat; increase
plant foods in diet;
regular exercise
72 Food for you

What is heart disease?
CHECK THIS OUT
Coronary heart disease is characterised by
narrowing of the arteries. This is
Visit www.realtimehealth.com to view
commonly known as atherosclerosis. Atherosclerosis:
animations on how a stroke occurs in the Narrowing of the
Plaque clings and clogs artery walls. arteries due to the
body. Also watch interviews with people
Blood clots are more likely to form. TIBSJOHUIFJSFYQFSJFODFTPGEJTFBTFT
deposit of fatty
plaques.
Cholesterol builds up in the artery walls. including cardiovascular disease. Plaque: A fatty
A blood clot blocks an artery, causing a deposit on the
inner wall of an
heart attack. This prevents blood flow and
artery.
oxygen supply to the heart, resulting in Cholesterol: A
damage or death to the heart cells. TURN AND TALK fatty substance
found in animal
Blocked blood supply to the brain causes a cells.
stroke. According to Australia’s Health 2008 Stroke: Damage
Angina occurs periodically when the heart "VTUSBMJBO*OTUJUVUFPG)FBMUIBOE to the brain caused
by interrupted
has temporary deficiencies in its blood 8FMGBSF
UIFQSFWBMFODFPG$7%XBT
blood flow to the
supply. TJHOJmDBOUMZIJHIFSJOGFNBMFT QFS brain due to a block
Reducing your saturated fat will reduce DFOU
UIBOJONBMFT QFSDFOU
1SPWJEF or partial block of
an artery by a blood
your chance of artery clogging. reasons for this statistic. clot.
Angina: Chest
pain caused by
insufficient flow of
blood and oxygen
to the heart.
A healthy
artery
A clogged
artery
Reducing your saturated fat intake will reduce your chances of artery clogging.

Foods for heart health
One of the most important considerations in
preventing or reducing risk of heart disease
is a diet low in saturated fats. Not only
does a high-fat diet increase your chance of
obesity, a diet high in saturated fat increases
cholesterol, leading to CVD.
There is evidence supporting a link
between food products and the decrease
of heart disease. Polyunsaturated and
monounsaturated fats, as well as wholegrain
cereals and plant foods, lower the risk of
heart attacks because they help to lower
cholesterol levels.
Increasing the risk Reducing the risk
Obesity Healthy weight
High-fat diet Reduced-fat diet
High-salt diet Reduced-salt diet
-BDLPGFYFSDJTF 3FHVMBSFYFSDJTF
Smoking Not smoking
Foods to eat
Antioxidants: a Oily fish contains Omega 3 fatty Fruits contain antioxidants, which Wholegrain cereals are high in
substance, such acids, which help lower cholesterol offer protection against heart fibre, low in fat and have no
as Vitamin C and and thin blood. disease. cholesterol.
E, thought to help
fight free radicals
in the body that
can cause disease.
74 Food for you

Legumes are high in fibre, and soy proteins "OUJPYJEBOUTGPVOEJOUFBNBZSFEVDFUIF
have been shown to lower cholesterol. build up of fatty deposits on arteries.
Foods to avoid – reducing saturated fats

Saturated fats increase blood cholesterol and heart attack rates. Saturated fats are found in
animal foods such as:
Fatty meats. Full-cream dairy products. Butter.
Coconut and palm oils. Fried takeaway foods.
THINK/INK/PAIR/SHARE TURN AND TALK
Look at the pictures of the foods containing How might you prepare foods so that they
saturated fats list above and come up with are ‘heart healthy’?
alternatives you could use for each of the
GPPET FHMFBONFBU mTIPSUPGVBTB
TVCTUJUVUFGPSGBUUZNFBUT


Activity 3.2 activity like throwing around the football,
‘The Tick’ going for a bush walk or a swim’. Create
your own ‘Tick Thought’ and design a
catchy magnet to advertise your new heart
health ‘thought’.
Create a ‘Top Ten Tips List for Healthy Heart

&BUJOH
used under license
Part A
TURN AND TALK
1 Visit the supermarket and write a list of all
the foods that have the Heart Foundation’s The benefits of lowering cholesterol in
‘The Tick’ logo. your diet for improved health are firmly
2 Organise each product into its key food established. As a result, food manufacturers
group. are creating more heart healthy foods or
3 Which group has the greatest amount of new functional foods. Have you noticed
products? Explain why this is the case. any ‘new’ foods in the supermarket that are
4 Which group has the least amount of QSPNPUJOHBIFBMUIZCFOFmU FHOFX1VSB
products in the program? Explain why this )FBSU"DUJWFÎNJML
is the case.
5 Were there any products that you found in
the list that surprised you?
6 List five products that you believe would
qualify for the ‘Tick’ and justify your
choices.
Part B
Visit the Heart Foundation website at www.
heartfoundation.org.au to research their ‘Tick’
program and answer the following questions:
1 What is the aim of the ‘Tick’ program?
2 What does the tick on foods indicate to
consumers?
3 How long has this program been
operating?
4 How many companies and products have
been awarded a ‘Tick’?
5 Explain what and why the Heart
Foundation launched in 2006.
6 Explain how foods are able to earn the
‘Tick’.
7 How much does it cost to obtain the ‘Tick’?
8 The Heart Foundation website features
‘Tick Thoughts,’ for example, ‘instead
of using food as a treat or reward when
someone’s been “good”, think of a fun
76 Food for you

Let’s review 3 Explain how the ‘The Tick’ program
is helpful to consumers.
1 What are the NHPAs and why are they
significant to Australia? 4 Describe five different ways to reduce
saturated fat in your diet.
2 List three risk factors for CVD and explain
how they can be prevented. 5 What are the differences between
all the different types of fat? LET’S
REVIEW
Diabetes
DEFINITION
Reduced levels
of insulin (insulin
deficiency) or the
inability of the body to AUSTRALIA’S
RISK FACTORS use insulin properly SITUATION
Obesity, physical One of the top 10

inactivity, age, diet, causes of death
family history, in Australia; it is
ethnicity estimated that over
700 000 Australians
have diagnosed
diabetes
EFFECTS
DIABETES
SHORT TERM
Low blood sugar,
tiredness, increased
frequency to urinate, COST TO
increase susceptibility AUSTRALIA
to infections and poor
wound healing $989 million, nearly
2% of Australia’s
LONG TERM
health expenditure
Kidney damage,
eye damage, nerve PREVENTION
damage, heart disease, STRATEGIES
stroke
Eat a healthy diet;
reduce consumption
of fast foods; regular
exercise

Diabetes is the fastest growing chronic parts (sometimes resulting in the need for
disease in the world with two people being amputation) and heart disease.
diagnosed every 10 seconds and one person There are two main types of diabetes: type
dying from diabetes related causes. Diabetes 1 and type 2.
is also Australia’s fastest growing chronic
disease with approximately 275 Australians Table 3.3
developing diabetes every day.
Type 1 diabetes Type 2 diabetes
JOTVMJO OPOJOTVMJO
EFQFOEFOU
EFQFOEFOU
10–15 per cent of all 85–90 per cent of all

diabetes cases diabetes cases
Inability of the Not enough insulin
pancreas to produce is produced or used
insulin effectively by the
The body is unable to body to regulate
convert glucose into blood sugar
energy Can be managed
What is diabetes? Insulin replacement is with changes to diet,
needed for survival FYFSDJTF ESVHTPS
Diabetes mellitus is a condition where the VQUPGPVSJOKFDUJPOT insulin injections
body is unable to maintain normal blood BEBZ
Many cases of type 2
glucose levels. For our bodies to function Blood glucose levels diabetes can be
properly we need insulin, produced by must be tested several prevented through
Diabetes: A
group of different times per day changes in diet and
the pancreas, to convert sugar (glucose) physical activity
conditions in This condition is not
which there is too into energy. Insulin transports glucose from
preventable or
much glucose in the blood to the body’s cells. People with curable
the blood.
diabetes don’t produce sufficient amounts
Insulin: A
hormone produced of insulin, so when they consume products
in the pancreas with glucose, such as breads, fruits, dairy CHECK THIS OUT
to help the body
convert glucose to products and sugary products, the body is
energy. unable to convert the glucose to energy. Take the Type 2 Diabetes Risk Test! Visit
If untreated, high blood glucose levels www.diabeteslife.org.au and click on
can cause kidney damage, eye damage, the link for the risk test to find out your
nerve damage to the feet and other body situation.
A diabetes kit.
78 Food for you

Blurred vision Headaches
Thirst Tiredness
Frequent urination Hunger
Itching and skin infections

Mood swings
Slow healing of cuts
Symptoms of type 2 diabetes.
What should I eat? – Foods for fruits, vegetables, wholegrain cereals and
diabetes legumes
Type 2 diabetes is related directly to diet, and foods low in saturated fat
up to 60 per cent of type 2 diabetes cases can foods with only a small amount of added
be prevented. sugar
It is recommended that people with type 2 foods with a low glycaemic index
diabetes eat: artificial sweeteners instead of natural
regular meals evenly spread throughout sugars.
the day

Career Profile
Carolyn Conway – Diabetes Educator
Why did you take up I originally started my career as a Division 1 Nurse in a hospital,
this career? working in a number of areas including medical and surgical wards,
midwifery, and a ward for people with diabetes. This included people
newly diagnosed with diabetes, but also those with complications
of diabetes. For a long time I had wanted to do something involving
health education and assisting people to look after their own health,
and diabetes education provided me with that opportunity.
What are the most Teaching people how to manage their diabetes is very rewarding. It’s
rewarding aspects of great when they develop an understanding of what diabetes is, and
this career? why it is so important to their future health and wellbeing that it is
kept under control. The work of a diabetes educator is very much
a partnership between the person with diabetes and the health
professionals assisting them.
I am also involved in a new program with Diabetes Australia
aiming to prevent the development of diabetes in people who are at
high risk.
Is there such a thing My day varies, but it usually involves individual appointments with
as a ‘normal’ day in clients who may be newly diagnosed with diabetes, or those who I
your work? What are have seen before and support in their management of their diabetes.
some things that you I’m involved in group education for people who may be newly
do in a day? diagnosed or need an update in their information. I’m also involved
in a second group program for people at high risk of developing
diabetes, designed to assist them in changing their lifestyle.
Throughout my work I work closely with a team of allied health
professionals including a dietician, podiatrist and physiotherapist.
What are challenges The main challenge in my career is to fit all my work into a part-time
in your career? position. There is a lot I would still like to do, such as working with
support groups and improving community education about diabetes.
There is a major challenge in the foreseeable future assisting people
with a chronic health conditions, such as diabetes, to access health
services they need to remain as healthy as possible and stay out of
hospital.
80 Food for you

Career Profile
e
What opportunities Diabetes education has provided me the opportunity to work in

has this career Community Health with a team of other health professionals to
afforded you? develop services for people in a local community and to work in a
holistic manner. It is something I envisage continuing to do in to the
future as I find it very rewarding.
Can you tell us about I hope to still be working as a Diabetes Educator, but to be part
your career goals (e.g. of a team looking at diabetes management on a continuum from
in five years’ time)? prevention to management when people have chronic and complex
needs with diabetes.
What suggestions can Diabetes education is a role that is needed throughout both rural
you give students who and metropolitan Australia. Diabetes Educators are employed in
are thinking of doing this Community Health Centres (like me), hospitals and also private
type of work (e.g. work practice. The role for a Diabetes Educator will continue to be
experience, advice from required into the future, especially with the increasing incidence
others, working hours, of diabetes in the community.
What qualifications do To be a Diabetes Educator you must first have a health-based

you feel you need to do qualification; usually nursing, dietetics or podiatry would be the most
this type of work? common. The specific qualification for a Diabetes Educator is then a
post-graduate certificate (or higher) at university.

Activity 3.3 Cancer
Suitable foods checklist Cancer is a major cause of death in Australia.
Cancer: A
group of diseases 1 Complete this table to highlight which Current research suggests that there is a
where the body’s foods are suitable for everyday eating and link between the foods we consume and
cells grow in an
uncontrolled which food should be avoided by people preventing or reducing susceptibility to
(malignant) with diabetes. certain cancers.
abnormal way.
Table 3.4 What is cancer?
Food Suitable Best to

avoid
Nutella
Wholemeal bread roll
Doughnuts
$PDP1PQT
Cancer is a disease of the body’s cells and
Corn occurs when normal body tissue grows in an
uncontrolled (malignant) way. This abnormal
Apple cell growth may turn into cancer and can
occur anywhere in the body. If the cancer cells
Reduced-fat cheese
replace too many healthy cells, the affected
Diet Coke organ can no longer function properly.
Hot chips Colorectal cancer

Jelly beans Colorectal cancer, also known as bowel
cancer, is the fourth most common cancer in
1PSSJEHF the world. To reduce the risk of developing
bowel cancer it is recommended that we:
Brown rice
aim for a healthy weight; be physically
active; increase our consumption of
dietary fibre, especially resistant starch;
2 Now add another 10 foods that are
eat wholegrain cereals and vegetables; and
recommended for healthy eating for
reduce consumption of red meats, especially
people with diabetes.
processed meats, as well as alcohol.
Let’s review
1 What are the symptoms of type 2 diabetes?
2 Using a Venn diagram, compare type 1 and
type 2 diabetes.
3 Explain the role of insulin.
4 Why are foods with a low glycaemic index
recommended for people with diabetes?
5 What types of foods must be included
in the diet of a person with diabetes?
Explain their significance.
LET’S
REVIEW
82 Food for you

Research suggests that there is a link between foods we consume and preventing or reducing susceptibility to
certain cancers.

DEFINITION
Cancerous growths in
the colon, rectum and
appendix
RISK FACTORS AUSTRALIA’S
SITUATION
Diet, age, family

Over 12 500 people
history, obesity, lack of
are diagnosed in
exercise
Australia every year;
the most common
cancer affecting men
and women in Victoria
EFFECTS COLORECTAL
CANCER
SHORT TERM
Weakness, constant
tiredness, general
discomfort in the
abdomen COST TO
AUSTRALIA
LONG TERM
Sections of bowel
removed, colostomy Cancer accounts for
bag, premature death PREVENTION 5% of health care
STRATEGIES expenditure
Eat a healthy diet high

in fibre and low in
fat; maintain a healthy
body weight; regular
exercise; not smoking
84 Food for you

Activity 3.4
Media campaigning
&YBNQMFPGBEWFSUJTFNFOUUIBUBQQFBSFEJO7JDUPSJBJO
Use the Bowel Cancer Health Promotion 12 Why might the Cancer Council use
Campaign cartoon to answer the following newspaper articles as the media for
questions: their campaign?
1 ‘Bowel cancer kills 80 Australians every
week.’ Is this an alarming statistic? Explain Foods for fibre
your response.
Colorectal cancer is one of the most
2 What is the message of this cartoon? curable cancers, if found early. You can
3 What age group is this campaign targeted lower your risk with a healthy diet and
at? regular physical exercise. One key
4 Why do you think this group is the main recommendation to reduce risk is to
target? consume a high-fibre diet.
5 Explain why you think they have included
two pictures, one male image and one Boost your fibre!
female image? Choose multigrain or wholemeal
6 What exactly are they asking you to do? breads, pastas and cereal products.
7 Why are they promoting early detection? Start your day with a high-fibre
8 How much do screening test costs? breakfast cereal (check the nutritional
9 How often should screening occur? panel).
10 What strategy has been implemented to Eat fresh fruits and vegetables – rather
make screening accessible for all Victorians than drink juices – and eat the skin.
over 50? Include legumes in salads, soups and
11 Why has it been necessary to put this pasta dishes.
strategy in place? Read product labels and look for fibre.

Activity 3.5 CHEW ON THIS
Fibre – make the switch
1 There are many benefits for increasing Take the ‘Choice’ fibre quiz to see if you are
fibre in your diet. Complete the following getting enough! Go to www.choice.com.au,
table, providing a higher fibre alternative then search for ‘fibre’ to find the quiz.
for those listed.
Activity 3.6
Table 3.5 Write about it
Write an article for your school newsletter
Food High-fibre switch focusing on the importance of fibre and ways
to increase fibre in your diet. Include five
Orange juice Orange
foods high in fibre and also a recipe.
White bread
Hot chips
Let’s review
1 What is one of the most common
Jasmine rice dietary-related diseases for children and
adolescents? Explain how this condition
Lasagne
can be prevented.
Chocolate cake 2 What are the recommendations to reduce
the risk of some cancers?
$PSOnBLFT
3 List five foods high in fibre.
4 Explain the advantages of a high-fibre diet.
2 Now come up with 10 more food examples 5 What might be one disadvantage
to increase fibre in your diet. of a high-fibre diet?
LET’S
REVIEW
86 Food for you

Osteoporosis Osteoporosis:
Osteoporosis is considered to be a disease A condition where
bone deteriorates,
of old age, but since peak bone mass is becoming fragile
achieved by the age of 30, this attitude needs and brittle, leading
to change. The symptoms of osteoporosis to a high risk
of fracture and
may occur later in life, but it is what you breakages.
do now that makes the difference. Are you Peak bone
getting enough calcium? mass: When the
body contains the
greatest amount of
bone.
DEFINITION
Condition where bone

deteriorates, becoming
RISK FACTORS fragile and brittle, AUSTRALIA’S
leading to a high SITUATION
Low calcium diet, lack risk of fracture and
of sunlight exposure, breakages (known as Every 8 minutes
family history, gender, the ‘silent disease’) someone is
smoking, physical hospitalised; 1 in
inactivity 2 women and 1 in
3 men over 60 will
develop osteoporosis
EFFECTS
OSTEOPOROSIS
SHORT TERM
Bones become thinner
COST TO
and break more easily,
AUSTRALIA
muscle weakness
LONG TERM
The cost of fractures in
Stooped posture, loss
Australia exceeds $1.9
of height, chronic
billion per year, and
pain and disability,
PREVENTION the figure is rising
loss of independence,
premature death STRATEGIES
Adequate calcium;
vitamin D; physical
exercise

Calcium needs CHECK THIS OUT
Children 1–3 500 mg per day Take the osteoporosis quiz to find out if you
Children 4–8 700 mg per day are at risk. Visit the Better Health Channel
online at www.betterhealth.vic.gov.au, click
Adolescents 9–11 1000 mg per day on ‘quizzes’ and find the quiz.
Young adults 12–18 1300 mg per day
Adults 19–50 1000 mg per day LET’S
Let’s review
REVIEW
1 Describe the condition
osteoporosis.
Foods for strong bones 2 What is ‘peak bone mass’ and at what age
Our bodies cannot make calcium, so this is it achieved by?
must be supplied through food. The following 3 List five foods other than dairy products
foods supply the body with calcium: that are good sources of calcium.
milk (both dairy and soy) 4 List the factors that affect the absorption of
yoghurt calcium.
cheese 5 How can you increase your absorption of
sardines calcium?
spinach
almonds Dental caries
tahini Teeth need to last a lifetime. Diet plays an
oranges. important role in maintaining healthy teeth.
The body also requires an adequate intake of Some foods help to keep your teeth ‘clean’,
vitamin D, which is supplied by sunlight, to such as carrots and celery, but other foods,
assist the absorption of calcium. such as sugars and acids, damage or erode
tooth enamel.
Factors affecting the absorption of Cavities are caused by bacteria that feed on
calcium sugar in plaque. Acid is produced that attacks
The following factors can hinder the the tooth enamel, and eventually holes form.
absorption of calcium by the body: If left untreated, the acid eats further into
caffeine the tooth until it reaches the nerves. When
smoking exposed to air and water, the nerves cause
alcohol pain, resulting in a tooth ache.
salt.
CHEW ON THIS
Activity 3.7
&OBNFMJTUIFIBSEFTUTVCTUBODFJOUIFCPEZ
Build better bones
but it is unable to repair itself. Once tooth
1 Go back to Chapter 2 and list the nutrients enamel is damaged, only your dentist can
needed for bone growth. repair it.
2 For each nutrient, list two good sources.
3 Design a snack food that is high in calcium
and would be appealing to children and
adolescents.
88 Food for you

DEFINITION AUSTRALIA’S
SITUATION
Holes and
RISK FACTORS discoloration found Dental caries are the
in teeth caused by most prevalent chronic
Diet high in sugars, bacteria condition affecting
time, poor oral health reported in
hygiene Australia and is the
leading cause of
hospitalisation for
children ages 5–9
years; it is estimated
almost 11 million
EFFECTS DENTAL CARIES newly decayed teeth
are reported each year
SHORT TERM
Bad breath,
discoloration, gum
inflammation, tooth
PREVENTION COST TO
sensitivity and pain
STRATEGIES AUSTRALIA
LONG TERM
Pain, tooth loss, Fluoride (drink plenty $5.1 billion; 6.1%
infection, gum of tap water (not health expenditure
damage bottled) water), diet is spent on dental
high in calcium, reduce services, with dental
consumption of sugars caries reportedly
and sugary drinks, accounting for 70%
regular teeth cleaning of this
and flossing, regular
dental checks
Protective action good oral hygiene routine everyday,

Dental caries are largely preventable and including brushing, flossing and regular
tooth loss is, therefore, avoidable. The dentist visits.
following factors help to prevent dental
caries:
consumption of milk, cheeses and nuts to
help build strong and healthy teeth,
protecting against decay
consumption of vegetables, which have a
high fibre content and act like a
toothbrush to help to clean teeth while
being chewed
consumption of fluoride – this is a natural
mineral that strengthens tooth enamel and
protects against dental decay; it is added to
Australia’s water supply to help prevent
dental health problems

Foods to avoid for dental caries
The following foods should be avoided to
help prevent dental caries:
sugar – this is often hiding in food
products, so always read food labels
carefully
acids – these have an erosive effect on
teeth, so avoid fruit juices, cordials, soft
drinks and sports drinks.
Lollies.
Biscuits. Soft drink.
TURN AND TA
LK
Other than the
foods listed, nam
other foods co e some
ntaining sugar
be avoided. Hin that should
t: think about so
natural sugars urces of
other than suga
rcane.
Chocolate.
90 Food for you

Activity 3.8
Spot the hidden sugar
Ingredients: yoghurt compound [sugar, Ingredients: rice bubbles, sugar, salt,

WFHFUBCMFGBU TLJNZPHIVSUQPXEFS
CBSMFZ NBMUFYUSBDU WJUBNJOT WJUBNJO$
XIFZQPXEFS FNVMTJmFST TPZMFDJUIJO
OJBDJO SJCPnBWJO UIJBNJOF GPMBUF
NJOFSBMT
GPPEBDJE DJUSJD
> 6ODMF5PCZTSPMMFEPBUT JSPO [JODPYJEF
HMVDPTFTZSVQ GSVDUPTF

HMVDPTF XIFBU
XIPMFXIFBU
IZESPHFOBUFETPZCFBOPJM BOUJPYJEBOUT
sugar, raspberry fruit pieces [raspberry puree < >
TVHBS HMVDPTFTPMJET

BQQMFQBTUF QFBSQBTUF QMVNQBTUF JOWFSUTVHBS IVNFDUBOUT HMZDFSPM
nBWPVST
JOWFSUTVHBS TVDSPTF IVNFDUBOUT HMZDFSPM
NBSTINBMMPX CVUUFS
HFMBUJOF TBMU
wheat fibre, vegetable fat, vegetable gum FNVMTJmFST F
QFDUJO
OBUVSBMDPMPVS FMEFSCFSSZKVJDF
DPODFOUSBUF
GPPEBDJE MBDUJD
OBUVSBM
nBWPVS> NBJ[FTUBSDI WFHFUBCMFPJM
<FNVMTJmFS TPZMFDJUIJO
BOUJPYJEBOUT

> DPDPOVU ESJFEBQQMF IVNFDUBOUT
TPSCJUPM
BMNPOET IPOFZ PBUnPVS
SJDFnPVS TUSBXCFSSZKVJDFDPODFOUSBUF
elderberry juice concentrate, skim milk
QPXEFS FNVMTJmFS TPZMFDJUIJO
SBTQCFSSZ
KVJDFDPODFOUSBUF
OBUVSBMnBWPVS
GPPEBDJE NBMJD
QSFTFSWBUJWF
1 Using the information above, how many 6 What are the consequences of consuming
times do you think sugar is used to make large amounts of sugars?
each of the products shown? 7 List a healthier substitute snack food for
2 Write down each product and list each each of those shown above and explain
ingredient that includes sugar. each of your choices.
3 Was there more sugar in any of the 8 Head into your pantry, either at school or
products than you thought? Explain your at home, to have a look for more hidden
answer. sugars. Pick five savoury products and read
4 Who are the target markets for each of their ingredient list to see if there is any
these products? sugar – for example, tomato sauce contains
5 Why might dieticians be concerned about 30 per cent sugar! Write down what you
the sugar content in these products? have discovered.

CHEW ON THIS Food allergies and
intolerances
Looking for sugar in food products? Look
for words ending in ‘ose’ to find them – CHEW ON THIS
sucrose, glucose, lactose and fructose.
These are all types of sugars. Food sensitivity is an umbrella term used to
cover allergies and intolerances.
Let’s review A food allergy is an abnormal immune
Food allergy: 1 Explain how dental caries occur. response to a specific part of a food, usually
An abnormal 2 Why is sugar associated with the formation a protein. Food allergies can be fatal and
immune response
to a specific part of dental caries? are a serious issue for many Australians.
of a food, usually a 3 What is fluoride and why is it important for Approximately 5 per cent of children and
protein.
teeth? 1 per cent of adults have a food allergy.
Allergen: A
substance that 4 List three things you can do for good The allergen causes the immune system
triggers an allergic dental health. to produce antibodies to fight against this
reaction.
5 ‘Dental caries are common substance. Symptoms are generally severe and
Anaphylaxis:
Extreme sensitivity for children and adolescents. LET’S appear very quickly after consumption.
to a food product. Discuss why this is the case. REVIEW There are many foods that can cause a
food allergy. The most common are peanuts
and other nuts, eggs, milk, shellfish, sesame
and soy. A sudden or severe reaction is known
as anaphylaxis and requires urgent medical
attention.
CHEW ON THIS
d soy cause about 90
Nuts, eggs, milk an ZJT
SHJFT1FBOVUBMMFSH
QFSDFOUPGGPPEBMMF n an d
allergy in childre
the most common
adolescents.
of allergies has
The high incidence l
ict labelling laws. Al
resulted in very str
t declare allergens
food products mus e
ls if contained in th
clearly on food labe
de gluten, nuts,
product. These inclu ,
eggs, milk, soybeans
fish and crustacea, an d any
hides, royal jelly
sesame seeds, sulp en
these known allerg
products made from
ingredients.
Symptoms of a food allergy.
92 Food for you

Activity 3.9 Each member of the team is to take on
Peer survey one of the following roles to equally share
the research and presentation of the work
Part A fairly:
Conduct a peer survey of at least 10 people in time manager – monitors the team’s use
your class. of time to ensure everyone stays on task
1 Do they have any food allergies or food
recorder – writes down ideas as they are
intolerances? If yes, record which one/s.
discussed
2 Does anyone in their home have an allergy
summariser – asks questions to clarify the
or intolerance? If yes, record how many team’s thinking and ensures that
individuals and which one/s. everyone in the team has the same
3 Graph the information gathered from your understanding of what is being discussed.
survey. You may like to use a computer
graphing program. At the conclusion of this task, complete
the following questions to reflect on your
participation in this activity.
Part B
1 What did you learn about the food
Now conduct a survey of at least 10 people in
allergen you studied?
different year levels.
2 How effective was your communication
1 Do they have any food allergies or food
as a team member? Think about how well
intolerances? If yes, record which one/s.
you listened as well as talked.
2 Does anyone in their home have an allergy
3 What were the strengths of your
or intolerance? If yes, record how many
contribution to your group?
individuals and which one/s.
4 What areas do you need to focus on
3 Graph the information gathered from your improving next time you work in a group
survey. You may like to use a computer activity?
graphing program.
5 What did you find the hardest part of
4 Compare the differences between the two being a team member?
graphs.
Activity 3.10
Understanding allergies
Working in teams of three students,
investigate one of the following food
allergens: peanut, shellfish, fish, egg, soy,
sesame, nut or another that you have
negotiated with your teacher.
Your team is to produce an information
pamphlet that includes information about:
the allergen chosen
signs and symptoms of an allergic response
food products to avoid
support groups and websites available for
people with this particular condition
a suitable meal that could be served for
dinner.
You may like to use an ICT program such
as Microsoft Publisher (or another) to present
your information professionally.

Food intolerances are more common The only treatment for coeliac disease
Food
intolerance: A than food allergies; they occur when the body is a gluten-free diet, and even the smallest
chemical reaction has a chemical reaction to eating a particular amount of gluten can be enough for people
to eating a specific
food or drink. Food
food or drink, but not an immune response to suffer the symptoms of the disease. The
cannot be digested as with food allergies. Food intolerances long-term effects of going undiagnosed, or
properly and this happen when food is not able to be digested not ensuring a gluten-free diet, include bowel
accumulation
causes a reaction. properly and the accumulation of food causes damage or osteoporosis – this is because the
Coeliac disease: a reaction. These reactions are not usually gluten protein causes damage to the lining of
A disease of the life-threatening, and symptoms can occur the intestine, which prevents the absorption
small intestine
that results
straight after eating or as much as 24–48 of nutrients.
in permanent hours later. This often makes it difficult for
intolerance to people to determine what they are intolerant
gluten.
Gluten: A protein
to. The easiest way to treat food intolerance
substance found is to eliminate the particular food from your
in many cereal diet. The most common foods that cause
products, including
wheat, rye, barley sensitivities are gluten and lactose.
and oats, which
gives dough its
elastic texture. Coeliac disease
Coeliac disease is a disease of the
small intestine that results in permanent
intolerance to gluten. Gluten is the protein
found in many cereal products including
wheat, rye, barley and oats and any products
that include these ingredients.
Coeliac disease affects approximately one
in 100 people, but surprisingly four out of
five people with this condition do not realise
and simply put up with the symptoms, rather
than seeking medical attention and getting a
formal diagnosis to explain their problems.
Symptoms of coeliac disease

Those suffering from coeliac disease may
experience one or more of the following
symptoms:
cramping and bloating
diarrhoea
nausea and vomiting
flatulence
constipation
7JMMJBSFEBNBHFECZHMVUFO CFDPNJOHJOnBNFEBOE
fatigue and irritability
nBUUFOFE3FNPWJOHHMVUFOGSPNUIFEJFUBMMPXTUIF
anaemia lining of the intestine to return to normal, and this
weight loss. must be maintained for life.
94 Food for you

TURN AND TALK THINK/INK/PAIR/SHARE
Why can gluten-free cooking be a challenge, 1 Come up with a list of foods that are not
especially for restaurants and food suitable for someone who is coeliac to
producers? consume.
2 For each food item you have listed come
up with an appropriate alternative.
CHEW ON
THIS
Gluten-fre
e cooking
as changin is not alwa
g ingredie ys as simp
ingredients nts with glu le
without, a ten to
nPVSTCFI s many glu
BWFEJGGFSF ten-free
DPOUBJOJOH O UM ZJOCBLJOH
HMVUFO TV UPnPVST
This is bec DIBTXIFB
ause of the U n PVS

of gluten in functional
food prod properties
used as a b ucts. Glute
ulking age n is also
such as sala nt in meat
mi and sau p roducts
thickener sages, and
in many fo as a
od produc
ts.
Steak and vegetables are healthy, gluten-free options.

> Design Brief <
Coeliac tea party
Traditional afternoon-tea and party foods are Hazelnut Crescents
typically unable to be consumed by coeliacs.
Pastries, cakes and biscuits usually contain Makes around 6 crescents
flour, so unless this flour is substituted
with another ingredient or flour type that
Ingredients
is gluten-free, these products are off the
menu. Your best friend is coming over for 2 tablespoons rice flour
an afternoon-tea party this weekend and 1 tablespoon cornflour (gluten free)
you know that she is a coeliac. You need to plus small amount for dusting
design an afternoon-tea or party item, sweet surface
or savoury, suitable for your friend that you 2 tablespoons caster sugar
can serve at your party. ½ cup hazelnut meal (ground
hazelnuts)
INVESTIGATION
50 g butter, chilled and chopped
1 Research gluten-free food or food
1 egg yolk, lightly beaten
ingredient substitutes.
2 Brainstorm a list of food ideas. 1 teaspoon vanilla essence
3 Justify your final choice and explain ¼ cup pure icing sugar, for dusting
why it is a suitable choice.
4 Complete a food order for your
production.
5 Prepare a work plan and include
safety and hygiene considerations.
96 Food for you

Icing Rice flour
Egg
sugar
Butter
Hazelnut
meal
Caster
sugar
Cornflour
Method 12 Rest on the tray for 5 minutes, then

1 Preheat oven to 160°C. Grease and line a cool on a cooling rack.
baking tray. 13 Dust with icing sugar and serve.
2 Sift flours into a large bowl.
EVALUATION
3 Add caster sugar and hazelnut meal. Mix
well. 1 Describe your product’s appearance,
4 Rub butter into the hazelnut mixture using aroma, taste and texture using sensory
your fingertips. analysis language.
5 Stir in egg yolk and vanilla. 2 Explain how you have met the
requirements of the brief.
6 Stir until mixture forms a soft dough.
3 Which ingredients did you substitute
7 Turn onto a lightly cornfloured surface and
in your recipe to make it suitable for
knead gently.
people who are coeliac?
8 Refrigerate for 15 minutes.
4 Describe how not having gluten may
9 Roll the dough into a log about 2 cm thick,
have impacted this product.
then cut at 4 cm intervals.
5 If you were to make this product again,
10 Shape each portion into a crescent shape
what improvements would you make
and place on the baking tray.
or what would you do differently?
11 Bake for 10 to 15 minutes or until lightly
golden.

Lactose intolerance 7 What ingredients were common to all the
milks?
Lactose intolerance occurs because the
Lactose 8 What ingredient/s in the regular milk are
intolerance: A body lacks sufficient amounts of the enzymes
condition where lactase to digest lactose, the sugar found in not in the other milk samples?
the body is unable
milk and milk products. Normally the body 9 Who are the target markets for the
to digest lactose.
Lactose: Sugar breaks down lactose into simpler components different milks?
found in milk and (glucose and galactose) with the help of this People can have varying degrees of lactose
milk products.
enzyme. intolerance. Many people who are lactose
intolerant have a level of lactose that they can
CHEW ON THIS consume with minimal symptoms but most
should avoid drinking milk. Cheese contains
It is rare for Caucasians to have a lactose virtually no lactose so can be well tolerated
intolerance. The majority of people and yoghurt is generally well digested due to
who are lactose intolerant are of Asian, the natural level of bacteria cultures. Available
.JEEMF&BTUFSO *OEJHFOPVT"VTUSBMJBOPS now are many dairy and milk substitutes that
Mediterranean backgrounds. do not contain lactose, suitable for people
suffering from lactose intolerance.
Symptoms of lactose intolerance
People who are lactose intolerant can
experience one or more of the following
THINK/INK/P
symptoms: AIR/SHARE
abdominal swelling or bloating What product
s do you know
abdominal pain at lactose into are targeted
lerant people
nausea as you can th ? Li st as many
ink of. Here’s
started: rice m one to get yo
flatulence ilk. u
diarrhoea.
Activity 3.11
Lactose free: is there a difference?
For this activity you need soy milk, lactose-
free milk, rice milk and cow’s milk.
Copy and complete the chart opposite
(Table 3.6 – you will need to make it larger to
write in your response) tasting each milk. You
will also need to read the labels to collect all
the information required. Enjoy!
1 What milk do you drink at home?
2 Which of these milks had you tasted before
today?
3 Which milk sample did you like the most?
Explain your choice.
4 Which milk sample did you like the least?
Explain your choice.
5 Was there a difference between the tastes
of the milks? Explain your answer.
6 Was there a texture/mouthfeel difference
between the milks? Explain your answer.
98 Food for you

Table 3.6
Appear- Aroma 5FYUVSF Taste Ingred- Cost Rating

ance ients out of 5
Soy milk
Lactose-free milk
Rice milk
Regular plain milk
Hidden lactose – foods to avoid if lactose intolerant

Some breakfast cereals
Creamy soups
Custard
Scrambled eggs
Pancakes
Muesli bars
Look on food labels for milk solids, whey,
milk sugar and non-fat milk solids listed as
ingredients. Biscuits and cakes containing milk.
Cheese and white sauces. Quiche. Milk chocolate.
TURN AND TALK Let’s review

1 Explain the difference between food
What might be a nutritional consideration allergy and food intolerance.
for people who are not consuming milk or
2 Which foods are most likely to cause a
many dairy products? What other products
food allergy?
should they include in their diet to ensure
they consume all important nutrients? 3 Explain how coeliac disease affects the
body.
4 List the cereal products that coeliac’s LET’S
cannot consume. REVIEW
5 What is lactose and what products is
lactose found in?

LOOKING BACK
NHPAs have been established to focus Multiple choice
attention on diseases or conditions that
1 To reduce your risk of colorectal cancer,
have a major impact on the health of
which of the following should you
Australians.
include in your diet?
Dietary-related diseases contribute a All Bran.
significantly to Australia’s burden of
b Fresh oranges.
disease.
c Red kidney beans.
Food is a protective factor, reducing the
d All of the above.
risk of dietary-related diseases such as
obesity, cardiovascular disease, type 2 2 Consumption of omega 3 fatty acids has
diabetes, colorectal cancer, been linked with reducing cholesterol
osteoporosis and dental caries. levels and consequently lowering the
risk of cardiovascular disease. Which of
A food allergy is an abnormal response
the following is a good source of omega
to a specific part of a food, such as
3?
peanuts, eggs and soy.
a Butter.
A food intolerance occurs when the
b Milk.
body has a chemical reaction to eating a
particular substance, such as gluten or c Oily fish.
lactose. d Mayonnaise.
3 Obesity is a risk factor for the prevalence
of all dietary-related diseases. To reduce
obesity, your diet should be:
a Low in saturated fats, high in sodium.
b Low in sodium, high in processed
foods.
c Low in saturated fats, high in fresh
fruits and vegetables.
d High in saturated fats, low in sugars.
True/false
1 Diabetes is becoming more common –
prevalence has at least doubled in the
past two decades. You can reduce the
risk of diabetes by consuming more
sugar.
2 Lactose intolerant individuals can drink
fat-reduced milk.
100 Food for you

LOOKING BACK
Odd one out
Pick the odd one out in the following list. Justify your answer:
coeliac disease, lactose intolerance, obesity
Short answer questions

1 Complete the following summary chart. Use the example to help you.
Disease Foods that are linked as Foods that are linked as risk
protective factors factors
Obesity High-fibre foods such as wholegrain Foods high in saturated fats such as
cereals, fruits and vegetables fried foods, fatty meats, cakes and
biscuits
Cardiovascular
disease
Colorectal
cancer
Diabetes
Dental caries
2 Why is it so important that people with coeliac disease ensure their diet is gluten free?
What can be the long-term consequences if the condition remains undiagnosed?

LOOKING BACK
Extended response
1 Choose one of the dietary-related diseases or food
intolerances discussed in this chapter.
2 Modify the menu plan below to meet the needs of the
condition you have chosen. Justify the changes that you have
made, explaining why you have made these choices.
Breakfast
1 glass orange juice, 1 bowl Fruit Loops with milk, 1 piece white toast with butter
and peanut butter
Lunch
1 sandwich of white bread with butter and vegemite, 1 apple, 1 chocolate donut
Dinner
1 piece battered fish, chips, 1 glass cordial
Snacks
1 chocolate bar, 1 can Coca Cola, 1 sausage roll
Breakfast
Lunch
Dinner
Snacks
102 Food for you

Chapter 4
How much do you know? Methods of

1 Why do we cook food?
2 Explain the difference between
dry and wet methods of cooking.
3 Develop a list of wet methods and
cooking
dry methods of cooking food.
4 What do the terms conduction,
convection and radiation mean? Why do we cook food?
5 Explain how a microwave oven Food is cooked for a number of reasons.
heats food. It improves digestibility, taste and
Digestibility:
appearance, kills micro-organisms, delays The ability to
spoilage and creates new food items or new swallow and
process the food
combinations of foods. that is being eaten.
Preparing and cooking food results in Spoilage:
a variety of changes to the food. When we Microbiological
damage that occurs
cook food we are also changing its sensory to the original
properties, such as colour, aroma, texture nutritional value,
and flavour. texture and flavour
of food. The food
Some food can be eaten without cooking, then becomes
like apples or carrots, but other foods like harmful to people
and unsuitable to
chicken need to be cooked before eating. eat.
This is partly because some raw foods are
Cooking
C k can create new food
f d items. difficult to chew, or taste awful, but is also
due to the fact that they contain
bacteria and micro-organisms that
are harmful if we consume them.
These bacteria and micro-organisms
are destroyed by the heat used in
the cooking process.
Compare
C the
h sensory properties
i off the
h cooked
k d and
d raw chicken.
hi k

Ch.4
Interdisciplinary Design,
Ch.1
t*OWFTUJHBUJOH 4.1, 4.2, 4.3, 4.4,
Learning Interpersonal
1FSTPOBM Creativity &
Building Designing 4.5, 4.6,
1.1, 1.2, 1.14, 1.17, 4.8, 4.9,
1.19,
and Social Development social t1SPEVDJOH
Technology 1.21, 1.25, 1.274.10, 4.11, 4.12,
Learning *%
t"OBMZTJOH
relationships 4.13, 4.14, 4.15,
&WBMVBUJOH 4.16
Micro-organisms are present on many raw foods.
4 Methods of cooking 103

TURN AND TALK CHECK THIS OUT
What foods do you like the taste of? What For more information about sensory
foods do you dislike the taste of? What analysis of food, log on to the Sensory
Blanched: The JOnVFODFTUIFGPPEDIPJDFTXFNBLF *T Analysis website at www.sensoryanalysis.
process where a there a particular way that you like your com.
food substance favourite food cooked?
is plunged into
boiling water,
removed after a
short period of
time, and then COLOUR AROMA
finally plunged into
ice-cold water to When food is cooked it looks The chemicals found in food create
stop the cooking completely different. In some foods their aroma. When food is cooked,
process.
the colour becomes more intense, the aroma becomes more intense
Umami: The as the chemicals change.
for example, when beans are
‘savoury flavour’ or
taste sensation of blanched. Some foods, like meat,
food. have a total colour change. A piece
of raw meat is bright red; add heat
and the colour becomes brown.
CHANGES
TEXTURE
IN SENSORY
The texture of food relates to the way in PROPERTIES OF
which the food feels in your mouth and FOOD WITH
when you chew it. When food is cooked COOKING
chemical and physical changes take place
and alter the texture of the food. A piece
of raw pumpkin is very chewy but when FLAVOUR
cooked it becomes soft and smooth.
The flavour or taste sensation of food are sweet, sour, salty,
bitter and umami. The flavour change that occurs when
food is cooked is a result of the chemical changes that occur
and the mixing of combinations of foods. Consider the taste
of raw minced meat – not very nice. Add the ingredients to
make a Bolognese sauce and the flavour is totally different
and very pleasing to the senses.
Changes in sensory properties of food with

cooking.
CHEW ON THIS CHECK THIS OUT
Have you ever noticed that food tastes Active Kids get cooking – check out this
EJGGFSFOUXIFOZPVIBWFBDPMEPSUIFnV website all about cooking for young
This is because your nose is blocked and people: www.activekidsgetcooking.org.uk/
your sense of smell is affected. Taste is a activekidsgetcooking/welcome.htm.
combination of your taste buds and the
aroma created by food.
104 Food for you

Career Profile
Jodie Thom – Sensory Manger, McCormick Foods
Why did you take up As sensory manager at McCormick Foods I have been able to
this career? combine my two great loves in life – food and people.
What are the most The most rewarding aspect of my career has been learning to
rewarding aspects of understand why a consumer likes or dislikes a food and the reasons
this career? behind their purchases. Psychology and food is very interesting; I
really enjoy analysing why people do the things they do with respect
to food.
Is there such a thing Every day is very different for me. Most days start by checking emails
as a ‘normal’ day in and liaising with the rest of my team to ensure the day’s sensory
your work? What are samples will be ready on time. Each day different sensory testing
some things that you is carried out, which could include running a descriptive panel or
do in a day? quality panel and then collating and writing a report from the results
gathered. Each day I also need to ensure that questionnaires are
ready for consumer tests; these tests may be run onsite or externally
at a school, depending on the target market. Once these tests occur I
need to analyse the data and write a report.
Project meetings occur about three times a day, as do product
tastings; these might be for new products, product optimising or
matching. From these meetings it is my job to decide what sort of
panel or methodology will best allow us to meet the product or
company objective. On some days I also conduct training with in-
house employees on how to taste and smell food so that they can
complete sensory analysis.
At the end of each day I have to ensure that request forms are
filled out for the next day, so that the laboratory assistants know what
projects are on and what samples need to be prepared.
What are challenges The two main challenges that I face are time and money. There is not
in your career? enough time to fully research a product; the product development
cycle is getting shorter and shorter as food companies continuously
require new products. I also find that I do not always have enough
money in my budget to recruit the correct target market for the
particular product that we are analysing.

Career Profile
What opportunities My position with McCormick has allowed me to travel throughout

has this career Asia (Singapore, Shanghai, Guanghzou, Hong Kong, Thailand) and
afforded you? America. This has allowed me to understand many different cultures
and meet some great people!
Can you tell us about I love my current job and would be more than happy to still be
your career goals (e.g. Sensory Manager for McCormick Foods in five years. The role I
in five years’ time)? hold is constantly changing and provides me with lots of different
opportunities.
What suggestions can I would suggest that students get as much work experience as they
you give students who can. The Australian food industry is very small, and a good person’s
are thinking of doing this name gets around very quickly. Be prepared to start small, whether
type of work (e.g. work it’s in an assistant’s job or a short-term contract. It’s amazing how
experience, advice from many people who start on short-term contracts are then employed
others, working hours, by the company and are still working there 10 years later.
What qualifications do I have a Bachelor of Applied Science (Consumer Science) from RMIT.
you feel you need to do This was a three-year, full-time university course.
this type of work?
106 Food for you

CHECK THIS OUT 4 Explain how flavour and texture is
changed when food is cooked. Provide an LET’S
Jump onto the McCormick Australia website example in your response. REVIEW
to find out more about their products: 5 List three foods that change colour when
www.mccormick.com.au. they are cooked.
Activity 4.1 Methods of heat transfer

Sensory changes after cooking Food is cooked through the application of
For this activity you will need to: heat. This can be wet or moist heat, dry heat
1 Cook the following foods according to the or microwaving. The heat that is used to cook
instructions given: the food involves one of three principles
¼ carrot, sliced and then steamed of heat transfer: conduction, convection or
radiation. Food can also be cooked through
1 slice white bread, toasted
the action of microwaves.
¼ cup milk, heated in the microwave
for 20 seconds
1 apple, peeled, diced and simmered.
2 Compare these cooked foods with the raw
food product. Draw up in your workbook What methods of cooking have you used?
four separate Y charts, like the one below: Which do you think were wet methods of
cooking and which were dry methods of
cooking?
Taste Conduction
Conduction is the transfer of heat from Conduction:
one molecule to the next by contact with a Cooking food by
hot material (e.g. a frying pan). Conduction heat transferring
through a flat metal
Texture Appearance involves the transfer and distribution of surface onto the
heat energy from atom to atom within a food or liquid, for
example, frying,
substance. For example, a spoon in a cup of poaching and
hot soup becomes warm because the heat grilling.
from the soup is conducted along the spoon.
Conduction occurs best in solid foods like a
3 Compare the taste, texture and appearance leg of lamb, but it can happen in fluids.
of each of the four food items.
4 Explain how the cooking of food changes
the sensory properties of foods.
5 Outline why some foods can’t be eaten
raw.
6 Which of the senses is most important
for you when eating a food? Explain your
reason for this.
Let’s review
1 List the reasons why food is cooked.
2 State the sensory properties of food.
3 Explain why some foods cannot be eaten
raw. Heat transfer through conduction.

CHEW ON THIS
If you have ever burned yourself on a hot

QBO ZPVIBWFFYQFSJFODFEDPOEVDUJPOmSTU
hand. Heat has been transfered through
matter – your skin!
CHEW ON THIS
Have you ever noticed that metals tend to

feel cold? Believe it or not, they are not
cold! They only feel cold because they
conduct heat away from your hand. You
perceive the heat that is leaving your hand
as being cold.
These materials are all good conductors of heat.
These materials are all poor conductors of heat.
108 Food for you

Activity 4.2
Don’t use a metal spoon!
Re-read the information about
conduction on page 107.
1 Explain why you should not
use a metal spoon when stirring food that
is cooking in a metal saucepan.
2 Look at the pictures opposite of the good
conductors of heat. Explain why these
materials are used as the container for the
cooking of food.
3 Look at the pictures opposite of the poor
conductors of heat. State a use for each of
these and explain why they are suitable for Heat transfer through convection.
this use.
4 Suggest why it is appropriate to use a
wooden spoon when cooking using a
stainless steel saucepan.
Convection
Convection is the transfer of heat by the
actual movement of the warmed foods. The Convection:
Cooking food by
heat is created via the movement of hot the circulation of
particles from one particle to the other, so hot air or steam,
such as in an oven
the heat moves with the liquid that surrounds or a steamer.
the food. As liquids or gases are warmed, they
become less dense and rise; cooler, denser
liquid or gas then sinks down towards the
heat and creates convection currents.
CHEW ON THIS
Convection is responsible for making pasta

spirals rise and fall in a saucepan of heated
water. The warmer portions of the water
are less dense and therefore they rise.
Meanwhile the cooler portions of the water
fall because they are denser.
Heat leaves the coffee cup as the currents of steam

and air rise.

Radiation CHEW ON THIS
Radiation is the transfer of heat directly from
Radiation:
Cooking food a heat source to the food. An example Temperature and heat are technically not
by direct heat of cooking using radiation is grilling. the same thing. Temperature is the average
from a flame or
When using radiant energy, heat is motion of atoms and molecules. Heat is
element, such as in
a griller, or when transferred by waves of energy that vibrate at UIFFOFSHZUIBUnPXTEVFUPUFNQFSBUVSF
electromagnetic a high frequency and travel rapidly through differences. Heat is always transferred from
waves pass through warmer to cooler substances.
food, such as in a space. When these heat and light waves are
microwave. absorbed by food, only the surface of the
food is heated, as the waves cannot penetrate
the food. The rest of the food is heated via
conduction. In order for food to be heated,
a combination of radiation and conduction is
necessary.
Heat transfer through radiation.
CHEW ON THIS
Radiant energy is rapid because it moves at

the speed of light.
The glowing coils of the toaster and the glowing coals

PGBmSFBSFFYBNQMFTPGSBEJBOUFOFSHZVTFEUPDPPL
food.
110 Food for you

Activity 4.3
CHEW ON THIS
Popping corn
Consider this: there are three ways to cook 8BUFS BJS TUFBNBOEGBU PSDPNCJOBUJPOTPG
popcorn. UIFTF
BSFDPPLJOHNFEJVNT5IFZBSFUIF
Place popcorn kernels in a popcorn mediums through which heat is transferred.
popper. Plug in and turn on the popper.
Hot air will transfer heat to the kernels, Let’s review
making them expand and pop. 1 List the three ways that heat is transferred.
Microwave a bag of microwave popcorn in 2 Explain the difference between convection
the microwave. and conduction.
Put oil in the bottom of a pan, then pour in 3 Outline the similarities between
the popcorn kernels. Place the pan on the convection and radiation.
stove and turn on the burner to medium 4 List two pieces of equipment that are good
heat. Cover the pan with a lid. Periodically conductors of heat.
shake the pan so the kernels move around 5 Suggest why water rises and falls.
in the oil. LET’S
1 Each of these methods of cooking REVIEW
popcorn is an example of the three ways
heat can be transferred. State and explain
your reasoning as to which method you
believe is:
a Conduction.
b Convection.
c Radiation.
2 Outline how heat is transferred to the
popcorn in the pan.
3 Explain how hot air can cook popcorn.
4 Think about the explanation of radiation.
How do you think that popcorn can
create its own heat when cooked in the
microwave?
5 Which method of cooking popcorn is the
healthiest? Why do you think this is the
case?
6 Prepare the popcorn in each of the
methods outlined above and complete a
sensory analysis.
a Which popcorn was more appealing
in terms of appearance?
b Which popcorn tasted better? Explain
your response.
c Which popcorn had an aroma that
was most pleasing to your sense of
smell?
d Which popcorn did you like the ‘best’
and the ‘least’? Provide a reason and
an explanation for your decision.

> Design Brief <
Bake a cake Apple Cake
Heat transfer enables the ingredients
found in a cake to bake. It is also heat that Ingredients
produces the desired sensory properties 225 g unsalted butter, melted
of a baked cake. Your task is to investigate 2 granny smith apples, peeled, cored
and design a cake that involves the use of and sliced
conduction, convection or radiation, and 150 g caster sugar
also requires the use of a microwave. Your ½ teaspoon vanilla essence
cake needs to also include fresh and dried ½ teaspoon cinnamon
fruit. An apple cake recipe is provided as
3 eggs
an example.
100 g wholemeal self-raising flour
125 g white self-raising flour
PREPARATION
1 teaspoon baking powder
1 Outline the desired sensory properties
of a baked cake. 1 tablespoon honey, warmed
2 Explain the method of heat transfer 4 slices dried apple, chopped
that is used to bake a cake.
3 Suggest a list of ways that a microwave Method
oven can be used when making a cake. 1 Preheat the oven to 180°C.
4 Develop a list of the different types of 2 Light grease and line a 23 cm round cake
dried fruits available. tin.
5 Investigate cake recipes and prepare 3 Evenly spread the fresh apple sliced over
a concept map outlining the cake the bottom of the prepared tin.
options you have to fulfil the design 4 Place all other ingredients, except for the
brief. honey and dried apple, into a bowl.
6 List the aspects that need to be 5 Mix until well combined. (If a food
considered when making a decision processor is available, place ingredients
about the cake you will produce. into it and pulse until combined).
6 Pour the cake mixture over the apples.
Spread evenly.
7 Bake in oven for 40 minutes. Test to
see if the cake is cooked by inserting a
skewer into the centre of the cake. The
skewer should come out clean.
8 Remove from the oven and allow to cool
slightly.
9 Turn the cake on to a plate.
10 Pour warmed honey over the cake and
scatter over the dried apple.
112 Food for you

EVALUATION
1 Which method/s of heat transfer was/were involved in the recipe that you
produced? Outline how this method of heat transfer cooked the cake
ingredients.
2 Develop a list of the processes involved in the cake recipe that you prepared.
3 Analyse the sensory properties of your cake. Include a discussion of
appearance, aroma, taste and texture.
4 Dried fruits are fantastic ingredients to use in cooking. List other ways that
you could incorporate dried fruit into a recipe.

Methods of cooking Activity 4.5
Food is cooked by the application of heat, 1 What sort of food products can be cooked
which may be either wet (moist) or dry. by dry heat?
Cooking itself is impossible without heat; in 2 Make a list of thin meat cuts that could be
many cases, the area of cooking that requires cooked using dry heat.
the most skill and experience is when heat is 3 Make a list of other tender cuts of meat
involved, as many decisions need to be made. that can be cooked by dry heat.
4 What vegetables can be cooked using dry
Activity 4.4 heat? Make a list of these and explain how
A chicken fillet can be cooked in many each should be cut or prepared.
different ways.
1 Choose a method that you have used or Roasting
heard about to cook a chicken fillet. Roasting is a cooking method that utilises
2 Develop a list of decisions that need to be dry heat from an open fire, oven or other
made when heat is applied to this chicken heat source. Roasting is generally carried out
fillet. in an oven where the food is surrounded
by heat. This method of cooking causes the
Many problems can occur if the correct caramelisation of the food’s surface; this
decisions are not made when cooking. A dish enhances the appearance and flavour of the
Intensity: The
strength or level can be spoiled if it is subject to heat that is food.
of flavour created too intense, is cooked for too long or is not
by the cooking of
a food. cooked quickly enough.
Tenderise: The
process of breaking
down collagen in Table 4.1 Methods of cooking
food to make it
more palatable for Dry heat 8FU NPJTU
IFBU
consumption.
Caramelisation: Roasting Boiling
The heating of
sugar or foods Baking 1PBDIJOH
containing sugar
until a brown Grilling Steaming
colour and
characteristic
flavour develops.
Frying Stewing
Cooking with dry heat

There are many ways in which dry heat is
used to cook food, such as roasting, baking,
grilling, frying or sautéing. These methods
CHEW ON THIS
involve the food being exposed to a source of
heat, or placed in a closed oven and subjected Coffee and cocoa beans that are used to
to heated air. make chocolate are roasted.
Foods cooked with dry heat are cooked
to add crispness, colour and flavour. Dry When meat is roasted in the oven it
heat does not tenderise foods, so it is very is generally cooked by convection and
important to choose the correct sorts of radiation, because only a small proportion
foods to cook with dry heat. Thin, tender and of the meat comes into direct contact with
small food items should be fried and grilled. the heated roasting pan.
Larger, denser food items should be baked Large, thick and compact cuts of meat are
and roasted. usually selected for roasting, as are potatoes
114 Food for you

and other larger pieces of vegetables. The
CHEW ON THIS
food needs to be coated in fat, either the
fat naturally found on the meat, or fat or oil It is important to ensure that baked foods
added to the food and pan before cooking. are cooked thoroughly. Large food items,
such as meat, heat very slowly on the inside,
as the heat has further to travel to reach the
CHEW ON THIS centre of the food.
Originally the term ‘roast’ meant ‘to cook

before an open fire’. Food to be roasted
was placed before a fire in a device that
SFnFDUFEIFBU PQFOPOUIFTJEFUPXBSE
the fire and closed on the side toward
the room. The meat to be roasted was
suspended in this device, slowly turned
and cooked.
Baking
Food that is baked is cooked by the process
of convection, where hot air is created and
circulated in an oven. High temperatures are
generally created by an oven, but hot ash or
hot stones can also be used to bake foods.
Baking is used to prepare bread, cakes,
pastries, pies and biscuits. Meat and larger
vegetables can also be baked, but are
typically roasted.
1 Work with a partner to develop a list of

baked products that you can purchase
from a bakery. Classify the products as
sweet and savoury.
Consider the distance that heat travels to reach
2 Which products contain yeast? Why do the centre of these food items.
you think yeast is so important in many
baked products?
Activity 4.6
The dry heat of baking changes the Be careful of the oven
structure of the starch granules found in 1 Make a list of safety
food. This causes the surface of the food recommendations that
to brown, a process called dextrinisation. should be followed when you
Caramelisation and dextrinisation give use the oven to cook food.
food an attractive appearance and taste 2 If you burn yourself when taking a Dextrinisation:
The process where
and partially seal in the food’s moisture. An baking tray from the oven, what first aid starch is broken
example of caramelisation is when a sugar procedures should you follow? down to develop
a characteristic
topped crème caramel is grilled until it is 3 Explain why you should never use a wet
appearance and
brown. This also occurs when meat juices tea towel to remove a tray from the oven. flavour.
are cooked to a dark glaze. What should you use instead?

> Design Brief <
Baked Phyllo INVESTIGATION
Apple Strudel, or apfelstrudel, gets its 1 Investigate the ingredients used to make
name from the Viennese, who made this phyllo pastry.
dish famous with their delicate thin layers 2 Compare these ingredients to those
of dough filled with a sweet apple filling, used to make puff pastry and make a
sometimes with raisins or nuts. The origins nutritional analysis.
of this baked product go back even further, 3 Research apfelstrudel and find five
probably to the Greeks who first perfected different recipes. Be sure to include a
this technique of making the thin dough reference for each recipe.
for baklava. They called it Phyllo, which 4 Choose one of these recipes and
means ‘leaf ’. Baklava was then modified modify it to make your own version of
and improvised, and the Hungarians and apfelstrudel. Explain the reason for your
the Viennese perfected the strudel. choice of recipe.
Your task is to prepare your own 5 Prepare a time plan to show the
improvised version of a baked phyllo sequence of operations that you will
tart. The tart should make use of phyllo follow when preparing your version of
pastry and include at least two ingredients apfelstrudel.
to make a sweet filling. A recipe for
apflestrudel is included to help you begin.
Apfelstrudel
(Apple Strudel) Makes 1 strudel
116 Food for you

Ingredients Mixed spice
2 tablespoons caster sugar Phyllo pastry
1 tablespoon plain flour
¼ teaspoon ground cinnamon
¼ teaspoon mixed spice Cinnamon
2 large granny smith apples, Icing
peeled, cored and thinly sugar
sliced Plain
8 sheets phyllo (filo) pastry flour Granny
Smith
60 g butter, melted apples
Caster
1 tablespoon icing sugar sugar
Butter
Method EVALUATION
1 Detail the changes or modification
2 Combine sugar, flour, cinnamon and that you made to the apfelstrudel
mixed spice in a bowl. recipe. Explain the reasons why you
3 Add apples and stir to coat. made these changes.
4 Line a baking tray with non-stick baking 2 Did you make use of your timeplan
paper. and sequence of operations when you
5 Brush a sheet of pastry with melted were preparing your strudel? Why or
butter. Place the next sheet of pastry on why not?
top of the first and brush with butter. 3 List two safety rules you had to
Continue with all other sheets of pastry. consider when producing this recipe.
6 Place the apple ingredients onto one 4 Describe the appearance, aroma,
half of the pastry, leaving a 2.5 cm taste and texture of your strudel using
border. sensory analysis language. Write a
7 Turn on the border and roll up the complete sentence for each one.
pastry. 5 What did you learn from making this
8 Place onto baking tray. recipe? If you made this recipe
9 Brush the top with the remaining again, what modifications or
melted butter. changes would you make?
10 Bake for 35 minutes or until golden Explain why.
brown.
11 Dust with icing sugar.

Grilling such as steak, fish and some vegetables can
Grilling is a very quick method of cooking be grilled. High temperatures are used to
by radiant heat. The food usually has to cook foods, and the food is positioned close
be turned once while it is cooking. This to the heat source.
method of cooking is generally carried out
underneath an electric or gas griller. Food can
also be cooked over glowing charcoals or an TURN AND TALK
open fire, which is referred to as barbequing.
Foods suitable for grilling are those that Develop a list of other food items that can
are tender and require quick cooking. Items be cooked under the grill.
CHEW ON THIS
A grill or salamander can be used to brown

the top of some dishes. The sugar on the
top of a crème brûlée becomes brown and
toffee-like with the use of a grill.
118 Food for you

The barbecue started in prehistoric times, Food is cooked on a barbeque by the heat
when hunters and gatherers used open fires radiating from the hot coals or the gas flame,
and hot coals to cook the foods that they and through the process of conduction.
killed and collected. Do you have a barbecue?
Who cooks on the barbecue in your house?
Why do you think this is the case? What are TURN AND TALK
your best barbecue memories?
There are generally three types of barbecue On what occasions does your family have a
ovens available for purchase in Australia: CBSCFDVF &YQMBJOUIFTNFMMDSFBUFECZGPPE
charcoal-powered, gas-powered and electrical. cooked on a barbecue.
$IBSDPBMCBSCFDVFTUBLFBQQSPYJNBUFMZo Gas barbecues are easy to operate and are

minutes to heat up from the time you light the coals. commonplace at many Australian camp sites and
beaches.
The great Aussie barbecue

Think of warm summer days and great tasting barbecue food. What a fantastic Australian
tradition!

> Design Brief <
An Aussie burger PREPARATION
You are going on a camping holiday with 1 Develop a list of criteria that could be
your family at Christmas time. You have used to evaluate the sensory properties
all been assigned a meal to prepare. You of the hamburger that you design.
have decided to prepare a hamburger for 2 Prepare a list of considerations and
dinner on the third night of the holiday. constraints associated with the
In order to ensure that the food is development of this hamburger.
prepared and stored safely, you need 3 Construct a concept map that details the
to investigate the safety guidelines for hamburger options.
storing the meat. You should also research 4 Make a decision about the hamburger
three different meat options and develop that you will produce and the fillings that
a list of 10 different options for fillings, you will include.
sauces or accompaniments. 5 Prepare a list of safety requirements for
the storage of the ingredients that need
to be taken on your camping holiday.
Aussie Hamburger
Serves 2
Dijon mustard
Onion Garlic
Egg Sugar
Spring onion
Tomato Pepper
Mozzarella
cheese
Beef mince
Lettuce
leaves Hamburger
buns
120 Food for you

Ingredients 3 Use your finger to make an indentation
200 g lean beef mince into two of the balls. Divide the cheese
½ tomato, finely chopped between these balls and place it into the
indent.
½ onion, finely chopped
4 Place a plain ball on top of the cheese
1 egg
and flatten with an egg lifter to seal the
¼ teaspoon sugar edges.
¼ teaspoon crushed garlic 5 If you have a barbeque, cook the
¼ teaspoon black pepper, hamburger patties on a preheated plate.
freshly ground (Be sure to get your teacher to help
½ teaspoon parley, finely chopped you to do this.) Cook the patties for
½ teaspoon Dijon mustard approximately 5 minutes on each side
until they are cooked through.
30 g mozzarella cheese, grated
6 If you don’t have a barbeque, cook the
2 hamburger buns
hamburger patties under a preheated
½ tomato, finely sliced grill. Cook the patties for approximately
1 spring onion, finely sliced 5 minutes on each side until they are
2 lettuce leaves, shredded cooked through.
7 Cut the hamburger buns in half and
Method toast them lightly under the grill. Be
1 Place the mince, tomato, onion, egg, sure they do not burn.
sugar, garlic, pepper, parsley and 8 Place the hamburger patties into the
mustard in bowl. Mix until combined. buns and top with 2 tomato slices,
2 Shape the burger mix into four spring onion and lettuce.
hamburger balls.
EVALUATION
1 Prepare a response to each of the
established criteria for evaluation.
2 Evaluate your effectiveness in carrying
out each of the tasks required for this
design brief. In your evaluation include
a comment that discusses:
a Choice of meat to make the burger
patty.
b Choice of fillings.
c Your work and skills during the
preparation of the burger.
3 Detail the changes that occurred to
the food as a result of the method of
cooking used. Suggest how this changes
the sensory properties of the food.
4 Outline any modification or changes
that you would make to your burger if
you were to complete this task again.

Frying Activity 4.7
To fry food is to cook the food in fat, oil, Nutrition, safety and deep frying
butter or lard. Food is totally or partially Complete an internet search to find out more
Lard: Pig fat is that
used to tenderise immersed into hot fat, and cooks rapidly as about deep frying.
meat or other heat is conducted from the fat into the food 1 Investigate the health issues associated
food items.
by convection currents. There are three main with deep frying food.
types of frying: deep frying, shallow or pan 2 Develop a list of safety rules that should be
frying and stir-frying. followed when deep frying.
3 Find out the special Occupational Health
CHEW ON THIS and Safety requirements that need to be
followed in a restaurant or fast food outlet
The temperature of fat is considerably where deep frying occurs.
greater than boiling water. The fat or oil is 4 Prepare a computer-generated visual
heated to temperatures between 150°C and display to hang in your school Home
220°C. Economics room, outlining the practices
to follow when deep frying food.
Tender pieces of meat, poultry, seafood
and vegetables can be fried. The temperature
of the fat or oil is extremely important; high
temperatures seal the outside of the food, THINK/INK/PAIR/SHARE
which prevents it soaking up the heated oil Develop a list of foods that are served deep
like a sponge. GSJFE&YQMBJOUIFTFOTPSZQSPQFSUJFTPG
these foods.
TURN AND TALK
CHEW ON THIS
What fruits can be fried? How are these
served? To check that the oil is hot enough before
beginning to cook, place a small portion of
Deep frying food into the pan. If the oil is hot enough it
This cooking method involves totally will bubble as soon as the food is added.
immersing food in hot oil. Deep fried foods
Shallow or pan frying
often have an outer layer of crumbs or
batter; this protects the food from the high This method of frying involves cooking
temperature of the fat. food in a shallow pan. A small quantity of
122 Food for you

preheated fat or oil is used. Shallow frying 3 Which method of cooking is the healthiest
is a quick method of cooking that is only option? Discuss the reason for your answer.
suitable for tender cuts of meat. This 4 Why do you think that the deep frying of
method of frying results in a final cooked potatoes to make chips has decreased in
product that has a good colour and has lost popularity?
Sauté: Gently
minimal amounts of nutrients. 5 Develop a list of safety recommendations frying for a short
that need to be followed when cooking time in a minimal
amount of oil.
Activity 4.8 with hot oil/fat.
Oven fries
This activity requires you to compare deep Stir-frying
fried fries and commercially available oven Stir-frying is an Asian technique for cooking
fries. meat and vegetables quickly, so that the food
Heat the oven and place a handful of retains its texture and flavour. Stir-frying
frozen oven fries onto a tray. Follow the typically involves a quick sauté over high heat,
cooking instructions as found on the occasionally followed by a brief steam in a
package. flavoured sauce.
Prepare two potatoes for shallow frying.
Peel and cut the two potatoes into
chunky cut fries. TURN AND TALK
Pat the fries down with a paper towel to What piece of equipment is generally used
reduce moisture. to stir-fry foods?
Shallow fry these potatoes until crispy.
Compare the two fries and complete the
following questions. CHEW ON THIS
1 Discuss the sensory properties of each of Due to health concerns over the use of
the fries. Outline the appearance, aroma, saturated fats, dry frying has become one of
taste and texture of the two different the more popular methods to fry foods. This
fries. dry method of frying uses a heated fry pan
2 Which of the two fries did you like the that is seasoned or lightly coated with oil to
best? Explain the reason for your answer. cook the food.
Small pieces of food such as vegetables, meat, poultry and seafood can be stir-fried.

Let’s review
1 How does food cook using dry heat?
2 List the methods of cooking that use dry
heat.
3 Choose one dry heat method of cooking.
Explain how it’s carried out and the types
of food that can be cooked using this
method.
4 Complete the comparison alley below
to show the similarities and differences
between roasting and baking.
LET’S
REVIEW
Roasting
DIFFERENCES
SIMILARITIES
Baking
5 Develop five safety recommendations

to follow when using the dry method of
cooking.
Cooking with moist heat

This method of cooking uses liquid (water The stages of boiling.
or stock) as the medium of heat transfer

and includes boiling, poaching, steaming Boiling has the following effects on foods:
and stewing. Some foods cooked using this it toughens the albumin in eggs
Boiling point:
The temperature method require large quantities of liquid to it toughens the fibres and dissolves the
at which water be added, while for others small amounts
changes from a connective tissues found in meat
of liquid, or even the steam created by the
liquid to a vapour it softens the cellulose in cereals,
or gas. liquid, is enough to cook the food.
vegetables and fruits.
Albumin: A
water-soluble
protein found in
Boiling
egg whites and Boiling involves cooking food in boiling CHEW ON THIS
blood.
liquid, usually water. The liquid boils when its
Cellulose: Slow boiling water has the same
One of the main temperature is raised to its boiling point.
temperature as rapidly boiling water.
components of As the liquid heats, tiny bubbles appear on
plant cell walls.
An indigestible
the bottom of the saucepan, then rise to the
carbohydrate surface. Gradually the bubbles increase in size CHEW ON THIS
and an important until large ones form, which rise rapidly to the
source of insoluble
fibre. surface and break. This causes the constant Boiling water makes it safe to drink by
agitation of the liquid. killing any germs that may be present.
124 Food for you

Activity 4.10
CHEW ON THIS
Develop a list of foods that can be poached.
"UFYUSFNFMZIJHIBMUJUVEFT UIFCPJMJOH Write down five pieces of equipment used to
point of water is lower than usual, so poach foods. What method of heat transfer is
boiling food can be very difficult at high involved in poaching these food items? Bouquet garni:
altitude and take much longer. A bundle of herbs
tied with string.
Activity 4.11 Used to flavour
Activity 4.9 Poach it! soups and stocks.
Develop a list of foods that can be boiled. Mirepoix: A
Research how to poach eggs, then practice combination of
Write down five pieces of equipment used to
poaching an egg, with and without vinegar. onion, carrots and
boil foods. What method of heat transfer is celery.
1 What role does the vinegar play when
involved in boiling these food items? Steamer: A
poaching an egg? piece of cooking
2 Analyse the appearance, aroma, taste and equipment used to
Poaching steam foods.
texture of the eggs poached using the two
This is the process of gently simmering different methods. Palatable: A good
taste or mouthfeel
food in liquid, usually water, stock or wine.
3 Which egg did you prefer? Why? when eaten.
Poaching is particularly suitable for fragile
foods like eggs, poultry, fish and fruit, which
Steaming
can easily dry out and fall apart.
Steaming involves cooking food through the
application of steam. The food is put into a
steamer. The water underneath the steamer
boils and evaporates into steam, which rises
up to heat and cook the food.
Steaming is a good alternative to other
cooking methods such as boiling, as no oil
is needed and there’s no loss of nutrients
or flavour from the food. Vegetables cooked
using this method are very palatable in
terms of texture, flavour and aroma.
Activity 4.12
Develop a list of foods that can be steamed.
1PBDIJOHJTPGUFOVTFEUPDPPLFHHT Write down five pieces of equipment used to
steam foods. What method of heat transfer
is involved in steaming
When poaching food it’s important to
these food items?
keep the heat low and the cooking time to a
minimum. This prevents the food from drying
out or falling apart, and also preserves the
flavour of the food.
CHEW ON THIS
A Court Bouillon is a poaching liquid. This

DPOTJTUTPGBOBDJE XJOFPSMFNPOKVJDF
BO
aromatic (bouquet garni), poaching liquid
and a mirepoix.

> Design Brief <
Steamed wontons INTRODUCTION
You are to prepare steamed wontons for 1 Explain how steaming is used to cook
an Asian dish. foods.
This design brief requires you to 2 Develop a list of wonton filling
investigate the ways in which wontons options. Prepare an annotated concept
are used in Asian cooking, determine map that outlines the filling options
some different ingredients that can be and the dishes you could prepare.
used as filling for wontons, and learn how Outline the option that you have
wontons are wrapped. chosen to prepare.
3 Prepare a timeplan showing the
sequence of operations you need to
follow when preparing the Asian dish
containing the wontons.
4 Prepare a visual flowchart that shows
how to wrap the wontons.
5 Develop a set of six criteria questions
that can be used to evaluate your dish.
Steamed Wontons
Makes 10 wontons
126 Food for you

Cornflour
Salt Spring
Black onion
pepper
Ginger
Sugar
Sesame
oil
Wonton wrappers
Minced pork
Ingredients EVALUATION
10 wonton wrappers 1 Prepare a paragraph response to each of
100 g finely minced pork the criteria for evaluation that you have
1 spring onion, finely sliced written.
¼ teaspoon ginger, finely grated 2 Evaluate your wontons according to
¼ teaspoon salt appearance, aroma, taste and texture.
Use sensory terminology in your response.
¼ teaspoon sugar
3 Outline the process by which steam cooks
½ teaspoon cornflour
food. Explain how this alters the texture
¼ teaspoon black pepper of the wonton wrappers.
¼ teaspoon sesame oil 4 Copy and complete the table below
to outline what worked, what areas of
Method improvement were required and how
1 Place all ingredients except for the you would complete this task differently
wonton wrappers into a bowl. next time.
2 Place a small amount of mixture into the
Table 4.2
middle of each wonton wrapper.
3 Wrap the wonton according to the This Area/s for /FYUUJNF*
flowchart that you have developed. worked improvement could try …
4 Steam the wontons in a bamboo
steamer or in a steamer saucepan.

Stewing Activity 4.13
Stewing involves cooking food in water, Develop a list of foods that can be stewed.
Stewing: Slow
moist method of or another form of liquid, at a temperature Write down five pieces of equipment used to
cooking less tender below the boiling point. The liquid used to stew foods. What method of heat transfer is
cuts of meat.
cook the food is generally simmering in a involved in stewing these food items?
Simmering: A
cooking technique
pot on the stove top, or cooked in a covered
in which foods casserole dish in the oven.
are cooked in a Tough cuts of meat can be made tender
hot liquid kept
just below boiling and tasty by long, slow stewing. This softens
point. the fibres and helps to develop flavour in
Reduction: foods. The liquid used for stewing often
A process of
decreasing the needs to be thickened before eating. Stews
amount of liquid. can be thickened by reduction, but are most
This process occurs
in a stew in order
often thickened with flour, either by coating
to make the sauce pieces of meat with flour before searing, or
thicker. by using a roux.
Searing:
Browning the
surface of meat
with the use of a
quick application
of heat.
Roux: A
mixture of equal
proportions of
butter and flour,
used as a base for
thickening sauces
or to make gravy.
Casseroling is a way of stewing food in the oven.
128 Food for you

The Slow Food Movement
‘The Slow Food Movement has its origins in of food production. They value fresh local
the 1980s in Italy. When McDonalds planned ingredients and reject the corporate ‘instant’
to build a franchise outlet near the Piazza food culture of modern supermarkets and
di Spagna in Rome in 1986, Carlo Petrini fast food chains. They wish to preserve local
organised a demonstration in which he and and traditional recipes for future generations.
his followers brandished bowls of penne as They encourage the cooking of food from
weapons of protest. Their demonstration was scratch, using fresh ingredients and traditional
successful and soon after, Carlo founded the methods.
International Slow Food Movement which
The slow-cooking method involves raw
runs counter to the fast food, fast life, non-
food and a cooking liquid – usually water, wine
sustainable food production and the eroding
or stock – placed into a slow cooker. The food
of local economies.’
is cooked over a very long time period – up
Source: www.slowmovement.com/slow_food.php,
accessed18 September 2008. to eight hours. The long, moist nature of this
cooking gives good results using cheap, tough
The Slow Food Movement strongly cuts of meat. The cheaper the cut of meat,
promotes a return to traditional methods often the more flavour that is developed.

> Design Brief <
Cooking from scratch Beef Ragu
You have been asked by the Slow Food
Movement to develop a recipe that Serves 2
includes a variety of fresh ingredients to
be cooked from scratch. An economical Ingredients
cut of meat should be one of the 1 tablespoon olive oil
ingredients. Remember that time is of ½ brown onion, finely chopped
the essence as this food item needs to be ¼ carrot, peeled, diced
prepared in your Food and Technology
½ celery stick, diced
class.
This Beef Ragu recipe is included as a 50 g prosciutto, finely chopped
starting point for your investigation. 1 small garlic clove, crushed
100 g beef mince
INTRODUCTION ¼ cup beef stock (or wine)
1 Investigate and then list a range of ¼ cup crushed tomatoes
economical cuts of meat from a variety salt and pepper to season
of sources. ½ cup cooked pasta spirals
2 Prepare a list of other suggested 1 tablespoon grated parmesan cheese
ingredients and flavouring that could
be included.
3 Develop a list of criteria questions that Method
can be used to assess the suitability of 1 Heat oil in a large, heavy-based saucepan
your recipe. over medium heat.
4 What considerations and constraints 2 Add onion, carrot, celery, prosciutto
are associated with this brief? and garlic.
3 Cook, stirring, for approximately 5
minutes or until ingredients are soft.
4 Add mince. Cook, stirring with a wooden
spoon, for approximately 3 minutes or
until the mince begins to brown.
5 Add stock (or wine). Simmer for
2 minutes.
6 Stir in tomatoes. Bring to the boil.
7 Reduce heat to low and simmer,
uncovered, stirring occasionally, for
30 minutes.
8 Season with salt and pepper.
9 Serve with cooked pasta spirals and
sprinkle with parmesan cheese.
130 Food for you

EVALUATION
1 Prepare a short response to each of the criteria questions that you developed.
2 List the processes involved in the production of your slow cook food product.
Evaluate your efficiency in carrying out the processes.
3 Outline how slowly cooking economical cuts of meat alters the sensory
properties of the meat.
4 Evaluate the sensory properties of the meat as a result of this slow cooking.
5 Why must time be considered slowly when cooking food from scratch?
6 Why do you think the slow cooker appliances available on the market have
become so popular?

Let’s review CHEW ON THIS
1 How does food cook using moist heat?
2 List the methods of cooking that use moist The history of the microwave oven goes
heat. CBDLUP%S1FSDZ4QFODFSXBT
testing a vacuum tube called a magnetron
3 Choose one moist heat method of
when a candy bar melted in his pocket.
cooking. Explain how it is carried out and
)FUSJFEPUIFSFYQFSJNFOUTXJUIGPPE
the types of food that can be cooked using
BOEUIFODSFBUFEBNFUBMCPYUPDIBOOFM
this method.
BOEDPOUBJONJDSPXBWFT&OHJOFFST
4 Which method of moist cooking is the developed and refined the idea, and the
most nutritious? Explain the reason for first commercial microwave oven hit the
your answer. market in 1947.
LET’S 5 Develop five safety recommendations
REVIEW that should be followed when using moist Most foods are suitable for cooking in
methods of cooking. the microwave, with the exception of foods
that require a different consistency inside
Microwave cooking and out. Consider a meringue, for example –
Microwave cooking should be treated as imagine if this was cooked in the microwave!
a separate cooking method as no heat is Foods you can cook in a microwave include
transferred. Microwave ovens provide a rice, pasta, meats, fish, poultry, vegetables,
convenient way of cooking and reheating potatoes and any pre-cooked microwave
food. The popularity of these ovens is largely meals.
due to their ease of operation and
their timesaving properties.
132 Food for you

TURN AND TALK
What food do you most often put into the

microwave? Are you reheating or cooking
this food from scratch?
The microwave is most often used to

provide quick and easy heating of food, since
it cooks food more quickly than an ordinary
oven. It also allows for a greater variety of
cooking tasks. For example, a microwave can
heat up water, cook a casserole and thaw
frozen foods. The microwave is also very good
at reheating foods, can heat food quickly and
decreases the risk of burning foods. Plastic
containers can be placed in the oven, which is
more convenient when cooking.
TURN AND TALK
What happens when metal is used in the

NJDSPXBWF )BWFZPVFWFSFYQFSJFODFEUIJT
How does the microwave oven work?

Microwave ovens produce microwave energy Energy: wave of
or radio waves, which heat and cook food. currents that cook
food.
The high frequency electromagnetic waves go
straight through food, causing its molecules
to become agitated. These electromagnetic
waves are created by a magnetron in the oven
and directed into the oven by a device called a
waveguide. When the waves hit the reflective
walls of the cooker, they bounce off them and
into the food.
CHEW ON THIS
The frequency of the radio waves in a

microwave is about 2500 megahertz. In this
frequency range, radio waves are absorbed
by water, fats and sugar and converted into
atomic motion or heat.
As the food absorbs the microwaves, the

agitated molecules vibrate against each other.
This friction causes heat, which then cooks
the food.

For the best results when using a microwave
Undercook foods rather than overcook
Alter cooking time to suit the amount of water

in the food
Allow food to rest after cooking
Stir foods during cooking
Pierce the skin of unpeeled vegetables, plastic

packets and egg yolks to let steam escape and
prevent them from bursting
Microwave cooking tips.
Electromagnetic waves penetrate

the food.
Heat is produced by the stimulation

of molecules in the food.
How does a microwave oven work?
Cold spots!
Cold spots can occur in food cooked in
/SHARE
a microwave, as the food does not heat THINK/INK/PAIR
uniformly. Unwanted micro-organisms can ok or
foods that you co
survive in portions of poorly heated foods. Develop a list of d be
rowave that coul
In order to eliminate these cold spots it’s reheat in the mic in g.
of food poison
important to stir or rotate the food midway possible carriers
through cooking.
134 Food for you

Standing time
The turntable found in a microwave serves a
purpose – by turning the food, they help to
alleviate the problem of uneven heating. CHEW ON THIS
Standing time is also important in
preventing uneven heating. Before eating
The original idea
food that’s been cooked in the microwave, for a microwave,
developed in 1947
check that it has been cooked thoroughly. , was not a huge
It was not until 19 success.
Foods continue cooking after the microwave 75 that a commer
affordable micro cial and
is turned off, so allowing it to stand in the wave oven was cr
the kitchen. eated for
microwave after the cooking time has been
completed allows the whole product to reach
a uniform temperature.
Microwave containers
The correct equipment or containers must Melamine. Some plastic looking plates are
be used in a microwave oven. It’s best to made from a material called melamine
choose a container in which food may be resin. This material can’t be used in a
spread evenly for consistent exposure to the microwave, as toxic compounds can leak
action of the microwaves. Round dishes are into food when the resin molecules are
better than square ones, and shallow dishes agitated.
are better than deep dishes. Think about the
shape of the turntable – nearly all are round, What can be used in the microwave?
so keep the container that you use the same Glass.
shape. Plain paper plates can be used to reheat
food, but waxed coated plates shouldn’t be
What not to use in a microwave used as the wax can melt.
Metal or foil containers, or any dish with a China dishes and plates.
metal trim. Metal reflects microwaves and Most plastic is heat resistant and can be
could damage the oven. used for reheating food.
Can you see the common theme here with these microwavable containers?

Activity 4.14 1 Which of the items shown can be used
Microwave equipment in the microwave? Develop a list.
Look at the microwave cooking equipment 2 Explain why two of these items can be
below. used in the microwave.
3 Which of the items shown cannot be
used in the microwave? Develop a list.
4 Explain why these items can be used
in the microwave.
5 Think about the way in which a
microwave oven works and the
equipment that can be used in the
microwave. Explain why you need to
remove the lid of a glass bottle or jar
before putting it into the microwave.
6 Some food items that are especially
designed for the microwave suggest a
standing time of two minutes. Why is
this so important?
Activity 4.15
Carry out an investigation to compare a
normal conventional oven with a microwave.
Complete a comparison table like the one
below to find out the following:
Table 4.3 Conventional oven vs. microwave oven

Conventional oven Microwave oven
Is preheating required?
What is the method of heat

transfer?
*TBOPWFONJUUSFRVJSFE &YQMBJO
your response.
)PXFBTZJTJUUPDMFBO 1SPWJEFB
comment.
Cost to purchase.
What utensils are required?
Comment on the time required.
How should food be placed for

cooking?
Comment on the amount of space

required in the kitchen.
136 Food for you

3 Which food item was the easiest to cook in
CHEW ON THIS
the microwave? Explain the reason for your
Unlike conventional ovens, microwave answer.
ovens don’t get hot when they cook food. 4 Which food item was the hardest to cook
This is a problem if you require the food in the microwave? Explain the reason for
inside the microwave to brown and crisp. your answer.
5 Did you pierce the skin of your potato?
Why is it important to do this?
CHEW ON THIS
6 Suggest why the water content of food
Babies have suffered severe scalding of alters cooking times.
the mouth, tongue and oesophagus when 7 List two advantages of using the microwave
given milk heated in a microwave oven. It’s to defrost foods.
important to shake the bottle well and test
it before feeding the milk to a baby. Packaging innovations
Activity 4.16 The packaging for microwavable meals
has been specially designed for use at
Practic e makes perfect
high temperatures. This innovative style
Practise using the microwave oven. Check out
of packaging incorporates susceptors
the best setting and times for the following
(surface layers) to compensate for some
foods:
of the limitations of microwave cooking.
softening butter
Susceptors consist of a plastic film metallised
thawing mince
with aluminium and laminated paper or
cooking a rissole made from the mince paperboard to hold the required shape.
cooking 1 cup of peas These packages are designed to enhance
cooking a potato in its jacket the browning and crisping of a product and to
reheating a bowl of soup. improve its texture.
Complete the following questions:
1 Explain why settings and times change for Activity 4.17
different foods. Complete a T chart to develop a list of the
2 Why do you need to consider standing advantages and disadvantages of using the
time when reheating foods? microwave oven.
ADVANTAGES DISADVANTAGES

> Design Brief <
Microwave it! appropriately, and you’ll need to take
You’re preparing a special two-course cooking times and standing times into
dinner for friends. Due to the fact consideration.
that you’re very busy, this dinner will This Butter Chicken recipe is
be cooked entirely in the microwave. an example of a meal that could be
It’s important to organise the dinner included in a two-course dinner.
Butter Chicken
Serves 2
Let’s review
1 Explain how a microwave oven works. 4 State two types of cooking container that
2 Suggest two reasons why microwave ovens can be used in the microwave.
are so popular. 5 Discuss the reasons why you
3 Why does the ‘hot spot’ need to be believe food companies LET’S
considered when using the microwave develop meals specifically REVIEW
oven? for the microwave oven.
138 Food for you

LOOKING BACK
Looking back
Food is cooked in order to increase its
Ingredients palatability. The cooking of food also
1½ tablespoons butter changes the sensory properties of a
½ onion, finely chopped food, which helps to enhance its aroma,
1 small piece ginger, grated colour, flavour and texture.
1 clove garlic, crushed Food is cooked through the application
¼ teaspoon chilli powder of heat. There are three methods of
¼ teaspoon ground cumin heat transfer for cooking: conduction,
¼ teaspoon ground coriander convection and radiation.
¼ teaspoon ground cinnamon Wet heat (the use of a liquid) and dry
½ teaspoon flour heat are the methods by which food is
2 chicken thighs, skinned and diced heated and cooked.
¼ cup chicken stock Dry heat exposes the food to a source
200 g crushed tomatoes of heat. This method of cooking
pinch salt includes roasting, baking, grilling, frying
¼ cup natural yogurt and sautéing.
½ cup rice, steamed Liquid such as water, stock or wine can
also be used to cook foods. Heat is
Method transferred via the liquid and can be
1 Melt butter for 1 minute on HIGH. completed by boiling, poaching,
2 Add the onion, ginger, garlic and all steaming and stewing foods.
of the spices. Microwave cooking is a method of
3 Cook on HIGH for 2 minutes and stir cooking food that is quick, convenient
in the flour. and relatively safe. It uses radio waves
4 Add the chicken. to agitate molecules within the food,
5 Gradually stir in the chicken stock which generate heat.
and tomatoes.
6 Cover and cook on HIGH for 20
minutes or until the chicken is Test your knowledge
tender. Multiple choice
7 Stir twice while cooking.
1 Dextrinisation is responsible for:
8 Add the yogurt and leave to
a Heating food.
stand 3–5 minutes.
9 Serve with steamed rice. b Creating a brown crust on bread.
c Destroying harmful bacteria.
d Altering the cooking time of meat.
2 The sensory properties of food include
the:
a Feel and eating qualities of food.
b Taste, texture, aroma and
appearance.
c Caramelisation of sugar in a crème
brûlée.
d Heat created when meat is roasted
in the oven.

LOOKING BACK
True/false Extended response
1 Heat and the cooking of foods destroys
You have been employed by a well-known
micro-organisms that can be harmful to
fast food outlet to educate staff about the
humans.
importance of safety in the kitchen when
2 Boiling, poaching and basting are all cooking food. The manager has asked
wet methods of cooking. you to prepare an educational leaflet
3 Food is irradiated when it is cooked in for the staff that includes the following
the microwave. information:
a summary of the reasons why food is
cooked
Short answer questions a explanation of the method of heat
1 There are three main methods of heat transfer
transfer responsible for the cooking of
a list of the different methods of
food. Outline each of these methods.
cooking that can be used to prepare
2 Discuss the difference between food
microwave cooking and the dry method
a list of safety recommendations for the
of cooking.
cooking of food when using:
3 Evaluate the sensory properties of a
meat pie that has been cooked in the – a grill
microwave. – a deep fat fryer
– a microwave oven.
140 Food for you

Chapter 5
Taste the world

1 Name five countries that have What do you feel like eating today? Mexican,
influenced Australia’s food Chinese, Thai, Italian, Vietnamese or
consumption patterns. maybe Indian? The enormous variety of
2 What foods are commonly eaten foods we have available in Australia today
in Greek cuisine? is predominantly due to the country’s
3 Explain why a number of Indian multicultural nature and the demand for
dishes are vegetarian. traditional ingredients and foods from the
Multicultural:
Groups from
4 Curry is a popular food wide variety of ethnic groups living here. different cultures
throughout Asia. List as many Many of the foods you consume today and countries.
curry dishes as you can. were unavailable a decade ago, and dishes
5 Why is foie gras considered to be we eat every day, such as pasta and rice
a controversial food product? dishes, were less common 20–30 years ago.
These products have slowly made their way
into our everyday diet and have become
popular, readily available and accepted foods.
Consuming multicultural food is now part
of our Australian culture.

Ch.5
Ch.1
Interdisciplinary Design, t*OWFTUJHBUJOH 5.2, 5.4, 5.5,
1FSTPOBM Interpersonal Building 1.1, 1.2, 1.14, 1.17, 1.19,
Learning Creativity & Designing 5.7, 5.9, 5.10,
and Social Development social 1.21, 1.25, 1.27
Technology t1SPEVDJOH 5.11
Learning *%
relationships
t"OBMZTJOH&WBMVBUJOH
5 Taste the world 141

Activity 5.1 Up until World War II, Australia’s food
Where do I come from? selection was typically influenced by British
eating traditions and habits. The majority of
1 How familiar are you with foods from
immigrants were from the UK. After the
around the world? Complete the table
Immigrants: war there was an influx of migrants from
A person who below to discover some international
has come from
many different parts of the world and this is
foods.
overseas to settle reflected in our migration patterns today.
in a new country. 2 Then add another five international food
examples to your table that you know and
have tasted.
TURN AND TALK
What is your favour

ite international fo
What country does od?
it come from? List th
ingredients in this e
product. Who intro
you to this food? du ced
Table 5.1
1SPEVDU Description of Country of origin Have you ever tried
product before?
Baba Ghanoush
Borscht
Burrito
Chicken feet
Colcannon
Dolmades
&TDBSHPU
Felafel
Haggis
Lamington
Maple syrup
1IBE5IBJ
1BFMMB
1BOFUUPOF
Sacher Torte
Samosa
Sauerkraut
Yakitori
:PSLTIJSF1VEEJOH
142 Food for you

Migrants are responsible for the variety of Activity 5.2
new foods and ingredients that they brought Australia’s food past to present (ICT)
with them, and the demand that they created
1 Visit www.cultureandrecreation.gov.
for these ingredients in our supermarkets,
au/articles/foodanddrink and read the
delis and restaurants.
‘Australian Food and Drink’ information.
2 Use this information to produce a timeline
TURN AND TALK of Australian food. Include specific foods
and culture references, and use pictures
Name as many British traditions as you can to help you summarise and present the
UIJOLPGUIBUIBWFJOnVFODFE"VTUSBMJBO information.
FBUJOHIBCJUT'PSFYBNQMF UIJOLBCPVUUIF 3 Predict the future. Write a paragraph about
traditional Christmas dinner. A roast turkey what you think Australia’s food and drink
dinner with all the trimmings – great for our will look like over the 21st century.
Australian summer climate!
CHECK THIS OUT
Visit Melbourne’s Immigration Museum

XIFSFZPVDBOFYQMPSFUIFTUPSJFTPGSFBM
people who immigrated to Victoria from all
over the world, located in the real world
at 400 Flinders Street, Melbourne or in
cyberspace at http://museumvictoria.com.
au/immigrationmuseum.
French flair equipment. The French have had a very

Europe is an exciting continent because strong influence in the world of cookery.
it has such a diverse variety of countries Many of the foods you enjoy today, or the
and cultures to explore, each with their terms you read and follow in a recipe, are of
own traditions, ingredients and cooking French origin. The French are known for their

Pâtés: A paste
fine cuisine, and many foodies visit France Activity 5.3
made from meat, to experience the pleasures of French food Parlez vous Francais?
vegetables or fish. – their rich sauces, pâtés and terrines, soft
Terrines: A 1 Many cookery terms originate from France
cheeses and the patisseries selling beautiful
mixture of either and are French foods. Match up the
meat, fish or cakes and pastries. Each region has its own
poultry and other
following terms with their definition in the
food specialties, based on what ingredients
ingredients, which table below.
is cooked and are produced there. Quiche Lorraine, for
2 Research another 10 French food terms
served cold. instance, is named after the Lorraine region in
and their definitions to add to this list.
Foie gras: Goose Eastern France. Northern France is the main
liver swollen as
a result of force
apple-growing area and is also famous for
feeding. its dairy products such as butter, cream and Table 5.2
Camembert cheese.
Bouquet
5PnBNF VTVBMMZEPOFVTJOHBMDPIPM
garni
TURN AND TA
LK &WFSZUIJOHJOJUTQMBDF QSFQBSBUJPO
Julienne
before cooking
What are the
ingredients in
Quiche Lorrai a traditional &RVBMRVBOUJUJFTPGnPVSBOECVUUFS
ne? List five o
that you could th er ingredients Flambé to make a paste used to thicken
put into a qu sauces
iche.
Mise en Blending food until smooth, usually
place done using a food processor
A bundle of aromatic herbs and

3PVY TQJDFTVTFEUPnBWPVSTUPDLTBOE
casseroles
Cut food into thin strips the size of a

Sauté
matchstick
To cook foods in a frying pan with a

1VS¹F
small amount of fat or oil
CHEW ON THIS
the most popular
Foie gras is one of e
cuisine and is mad
delicacies in French pr od uc ed
ose or duck
from the liver of a go .
bird a special way
by fattening up the e
controversial becaus
This has been quite ffe r
fed and can su
the animal is force-
ns due to having an
health complicatio
enlarged liver.
144 Food for you

There are three types of cooking in France nouvelle cuisine, lighter dishes made using
Haute cuisine:
today: haute cuisine, known for its fresh ingredients. Most people shop every Classic style of
richness and elaborate presentation; cuisine day for their food and for fresh, good quality high-quality French
cooking.
bourgeoise, high quality home cooking; and products. Good food is a way of life in France.
Cuisine
bourgeoise: The
French term to
describe high-
quality home
cooking.
Nouvelle
cuisine: The
French term to
describe lighter
dishes made using
fresh ingredients.
Crêpes.
Beef Bourguignon.
4PVGn¹

Common foods
Breads: baguettes. Bread is baked and Meat: poultry, meat, pork and fish.
Baguettes: A purchased three times a day. Escargot (snails) are a French delicacy but
long narrow loaf of
bread, with a crusty not commonly eaten!
outside and soft,
fluffy white inside.
Often known as a
French stick or loaf.
Common fruit and vegetables: apples,

pears, cherries, potatoes, green beans,
eggplant, zucchini.
Flavourings: tarragon, sage, rosemary,
marjoram, fennel, thyme.
Dairy: cheese, butter, cream.
146 Food for you

Roquefort cheese.
Activity 5.4
France produces more than 365 cheeses, the
largest number produced by any country, and
cheese is often enjoyed at the end of a meal.
In fact, the French eat more cheese than
IS
anyone else in the world! CHEW ON TH
VTVBMMZB
1 Visit your local supermarket and identify
ti t d éj eu n er CSFBLGBTU
JT
Le pe oissants
any imported French cheeses available.
m ea l o f ba gu ette slices or cr
quick hot
with coffee or
2 Look for any Australian-produced with jam, served ften drunk
equivalents and note these down as well. la te . T h e h o t chocolate is o
cho co ping
bo w l an d ca n be used for dip
3 Back at school or at home, research out of a
some of the 365 different varieties of your bread.
French cheese. You need to find at least
15. Start with the ones you found at the
supermarket.
4 Write down a description of each cheese
and the region it’s produced in.
5 Find a recipe for each cheese chosen.
CHECK THIS OUT
Want to learn more about France, or other

countries around the world, without
leaving your house? Visit www.timeforkids.
com/TFK/kids, look for the Homework
Helper section, then click on the ‘around
the world’ link. You can take a virtual tour
of your chosen country, learn some of its
language, send an email postcard from your
destination to friends and family, and take a
quiz to see how much you’ve learnt.

> Design Brief <
French patisserie Chocolate Éclairs
One of the highlights of a trip to France
is spending some time at the local Makes around 12 éclairs
patisserie and being tempted by the
gateaux, truffles, petit fours, éclairs and
other sweet treats on display. Research Choux pastry
and produce a petit (small) food item that Ingredients
could be sold in a French patisserie like ¾ cup flour
the chocolate éclairs provided here. You 60 g butter
need to be able to produce this item in ¾ cup water
your food production classtime. 3 eggs
Custard cream filling

Ingredients
1 tablespoon custard powder
1 tablespoon caster sugar
1 cup milk
300 ml thickened cream
Chocolate topping
100 g dark chocolate, melted
Method
1 Preheat oven to 220°C. Line a baking tray.
2 Sift flour.
INVESTIGATE 3 Place butter and water into a medium
1 Visit or virtually visit a French saucepan.
patisserie shop. You could try Laurent 4 Stir over a low heat for about 5 minutes,
www.laurent.com.au for inspiration on until butter is melted and the mixture
what you could produce. comes to the boil.
2 Write three criteria for evaluation 5 Remove from heat and add flour. Stir
questions using the information vigorously with a wooden spoon until
provided in the brief. the mixture forms a ball and comes away
3 Brainstorm a list of at least six products from the sides of the saucepan.
you might like to make. 6 Cool for a few minutes, so you do not
4 Choose which item you are going to cook your eggs when you add them.
make and explain your choice. 7 Add eggs, one at a time, beating well
5 Prepare a food order for your product. after each one. The mixture should look
6 Write a time plan for your production smooth and glossy.
lesson. You must also include health 8 Place cooled mixture into a piping bag
and safety information. and pipe lines about 10 cm long and 4 cm
7 Draw a picture of how you will present wide.
your French patisserie product, 9 Bake in oven for 20 minutes. Reduce the
including any garnishes. heat to 180°C and bake for a further 10
8 Give your product a French name. minutes until they are a golden colour.
148 Food for you

Dark 15 Use a sharp knife to cut each éclair
Caster sugar
chocolate lengthways, without cutting all the way
through.
16 Pipe custard cream into each éclair.
Custard 17 Spread the top of each éclair with melted
powder chocolate.
18 Place in fridge for 10 minutes until
Flour chocolate is set.
Water Butter EVALUATION

1 Answer the criteria for evaluation
Thickened questions that you set at the beginning of
Milk Eggs
cream this design brief.
2 Describe your products’ appearance,
aroma, taste and texture using sensory
10 Prick each éclair with a skewer, to release analysis language.
steam, then cool on a cooling rack. 3 Did you have to learn any new cooking
11 Meanwhile, combine custard powder and techniques, or work with an ingredient
sugar in a small saucepan over a low heat. or piece of equipment that you have not
12 Gradually add the milk, stirring constantly worked with before? Explain your answer.
so you don’t get any lumps. 4 Conduct a P(lus) M(inus) I(interesting)
13 Keep stirring until the mixture thickens, table reflecting on this design brief.
for about 3 minutes. Include points on your patisserie item,
14 Combine the custard with the cream and planning, production skills and any areas
beat until thickened. that you would like to improve.

Let’s review
1 Explain why Australia has such a wide
variety of foods available.
2 List five countries that have influenced
Australian cuisine.
3 What is French cooking famous for? LET’S
4 Describe a typical French petit dejeuner. REVIEW
5 What is haute cuisine?
150 Food for you

Career Profile
Katie Falkiner – Food Critic
Why did you take up It marries two of my great loves, writing and food.
this career?
What are the most Finding a place that’s doing something new with food or offering a
rewarding aspects of great experience for the customer. It’s also great to find owners and
this career? staff with a real passion for what they do. That passion often results
in a good place to eat or drink.
Is there such a thing There’s a fair amount of reading involved – newspapers, food
as a ‘normal’ day in magazines and blogs to keep up to date. Then I make a booking
your work? What are under a false name and research the restaurant (reviews, history).
some things that you Then I turn up and eat. I take notes in the toilet between courses
do in a day? and take photos of my dining companion so I can capture the food.
I’m judging the food, service, ambience and wine list (if there is
one). I write a review that’s way too long and cut it back to word
count. Then I call the restaurant to check details and get a copy of
the menu. There’s also admin (receipts, invoices, etc.) to take care
of, which is less fun.
What are challenges Deadlines, libel and word counts.

in your career?
What opportunities It has allowed me the opportunity to try a diverse range of cuisines
has this career and eat at restaurants I might not usually visit.
afforded you?
Can you tell us about I’d like to bring more of my editorial skills into play and start editing
your career goals (e.g. food guides as well as reviewing for them.
in five years’ time)?

Career Profile
What suggestions can Learn as much as you can about food and restaurants. Read about
you give students who different cuisines and methods of preparing food; study the history
are thinking of doing this of gastronomy. Eat out whenever you can and experience a wide
type of work (e.g. work variety of places. Learn what works, which places you would
experience, advice from recommend and why. Read all the restaurant reviews you can get
others, working hours, your hands on. Work on your writing; write practice reviews, lots of
jobs available in rural/ them. Then start asking publications for work. This industry never
metropolitan areas)? advertises jobs, you have to go and ask for them.
What qualifications do No strict qualifications, but a background in journalism or writing

you feel you need to do helps, as does a love of food and an understanding of when a dish
this type of work? works and when it doesn’t. This work is mainly about experience
rather than a strict degree.
152 Food for you

Great Greek
CHEW ON THIS
The world’s first cookbook was written in

Greece by Archestratos in 330 BC.
Food is extremely important in Greek culture.

Many people in Greece eat a simple diet that’s
stayed more or less the same since 4000 BC,
based on fresh seasonal produce such as
bread, olive oil, vegetables and figs. Seafood is
an important ingredient on the Greek menu,
especially as Greece and the Greek Islands
are surrounded by the Mediterranean, Aegean
and Ionian seas.
A very popular ‘fast food’ meal in Greece is
the Gyro – finely chopped meat (usually beef
or lamb) pressed together and cooked slowly
on a spit. This cooked meat is thinly sliced
and placed in pita bread with tzatziki (a sauce
of yoghurt, cucumber and herbs).
TURN AND TALK
How many of the foods pictured here do

you recognise? Can you name and describe
them?

CHEW ON THIS
A typical Greek salad does not contain

lettuce, unlike many Greek salads you see
in Australia. Traditionally the ingredients are
cucumber, olives, tomato, onion, capsicum,
feta, oregano and an olive oil dressing.
Activity 5.5
A closer look, and taste, at feta cheese
Feta is a soft, white Greek cheese traditionally
made from goat’s milk then stored in brine,
and is an important source of protein in the
Greek diet. Feta is the most popular and most
ancient of the Greek cheeses. In 2005, Europe
introduced feta cheese regulations. Only
Feta made in Greece is allowed to be called
‘feta’, and it must contain at least 70 per cent
sheep’s milk. Can you taste the difference?
Copy and complete Table 5.3 below 4 Which feta cost the most? Why do you
to compare an authentic Greek feta to an think this is the case?
Australian feta cheese. You will need to read 5 Were either of the cheeses made
the label to collect all information required. traditionally?
You could also compare an organic variety or 6 Should Australian feta be allowed to be
a Bulgarian feta as well. called ‘feta’? Explain your opinion.
1 Which cheese did you think was best? Give 7 Complete a KWLH for the cheese tasting:
an explanation as to why you have chosen K – what do you know about feta
that particular cheese. Use your descriptive cheese?
words from the tasting in your response. W – what do you want to find out about
2 Compare your choice with those of the feta cheese?
rest of the class. What was the most L – what you have learned from this
popular cheese in the class? cheese tasting?
3 Could you taste a difference between the H – how did you learn during the
cheeses? Explain your answer. tasting?
Table 5.3
Appearance Aroma 5FYUVSF Taste Fat Ingredients Cost per Ranking
content 100 grams JOEJWJEVBM
QSFGFSFODF
Greek Feta
Australian
Feta
154 Food for you

Common foods Legumes: lentils and chickpeas.
Breads: pita breads and crusty bread. Dairy: yoghurt, feta and haloumi.
Meat: large amounts of seafood, poultry
and lamb. Lamb is the most popular meat
in Greece.
Common fruit and vegetables: vine leaves,
eggplant, olives, potatoes, spinach,
zucchini, lemons and figs.
Olive oil: there aren’t many Greek dishes Flavourings: oregano, mint, parsley, bay
that don’t include olive oil, and fresh olives leaves and honey.
are also very popular.

Activity 5.6
Match up TURN AND TA
LK
1 Match up each Greek dish listed below Are you famil
iar with any o
with its correct ingredient. nBWPVSJOHTMJT f the foods an
UFEJO5BCMF d
and when hav 8IJDIPOFT
e you eaten th
Table 5.4 em?
Dish Ingredient
)PSJBUJLJ (SFFLTBMBE
Spinach
Tzatziki &HHQMBOU
Dolmades Filo pastry
6TJOHUIFGPMMPXJOHIFBEJOHT FYQMBJOIPX
Taramosalata Fish roe
UIFTFGBDUPSTIBWFJOnVFODFE(SFFLGPPET
Moussaka Feta cheese BOEnBWPVST
Baklava Yoghurt
Souvlaki Lamb Table 5.5
Spanakopita Vine leaf Factor &YQMBOBUJPO
Avgolemono Lemon Climate
Skordalia Cannellini beans Geography
&DPOPNJDT
2 Highlight any of these you have never
eaten before. Tradition
3 Conduct a recipe search and find the
recipe for any three of these dishes. You
may be able to make one of these in your
A typical Greek day
next production class.
The day usually starts with a cup of strong
coffee, bread and a small pastry or biscuit.
Lunch is usually a bigger meal and is eaten
around 1 p.m. It is common to eat 3–4
entree dishes like Greek salad, dips, calamari
or meatballs. Then it’s time for a siesta as
everything closes between 3 and 5 p.m., the
hottest part of the day. Dinner is eaten later in
the evening, usually around 9 p.m. Again the
meal starts with entree dishes and is followed
by a main meal, often a grilled meat or
seafood dish, and then fresh fruit or a sweet
dessert such as baklava.
CHEW ON THIS
For the most authentic Greek dishes use

Greek olive oil, rather than Italian or
Spanish varieties.
156 Food for you

Interesting Italian Activity 5.7
Italian foods are popular dishes with most Practicing perfect pasta
Australians, with many of us often consuming Work in pairs to compare fresh pasta versus
pasta and pizza dishes. Like France, each commercial pasta to determine which is best.
region in Italy has its own specialities, from 1 Research a pasta recipe. You may like to
the rich and creamy dishes of the north to the use www.taste.com.au to find a recipe.
hot and spicy foods in the south. Northern 2 Find five tips for cooking pasta so it is al Al dente: Pasta
Emilia-Romagna has produced the best- dente. cooked ‘to the
tooth’ – not too
known dishes – spaghetti Bolognese, lasagne, 3 Using your recipe, produce your own soft, but chewy
tortellini – and is also the home of Parmesan homemade pasta. Time how long it takes with some bite or
cheese. texture to it.
you to prepare and produce it. You can
choose what style you would like to make
Pasta – spaghetti, fettuccine, etc. – but you must
In Italian pasta means ‘paste’, and is a dough make sure you have the same type for your
made of durum wheat combined with a commercial comparison.
liquid, usually egg or water. There are lots 4 Purchase a commercial packet of pasta
of varieties of pasta available, with many and prepare according to the instructions
different shapes and different sauces to serve provided.
with them. Pasta is very easy to make at home 5 Serve both pastas with a plain tomato or
using a pasta machine. Napoli sauce so that you can compare the
two fairly.
6 Answer the following questions to help
you compare the two pastas and decide
which is best.
Table 5.6
Homemade Commercial
pasta pasta
Time taken to
prepare
Appearance
Aroma
Flavour
5FYUVSF
Give each pasta a
1 Write down all the different types of rating out of 5
pasta you know. How many did you
Cost of product
come up with?
2 Now compare with your classmates.
Were you able to add any more pasta a Which pasta’s presentation did you
shapes or varieties to your list? prefer? Explain why?
b Which pasta, in your opinion, do you
think had the best flavour?
CHECK THIS OUT c List the ingredients you used to make
your homemade pasta.
1MBZUIF1BTUB2VJ[(BNFBUXXXRVJBDPN d List the ingredients used to make the
rr/10095.html. pasta as written on the packet.

e Which pasta do you think is the 2 How often do Italians consume pasta?
healthier option? 3 Why are the Italians going on strike?
f Compare the time taken to prepare 4 What reason has been given to justify why
both pastas. Which was the most time this problem is occurring? (You can learn
efficient? more about this in Chapter 7.)
g Which pasta was the cheapest? 5 List the other staples mentioned in this
Staples: A food
that is eaten h Which is your overall favourite? Explain article.
regularly and in why. 6 Why do you think ‘giving up pasta will be a
large quantities. It
is the most eaten
i What type of pasta do you eat? symbolic gesture’?
product in the diet. 7 Now design a pasta sauce you could serve 7 What main nutrient does pasta provide
Antipasti: The next time you prepare pasta. and how are the strike organisers trying to
food served at the
beginning of an accommodate for this on strike day?
Italian meal. Activity 5.8 8 After reading this article, how important
Italian pasta strike! do you think pasta is for Italians?
Read the newspaper article above and answer 9 Does Australia have a food that is as
the following questions. important as pasta is to the Italians? What it
is? Would you go on strike for any foods?
An Italian meal consists of many courses.

Angry Italians on Antipasti may include meats such as
prosciutto and salami, cheeses such as
national pasta strike mozzarella, and vegetables such as olives and
artichokes.
3 September 2007
There will be no spaghetti, fettuccine or penne in Italy when

the country goes on its first-ever pasta strike.
Italians are giving up their favourite food on September
13 because of a 30 per cent price increase in pasta.
Other staples such as coffee, mozzarella and bread
are also rising in cost – leading to the average household
paying and extra $1700 on their yearly shopping bill,
Telegraph.co.uk reported.
‘Giving up pasta will be a symbolic gesture,’ a consumer
group spokesman said.
‘Italians should not buy any pasta on that day, and try
their best not to eat it at home.’
Most Italians eat pasta at least once a day, and consume Antipasti.
around 54 kilograms over the course of a year.
The strike organisers are prepared for serious withdrawal
The second course, primi, is a pasta or
symptoms. Emergency stands offering free bread and milk
rice dish. The secondi is the third dish and
will be set up in all major Italian cities for those in need of
is the protein for the meal, usually chicken,
carbohydrates, Telegraph.co.uk said.
fish, meat or eggs. The secondi is served with
The pasta-makers said the reason for the 30 per cent
a side dish of vegetables or a salad dressed
price rise was a shortage of wheat because farmers were
with olive oil and balsamic vinegar. This side
switching to produce crops for the biofuel industry.
dish is called contorni. Another important
Source: www.news.com.au
part of the Italian meal is formaggi, cheese,
and a variety of cheeses is often served before
dessert. The last course is dolce, dessert,
1 According to this article, what is Italy’s which might be tiramisu, cakes, gelati or fresh
favourite food? seasonal fruit. Molto buono.
158 Food for you

Let’s review
1 Reflecting on the common Greek Foods,
complete the following table highlighting
main nutrient sources. An example is
provided for you.
Table 5.8
Carbohydrate 1SPUFJO Fat
1JUBCSFBE Feta Olive oil
> Design Brief <

An Italian dinner party
1 Using the information just described
about Italian courses, design an Italian
Dinner Party for two people. Use the 2 Create a menu for a typical Greek day.
Menu Map below to help you get 3 a Copy and complete the Comparison
started. Alley to illustrate the similarities and
differences between Greek cuisine and
Table 5.7 Italian cuisine. Write the similarities in
the centre and the differences on the
Final Reason for
Course Ideas outside.
choice final choice
Antipasti
Greek cuisine
1SJNJ
DIFFERENCES
Secondi
Contorni SIMILARITIES
Formaggi Italian cuisine
Dolce
b Explain why there are similarities

2 Design a copy of the menu for your
between these two cuisines.
dinner party. You may like to use a
4 What does ‘pasta’ mean in Italian?
computer program like MS Publisher
Name five different types of pasta.
to help you.
5 How many courses are in an Italian LET’S
3 Choose one of your courses to make
meal? Explain them all. REVIEW
in your next food production class.

Inviting Indian
INDIA
THAILAND
Asian counties are our close neighbours

Tandoor: A clay
oven. It is able to and have introduced fresh and flavoursome
cook food at high foods into our daily food life. Australians have
temperatures.
learned about new and exciting ingredients
like rice noodles, soy sauce, lemongrass
and kaffir lime leaves, all of which can
now be found in a large number of local
supermarkets.
India has been called the ‘spice bowl of
the world’, and the key to Indian food is the
aromatic spices that create wonderful flavours
and aromas. Each region in India has its own
style of flavours and cooking. The north is
known for cooking using a clay oven called
a tandoor, creating foods such as tandoori,
korma and meat based dishes, while the
south is known for its spicy vegetarian dishes.
India has the world’s second largest
population (after China), and more than half
the people of India are vegetarian. Many do
not eat meat due to their religious beliefs,
while others cannot afford to buy meat or
fish. The cow is considered sacred by Hindus,
so eating beef is forbidden. Lentils, legumes
and rice are staple foods for Indians, and
many Indian curries are vegetarian.
160 Food for you

CHEW ON THIS A typical meal
A typical Indian meal is made up of several
India is one of the few countries in the dishes with contrasting savoury, sweet
world that grows vanilla beans. The others and spicy flavours, with different colours
BSF.FYJDP 5BIJUJBOE.BEBHBTDBS)BWF and textures. There is often a meat dish
you ever used one? (especially in Northern India), dhal, a Dhal: A thick stew
vegetable dish, rice, raita and maybe a fresh made from lentils,
onions and spices.
mango or lime chutney and a bread such as
Raita: A yoghurt
chapatti or naan. dish usually mixed
The food is served in small metal bowls with finely chopped
cucumber, mint
on a tray called a thali. All parts of the meal,
and garlic.
including the accompaniments, are served Thali: A large
together. Food is traditionally eaten with the metal plate and
right hand from the thali. metal bowls used
for Indian meals.

Common foods
Breads: chapattis, naan, parathas, roti.
Legumes: lentils and beans.
Dairy: yoghurt.
Meat: some lamb, chicken, goat and fish.
Common fruit and vegetables: onion, okra,
eggplant, tomatoes, mango, bananas,
papayas.
Rice: basmati rice is the staple grain in
India.
Flavourings: curry blends.
Naan bread.
Creating curry
The term ‘curry’ is not a word used by
Indians, but the term probably came from the
Indian word for sauce, kari. Each dish has a
name according to the ingredients used in it,
which is why there’s such a wide variety of
Indian curries. The key to successful Indian
cooking is in the blending of the herbs and
Okra.
spices used for cooking.
162 Food for you

TURN AND TALK Activity 5.9
Make your own curry paste
Can you name any Indian curry dishes?
This is a basic dry spice recipe that can
Here’s one to get you started – Vindaloo.
be used for any curry dish.
Indian curries are based around a number
of different herbs and spices, with different Activity 5.10
combinations creating different flavours and 1 Take a trip to the supermarket, or visit
dishes. Most contain a number of spices, www.colesonline.com.au, and check
including turmeric, coriander, cumin,
out all the different Indian curry blends
cardamom, cinnamon, garam masala, cloves,
available.
curry leaves, mustard seeds, black pepper,
fenugreek and chilli. 2 Write a list of all the different blends and
their ingredients.
3 Divide your class into groups and prepare
TURN AND TALK
one dish of each variety. You will need to
Do you recognise any of the spices in the decide what protein to base your dish on.
picture below? Name as many as you can. Serve with rice.
4 Compare each dish to discover the tastes
of India and which curry you like best.

Curry Paste
Makes about ¼ cup
Ingredients Method
2 tablespoons coriander seeds 1 Dry roast the whole spices in a frying pan for
1 tablespoon cumin seeds 4 minutes, until the spices darken and release a
strong aroma. Do not burn.
2 teaspoons fennel seeds
2 Put the dry roasted whole spices into a mortar
2 teaspoons fenugreek seeds
and pestle and ground down to a fine powder.
1 dried red chilli
3 Add the ground, roasted spices to the chilli
2 curry leaves powder, turmeric and salt and mix well.
1 teaspoon chilli powder 4 Store in an airtight container, in a cool dark
1 teaspoon turmeric place. Your powder should last for 2–4 months.
½ teaspoon salt
If this blend is too mild for you, add some extra
chilli to spice things up!
164 Food for you

Tantalising Thai
Thai food is a gastronomic delight for the
senses. The vibrant and distinctive colours
and flavours of Thai food have made this
cuisine incredibly popular in Australian
culture. Authentic Thai cuisine is based
around five flavours – bitter, salty, sour,
spicy and sweet. These flavours are blended
and balanced in each meal. Plenty of fresh
vegetables and salads are featured in this
cuisine, with small amounts of fish, meat or
poultry.
Have a look at the recipe for Thai Green

Curry on page 168. Identify which of Coconut milk.
UIFmWF5IBJnBWPVSTFBDIJOHSFEJFOU
contributes. Coconut milk is a very important ingredient
in Thai cooking. It is the liquid component of
CHEW ON THIS most curries and is also used in many desserts
like coconut jelly.
The word ‘Thai’ means ‘free’. Thailand is
UIFPOMZ4PVUI&BTU"TJBODPVOUSZUIBUIBT
OFWFSCFFODPMPOJTFECZ&VSPQFBOQPXFST
Important ingredients
Lemongrass.
Rice noodles. Lemongrass is used in many soups, curries,

stir-fries, salads and marinades. It has an
Rice is the staple food item in Thai cooking. intense lemon flavour with a hint of ginger,
Rice or rice noodles are a component of every but without the acidity of lemons. Lemongrass
meal, including breakfast, usually boiled or needs to be bruised before use to release its
steamed. flavour.

Kaffir lime. Chillies.
Kaffir limes look like regular limes, only Not only do chillies provide the spicy flavour
with an extremely bumpy surface. Yet unlike of Thai foods, they also provide colour and are
everyday limes, the fruit and juice are not often used to garnish a meal.
eaten; only the rind and leaves are used The tropical temperatures of Thailand make
for their flavour. A strong lemon flavour is it the perfect climate to grow tropical fruits like
released when the leaves are torn and used coconuts, pineapples, bananas, watermelon,
in soups or curries. guava, custard apples and lychees.
Tropical fruits.
166 Food for you

HIS
CHEW ON T
the curry
a ll T h ai curries is
The he a rt o f erbs and
m a d e from fresh h
paste, wh ic h is conut
st e is th e n cooked in co
spices. This
p a FBU
I F n B WP V ST CFGPSFUIFN
TFU
NJMLUPSFMFB a d d ed. Because
they are
le s a re
or vegetab Thai curries
d o n fr e sh ingredients, tinctive
base
a n d re fr e sh ing with a dis
are ligh t
colour.
Street vendors
There are many street food vendors in
Thailand, selling all types of foods including
noodles, satays and fruit. Stallholders start
work around 4 a.m. preparing breakfast
items: soup, fresh fruit, coffee and curry
with steamed rice. At lunchtime there’s a
selection of about 10 different curries to
choose from, served with rice. The food
is bought and eaten in the street, similar
to Western takeaway style eating, or taken
home or to work for later in the day. The
lunch rush is usually over by 2 p.m., and Floating markets
the stalls are cleaned up and packed away Thailand is also famous for its floating markets,
so the vendors can go to the markets where vendors operate stalls in small boats
and purchase the ingredients needed for floating in canals. The markets are the workplace
tomorrow’s sales. In tourist areas, stalls for many Thai people, and a place where you
stay open much later, providing snack and can buy fresh fruits, vegetables, fish, chillies and
dinner items for hungry tourists. other exotic ingredients.

> Design Brief <
Design your own curry c Choose one source of protein and
INVESTIGATE at least three vegetables for your
curry.
Curry is a popular style of meal throughout
d Must include an accompaniment.
Asia, and many Asian countries have
their own style of curry using local fresh e Needs to be made within your
ingredients, like this Thai Green Curry. normal production class.
f Must include a garnish.
1 Develop your own design brief based
g Needs to serve 1–2 people.
around designing your own curry
2 Write four criteria for evaluation
theme, and include the constraints and
questions based on the brief you have
considerations listed:
written.
a Has to be prepared from scratch
3 Investigate the different types of
using at least four fresh ingredients
curries available. List possible flavour
(no prepared commercial pastes
combinations you could use in your
allowed).
curry.
b Should try to include using a mortar
4 Design and develop your own curry
and pestle.
paste.
Thai Green Chicken Curry Serves 1

Ingredients
¼ cup jasmine rice
2 teaspoons oil
1 clove garlic, finely diced
3 cm lemongrass, finely sliced
1 small piece of ginger, peeled
and finely sliced
1 chilli, finely chopped (remove
the seeds if you don’t like it
hot)
½ chicken breast, diced
½ onion, roughly diced
1 kaffir lime leaf, finely sliced
¼ red capsicum, roughly diced
6 green beans, roughly chopped
1 teaspoon soy sauce
100 ml coconut cream
¼ cup chicken stock
1 teaspoon green curry paste
½ teaspoon coriander, chopped
168 Food for you

Ginger Garlic Green beans
Capsicum
Lemongrass
Coriander
Onion
Oil Soy sauce
Kaffir lime Chicken Green

leaf stock curry
Chilli paste
Chicken
breast
Jasmine Coconut
rice cream
Method 2 Indian curries are based around spice

1 Start steaming rice in microwave or blends. If you made an Indian style
steamer while you prepare the curry. curry, list the herbs you used and
2 Heat oil in a frying pan over a medium describe how you created your spice
flame and sauté garlic, lemongrass, ginger blend.
and chilli for 1–2 minutes to release the 3 Describe the appearance, aroma, taste
flavours and aromas of the spices. and texture of your curry.
3 Add chicken and cook for 5 minutes until 4 Answer the criteria for evaluation
brown all over. questions you set at the beginning of
4 Add the onion and sauté until transparent. this design process.
Do not brown, or this will discolour your
5 Why do you need to fry your curry
sauce.
paste or blend before adding your
5 Stir in the remaining ingredients (but only
other ingredients?
half the kaffir lime leaves) and simmer
6 Rate your curry paste out of 5, with a
for about 15 minutes until the chicken is
score of 5 being outstanding.
tender.
6 Serve with the rice and garnish with the 7 Were the flavours balanced – that is,
remaining kaffir lime leaves and some were any of the flavours too strong?
fresh coriander. Explain your answer.
8 What improvements would you make
EVALUATION to your curry if you were to make this
1 Thai foods are based around five flavours. again? Comment on your planning,
If you made a Thai-style curry, list these production and final product.
flavours and then link each element with 9 What did you find most difficult when
the appropriate ingredient in this recipe. completing this task?

Let’s review
1 More than half of India’s population are CHECK TH
vegetarian. Explain why. IS OUT
2 Outline the steps to make a curry blend. Watch SBS
’s Food Sa
3 Copy and complete the Venn diagram dishes from fari show
all around to discove
the websit the world, r
below, comparing Indian curries to Thai e for intern or visit
curries. recipe dem ational ins
onstration piration an
food/foods s at www.s d
4 What are the main characteristics of Thai afari. bs.com.au
/
cuisine?
5 What is the staple ingredient in Thai
cuisine, and why is this such an important
food?
LET’S
REVIEW
THAI FOOD INDIAN FOOD
170 Food for you

> Design Brief <
Feeding your friends 3 During the production, take note
Many countries have a name for snacks of any changes you have made or
that are shared with friends. Develop improvements you wish to make to
your own design brief around the assist you during the evaluation stage.
concept of a small, flavoursome snack EVALUATE
or finger-food style banquet that is 1 Evaluate your meal using your criteria
based on international concepts to be questions to make sure you have
shared by the class. Choose a theme successfully met the brief.
from traditional yum cha (Asian), tapas 2 Which banquet style did you choose?
(Spanish) or mezze (Greek) as the basis
3 Evaluate why and how your final
of the brief. You must include constraints product was authentic to the theme of
and considerations for the brief. You may traditional snacks.
like to start by working out the following
details to help you construct your brief: ANALYSIS
1 What? 1 Describe the appearance, aroma, taste
2 Where? and texture of your meal using sensory
analysis language.
3 When?
2 Write down all the products produced
4 Why?
for your banquet by your classmates.
5 Who? Determine which of these was your
6 How much? favourite and explain why.
INVESTIGATE 3 Complete a SWOT analysis, including
comments on the meal you produced
1 Research the necessary requirements
and your performance during the
of your brief, remembering to
design brief process. You may like
document as you go.
to think about how effectively your
2 Research the ingredients and planning was, your performance in the
equipment used by the country your kitchen, and any things you would do
banquet is sourced from to help you differently if you were to complete this
design an authentic product. task again.
3 Write three criteria for evaluation
questions, drawing on the constraints Strength Weakness
and considerations of your brief.
Opportunities Threats
DESIGN AND PRODUCE
1 You will need to prepare and submit a 4 What might you call an Australian
food order. small snack to be shared? Identify and
2 Prepare a time plan for the production. describe what might be on the menu.

Activity 5.11 cooking methods or pieces of equipment
What have you learned? that you tasted or used for the first time.
Reflect back on your learning from this 3 Of the activities that you completed,
chapter by answering the following which did you enjoy most?
questions. 4 Of the activities that you completed,
1 What did you learn from completing the which did you find the most challenging?
activities and recipes in this chapter? 5 Which areas would you like to learn more
2 Describe any new foods, ingredients, about?
172 Food for you

Career Profile
David Walker – Food Technologist
(Product Development)
Why did you take up I was initially interested in health and nutrition, and I enjoyed
this career? learning about the scientific aspects and interactions of food. I also
enjoy the creative aspect of developing new food concepts.
What are the most Learning about different styles of foods and about different
rewarding aspects of cultures’ foods here in Australia. I also enjoy working with chefs and
this career? exchanging ideas around cooking, taste and textures.
Is there such a thing Food technologists may work in a number of different departments
as a ‘normal’ day in in a company, depending on the size of the company. Generally, the
your work? What are smaller the company, the more varied the tasks you may be required
some things that you to fulfil. I’m in Product Development (Research and Development).
do in a day? The role consists of around 5 per cent research and 95 per cent
development in a medium-sized company. Development consists
of lab/kitchen work, applying scientific principles in the kitchen,
recording results and developing and trailing recipes. There’s also
a significant administration component required when products
are ‘signed off ’ to ensure regulatory and labelling requirements are
complete.
What are challenges Food technologists in R&D must generally report to Sales and
in your career? Marketing. Projects always have timelines, and sometimes there can
be significant pressure to deliver a result within a timeline. Another
challenge is keeping up with food regulations, which are always
under review and may be open to interpretation.
Food Technologists may have very broad areas of responsibility
that require a scientific approach and logic – interpreting regulations
and technologies, learning to use manufacturing equipment,
providing technical support and recommendations, packaging and
labelling, allergens and food safety, to name a few.
What opportunities A Food Technologist may be ideal for numerous roles in the industry
has this career depending on experience and personality.
afforded you?

Career Profile
Can you tell us about Food Technologists are required to keep up to speed with market
your career goals (e.g. trends and technologies to ensure career relevance.
What suggestions can Work experience is invaluable while studying to improve your
you give students who understanding of the industry and its expectations. It is also
are thinking of doing this important to begin your networking. Entry-level opportunities are
type of work (e.g. work generally in Quality Control/Quality Assurance positions. Keep an
experience, advice from open mind to other people’s ideas and suggestions, they are learning
others, working hours, opportunities.
What qualifications do Apart from a science degree, an understanding of food safety is very
you feel you need to do important, as this is fundamental to any role in the industry that a
this type of work? Food Technologist will fulfil.
174 Food for you

LOOKING BACK
The enormous variety of foods available Multiple choice
in Australia today is predominantly due
1 Authentic Thai cuisine is blended and
to the country’s multicultural nature
balanced for each meal around how
and the demand for traditional
many flavours?
ingredients and foods from the wide
a 6 – bitter, sour, sweet, umami,
variety of ethnic groups living here.
salty and spicy.
Up until World War II, Australia’s food
selection was typically influenced by b 2 – sweet and sour.
British eating traditions and habits. c 5 – bitter, salty, sour, spicy and
After the war there was an influx of sweet.
migrants from different parts of the d 4 – sour, sweet, spicy and salty.
world, rather than just the UK, and this 2 Exclusive French cuisine known for its
is reflected in our migration patterns richness and elaborate presentation is
today. called:
Australian cuisine has been influenced
a Haute cuisine.
by many cultures including Greek,
Italian, French, Thai and Indian. b Cuisine bourgeoise.
c Nouvelle cuisine.
d None of the above.
True/false
1 The enormous variety of foods we
have available in Australia today is due
to consumer demands for traditional
ingredients and foods from the wide
variety of ethnic groups living here.
2 The ingredients you need to make pasta
are flour and egg or water.
3 Indian dishes are served one at a time
on a thali.

LOOKING BACK
Odd one out Short answer questions
Pick the odd one out in the following list. 1 Outline the positive effects that
Justify your answer: multiculturalism and immigration has
had on Australia’s food.
camembert, brie, feta
2 Choose one of the countries you have
studied in this chapter and describe
some of the dishes and key flavours
from this country.
Extended response the relationship between people, place and

food. Include the following:
Research a country that has not been
Influence of food for the culture, what
discussed in this chapter and complete the
links the food to the culture through
following tasks.
history, geography and environmental
Part A resources.
Impact of the cuisine on Australia’s
1 Identify the common ingredients and
eating patterns. Include discussion on
foods eaten in this country.
fast food outlets, restaurants, takeaways,
2 Choose two key ingredients and explain equipment and foods available in the
how they are used in cooking. supermarket.
3 Describe a typical day’s meals. In the comparison include major factors
4 Choose one food product or meal to that are the differentiating factors such as:
produce either in class or at home. staple foods
5 Find five interesting facts on your flavours
country. cooking techniques
6 Describe how your chosen country has eating rituals
influenced Australian eating. meal patterns (at what time is the main
meal served and why?)
Part B portion size.
Compare typical Australian eating patterns Describe something new you have learned:
with your selected country, focusing on processes, ingredients and/or equipment.
176 Food for you

Chapter 6
Kitchen secrets
1 How does flour thicken a liquid?
2 You use sugar to sweeten food,
What happens to food when
but what other functions does it’s prepared and cooked?
sugar have in food preparation? Do you understand the way food behaves
n
3 Why do you use fats and oils whe when you mix, heat, cook, freeze or process
preparing cakes and pastries? it in other ways? Knowing these things will
4 What are five functions of eggs in help you choose your ingredients and make
food preparation? the best use of them. It also enables you to
5 What are three natural raising change ingredients in a recipe and still have
agents? success.
al
6 What is needed to make chemic The exciting aspect of food preparation
raising agents work? is the variety of changes that occur to food
when it’s prepared and cooked. Cooking
hardens some foods, softens other foods,
melts some food and sets other food.
Food is made of many different ingredients
or components, including different nutrients.
Knowing what food is made of gives you some
understanding of the secrets related to these
changes. These secrets are the functional Functional
properties of food – the way in which food properties:
Functional role of
impacts on a recipe when it is prepared and food or the way the
cooked. chemical parts of
the food change
when it is prepared
and/or processed.
TURN AND TALK For example, when
Raw quince. an egg is heated,
Name two foods that significantly change the protein in the
egg sets.
colour when cooked. Compare your answer
with others in the class. The photographs
left gives one answer.

Ch.6
Interdisciplinary Design, t*OWFTUJHBUJOH 6.1, 6.3, 6.4,
Learning Creativity & Ch.1
Designing 6.5, 6.7, 6.8,
Technology t1SPEVDJOH 6.9 1.19,
1FSTPOBM Interpersonal Building 1.1, 1.2, 1.14, 1.17,
t"OBMZTJOH
and Social Development social 1.21, 1.25, 1.27
&WBMVBUJOH
Learning *%
relationships
Cooked quince.
6 Kitchen secrets 177

Activity 6.1 Activity 6.2
Draw up a chart and select examples of food Investigate nutrient changes in food after
that change in the way suggested when the cooking. Use a nutrient table or the Nutrition
food is heated or cooked. Some foods may Panel Calculator on the Food Standards
change in more than one way: Australia New Zealand (FSANZ) website at
melt www.foodstandards.gov.au or www.dietclub.
soften com.au to compare the nutrient content – in
increase in size particular the sugar, fat and water content –
go brown of food before and after cooking (e.g. eggs,
potatoes, rice and spaghetti).
go white
shrink
harden How and why does
set preparation and cooking
lose water change food?
lose flavour Any one food item is a complicated mixture
gain flavour of chemicals; a tomato, for example, has
absorb water. 500 chemicals related to flavour. Each one
Compare the responses in the class. of these chemicals may or may not change
during cooking, and they react differently to
each other.
With any food you prepare, ingredients
contribute properties that become an
/SHARE
THINK/INK/PAIR important part of the final product; these
ges are referred to as functional properties.
meal, suggest chan
For the following the The function or role of each ingredient
ingredient during
that occur to each sp ag hetti determines the end result of all cooking.
oking process:
preparation and co
e made with diced Some ingredients, such as cornflour in a stir-
served with a sauc ion,
and vegetables – on fry sauce, have a specific functional property
chicken, tomatoes oe s
cchini and tomat and are important for the best final result.
garlic, capsicum, zu FE
WP VS FE X JUI D IJ DLFOTUPDL DIPQQ The cornflour produces a thick, clear sauce,
onB OHNBZ
/PUFUIBUDPPLJ and can only be changed for an ingredient
QBSTMFZBOEQFQQFS
OUDPOUFOU
that gives the same result. But others, such
BMTPBMUFSUIFOVUSJF
as capsicum, do not have a specific function
in the cooking process, but give colour (and
nutritional value) and can be changed for a
different vegetable, which provide different
colour or even a different shape.
While the ingredients have clear functions
in cakes and pastries, their function may be
less clear in a complete meal. Knowing and
understanding these functions makes it easier
to successfully change ingredients or create
recipes.
Foods have a particular role to play in
every recipe. Changing an ingredient can
sometimes really alter the outcome of a food
item because of the function of particular
ingredients in food preparation.
Nutrients are not only important when
considering the health of foods. Nutrients
178 Food for you

are chemicals that have a key role in food
preparation, and like all chemicals they react
in different ways to different situations. This,
therefore, influences the outcomes in food
preparation.
The chemicals with significant functional
properties in more complex food preparation
are:
carbohydrates, in particular sugars and
starch from flour
proteins, in particular eggs
lipids, in particular butter and oils. Lipids: The
general term for
solid fats and oils.
‘Fat’ is often used
Starch to describe these
foods, but fats are
In Chapter 4 you tested the best equipment
technically solid
for popcorn making. The change in one corn only and oils are
Milk kernel is an exaggerated example of what liquid.
happens when heat is applied to any starch

grain. The starch in the grain swells when
heated – and in the case of popcorn, bursts.
Butter
This reaction enables starches to be used as
a thickening ingredient and as the structure
in cakes and biscuits. Starches used in food
Self-raising preparation are any flour from grains, such as
Egg flour
wheat, rice and corn, along with potato flour
and arrowroot (made from a tropical root).
&BDIPGUIFTFJOHSFEJFOUTIBTBGVODUJPO%PZPV The changes in starch vary with dry heat or
know what it is? moist heat.
Plain flour Cornflour

Butter Stock cube
Peas Self-raising flour
Water Salt
Onion Chicken
Celery
5I
5IFTFBSFUIFJOHSFEJFOUTJOBDIJDLFOQJF&BDIPGUIFTFJOHSFEJFOUTIBTBGVODUJPO%PZPVLOPXXIBUJUJT
I E I L I G I E I G % L I

Functional properties of starch
Functional properties of starch
Dextrinisation: this occurs Gelatinisation: thickening Gelatinisation: in a cake,

when food is baked and occurs when starch is added starch absorbs the moisture.
the starch turns brown (e.g. to water and heated. The Cooking sets the starch so
the golden brown colour of starch swells and absorbs the it holds its shape and gives
baked bread and cakes). water (e.g. gravy). structure.
cold liquid hot liquid boiling liquid

dry, uncooked
starch
starch
begins to
absorb
water
Starch is in tiny granules When hot liquid is stirred After subjected to continuous
that do not dissolve. enlarged granules remain heat, granules swell to 5 times
suspended and don’t the size and the liquid thickens.
clump at the bottom. The granules burst at boiling
point, releasing starch and
formimg a gel.
How does gelatinisation or thickening occur?
180 Food for you

Activity 6.3 Test 1
Collect 5 clear glasses or bowls, 5 small Cook the contents of glasses 1–3.
saucepans, 2 teaspoons of each of cornflour, Pour the liquid mixture in each glass into a
plain wheat flour and arrowroot, 1 teaspoon small saucepan or microwave dish and
lemon juice and complete the following: heat gently, stirring occasionally. This can
1 Label each glass 1–5. be done one at a time. Try to use the same
2 In glass 1, blend 2 teaspoons of cornflour heat for each and observe the time that
Blend: to mix
with 4 tablespoons water. changes start to occur. or combine
Observe the result, including colour and ingredients
3 In glass 2, blend 2 teaspoons of wheat thoroughly
flour with 4 tablespoons water. transparency.
4 In glass 3, blend 2 teaspoons of arrowroot Keep the contents from glass 1 for further
with 4 tablespoons water. observations.
5 In glass 4 add 1 teaspoon lemon juice and Test 2
3¾ tablespoons water. Heat the content of glass 4 by the same
6 In glass 5, repeat the instructions for method and for the same time as glass 1.
glass 1. Compare the results. Has the addition of
7 Observe the results of the three different the lemon juice made any difference to the
flours. Which dissolves more easily? How outcome?
clear is the liquid?
Test 3
Heat the contents of glass 5, but do not stir
the mixture until it has thickened, then
stir.
Record all your results on a table.

> Design Brief <
Different flours for different sauces Write four criteria that you will use to
You’ve been asked to test a starch for assess the effectiveness of the group.
thickening an Asian-inspired chicken dish Write four criteria that will be used
with sauce. The sauce should be clear and to evaluate the sauce for the Stir-Fried
shiny, not cloudy. The starch used should Chicken with Vegetables.
dissolve easily and leave no distinct starch
flavour. INVESTIGATION
What is the best flour used to thicken 1 From the test that you conducted
a sauce for a chicken dish? Even though in Activity 6.3, what will be the best
all flours are made up of starch, different starch to use to thicken the sauce?
starches react differently and other Justify your response by using your
ingredients will impact on the results. observations from Activity 6.3.
Different proportions of water to starch 2 Explain why it’s necessary to blend
will also impact on the properties of a the starch with water before you start.
sauce. 3 What will be the impact of adding
Work as a group to develop the method an acid, such as tomatoes or lemon
for this recipe, creating your own steps juice, to a starch before gelatinisation
in the ‘Method’ section, and then test has occurred?
the suitability of different flours to thicken 4 How and when should you add an
a sauce. acid to a starch thickened sauce?
Curry powder Garlic
Chicken
Oyster
stock
sauce
Chilli
Cornflour
Green
capsicum
Onion
Vegetable Mushrooms
Ginger
oil
Chicken
chops
Bamboo
shoots
Red
capsicum
182 Food for you

Stir-Fried Chicken with
Vegetables Makes 2 servings
Ingredients
1 teaspoon vegetable oil
200 g chicken chops, cut into strips
1 small brown onion, thinly sliced
1 clove garlic
1 teaspoon grated fresh ginger
¼ teaspoon dried red chilli
¼ medium red capsicum, large dice
¼ green capsicum, large dice
30 g button mushrooms halved
100 g bamboo shoots, drained
½ teaspoon curry powder
1 teaspoon cornflour
¼ cup chicken stock
1 tablespoon oyster sauce
Method EVALUATION
1 1 Use the criteria for evaluation that you

developed in your brief to assess the
2 outcome of the end product.
2 Assess the effectiveness of your group.
3 Prepare a 250-word evaluation report
of how you all worked as part of a
4 team. In your report, discuss how well
the group worked and any areas for
5 improvement.
In your investigation, you discovered
6
that wheat flour did not dissolve in water Roux: A mixture of
equal proportions
7 very well. However, equal proportions of of butter and flour,
wheat flour and butter combined is called used as a base for
thickening sauces
8 a roux. This is the basis for a famous
or to make gravy.
French white sauce called béchamel
9 sauce; a brown version of this is gravy. A
roux is used for the Apple Soufflé recipe
10 on page 196.

dissolves in liquid and melts when heated, so
CHEW ON THIS it can add a sweet taste without being visible.
Remember making papier-mâché masks at These two characteristics, along with its
primary school? Flour and water, cooked to availability and other properties, have made it
a thick creamy consistency, is used as glue. an essential ingredient in food preparation.
1JÁBUBTBOEGBDFTNBEFGSPNCBMMPPOTBSF
covered in layers of newspaper, attached by
CHEW ON THIS
BDPPLFEnPVSBOEXBUFSHMVFNJYUVSF4BMU
is added to prevent the glue going mouldy. The use of sugar from sugarcane is relatively
recent, compared to historical references
Sugar to the use of honey as a sweetener. In
From the day you’re born, sugar is part of 4QBJOUIFSFFYJTUTBDBWFQBJOUJOH CFMJFWFE
your diet as lactose in the milk you drink. to be 7000 years old, depicting a person
Perhaps this is why most of us have a liking gathering honey from a tree. Other known
for sweet foods. As you get older, you’re early sources of sweet food are berries and
introduced to many other naturally occurring maple syrup.
sugars, such as maltose in grain foods and
Caramelisation: fructose in fruit. The sugar used in food
The heating of Impact of heat on sugar
preparation is most often sugar from cane,
sugar or foods If sugar is present in food, it adds colour
containing sugar or sucrose. Sucrose is available in different
until a brown forms that increase its functionality in food to the food when cooked because it melts
colour and preparation. and goes brown when heated. This is called
characteristic
flavour develops. Cane sugar or sucrose, in forms such as caramelisation. The process also enhances
castor sugar, brown sugar or A1 sugar, easily the aroma of food.
Different sugars have different uses. How many of these sugars do you recognise?
184 Food for you

A tarte tatin
i iis a classic
l i F French
hddessert that
h relies
li on caramelised
li d pears
GPSnBWPVSBOEDPMPVS
Functional properties of Sugar
Sugar is a preservative
(e.g. in jams and cakes);
high concentrations
prevent the growth of
micro-organisms
Sugar helps the aeration
process in cake-making Sugar is used to toughen
by creaming with butter cellulose in fruit,
and when beating eggs especially when stewing
FUNCTIONAL
PROPERTIES OF
SUGAR
Sugar provides food Sugar adds colour;

to speed up the it melts and goes
fermentation process in brown when heated,
yeast baking which is referred to as
caramelisation
Sugar adds sweetness

Activity 6.4 Check and record the changes. Describe
Caramelise some sugar the impact of heat on sugar.
1 In the food preparation area, select four Allow to cool. Do not touch while it is hot,
different sugars like those shown on the as hot toffee can cause a serious burn.
previous page. The end product is like hard toffee.
2 Compare the texture and colour of the Crushed nuts can be mixed with the sugar;
sugars. when it has cooked, it can be crushed and
3 Discuss possible uses for the sugars and sprinkled over ice cream or a custard-based
possible tasks for which each one would dessert. This toffee and nut mixture is also
be best suited. known as praline.
4 Bake some of each sugars by the Caramelisation also occurs when dry heat
following method and record the is applied to fruit and vegetables that have a
changes. high sugar content. This browning process
is evident with baked potatoes, sliced apples
Sautéed: Gently Method
frying for a short gently sautéed in butter and fried onions.
time in a minimal Place a teaspoon of each of the sugars Onions are one of the vegetables with a very
amount of oil. onto non-stick baking paper. high natural sugar content. Slowly cooked
Spread the sugar a millimetre thick and onions are very sweet compared to raw
place the tray in a oven preheated to onions. The sensory properties of aroma
200°C for 5 minutes. Check and record of an onion are also significantly changed
the changes that have occurred in 5 with caramelisation. The aroma of onions
minutes. on a barbecue can be detected from some
Return to the oven for another 5 minutes. distance. Try a pizza with caramelised onions.
CHECK THIS OUT
Onions have one of the highest sugar

contents of all vegetables, although
nowhere as sweet as fruit. Find three other
vegetables of relatively high sugar content
and compare them to fruit. Use a nutrient
UBCMFPSUIF/VUSJUJPO1BOFM$BMDVMBUPS
on the Food Standards Australia New
;FBMBOE '4"/;
XFCTJUFMPDBUFEBUXXX
foodstandards.gov.au or www.dietclub.
com.au.
Does the smell of fried onion get your taste

buds working?
186 Food for you

CHEW ON THIS
Indigenous Austral
ians prized honey an
sweetener. The ants ts as a natural
live in undergroun
mulga trees, and ha d nests under
ve a really big abdo
honey. To eat a hone m en full of
y ant, you pick it up
put the abdomen in by the head,
your mouth and bi
te it off.
Activity 6.5
Investigate
In Activity 6.4, which sugar melted the fastest?
Discuss possible reasons why the sticky date
pudding recipe uses brown sugar and not
white sugar. Some people think brown sugar
is better for them because it has not been
purified. What’s your opinion? Try to find
some nutrient data to support your view.

Sticky Date Pudding Ginger
with Caramel Sauce Mixed spice
Serves 2 Egg
Bicarbonate soda
Golden
Pudding
syrup Vanilla
Ingredients essence
1 teaspoon melted butter, to grease Brown
¹⁄³ cup pitted dates, chopped sugar
Milk
2 teaspoons finely grated fresh ginger
2 tablespoons water
Water
¼ teaspoon bicarbonate of soda
Cream
²⁄³ cup self-raising flour Brown
¼ teaspoon mixed spice sugar
¼ cup lightly packed brown sugar
1 egg, lightly whisked
Butter Dates
½ teaspoon vanilla essence
30 g butter, melted Self-raising
1 tablespoon milk flour
Method
1 Preheat oven to 180°C. Brush two 185 ml Method
(¾ cup) capacity muffin pans with melted 1 Combine the sugar, cream, butter and golden
butter to lightly grease. syrup in a medium saucepan over low heat. Cook,
2 Combine dates, ginger and water in a small stirring, for 2 minutes or until sugar dissolves.
saucepan over a high heat. Bring to the 2 Increase heat to medium and simmer for 2–3
boil. Cook for 1 minute or until dates soften minutes or until sauce thickens slightly.
slightly. Remove from heat.
3 Stir in the bicarbonate of soda and set aside
for 5 minutes to soak.
4 Sift the flour and mixed spice into a large
bowl. Add the sugar and stir to combine.
5 Make a well in the centre of the flour mixture.
Add the date mixture, egg, butter, milk and
vanilla essence and stir until well combined.
6 Spoon mixture among prepared pans. Bake
in preheated oven for 20–25 minutes or until
a skewer inserted into the centre comes out
clean. Remove from oven. Set aside for 5
minutes to cool slightly.
7 Divide the puddings among serving plates.
Drizzle with Caramel Sauce and serve
immediately.
Caramel Sauce
Ingredients
¹⁄³ cup, firmly packed brown sugar
¹⁄³ cup thickened cream
25 g butter
2 teaspoons golden syrup
188 Food for you

Sugar’s role in aeration
When making a cake using the creaming or
beating methods, sugar combines with other
ingredients to aid aeration. In the creaming
method, sugar and butter or margarine are
beaten together and air is trapped. In the
beating method, eggs and sugar are beaten
together. The sugar helps stabilise the beaten
egg and trap the air.
The great Australian dessert pavlova is
one example where sugar is beaten with egg
white. In fact, the dessert consists mainly of
sugar and egg white. Creaming: No
caption in glossary-
please supply
Impact of sugar on cellulose when Beating: No
cooking caption in glossary-
please supply
Other than adding a sweet flavour to food,
Puree: To blend,
sugar has other qualities that make it a useful process, sieve or
ingredient in food preparation. mash cooked food
When fruit is boiled or stewed without so that loses all its
shape.
sugar, the fruit will break down and become a
Compote: Fruit
puree. But if sugar is added at the beginning A pavlova relies on the functional properties of sugar
stewed or poached
of the cooking process, the fruit will hold its and egg white for its shape, colour and taste. whole or semi-
shape. This is called a compote. whole and that
holds its shape.
Sugar added at the beginning of the

cooking process; fruit holds its shape.
Sugar added at the end of the cooking process; fruit Ingredients for a fruit cake. Find all the sources of sugar.
collapses.

Activity 6.6 Lipids: fats and oils
Have you ever studied the labels of
processed foods? How much hidden sugar
do you consume in processed food? What
other names are used for sugar?
1 Study the ingredients for a fruit cake.

Write down all the ingredients that add
sugar to this cake.
2 What other names suggest sugar as an
ingredient?
3 Describe three functional properties of
sugar in this cake.
4 The nutrition information section for
this product lists 24.2 gram sugar for a 50
gram serve of cake. How many teaspoons
of sugar is this?
Let’s review
1 How does starch in flour thicken a liquid?
2 What is the thickening process called?
3 Describe another function of starch in
food preparation.
4 Describe what happens when sugar is
heated.
5 Why does sugar help in the preservation
of food such as jams?
4PMJEGBUTBSFVTVBMMZBOJNBMQSPEVDUT FYDFQUGPS
margarine, which is hydrogenated. Liquid oils are
LET’S usually plant products.
REVIEW
Compare eating a slice of toast with butter
to eating a slice of toast without butter. The
presence of butter completely changes the
taste and flavour of the toast and its textures
in the mouth. Fat in butter improves the
mouthfeel.
Fats and oils have the same basic chemical
structure, a mixture of fatty acids and glycerol.
The different properties of the various fats
and oils – for example, whether they’re liquid
or solid, their flavour, their smoking point
– will depend on the type of fatty acids they
Lipids: The
general term for contain.
solid fats and oils. Solid fats, such as butter, are referred to
‘Fat’ is often used
to describe these as saturated fatty acids, as they cannot take
foods, but fats are any more hydrogen atoms. Oils are either
technically solid
only and oils are polyunsaturated or monounsaturated, and
liquid. remain liquid. As a group they are referred to
as lipids.
190 Food for you

Functional properties of lipids
Flavour: different fats and

oils add distinctive rich
flavours to food as they
Moisturise: they make melt in the mouth when
food moist and lubricate eaten; butter is the richest
food such as butter on
toast
Functional properties
of fats and oils
Aerate: beating butter
with sugar traps air, which
Texture: they surround the expands during cooking
gluten in flour to keep
pastry and cakes tender
and crumbly or ‘short’
The flavour of fats and oils vary Activity 6.7

significantly, but butter and olive oil are Margarine vs. butter: which is better for you?
considered to be two of the tastier lipids.
Margarine was invented in 1869 by a French
There are still considerable flavour variations chemist as a cheap substitute for butter, at
in these lipids, depending on the source of a time where there was a butter shortage in
the original main ingredients (milk or olives). Europe. It’s naturally white in colour, and
The sources of animal fats used in food some countries made laws that it had to stay
preparation are: white, or be dyed bright pink, to make sure
butter, which is most likely to be made it was not illegally substituted for butter.
from cows milk Eventually these laws were withdrawn
lard, which is pig’s fat (coloured margarine was still illegal in Australia
suet, which is the fat around animal until the 1960s), and manufacturers have
kidneys worked hard to imitate the taste, texture and
dripping, which is the fat in the pan left colour of butter. As worries about cholesterol
after roasting. spread in the late 1950s, margarine gained
The most frequently used oils are olive, a reputation as a superior spread to butter.
sunflower, canola and vegetable oil. However, more recent nutrition discoveries

have questioned the health qualities of
margarine as an alternative to butter. Selected Oils and Fats
Consumption (a) (b)
Margarine is made from
hydrogenated oils. The hydrogenation Butter
Hydrogenated: Margarine (c)
Oils hardened process changes liquid oils into solid Total (fat content) (c)
25
by the addition fats, which produces trans-fatty acids.
20
of hydrogen gas,
Recent research has shown that trans-fatty 15
which makes
the fats more acids may raise a person’s level of bad 10
kg
saturated. cholesterol and lower their level of good 5
Trans-fatty cholesterol.
acids: A type 0
of unsaturated 1939 1949 1959 1969 1979 1989 1999
fatty acid that Investigation
can impact Year (d)
on health by 1 The overall consumption of fats has
adversely affecting Apparent consumption of Foodstuffs, Australia, 1997–98 and 1998–99.
decreased considerably since 1979. ABS cat. no 4306.0 http://www.abs.gov.au
cholesterol levels.
They are formed What do you think caused this change?
during processing 2 Butter consumption dropped rapidly in
of vegetable oils
when making semi- the 1960s. Why did this occur?
solid fats such as 3 The consumption of butter is starting to
margarine. They
can also occur at increase slightly compared to margarine.
low levels naturally Why do you think this may be the case?
in the fat of dairy
products and meat. 4 Use a nutrient table or the Nutrition
Blind tasting: Panel Calculator on the FSANZ website
When a food is
unlabelled or
(www.foodstandards.gov.au) to compare
unmarked. The the different fat, water and salt content
taster is not blind- of butter, unsalted butter, butter spread,
folded, the food is
not identifiable by olive oil, ordinary margarine and a
a label. cholesterol-lowering spread. Record this
Preference
ranking:
information in a table.
Comparing food Make pastry using high-fat and low-
items by placing
fat spreads. Compare the different 3 Complete a preference ranking of the
or ranking them in
order from the best outcomes and use the information cheeses as explained on the next page.
or most preferred you’ve gained about the nutrient 4 Complete a descriptive analysis of the
to worst or least
preferred. content to explain the differences. three cheeses as explained opposite.
Descriptive 5 Undertake a profile ranking of four
analysis: Using different attributes of the cheeses as
descriptive words
Activity 6.8
explained opposite.
to describe The impact of fat content on the
particular features
flavour and texture of cheese When undertaking the tasting, remember
or properties
of food items,
that cheese leaves a fatty coating on the
Conduct a blind cheese tasting with full
such as texture, tongue that prevents the taste buds from
appearance or fat, medium or 50 per cent fat, and low or
picking up new flavours. Between each
taste. 25 per cent fat tasty cheese. The cheese
Profile ranking:
tasting, rinse your mouth with water and eat
should be the same brand. Select a cheese celery or apple to cleanse the palate. Select
Comparing two
foods items by that has distinctly different fat content. the same food to eat between each tasting.
ranking several The tasting involves the following tasks:
features of a
food item on a 1 Discuss words that could be used to 6 Draw a table as shown (Table 6.1). Record
scale, such as describe cheese flavours and textures. your personal responses. Try to think
saltiness, oiliness,
sweet flavour or 2 Identify the different fat content of the creatively when selecting words to describe
creaminess. cheeses. the flavour or experience.
192 Food for you

7 Create a key for each cheese moist
Key
Sample A
Sample B
Sample C
8 When using a star profile, place a key
symbol for each cheese at the point that
fat salt
you believe matches each attribute. For
example, if you think sample A is very
salty, place the symbol for sample A on the
last mark on the salty line. Closest to the
centre indicates the least of each attribute.
If you think sample A is not very salty,
sugar
place the symbol closer to the centre.
9 Compare your results. Ranking of particular attributes using a star profile.
Table 6.1 Sensory evaluation of cheese: ranking and descriptive analysis
$PEF USZUP Ranking* Descriptive analysis** of the

JEFOUJGZFBDIDIFFTF
EPNJOBOUnBWPVSOPUFTPS
FYQFSJFODFT
A
*ranking of personal preference – 1 for first preference (most liked), 2 for second and 3 for third.
**use words to describe each cheese.
CHEW ON THIS Let’s review

1 Describe the difference between fats and
Lipids were key ingredients in an early oils, and give an example of each.
Australian folklore remedy for preserving 2 What are three functional properties of fats
the soles of boots. It used equal parts of
and oils? Give an example of where each is
CFFTXBY PMJWFPJMBOENVUUPOTVFUNFMUFE
used.
UPHFUIFS1FPQMFSVCCFEJUPOUIFTPMFTPG
their boots, believing the sole would last 3 What does ‘short’ mean in pastry-making,
well beyond the upper part of the shoe. and how does butter help to make pastry
short?
4 Explain why margarine is now questioned
as a suitable substitute for butter.
5 What is fat replaced with in a low-fat
spread? LET’S
REVIEW

Eggs
The height of this cake relies solely on the air

incorporated from about 12 egg whites.
Function of eggs
Eggs help ingredients stick The protein in the egg

to food for a coating such coagulates or sets when
as breadcrumbs – good for heated – good for quiches,
crumbed fish, croquettes custard sauce, omelettes
or veal
The albumin in the egg

Eggs add colour, flavour white traps air when
and nutrients to a range of FUNCTION OF beaten – good for sponges,
dishes EGGS IN FOOD soufflés and pavlovas
PREPARATION
Eggs can be a meal all by Eggs are a good binding

themselves agent; they hold
ingredients together for
food like hamburgers and
lamb kofkas
194 Food for you

Sponge cakes and soufflés are said to be the process. A plain sponge cake, like a soufflé, Complex
test of true cooks. There aren’t that many has only about six ingredients and no added process: A term
ingredients, but many things can go wrong. It butter or oil. There is very little flour, yet with used in VCE Food
and Technology to
is not only the ingredients that are important, it you can make a very light cake that rises describe a process
but also the processes and the equipment quite high. The functional properties of eggs that requires
decision-making
used – this is referred to as a complex play a significant role in these two products. in the choice of
processes and
equipment to get a
good outcome.
4 eggs – beaten egg whites trap 1 tablespoon water – adds

the air to aerate the cake; the liquid for gelatinisation; liquid
yolk adds colour and mouthfeel becomes steam, which helps
²⁄³ cup caster sugar – adds aeration
flavour; sugar caramelises for ²⁄³ cup plain flour – starch
colour; sugar stabilises egg white provides structure to the cake
4 tablespoon cornflour – starch 1 teaspoon baking powder
provides structure; fine texture – produces gas to help the
gives a soft structure sponge rise
Function of each ingredient in a sponge cake.

> Design Brief <
Soufflé
You’ve been asked to demonstrate your Preparing the ramekins
skills in following a complex process and 1 Rub the edges of two 1-cup ramekin
using equipment correctly by making dishes with butter and sprinkle with
a soufflé. The product should also caster sugar.
demonstrate the functional properties of 2 Divide the apple between the dishes.
a range of ingredients. You are required to
reflect upon your processes at the end of
the task when the outcome is evident. Method
At the completion of the process 1 Preheat oven to 180°C. Place a baking
evaluate your results. Select three criteria tray in the oven to heat up.
for evaluation. 2 Heat the milk, lemon rind and sugar in
A good soufflé is dependent on air a small saucepan and bring to the boil
being trapped and held at all stages of the over medium heat.
process. Study the recipe for a soufflé and 3 Gently melt the butter in another
note all the steps where air can be gained small saucepan over medium heat.
and/or lost. Include process and use of Add the flour and stir until a roux
equipment. Try to get at least six points.
forms (it should be white and
An Apple Soufflé combines the
bubbling). Remove the saucepan
functional properties of flour and butter
from the heat.
in a roux and uses egg white for aeration.
You need to manage equipment and 4 Pour the hot milk mixture into the
processes to produce a quality product. roux and whisk to combine.
5 Return the saucepan to the heat and
stir mixture over medium heat until
Apple Soufflé thick and just bubbling. Remove from
heat and stand for 5 minutes. Add the
Serves 2
apple juice and egg yolk and whisk to
Ingredients combine. Leave to cool.
butter for greasing the ramekins 6 Whisk the egg whites and a pinch of
1 tablespoon castor sugar for the salt until soft peaks form. Sprinkle the
ramekins extra caster sugar over and continue
whisking until firm peaks hold.
2 tablespoons canned pie apple
165 ml milk 7 Fold the egg whites into the mixture
until just combined. This must be
1 piece of lemon rind, removed
done as lightly and efficiently as
with a peeler
possible.
30 g caster sugar
8 Divide the mixture equally into the
25 g soft butter
ramekin dishes. Place the ramekins
25 g plain flour
onto the hot oven trays. Bake for 15–
10 g castor sugar extra 20 minutes or until risen and golden.
10 g apple juice concentrate A good soufflé should retain a slightly
1 egg, separated creamy liquidity at the centre.
pinch salt 9 Dust with icing sugar. Serve
pure icing sugar for dusting immediately.
196 Food for you

5IFQFSGFDUTPVGn¹IBT
height and is very light.
EVALUATION
1 Explain why you think the oven tray is heated
before the soufflés go into the oven.
2 Identify three processes that are important in
creating and retaining the air in the mixture.
3 Discuss the advantages and disadvantages of
three alternatives for beating the egg whites.
4 Explain what will happen if the mixture is not
stirred at Step 5.

Raising agents
> Design Brief <
When you bake a cake, muffin, bread or
Product development soufflé, notice how the mixture goes into the
Creating a new food product requires oven as a small quantity but is about double
an understanding of ingredients and in size when it comes out. In all these food
Raising agent: properties of different ingredients. You items, a raising agent has been used.
A substance that
makes a food item
are at a holiday house and would like to
such as cake or make chocolate soufflé, but you have Functions of raising agents
bread rise. The only the apple soufflé recipe with you. They make food lighter and easier to
raising agent may
be chemical or How can you change the apple soufflé digest – for example, a soufflé.
natural. The air recipe to make a chocolate variation? They make dough and cake mixtures rise
may be trapped
before baking, such
1 What ingredients would you leave – for example, cake and muffins.
as in a sponge cake out? Raising agents such as eggs and yeast also
or steam or air is
2 What ingredients would you add and increase food value – for example, bread
produced during
baking. Also known when would you add them? and sponge cake.
as a leavening 3 What qualities will chocolate add to
agent.
the recipe? Types of raising agents
4 Discuss whether there are any other Raising agents work by producing and
changes you may need to make to trapping air, steam and/or carbon dioxide. In
the process. a hot oven the air, steam or carbon dioxide
Suggest how you could make a cheese expands, pushing up the surrounding
variation and a berry variation. What mixture. The gas or air is trapped as the
ingredients would you leave out and surrounding mixture cooks and sets and the
what ingredients may you need to add? cake or bread hold their shape.
Let’s review
1 Explain why eggs are good for thickening.
2 Describe the role of egg whites in sponges
and soufflés.
3 When you are using egg white to aerate,
describe three steps that are important to
keep the air in the beaten egg white.
4 Explain why you add egg when you make
hamburgers.
5 Describe the function of an egg in a small
cake.
LET’S
REVIEW
198 Food for you

Natural raising agents
Steam: liquid converts to steam

during cooking (e.g. choux
pastry and batters)
NATURAL RAISING
AGENTS
Biological: yeast is a single-celled Air: incorporated by beating egg whites

plant that gives off carbon dioxide and processes such as seiving, beating,
during growth; it needs food (sugar), whisking, rubbing in and creaming
moisture and warmth to grow (e.g.
bread)
THINK/INK/P
AIR/SHARE
8IFOZPVBSF
XPSLJOHXJUI
in production nPVSNJYUVSF
classes, air is T
a range of pro introduced b
cesses withou y
of a raising ag t the addition
ent. For each
QSPDFTTFT XSJ o f the followin
UFEPXOBOF g
item that you YBNQMFPGBGP
’ve made by: PE
sieving
rubbing in
whisking
beating
The lightness of puff pastry occurs by rolling and folding creaming.
the pastry repetitively and trapping the air between the
layers of pastry.

Chemical raising agents part acid. The acids and alkali react in the
Chemical raising agents are a mixture of acid presence of moisture to give off CO2 gas. The
and alkalis in a ratio of two parts alkali to one CO2 can be produced in a number of ways.
Self-raising flour:
contains baking powder
CHEMICAL RAISING
AGENTS
Bicarbonate of soda plus an ingredient Baking powder: mixture of an acid and

with acid: some acid options are cream an alkali with rice flour to prevent the
of tartar, sour cream or milk, golden chemical from reacting
syrup, ctirus or fruit juice
200 Food for you

Activity 6.9 produce CO2 gas. When these conditions are
not present, the yeast is inactive.
Investigation – Yeast
For this investigation you will need 5 test
Like all chemical reactions, sometimes raising tubes, 5 beakers, 5 soft balloons, dried yeast
agents work and sometimes they don’t. For and castor sugar.
all the chemical and natural raising agents Write up your conclusion about the
there are conditions that will give an optimum best conditions for good yeast growth, and
result. As yeast is a living organism it needs therefore the maximum production of CO2
food, moisture and warmth to grow and for a yeast product such as bread.
Table 6.2
Test tube number Testing conditions Observations
A 1MBDFUIFUFTUUVCFJOBCFBLFSIBMGGVMM Leave for 15 minutes, but check

½ teaspoon dried yeast PGXBSNXBUFS CPEZUFNQFSBUVSF
every 5 minutes
1 tablespoon warm water
½ teaspoon sugar
Shake to combine
1VUBCBMMPPOPOUPUIFUVCF
B 1MBDFUIFUFTUUVCFJOBCFBLFSIBMGGVMM Leave for 15 minutes, but check

every 5 minutes
1 tablespoon warm water
Shake to combine
C 1MBDFUIFUFTUUVCFJOBCFBLFSIBMGGVMM Leave for 15 minutes, but check

every 5 minutes
½ teaspoon sugar
Shake to combine
D 1MBDFUIFUFTUUVCFJOBCFBLFSIBMGGVMM After 15 minutes place in a beaker

½ teaspoon dried yeast of iced water PGIBMGGVMMPGXBSNXBUFS CPEZ
1 tablespoon warm water UFNQFSBUVSF
½ teaspoon sugar
Shake to combine
& 1MBDFUIFUFTUUVCFJOBCFBLFSIBMGGVMM After 15 minutes place in a beaker

½ teaspoon dried yeast of very hot or boiling water PGIBMGGVMMPGXBSNXBUFS CPEZ
1 tablespoon warm water UFNQFSBUVSF
½ teaspoon sugar

> Design Brief <
Comparing pastry and yeast dough
With the increasing concern about saturated Compare shortcrust pastry and a yeast
fat intake, traditional pastry has become dough for a calzone type product. Work as
less popular as a casing for pies and tarts. A a team to make each one and compare the
company that traditionally produced only outcome.
pastry wants to expand their market into a A yeast dough and shortcrust pastry have
yeast-based product. very similar ingredients, and both products
One key ingredient in pastry is butter. will have the same filling. The dough will
The company wants to avoid using butter have some olive oil added, although it will
or margarine, but still maintain a satisfying not have the same qualities as a pastry such
product that can be used in place of pastry. as shortcrust or puff pastry.
The company accepts that fat (butter, oil or Develop six criteria for evaluation that
margarine) has a number of functions in pastry: will be necessary for the company to be able
t DPOUSJCVUFTLFFQJOHRVBMJUJFT to make a good comparison between the
t BEETNPJTUVSF IFMQTQSFWFOUESZJOHPVU pastry and a yeast-based dough. They wish
t JNQSPWFTNPVUIGFFM to be able to promote the yeast dough as a
t BEETnBWPVS possible alternative to pastry.
Basic Dough
Makes 2 calzone
Ingredients
100 ml warm water
½ teaspoon sugar
1 teaspoon dried yeast
(½ sachet)
¹⁄
1 ³ cup plain flour
½ teaspoon salt Calzone is shaped
1 teaspoon bread improver like a pastie.
1 teaspoon olive oil

4 Combine the yeast mixture and the flour
1 teaspoon olive oil extra
mixture using a wooden spoon until
Method dough forms a ball.
1 Combine warm water, sugar and dried 5 Transfer dough to a lightly floured surface
yeast. Stir and stand in a warm place until and knead for five minutes until smooth.
the mixture is frothy. 6 Place in a well-oiled bowl, turn to coat with
2 Combine dry ingredients (flour, salt and oil, cover and stand in a warm place for
bread improver) in a warm bowl. about 30 minutes.
3 Add the oil to the dry ingredients. 7 Prepare the filling.
202 Food for you

Shortcrust Pastry Method
1 Preheat an oven to 200°C.
Makes 2 calzone 2 Heat the oil and gently cook the
onion until soft. Add the spinach and
Ingredients cook until wilted. Drain and cool.
²⁄³ cup plain flour
3 Combine the spinach, crumbled fetta,
²⁄³ cup self-raising flour
ricotta, egg, mint, nutmeg and pepper
½ teaspoon salt in a bowl and mix well. Cool.
85 g butter margarine or dairy blend
Assembling the calzones
¹⁄4 – ¹⁄³ cup water
1 Knead the dough. Divide the dough
¹⁄4 teaspoon lemon juice
into 2 portions and form into a circle,
Method roll out with a rolling pin.
1 Sift flours and salt together. 2 Place filling onto one half of each
2 Add butter and rub into flour using the circle. Brush the edges of the circle
fingertips until the mixture looks like with water. Pull the dough together
breadcrumbs. and press the edges together firmly to
3 Combine the water and lemon juice. seal. Make two small cuts in the top of
4 Gradually add the water to the flour the pie to let steam escape.
mixture to create a soft dough, leaving the 3 Place the calzone onto a lightly oiled
basin clean. oven tray. Glaze with water or milk.
5 Knead dough lightly on a lightly floured 4 Bake at 180°C to 200°C for 20–25
board. Do not overknead. minutes or until crisp and golden
6 Rest pastry. Roll pastry to size and shape brown.
required with a floured rolling pin.
EVALUATION
Spinach Calzone Make a detailed comparison for the
company, including the properties that
Spinach filling were identified as important.
Makes 2 calzone
ANALYSIS
Ingredients
1 tablespoon olive oil 1 A company wishes to promote the
yeast dough as an alternative to
½ red onion, diced
pastry. Complete the brief and include
350 g English spinach, washed and
some considerations and constraints
roughly chopped
that may be necessary for the
100 g fetta, crumbled company to include in the brief.
150 g ricotta 2 Make suggestions for an alternative
2 eggs, lightly whisked for each product.
¼ teaspoon dried mint 3 Investigate various fillings that
pinch nutmeg will work in these products. What
freshly ground black pepper restrictions would there be?

Career Profile
Natalie Stivala – Head Chef
Why did you take up I really enjoy cooking and exploring a variety of foods and fresh
this career? produce. I also enjoy making people happy, which comes with a full
tummy.
What are the most Knowing that people really enjoy the flavours I create in my dishes.
rewarding aspects of When people return as regulars to eat my food, it makes my work
this career? very rewarding. I also enjoy working with and learning from other
chefs. I find that it is very rewarding to maintain simplicity in food
and ensure good flavour, texture and appearance as a result of my
cooking creations.
Is there such a thing Every day is different. I’m always challenged to create new dishes.
as a ‘normal’ day in I make all food from scratch, which includes homemade pasta and
your work? What are bread, sauces, dips and soups. I take care of the food ordering and
some things that you quality control of produce. I also supervise all the kitchen staff and
do in a day? prepare staff rosters.
What are challenges Coming up with new ideas for the menu can be challenging, as
in your career? we need to cater for customers’ tastes and consider food prices.
Supervising staff and ensuring everyone is happy at work and
maintaining a good work/life balance is also a challenge. I’m really
happy working for my boss. We have a great relationship and I can
discuss any work or personal issues that arise. I think that this is
important as you must be happy spending so much time at work.
What opportunities My earnings help me lead a comfortable lifestyle. I’ve purchased my

has this career own home, which makes me proud of my work achievements.
afforded you?
204 Food for you

Career Profile
Can you tell us about I’d like to have my own restaurant near where I live, as I know most
your career goals (e.g. of the locals and have promised them it will be the best place to eat
in five years’ time)? anytime they come.
What suggestions can You really need to enjoy cooking. It’s long hours and hard on your
you give students who feet; however, it’s very rewarding when people return all the time to
are thinking of doing this eat your food.
type of work (e.g. work
experience, advice from
others, working hours,
What qualifications do I think a chef apprenticeship and a flare for food and cooking will go
you feel you need to do a long way to producing a great chef. It’s very hard work, so there’s
this type of work? not much room for laziness in the kitchen.

Let’s review 3 Describe three processes that will prevent
1 Describe three processes that can yeast from working.
incorporate air as a natural raising agent, 4 What are the chemicals in a chemical
and give an example of a food each raising agent and how do they work?
process is used in. 5 What are four examples of foods with
2 How does yeast work as a raising agent? naturally occurring acid?
LET’S
REVIEW
206 Food for you

LOOKING BACK
Food is a complicated chemical mix and Multiple choice
these mixtures react in different ways to
1 Caramelisation occurs when:
preparation, heat and moisture.
a Protein sets when it is heated.
With any food you prepare, ingredients
contribute functional properties that b Starch thickens when it is heated.
become an important part of the final c Sugar melts and goes brown.
product. d Bread goes brown when dry heat is
The chemicals with significant applied.
functional properties are carbohydrates 2 Aeration using egg white occurs best
(sugar and starch), proteins and lipids. when:
Starch is useful for thickening, setting a There is a little bit of yolk mixed into
and browning food. the white.
Sugar has many functions in food
b The egg white and equipment is
preparation, such as adding sweetness,
clean before you start.
preserving food, toughening cellulose,
adding colour, speeding up c The sugar is added before you start
fermentation of yeast and aeration in beating.
cake making. d You use a fork to beat the white.
Lipids add texture, flavour, moisture True/false
and help to aerate food. 1 When making a cake you can easily
Protein, in particular eggs, also has change ingredients as it will not affect
many functions. They help food to set, the outcome.
aerate food as binding agents, add
2 Gelatinisation is when sugar is melted
flavour and colour, and can be a meal in
and it goes brown.
themselves.
3 Chemical raising agents are a mixture of
Raining agents can be chemical, such as
acids and alkalis.
a combination of acids and alkalis, or
natural, such as yeast and eggs, and can
be incorporated by processes such as Short answer questions
beating and creaming.
1 Explain the changes that occur to sugar
in the manufacture of toffee.
2 What is the impact on flavour and
colour of over-heating sugar?
3 Explain why over-cooked rice or pasta
becomes sticky.

LOOKING BACK
Extended response what you think are the functions of each

ingredient in this food.
At the beginning of the chapter were
2 From what you know about ingredients,
two food items and questions about the
write down where you think it is
function of their ingredients. possible to include a variation and still
1 With the knowledge gained in this achieve a successful outcome. Suggest
chapter, fill in the gaps and explain variations.
Milk
Self-raising
Butter flour
Egg
These are the ingredients in a muffin. What is the function of each one and can it be changed?
Plain flour Cornflour
Butter Stock cube
Peas Self-raising flour
Water Salt
Onion Chicken
Celery
These are the ingredients in a chicken pie. What is the function of each one and can it be changed?
208 Food for you

Chapter 7
Food for thought

1 What are some decisions
How does the food we eat Municipal waste:
The waste created by
that make your food choices impact on the environment? households that is
sustainable? More and more these days, we have to think collected and treated
2 Why should we eat local and
by local councils each
about the food we eat. Your food choices have week. It consists of
seasonal food? an impact not only on your personal health, food and garden waste,
l
3 What creates the most municipa but also on the health of the environment. paper, glass, metals and
plastics.
waste? Land use for food products now competes with Green food: Earth-
4 What is wrong with drinking land use for car fuel, cattle feed and textiles for friendly food or
bottled water? clothing. It’s estimated that between one third food that supports
the sustainability of
5 Why should you reduce the and one fifth of the greenhouse gases causing the environment –
amount of animal foods you eat? climate change are from agriculture systems local, fresh, grown
6 What type of farming best producing the food that we eat. Unlike making
with minimal or
no herbicides or
supports farms, farmers, animals a decision to stop driving a big car, you cannot pesticides, and
and plants? stop eating – but you can make different grown in areas that
are environmentally
choices that will support the environment. suitable.
It’s time we started considering the benefits Sustainability:
of ‘green’ food – and that doesn’t mean a Awareness of the
impact of our actions
diet of lettuce and broccoli! on others and on the
planet and that we take
responsibilities for our
What is Earth-friendly food? actions.
Earth-friendly food is also called ‘green’ food, Organic: Food
that is grown and/
but is most often called sustainable food. or produced without
What ‘sustainable’ means is much debated; in synthetic chemicals –
for example, no weed
fact, there are about 1500 recorded definitions killers or sprays to kill
of sustainability. At the moment, there’s no insects, moulds or
legal definition of ‘sustainable food’. Several fungus.
Fairtrade: A labelling
things contribute to a food being sustainable –
system that specifies
it’s not just one thing. While concepts such as fair trading standards
organic or Fairtrade are more clearly defined, are met at every stage
of production, and
‘sustainable’ brings all these terms together. that a certain portion
The purpose of promoting sustainable food of profits return
to the farmers and
is to simultaneously enhance the environment,
communities.
society and the wider economy.
Strand
Strand Domain
Domain
Dimension
Dimension Activities
Ch.1 Ch.7
1FSTPOBM
Interdisciplinary Design, Buildingt*OWFTUJHBUJOH
Interpersonal 1.1, 1.2, 1.14, 1.17, 7.1,
1.19,7.2, 7.3,
and Learning
Social Development
Creativity
social
& Designing
1.21, 1.25, 1.27 7.4, 7.5, 7.6,
Learning *%
Technology t1SPEVDJOH
relationships 7.7, 7.8, 7.9,
t"OBMZTJOH&WBMVBUJOH 7.10
7 Food for thought 209

ECONOMIC SOCIAL
equitable
sustainable
viable bearable
ENVIRONMENT
Social, environment and economic factors are the three pillars of sustainability.
This means food should be produced,

processed, traded and distributed in ways CHECK THIS O
that support: UT
Economics: Contribute to thriving local "OFYQMBOBUJPO
PGTIPQQJOHBO
economies and sustainable livelihoods, green can be fo EFBUJOH
und at www.nic
both in Australia and overseas. edu/nicholas/in holas.duke.
sider/thegreen
QQJOH TFBSDIUF gr ok/foodsho
Environment: Promote responsible use SN4VTUBJOBCMF
pping. This is an 'PPE4IP
of resources such as water, energy and American video
BWBJMBCMFPO:P that is also
land, protect the diversity of plants and V5VCF*UJTBOF
by ‘the Greengr YQ MB OBUJPO
animals (and the welfare of farmed and ok’ about sustai
shopping for fo nable
wild species), and avoid damaging od and other it
information is ems. The
natural resources. more relevant
living in the city fo r people
Society: Provide social benefits such as . What are the
people living in options for
good quality food and safe and healthy the country to
shoppers? be green
products, and recognise the possible
personal and environmental effects of
farming and production practices.
An Earth-friendly diet includes in supporting the environment. Minimise
many steps in the total food chain from car use or leave the car – walk, cycle or use
paddock to plate. Sustainable food public transport to do your food shopping.
encourages a lifestyle that is healthier for If you travel by car, buy the week’s
both people and the planet. Your food shopping, not just one item. Don’t use
shopping behaviour is also important plastic bags.
210 Food for you

A sustainable world …
Has thriving local

communities
Uses resources
responsibly
Recognises personal, social

and environmental health
Consumers wishing to support a sustainable food system should ...
Buy local, fresh, seasonal food
Avoid bottled water
Reduce food that

creates waste
Reduce the amount

of animal foods eaten
Choose ethically sound foods

– those that support and protect
farmers, plants and animals
Buy food from farming systems that

minimise harm to the environment

CHECK THIS OUT
Look for more reas

ons why you should
not use plastic bags
. Go online to www.
recyclingweek.plan
etark.org and to ww
planetark.org. w.
6TF&BSUIGSJFOEMZTIPQQJOHCBHT
TURN AND TALK THINK/INK/PAIR/SHARE
The plastic bags used to carry groceries, 1 Write down your understanding of the
and the plastic packaging for many fresh terms used in the bullet points just
fruit and vegetables, are some of the world’s listed.
biggest waste problems. Only 5 per cent 2 Discuss your response with a partner.
of Australia’s plastic bags are currently 3 Form a group and discuss your
recycled, despite recycling facilities being responses.
available at major supermarkets. In many 4 Compare responses within the class.
council areas, plastic bags are the single 5 Check your responses at the end of the
main contaminant of kerb-side recycling. chapter to see if you have changed your
They should never be put in the recycle view.
bin, either loose or wrapped around items
such as jars. Why do you think they are
a recycling problem? Why are they not
Let’s review
recycled? 1 What are three features of a sustainable
Earth?
There are many decisions that determine 2 What are two important shopping
whether your food choices are sustainable behaviours that are Earth friendly?
or not sustainable. Some of these decisions 3 Why are there problems in recycling plastic
include: bags?
food miles versus locally grown food 4 What are three ways to support a
organic versus non-organic sustainable food system?
genetically modified versus unmodified 5 What are the negative and positives for
food sustainable food choices?
world trade profits versus Fairtrade
decisions LET’S
biodiversity versus monoculture REVIEW
vegetables versus animal welfare
safe food versus multiple packaging
tap water versus bottle water
land for feed, fuel, fodder or fibre.
212 Food for you

Buy local, fresh and for oranges from California to be in your
supermarket in Victoria when there are no
seasonal food fresh oranges available locally.
Eating green can start by buying local, fresh If you eat locally grown fruit and vegetables
food in season. You may assume this is what in season, and don’t buy the same things all
you already do most of the time. But how year round, this significantly reduces energy
much of the fresh fruit and vegetables you used in food production, transport and
consume are actually grown locally? The storage.
tomatoes in the supermarket in summer
probably travel only from Shepparton or
Bendigo, but in winter may have been CHECK THIS OUT
transported from Queensland or Western
Australia. Everybody becomes used to having To see which foods are in season, you can
a wide choice of fruit and vegetables, because visit websites such as www.marketfresh.
transport systems have made it possible com.au to plan meals.

> Design Brief <
Winter salad Moroccan Lettuce Cups
Salads are popular in winter as well as
summer, but a salad does not have to be Serves 1
made with iceberg lettuce and tomatoes.
1 Write a design brief for a salad to be Ingredients
eaten at a lunch in June, using three 95 ml water
winter vegetables. Use a market 5 ml soy sauce
website; if recipe books are not ¼ cup red lentils
available, a website such as www.taste. 5 ml sesame oil
com.au can also be used.
1 small clove garlic, crushed
2 Plan the lunch.
¼ teaspoon ginger, finely grated
3 Develop criteria for evaluation.
¼ teaspoon ground cumin
4 Prepare the lunch
1 spring onion, sliced
5 Evaluate the outcome using
established criteria from the brief. ¼ red capsicum, sliced
¼ carrot, grated
INVESTIGATION ½ stick celery, sliced
Moroccan lettuce cups almost fulfil the 25 g mushrooms, finely diced
requirements of a winter lunch salad. 1 teaspoon fresh mint, finely chopped
Moroccan lettuce cups have some 3 small lettuce leaves
ingredients that are suitable for a winter
lunch, but other ingredients are not Method
suitable.
1 Place water, soy sauce and lentils, in a
1 Identify the ingredients that are not saucepan. Bring to the boil, then simmer
suitable. uncovered for 5 minutes. Remove from
2 What changes need to be made to heat and leave to sit a further 5 minutes,
make this suitable to fulfill the brief? covered.
2 Heat oil gently in a non-stick frying pan.
Add garlic, ginger, cumin, spring onion and
capsicum and sauté gently for 1 minute.
3 Add the carrot, celery and mushrooms
and sauté over medium high heat for 3–5
minutes.
4 Add vegetable mixture to lentils and mix
well. Cool the mixture slightly.
5 Stir through mint. Serve as a snack in the
lettuce cups.
EVALUATION
1 Use the criteria you have developed from
the brief to evaluate the lettuce cups.
2 What do you suggest for the changes?
214 Food for you

Ginger Celery
Sesame
Spring Cumin oil
onion
Mushrooms
Mint
Carrot
Garlic
Water
Red
Capsicum lentils
Sesame
seeds
Lettuce leaves
Soy sauce

CHEW ON THIS CHEW ON THIS
Did you know the average trolley of You’ve probably seen or heard references
groceries has travelled the equivalent of to black balloons when talking about
around the world twice before it gets to you? energy usage. But what are black balloons
measuring? In Sustainability Victoria’s
Many discussions of sustainable food refer Black Balloon campaign, gas emissions are
Food miles: to food miles. Food miles refer to the represented by balloons, each containing
The distance distance food travels from production to 50 grams of CO2. See Sustainability
food travels from
production to point of purchase and consumption. This is Victoria’s website at www.sustainability.vic.
point of purchase becoming more and more of an issue, as there gov.au for more information.
and consumption.
is an increased consumption in foods that
Fossil fuels:
Fuels that burn burn more fossil fuels in production and
non-renewable transportation.
sources of power,
which contain
carbon, such as
petrol, oil and coal.
THINK/INK/PAIR
/SHARE
The Californian orange has contributed a lot of An orange from
Mildura travels ab
gas emissions into the environment before it gets kilometres to Mel out 570
bourne. An oran
to Victoria. California travels ge from
about 12 880 kilo
1 If an orange fr m etres.
om Mildura to M
is 2.5 black ballo el bourne
ons, how many
black balloons w
ould an orange fr
California cost? N om
ote: this calculat
does not include ion
energy to store th
oranges on their e
travels!
2 In the above fig
ure, what steps w
not occur for an ould
orange bought at
farmer ’s market? a local
216 Food for you

The burning of fossil fuels for
transportation increases the levels of carbon
dioxide and other greenhouse gas emissions. CHECK THIS OUT
If food can be grown in Victoria, then buy
TJUFA'PPE.JMFTJO
it, but there is a lot of food that isn’t grown $IFDLUIF$&3&4XFC
s.org.au to see the
locally, such as coffee and tea. If you cannot Australia’ at www.cere
usage travels to get
buy local, choose Fairtrade items, but don’t distance a Hans pork sa
buy food brought to this country by air. Air onto your plate.
travel uses considerable amounts of fossil
fuel. Fairtrade is discussed on page 229 under
‘Supporting farmers’.
A product’s lifecycle should also be
considered as well as its food miles. Product
life-cycle includes growing, manufacture
of packaging, transporting, consumer
preparation, waste management of packaging
or leftovers, and waste management
throughout the whole process.
Sometimes food miles are unavoidable. For
a Victorian to eat a mango, it must travel from
the tropical north, contributing approximately
12 black balloons in emissions to the
environment. Growing them in Victoria is not
sustainable, as the temperature is not warm
enough; growing them in hot houses requires
considerable amounts of energy and would be
less efficient. If the fresh mango is processed Reduce food that creates
and tinned, this increases the amount of waste
energy used, and the tin becomes waste that
If you were making a poster to promote this
must be recycled.
section, it might say:
don’t waste food
Let’s review buy and cook just the food you need
1 What are the environmental problems with don’t throw it away
buying some vegetables such as tomatoes buy food with minimal packaging
all year around? compost or recycle any unavoidable waste.
2 What are food miles? As can be seen in the graph on the following
3 What is the best option for buying fruit and page, nearly half of the municipal waste
vegetables in terms of reducing food miles? in Australia is food and garden waste. In
4 What do ‘black balloons’ measure? 2002–2003 this worked out to be about 450
5 What is the difference between the ‘life- kilograms of waste generated per person.
cycle’ of a product and its ‘food miles’? How many wheelie bins do you think this is?
LET’S
REVIEW

Activity 7.1
%
50
40
30
20
10
Food Paper Glass Metals Plastics Other

and Garden
Composition of household waste 2007.
Plastics
Paper
Glass
Cans 1992
2006
Old clothing or rags
Garden waste
Kitchen or food waste

Motor oil
Any of the above
0
0 20 40 60 80 100
% of households
Source: Environmental issues: People’s Views and Practices, May 1992, March 2000 and March 2006 editions.
ABS Cat no. 4602.0 http://www.abs.gov.au
Rates of waste recycling/reuse by households.
1 Which two waste items have shown the a How many people recycle each of the
greatest increase in recycling patterns since items?
1992 and 2006? Why do you think this may b In what way has the recycling patterns
have occurred? in their household changed in the last
2 Other than motor oil, which item has the 10 years?
least increase? Why do you think this is the c What council actions have supported
case? or not supported their ability to
3 What are methods for recycling food? recycle?
4 Think of four reasons why people may not d What communities may find recycling
recycle food. more difficult?
5 Use the two graphs to support an e Do recycling patterns for kitchen and
argument for recycling waste. food waste, plastic and glass match
6 Survey the class on recycling habits. Some those in the data?
questions that could be asked:
218 Food for you

Food consumption and waste
Household food waste includes packaging,
leftover food and food waste removed to
make food palatable (e.g. corn husks).
CHEW ON THIS
The average Victorian household throws

out roughly a third of food purchased in a
week. This can be as food scraps, leftovers
or food that has gone bad. This is about
250 kilograms of uneaten fresh fruit,
vegetables and meat over the year.
Food is packaged for many reasons, and

protection of the food is one of the really
important reasons. But packaging is a major
waste issue as well.
TURN AND TALK How much packaging is too much?
Think of three other food items where

ZPVCFMJFWFUIFQBDLBHJOHJTFYDFTTJWF and would be most costly, economically
Compare your answers with others in and environmentally, to dispose of?
the class. 6 Weigh the leftovers for both meals and
explain why there may have been leftovers.
Activity 7.2 7 Analyse how the meal could be remade to
1 Calculate the total waste from a meal avoid preparation waste and leftovers. This
prepared ‘from scratch’ and a meal may mean changing ingredients to make
prepared from processed food. them appeal to the taste of the consumers.
2 Select a recipe such as tortilla and corn
Households are not the only places that
salsa.
have leftover food; restaurants and food
3 For one recipe, try to have every
shops generate a great deal of leftover food
ingredient as fresh as possible. Make as well. An organisation in Melbourne called
another version using processed or partly FareShare rescues leftover food heading to
processed food items. For example, landfill, and turns it into healthy and tasty
commercially made tortilla versus meals that are donated to people who are
homemade tortilla, and for the salsa, fresh struggling financially. FareShare uses donated
corn versus canned or frozen corn. leftover food, such as pastry from a pie shop,
4 After the meal has been prepared, weigh and makes it into other food items such as
all the food scraps and any packets used. sausage rolls and quiches. The FareShare
5 Discuss the recycling and disposal process kitchen boasts that they only have 1 per cent
of all food or packaging remains. Which wastage, compared to most restaurants that
meal produced the most municipal waste have 40 per cent wastage.

To find out more about FareShare, how CHEW ON THIS
much food they rescue and how much they
make, go to their website at www.fareshare. Reduce all your waste from picnics, not
org.au. just food scraps. Several companies now
produce plates made from palm leaf and
cutlery from corn starch. At the end of the
picnic, the plates and cutlery can go into
the compost bin and decompose.
TURN AND TALK
How does the information about FareShare

make you feel? Do you waste food? What
could you do differently to prevent food
waste?
Avoid bottled water

After a heavy rain, check your local creeks,
rivers or stormwater drains. What’s the
source of the most noticeable waste? It’s
usually plastic softdrink or water bottles.
Our bodies are mostly water, and water is
more essential for life than food. We should
all be drinking more water – it’s good for
hydration, digestion and all-round wellbeing.
The trend towards consumers drinking
water instead of high-calorie, sugary drinks
certainly promises health benefits. However,
we don’t need to drink water from bottles.
There are no known health benefits from
drinking bottled water instead of tap water.
Why do you drink bottled water?

Australians drink an estimated 150 million
litres of bottled water a year. Yet in most
parts of Australia, quality drinking water is
available on tap.
220 Food for you

Some facts about water ...
Tap water in Australia is

one of the highest quality
Tap water is great value
tap waters in the world
for money, providing 50
glasses for one cent
Taste tests continue to show that

fresh cold tap water is equal to
Tap water contains fluoride,
the taste of cold bottled water
which is good for your teeth
Bottled water generates thousands

Although most bottled water is from
of tonnes of plastic waste, most of
Australia, some is shipped thousands
which is not recycled
of miles and from countries with less
strict controls on food product safety
All bottled water uses dwindling energy

TURN AND TALK
supplies in bottle production, sourcing water,
Not only does bottled water have a transport and refrigeration, all of which
detrimental effect on the environment, contributes to greenhouse gas emissions.
but it also has a detrimental effect on your Petroleum is also needed to make the
wallet. You can get 50 glasses of water for plastic. These environmental costs also Non-
1 cent, calculated on a glass being about include significant waste disposal of a non- biodegradable:
Material that will
250 ml. If the average water bottle is about biodegradable material. It is estimated that not break down or
500 ml, given the cost of bottled water, how it takes two to three litres of water to produce decompose in the
much would 50 glasses of bottled water every litre of purified water to put into soil or ocean.
cost you? Carbon
bottles. footprint: A
measure of the
Activity 7.3 impact that human
CHEW ON THIS activities have on
Taste test cold tap water and at least two the environment
in terms of
different brands of plain bottle water. Try the Did you know that the ingredients used the amount of
test with room temperature tap and bottled to produce bubbles in sparkling water can greenhouse gases
water also. reduce your calcium absorption and thus produced.
impact on bone health?
CHEW ON THIS
TURN AND TALK
In 2006 the amount of recycled plastic in
Australia would fill the MCG five times, 8IZIBWFTBMFTPGCPUUMFEXBUFSFYQMPEFE
and that was only 30 per cent of plastic when the manufacturing and distribution
packaging. Where is the other 70 per cent? of bottled water creates a huge carbon
Remember, plastic will not break down in footprint? In a world of limited resources,
the soil! it takes more energy to bottle water and
deal with the waste than to drink it from
a tap.

Activity 7.4
1 Investigate the range of bottled water on Reduce the amount of

sale in a supermarket, or on a supermarket
website such as www.colesonline.com.au.
foods of animal origin
2 Set up an advantages and disadvantages The Healthy Living Pyramid for our eating
table for buying bottled water. patterns is a bit like the Healthy Living
Pyramid for the environment. The food that
3 Why do you think the sales have increased
is best for us also happens to be best for the
so rapidly?
environment.
4 If you buy bottled water, compare your
The trend towards grain-fed beef is
reasons for this choice.
reducing the amount of grain available for
5 Calculate the cost of the water you buy per human consumption. Increased demand on
litre per week. grain reduces supplies and pushes prices up,
and people from developing countries who
CHEW ON THIS are reliant on cheap sources of grain miss out
on their main source of food. Grass-fed beef
*ODJUJFTTVDIBT1BSJT -POEPO 4BO is better for the grain supplies.
Francisco and New York, local government
offices are turning onto tap water and
CBOOJOHCPUUMFEXBUFS1BSJTSBOBTVDDFTTGVM CHEW ON THIS
campaign to have tap water on every
restaurant and café table, and London is 25–35 kilogram of cereal is needed to
hoping to copy this. produce 1 kilogram of meat.
Let’s review TURN AND TALK

1 Give three good food consumption
practices that could help to limit waste Do you think more energy is required to
from food. produce 1 kilogram of meat compared to
2 What creates the largest proportion of LJMPHSBNPGDFSFBMT 5IJOLBCPVUBnPX
municipal waste? chart for wheat and another for meat, both
locally grown.
3 What proportion of food is thrown out
each week?
4 Give three reasons why drinking bottled
LET’S
water is an environmental concern.
REVIEW
5 Only a third of plastic is recycled. Why is
this an environmental concern?
222 Food for you

To be environmentally friendly you should ...
Reduce
highly
processed foods.
Eat less foods of animal

origin. Animal origin foods
include meat, dairy products and
eggs. Small amounts of farmed meat,
fish and dairy products consumed are
produced to very high animal welfare standards.
Eat more plants – a variety of fruit, vegetables,

beans, nuts, pulses, bread and cereals.
Reduce the use of carbon fuels for travel.
The healthy pyramid for the environment
Activity 7.5
There are many sides to the argument about in eating or not eating meat.
whether you should eat meat. Most of you Complete an issues map on whether we
will be committed omnivores – you eat many should eat meat. In each box write arguments Omnivores: A
kinds of food, both plant and animal. There for and against the eating of meat. Technology person who eats
many kinds of food,
are many people who have a vested interest and economic have been started. plant and animal.
Table 7.1 Ethical
Ecological Social/Community
Should we eat meat?

Political Technological Development
Use new technology to make beef
producing less impacting on the
environment
Economic
Farming industry needs the money
– what else would beef farmers
do?

> Design Brief <
Having your protein and not eating Crunchy
meat
Meat is an excellent source of protein, Vegetarian Rolls
particularly for growing children and Makes 18 small rolls
adolescents. It’s important to eat less meat,
but not to eat less protein. Plant protein
also has the advantage of being an excellent Pastry
source of dietary fibre and other vitamins and Ingredients
minerals. 150 g plain flour
For people who really like meat, there are 150 g self-raising flour
ways of modifying well-known dishes that
pinch of salt
make it seem like you’re still eating meat. This
means making the dish tasty and interesting. 125 g butter
Crunchy Vegetarian Rolls, for instance, are an ¹⁄³ to ½ cup water
alternative to sausage rolls.
Method
INVESTIGATION
1 Sift the flour with the salt, then
1 Develop four criteria for evaluation of a rub in the butter until the mixture
no-meat dish resembles breadcrumbs.
2 Write down four plant foods – from 2 Mix to a pliable consistency with
Chapter 2 – that are good sources of water and leave to rest for ½ an hour.
protein.
3 Divide the pastry into two. Roll out
3 Compare the cost difference of one into a long rectangle until about
kilogram of meat and one kilogram of 5 mm thick. Lightly flour the rolling
an alternative plant protein source. surface to stop the pastry sticking.
4 Look at the following recipe and select
the foods that contain protein. Compare
the protein content to meat.
Celery Carrot
Sesame
Onion Milk seeds
Soy
sauce Salt
Pecans Salsa
Breadcrumbs
Self-raising
Rolled
flour
oats Butter
Eggs
Plain
Water
flour
Cottage cheese
224 Food for you

Filling
Ingredients
2 eggs
¼ cup pecans
½ large onion, chopped
2 teaspoons soy sauce
½ cup low-fat cottage cheese
¹⁄³ cup finely grated carrot
½ cup finely diced celery
¹⁄³ cup dry breadcrumbs
½ cup rolled oats
1 tablespoon milk for glazing
1 tablespoon sesame seeds
tomato sauce or salsa to serve
Method
1 Collect all ingredients
2 Process eggs, pecans, onion, soy sauce and
cottage cheese until fine.
3 Transfer to a bowl and mix in carrot, celery,
breadcrumbs and oats.
To make the rolls

1 Cut pastry sheet in half lengthwise
2 Pile mixture along the length of the pastry.
Brush the edge of the pastry with water.
3 Fold pastry over the mixture and crimp the
pastry edges together to form neat rolls. EVALUATION AND ANALYSIS
4 Roll to enclose filling with pastry and 1 Evaluate the rolls according to the
repeat with remaining pastry sheet. established criteria you set at the
5 Cut each log into 6 even lengths. beginning of this design brief.
6 Transfer the rolls onto a lightly greased 2 Compare the taste and nutrient
baking tray and brush parcels with an egg content to commercially made
and milk or plain milk glaze. Sprinkle with sausage rolls.
sesame seeds. 3 Analyse the ingredients used and
7 Bake in the preheated oven at 200°C for discuss changes that you would
15–20 minutes; until golden brown. make and justify your decisions.

Sustainable fish farming
In addition to our other resources, we should
also make sure that any wild fish we eat is
from sustainable stocks, and that damage to
other fish or marine animals does not occur
in the netting process.
Everyone assumes the ocean is such a big
place that it couldn’t possibly be fished out
or that fish varieties could be threatened.
Whales, sharks and fish varieties such as
orange roughy are all on the endangered list.
Fishing techniques such as trawling collect
not only the targeted fish but many other
varieties that exist in the same area. The
process drags up everything on the seabed Canned fish companies promote processes that
and above within the area. support the environment.
Sharks are an endangered species that are unnecessarily caught in the process of mackerel fishing.
226 Food for you

Choose ethically sound
CHECK THIS OUT
foods
ciety In choosing ethically sound food you need
ine Conservation So Ethics: The
The Australian Mar and to consider the principles of wellbeing,
ation on overfishing
science of how
website has inform choice and fairness for those that support we should live or
XXXBNDTPSHBV

UISFBUFOFETQFDJFT
attempt to live.
hy and protect farmers, consumers, animals and
include orange roug
Threatened species
Wellbeing:
st fo r the environment. Ethical decisions should be
are being killed ju Caring about and
and sharks. Sharks fe w based on reasoned arguments, not just gut
delicacy enjoyed by
respecting the
the fins to satisfy a reaction. welfare of others,
including people,
people. the environment
Activity 7.6 and animals.
Fairness: Actions
For each of the following animal or poultry that are considered
production techniques, write an advantages right or wrong.
Let’s review and disadvantages list that looks at:
1 Why is the Healthy Living Pyramid for animals/hens
eating like a healthy pyramid for the farmers
environment? consumers
2 What are the concerns about the increased environment.
trends for grain-fed beef? Your arguments should include aspects of
3 What is one point for and one against wellbeing, choice and fairness. Wellbeing is
eating meat? caring about and respecting the welfare of
4 What marine animals can be affected by others; this includes people, the environment
fishing techniques? and animals. Choice is to freely act to the
5 What is the problem with reasonable preferences of the farmer, animal
trawler style of fishing? consumer or environment – for example,
LET’S
whether farm animals prefer to roam free or
REVIEW
be locked up. Fairness is about actions that
are considered right or wrong.

228 Food for you

Supporting farmers to make large profits. When you buy fairly
Earlier in the chapter, the section on traded tea or coffee, the small producer gets
sustainable food encouraged you to buy paid a fair price.
local, but if the item does not grow in The Fairtrade label guarantees
Victoria or possibly Australia, such as internationally agreed standards are met at
chocolate and coffee, select food that has every stage of the production, right up to
been traded in a way that supports farmers. final packaging, and ensures that the money
Sustainable food is not only about for the sale of the products goes back to the
the food we eat but also the people who farming communities
produce the food. An organisation called According to Fairtrade, the sales of
Fairtrade aims to support small producers in Fairtrade Certified products grew by 60
developing nations by guaranteeing income per cent in Australia and New Zealand and
security. Small farmers can’t compete with 47 per cent worldwide in 2007, benefiting
large multinational companies that own over 1.5 million producers in 58 of the
several steps in the supply chain, or that world’s poorest countries. Coffee, tea, and
can buy food such as tea or coffee when chocolate from Africa, Latin America and
it’s cheap and store it until the price rises Asia are the most popular Fairtrade items.
Many supermarkets now have Fairtrade products; look for this symbol. Choose Fairtrade.
D TALK
TURN AN ic.
c o n fu s e d with organ
often do you
Fairtrade is d if fe re nces. Why
th e ? What are
Talk about b e confused
e y m a y
think th
ilarities?
possible sim

Career Profile
Sally Reynoldson – Cattle Farmer
Why did you take up I came from a family of farmers, and was always attracted to working
this career? with animals and being outdoors.
What are the most One rewarding aspect of my career has been winning many awards
rewarding aspects of for carcass competitions throughout Australia. These competitions
this career? are for beef cattle that are judged alive, or ‘on hoof ’ then slaughtered
and judged ‘on the hook’. These are some of the most prestigious
awards a beef cattle breeder can achieve, and an excellent way of
learning what the marketplace is looking for in a product. Most
hoof and hook competitions are judged by butchers and buyers for
large feed lots or abattoirs, and feedback from these competitions is
extremely important.
Another rewarding aspect of breeding good beef animals are the
return buyers – beef cattle breeders that have had good results from
the cattle you’ve sold them. If you keep good records and know your
clientele, you’re able to supply what they need. After 27 years of
breeding, I’ve built up a large clientele.
Is there such a thing Farmers normally work seven days a week, but there’s never a
as a ‘normal’ day in normal day. Farming is never boring and always challenging. You have
your work? What are to apply yourself to many situations and be flexible. Fencing, feeding,
some things that you pasture management, cows calving, preparing stock for show or sale,
do in a day? animal husbandry, drenching, dehorning, artificial insemination,
vaccinating ... all aspects of farming are interesting and varied. Most
farmers work with neighbours and/or families, so when time off is
needed they look after each other’s interests.
What are challenges The biggest challenge for any beef cattle breeder is producing the
in your career? ideal beef animal. This animal must be of kind temperament (no
farmer wishes to put themselves, their family or future purchases at
risk by breeding dangerous animals), have excellent carcass attributes
(so you have a very saleable product), and be what the industry calls
an easy doer. This means the animal can maintain its wellbeing just
on grass and not need additional feeding. Above all you must breed
for a low-maintenance animal that will take the least of everything
and give you back the most (e.g. high fertility, easy calving, high
milk yield, weight for age, high yield [carcass] and good mothering
instincts). All these attributes come from both the bull and the cow.
230 Food for you

Career Profile
The opportunities of being a farmer are endless, whether beef cattle,

What opportunities cropping, wool, mohair or horses. As with any career, dedication,
has this career hard work and enthusiasm are your tools. I’ve had the opportunity
afforded you? to organise school competitions and junior judging competitions, to
travel, and to associate with a broad spectrum of people.
Can you tell us about I’m now retired from farming, but can happily say I would not
your career goals (e.g. change my career choices in any way.
What suggestions can You must have an open mind, be self-motivated and eager to learn,
you give students who and be prepared to go to Agricultural schools to improve your
are thinking of doing this techniques. As with all industries, farming is being updated all the
type of work (e.g. work time. Throughout my farming career I continued to attend many
experience, advice from forums and lectures to improve my product. When I started farming
others, working hours, I listened, watched and copied the successful farmers in my area,
jobs available in rural/ taking on board all their knowledge and making it work for me.
What qualifications do Farming is a career that you can start without a high level of
you feel you need to do education, but you’ll use your education throughout your career.
this type of work? I started with a Business background, but had the advantage of
growing up on my parents’ farm.

Buy food from farming
CHEW ON THIS
systems that minimise
harm to the environment The worst food crop failure from a disease
How do you recognise possible farming SFTVMUFEJOUIF*SJTI1PUBUP'BNJOF1PUBUPFT
and production practices that may produce were the main food source for the Irish, and
personal and environmental ill-health? When 1.5 million deaths occurred directly and
you buy food at the supermarket it’s difficult indirectly as a result of potato crop failures.
to know if the farming system has harmed the The first significant crop failures were
noticed in about 1845, and in some places
environment, but some practices make it less
continued for nearly 10 years. It was the
likely.
cause of major social and political upheaval
in Ireland.
Organic food versus the use of
chemicals
The use of chemicals is one such practice.
Chemicals are used to control insects,
moulds, fungi and weeds. They are used to
maximise production, increase profits and
maintain a food supply. Yet organic foods
are the most significant growth area in food
production. In Australia there is a 25 per cent
increase per year. Organic farming is not new,
as 80 per cent farms in developing countries
are organic.
TURN AND TALK .POVNFOUUPUIF*SJTI1PUBUP'BNJOF
In this photograph
, what are two
advantages and tw
o disadvantages
spraying this crop of Organic farming and more traditional
?
methods of farming use the following
environmentally friendly practices:
natural composts and manures to fertilise
soil, or rotate with plant crops such as
beans that leave nutrients in soil
rotate crops to allow recovery time for the
nutrient in the soil and keep soil pest free
encourage natural pest control from other
insects and birds.
Activity 7.7
Taste test: organic vs. non organic fruit
1 Compare appearance, taste and cost.
2 Write up a conclusion after the taste test
about your preferred fruit. Justify your
response using evidence from the taste
test.
3 Complete a PMI on buying organic foods.
232 Food for you

CHEW ON THIS
There’s no definitive evidence to suggest
that there are more nutrients in organic Compare the use of land by multinational
food. There may be more chemicals from DPNQBOJFT NBYJNJTJOHFGmDJFODZXJUI
traditional farming practices, but Australian monoculture, to small farmers with a range
food standards strictly control and regularly of crops.
survey chemical levels in food.
Monoculture and biodiversity

You might expect that all farmers would
intend to protect the environment; after all,
it’s their future and possibly the future of
their children. But the continuing pressure
to maximise profits, or just to make enough
money to survive, can override sound
agriculture and primary production practices.
Farmers try to make farming practices
easier, maximise crops by using of a range of
chemicals, and attempt to survive on soils and
land that is often not suitable for some types The land is totally cleared of trees, and the same Monoculture:
of farms. This may add up to unsustainable plant is grown as far as the eye can see. The planting of a
single crop on a
practices in an attempt to survive and very large scale on
compete against imported foods. the same land year
after year.
Chemical and herbicide usage is often
Land
associated with huge monoculture farms, exhaustion:
run by big companies wanting to maximise When land
profits. Large multinationals can contribute becomes
exhausted, fatigued
to land exhaustion through the use of or worn out by
monoculture. Removal of trees can lead to overuse, with no
time in between
considerable land degradation of the soil, crops for the soil
dust storms, soil erosion and high levels to recover.
of salinity in soil. Soil erosion:
The blowing away
or washing away
of soil, usually as a
result of trees and
Small farms with a variety of crops. vegetation being
removed, leaving
nothing to hold the
soil in place.
Salinity: Salt
It’s important to look for variety in fruit levels in soil. These
can rise due to
and vegetables. Shop at places that offer poor irrigation
a variety and include ‘heritage’ varieties. practices.
This supports the biodiversity of fruit and Biodiversity: The
number and variety
vegetables. There are about 5000 varieties of living organisms
of potatoes, yet commercial growers only found in all
plant two or three varieties. It is important ecosystems, such
as marine and land,
for growers to save less commercially used which includes
varieties. Different plants have different levels diversity within
species, between
of resistance to insects, drought and disease, species and of
and these plants should remain a part of the ecosystems.
Variety supports continuing gene pool of plants. plant gene pool.

Activity 7.8 should use genetic engineering for food. In
Genetic engineering or real food each box, write arguments for and against the
Genetic
engineering: Complete an issues map on whether we use of genetic engineering for food.
Altering the genetic
makeup of plants
and animals by
taking genes from Table 7.2
one organism and Ethical
inserting them
into a different
organism to create
something with a
new genetic mix.
Biofuels: Fuels Ecological Social/Community
produced from
plants such as
canola, palm
oils, sugar, corn
and wheat, often Should we use genetic
referred to as
Political engineering for food? Technological Development
renewable sources.
Ethanol: An
alternative fuel
produced by
fermenting and
distilling grains
such as corn,
Economic
barley and wheat.
It is blended with We could create wheat that needs
petrol to produce less water
a fuel with a higher
octane rating and
fewer harmful
emissions than
unblended petrol.
Renewable: Let’s review TURN AND TALK
Something that
1 What are the three principles for ethically
can be remade,
as there can be a sound food? Which ethical issue is more important
constant source of 2 Select one of the principles and explain to you – the environmental implications
material to make of the food miles, or the environmental
it. For example, what it means.
solar energy is benefits of the organic product?
3 What does it mean when food has been
renewable as there
is always sunshine. ‘traded fairly’?
4 Explain a farming system that possibly Land for fuel, animal food
harms the environment. or human food
5 Why is it important to shop at places that One of the biggest threats to sustainable
LET’S offer a variety of fruit and vegetables? food supply worldwide is the shortage of
REVIEW fuel. Sugar, corn, beans, palm oil, rape seed
Making difficult choices oil, wheat, sugar beet, sugarcane and algae
Deciding which food is more Earth-friendly is are all traditionally food sources. Now they
not always easy. If you’re choosing between are all also sources of biofuels such as
two organic products, one made overseas ethanol. They compete for land to grow
and one in Australia, the choice is clear from food, pushing food prices higher. Nowadays
a food-miles perspective. Deciding to eat many crops, including palm oils, rape oils
locally grown rice over imported rice is less and grain, can be grown and then held back
easy. Rice needs a lot of water to be grown in at harvest to see which provides higher
Australia, and water is a scarce resource here prices – food or fuel. Fuel is winning.
but not in countries like Thailand. Therefore, Ethanol is a sustainable and renewable
rice imported from a wetter Asian country product that has several positives as an
may be a better choice. alternative fuel additive. In particular, using
234 Food for you

ethanol as a fuel additive has many advantages CHEW ON THIS
for the environment as it reduces greenhouse
emissions, improves engine performance and A four-wheel drive filled with ethanol uses
may be better for the farming economy. the same amount of corn it takes to feed a
child for one year.
CHEW ON THIS In Australia, sugarcane is used to produce

ethanol. While oil prices increase and
In Indonesia, tropical forests are being instability exists in countries that produce oil,
cleared to grow palm oil for ethanol. What less land is being devoted to food production
are the environmental impacts of this? every day, and more used for ethanol
production. The need to find healthier fuel
alternatives and fuel sources to fulfil the
increasing shortages is applying extreme
pressure on food production for humans and
animals. For example, a flow-on effect of using
food such as corn for ethanol is that it reduces
corn as a food source and reduces the supply
of corn as feed for livestock and chickens.
Activity 7.9
Debate the use of the corn in Australia.
Get into teams of four, with each member of
the team taking on one of the following roles:
a producer of biofuels
a producer of cage-free chickens that use
Deforestation has many implications for the corn
environment globally. a worker for a non-government organisation
supporting people in developing countries
a large manufacture of processed corn food
products.
Fuel
Food for hens
Food for developing countries
Food for Australians
What should the corn be used for?

Activity 7.10
Vale the has-beans – the growing

cost of alternative fuels
Frank Walker, The Age, 2 March 2008
Baked beans make their own indelicate from the US and Canada, where the scarcity in
contribution to greenhouse gases, but climate supply forced bean prices up by 29 per cent last
change and the search for alternative fuels year.
means Australians are having to pay more to ... Heinz needs 65,000 tonnes of navy
eat them. beans a year to meet its global baked beans
A boom in ethanol production has created requirements and will get that from the US and
a corn ‘gold rush’ in the United States, with Canada, but prices are going up.
farmers abandoning their bean crops to cash in ‘It is not only baked beans being affected.
on the 200 per cent jump in corn prices. There is concern there will be shortages in
This has meant that while Australian all types of crops, especially wheat, as many
consumers are having to pay about 5 per cent farmers switch to corn for ethanol’.
more for their favourite brands due to the scarcity Bean Growers Australia … urged local
of navy beans, local farmers are experiencing an farmers to take advantage of the US shortage.
unexpected change in fortune. Bean farmer … of Queensland ‘The drought
As Australians eat about 116 million cans hit us but now we are planting more,’ he said.
of baked beans a year, local farmers are being ‘Everything we grow is snapped up by SPC
encouraged to plant navy beans (which are Ardmona for their baked beans …
used for baked beans) to try to crack the global ‘We used to get all our beans from Australia
market. but the drought meant we had to buy more
Heinz Australia says it has had to put up the beans from the US market, so the US price rise
price of its baked beans by 5 per cent because has hit us too,’ said SPC Ardmona …
so many Americans bean farmers have switched He said the price of SPC baked beans has
to corn production. Heinz gets all its navy beans gone up by 4 per cent.’
1 Is ethanol environmentally responsible? Let’s review

From the example of Indonesia and in the 1 Why is it possibly better to buy rice grown
article above, what farming practices are in Thailand than grown in Australia?
most likely used for these crops? 2 What are four food plants that can be used
2 What are the environmental impacts of to produce ethanol?
these practices? 3 What food is being converted to ethanol in
3 The use of US beans for ethanol has Australia?
advantages for local bean farmers. Discuss 4 Why is ethanol considered a good fuel
what these are. additive?
4 Other than cost of baked beans, what 5 What are two impacts of using corn to
are other implications for Australian produce ethanol?
consumers?
LET’S
REVIEW
236 Food for you

LOOKING BACK
Looking back True/false
1 Drinking bottle water is good for the
The food choices you make can have an
environment because it saves water for
impact on the environment.
farming food.
Food should be produced, processed,
distributed and traded in ways that are 2 There is a legal definition of sustainable
socially, economically and food.
environmentally sound. 3 Grain-fed beef is a better choice for the
Eating green involves eating food that is environment than grass-fed beef.
locally grown, fresh and in season.
Buy, prepare and dispose of food and Short answer questions
packaging in ways that creates minimal
waste. 1 Select one of the choices below
Avoid drinking bottled water. Tap water involved in making sustainable food
is cheaper and in Australia is an decisions. Write three positives and
excellent alternative. three negatives for each side of the
argument:
Reduce the amount of foods of animal
origin that you eat, such as meat, dairy food miles versus locally grown food
products and eggs. organic versus non-organic
Choose ethically sound foods, ones that genetically modified versus real food
consider wellbeing, choice and fairness world trade profits versus Fairtrade
for farmers, consumers, animals and the decisions
environment.
biodiversity versus monoculture
Try to buy food from farming systems
vegetables versus animal welfare
that minimise harm to the
environment. safe food versus multiple packaging
Land for food is now in competition tap water versus bottle water.
with land for fuel and animal food. 2 Describe why buying Fairtrade coffee
is a sustainable action. Consider the
three principles of sustainability in your
Test your knowledge
response.
Multiple choice 3 Write a catchy saying or slogan to
1 Monoculture farming practices are: encourage people to drink tap water. It
a Farming with minimal use of water. should be no more than 10 words. As a
class, select the preferred five slogans
b Farming with no use of chemicals to
and promote them around the school.
control weeds and insects.
c Farming of a single crop on a very
large scale on the same land year Extended response
after year.
Read the following recipe then complete
d Farming that plants as many varieties the questions that follow.
of the one crop as possible.
2 The largest amount of household waste
in a municipal rubbish collection is:
a Plastics.
b Food and garden waste.
c Glass.
d Paper.

Marinated
Chicken Sticks
with Mango
Salsa
Marinated Chicken Mango Salsa

Serves 2 Serves 4
Ingredients Ingredients
1 chicken breast fillet, thickly sliced 1 small mango
2 tablespoons lemon juice ½ red chilli, seeded and finely
2 tablespoons olive oil diced
2 teaspoons Dijon mustard 1 sliced spring onion
1 clove garlic, finely diced few drops of sesame oil
½ teaspoon fresh thyme leaves 1 tablespoon lime juice
pinch black pepper pinch black pepper
4 mint leaves, finely sliced
Method 4 basil leaves, finely sliced
1 Thread equal amounts of chicken onto 2 cos lettuce leaves
each of 6 skewers. Keep the meat flat;
don’t pack it on. Method
2 Combine all the remaining ingredients 1 Peel the mango and dice the flesh.
that form the marinade. 2 Place the mango flesh in a bowl with
3 Place the skewers in the marinade for at the red chilli, spring onion, sesame
least 20 minutes, longer if possible. oil, lime juice, black pepper, mint
4 Remove the chicken sticks from the leaves and basil leaves. Toss gently to
marinade and grill or barbecue until combine.
cooked through – about 10 minutes. 3 Serve in a lettuce leaf beside chicken
5 Serve with the mango salsa. sticks.
238 Food for you

LOOKING BACK
1 For each ingredient, decide what will 4 Suggest suitable changes that could
be needed to make the ingredient be made to the recipe to make it
sustainable. For example, the olive oil more sustainable, but not necessarily
should be Victorian, such as Cobram economical viable.
olive oil. 5 Suggest alternatives that are both
2 What time of the year is more suitable economical viable and sustainable.
for these recipes if you were to use all 6 Prepare your alternative recipes with
fresh ingredients? the most sustainable but economical
3 Decide what ingredients should be options.
replaced to make the recipes more 7 Evaluate you final outcome and discuss
sustainable. the issues with eating in an Earth-
friendly way.

Glossary
Al dente Pasta cooked ‘to the tooth’ – not too of a disease or illness on society.
soft, but chewy with some bite or texture to it. Cancer A group of diseases where the body’s
Albumin A water-soluble protein found in egg cells grow in an uncontrolled (malignant)
whites and blood. abnormal way.
Allergen A substance that triggers an allergic Caramelisation The heating of sugar or foods
reaction. containing sugar until a brown colour and
Anaphylaxis Extreme sensitivity to a food characteristic flavour develops.
product. Carbon footprint A measure of the impact that
Angina Chest pain caused by insufficient flow of human activities have on the environment
blood and oxygen to the heart. in terms of the amount of greenhouse gases
Antioxidants a substance, such as Vitamin C and produced.
E, thought to help fight free radicals in the body Cardiovascular disease Diseases of the heart
that can cause disease. and blood vessels, including heart disease,
Antipasti The food served at the beginning of an stroke and blood vessel diseases.
Italian meal. Cellulose One of the main components of plant
Appearance The ‘look’ of the product or cell walls. An indigestible carbohydrate and an
packaging or food. important source of insoluble fibre.
Appetite The desire or want for food. Cholesterol A fatty substance found in animal
Aroma The smell arising from the food. cells.
Atherosclerosis Narrowing of the arteries due to Coeliac disease A disease of the small intestine
the deposit of fatty plaques. that results in permanent intolerance to gluten.
Bacteria Single-celled or non-cellular spherical, Colorectal cancer Cancerous growths in the
spiral or rod-shaped organisms, lacking colon, rectum and/or appendix.
chlorophyll, that reproduce by fission. Complementing proteins Proteins that lack
Baguette A long narrow loaf of bread, with a one or more of the essential amino acids, but
crusty outside and soft, fluffy white inside. when eaten together can supply a complete
Often known as a French stick or loaf. protein.
Balanced diet Dietary intake that includes the Complete proteins Proteins that contain all the
nutrients needed by the body for good health. essential amino acids for body function.
Beating no caption in glossary- please supply Complex carbohydrate Molecules that supply
Biodiversity The number and variety of living energy, fibre and other nutrients that the body
organisms found in all ecosystems, such as needs.
marine and land, which includes diversity within Complex process A term used in VCE Food and
species, between species and of ecosystems. Technology to describe a process that requires
Biofuels Fuel produced from plants such as decision-making in the choice of equipment,
canola, palm oils, sugar, corn and wheat, often processes and equipment to get a good
referred to as renewable sources. outcome.
Blanched The process where a food substance Compote Fruit stewed or poached whole or
is plunged into boiling water, removed after a semi-whole and that holds its shape.
short period of time, and then finally plunged Conduction Cooking food by heat transferring
into ice-cold water to stop the cooking process. through a flat metal surface onto the food
Blend To mix or combine ingredients thoroughly or liquid, for example, frying, poaching and
Blind tasting When a food is unlabelled or grilling.
unmarked. The taster is not blind-folded, rather Considerations These issues some restrictions to
the food is not identifiable by a label. your planning, but there are ways that they can
Body mass index A measure to determine a be overcome, for example, personal skills for
person’s approximate amount of body fat. equipment available.
Boiling point The temperature at which water Constraints These are the non-flexible issues, for
changes from a liquid to a vapour or gas. example, if a person is allergic to peanuts, this
Bouquet garni A bundle of herbs tied with has to be taken into account when planning the
string. Used to flavour soups and stocks. solution.
Burden of disease The impact and prevalence Contaminated Mishandling of food during
242 Glossary

preparation and storage that results in it Ethics The science of how we should live or
becoming infected or infested with a variety attempt to live.
of different substances (e.g. rat droppings, Fairness Actions that are considered right or
fingernails or bacteria). wrong.
Convection Cooking food by the circulation Fairtrade A labelling system that specifies fair
of hot air or steam, such as in an oven or a trading standards are met at every stage of
steamer. production, and that a certain portion of profits
Creaming no caption in glossary- please supply return to the farmers and communities.
Criteria for evaluation still to come?? Fat-soluble vitamins Vitamins stored in the
Cross-contamination Indirect contamination body, either in fat tissue or the liver.
of food caused by contact with a raw food or Foie gras Goose liver swollen as a result of force
non-food source such as clothes, cutting boards feeding.
or knives. Food allergy An abnormal immune response to
Cuisine bourgeoise The French term to a specific part of a food, usually a protein.
describe high-quality home cooking. Food intolerance A chemical reaction to
Dehydration A dangerous lack of water in the eating a specific food or drink. Food cannot be
body. digested properly and this accumulation causes
Dental caries The holes and discoloration found a reaction.
in teeth caused by bacteria. Food miles The distance food travels from
Descriptive analysis Using descriptive words production to point of purchase and
to describe particular features or properties consumption.
of food items, such as texture, appearance or Food poisoning A common illness, usually
taste. mild but sometimes deadly, caused by eating
Design brief A statement that outlines a problem contaminated food. Typical symptoms include
or challenge and sets out specific requirements nausea, vomiting, abdominal cramping, and
to be fullfilled in meeting the challenge. diarrhoea that occur suddenly (within 48 hours)
Development The gradual changes in an after consuming contaminated food or drink.
individual’s physical, social, emotional and Food Standards Code A code that lists
intellectual states and abilities. requirements for foods such as additives, food
Dextrinisation The process where starch safety, labelling and GM foods.
is broken down to develop a characteristic Fossil fuels Fuels that burn non-renewable
appearance and flavour. sources of power, which contain carbon, such
Dhal A thick stew made from lentils, onions and as petrol, oil and coal.
spices. FSANZ Food Standards Australia New Zealand,
Diabetes A group of different conditions in the national authority that develops the laws
which there is too much glucose in the blood. and practices that regulates food production in
Digestibility The ability to swallow and process Australia and New Zealand.
the food that is being eaten. Functional properties Functional role of food
DNA The substance carrying our genetic or the way the chemical parts of the food
information, which is able to reproduce itself. change when it is prepared and/or processed.
Electrocution Death by electric shock (non-fatal For example, when an egg is heated, the protein
exposure to electricity is an electric shock). in the egg sets.
Energy wave of currents that cook food. Gelatinisation When starch softens and absorbs
Ergonomics A science that seeks to adapt work moisture when heated, which thickens the
conditions and equipment to suit the worker mixture.
and limit injuries and accidents. Genetic engineering Altering the genetic
Essential amino acids The building blocks of makeup of plants and animals by taking genes
protein needed for growth and function. The from one organism and inserting them into a
body cannot produce these, so they must be different organism to create something with a
supplied through food. new genetic mix.
Ethanol An alternative fuel produced by Glucose A sugar energy source produced by
fermenting and distilling grains such as corn, plant products.
barley and wheat. It is blended with petrol to Gluten A protein substance found in many cereal
produce a fuel with a higher octane rating and products, including wheat, rye, barley and oats,
fewer harmful emissions than unblended petrol. which gives dough its elastic texture.
Glossary 243

Glycemic index (GI) The ranking of that are required in large quantities by the body.
carbohydrates according to their effect on Micronutrients Nutrients required in small
blood glucose levels. amounts by the body.
Green food Earth-friendly food or food that Micro-organisms Bacteria, yeasts, simple
supports the sustainability of the environment fungi, algae, protozoa and a number of other
– local, fresh, grown with minimal or no microscopic organisms.
herbicides or pesticides, and grown in areas Microwave energy The cooking of food by
that are environmentally suitable. electromagnetic waves passing through the
Good fats Fats that lower cholesterol and the risk food. The food absorbs the energy from the
of heart disease. waves; the cell structure of the food vibrates
Haute cuisine Classic style of high-quality very quickly and causes the food to heat and
French cooking. therefore cook.
Health ‘A state of complete physical, mental Minerals Elements required by the body found
and social wellbeing, and not merely the in foods.
absence of disease or infirmity’ (World Health Mirepoix A combination of onion, carrots and
Organization, 1946). celery.
Hunger The feeling of emptiness in the stomach; Monoculture The planting of a single crop on a
your body’s signal that it needs food. very large scale on the same land year after year.
Hydrogenated Oils hardened by the addition Monounsaturated fat Fatty acids that contain
of hydrogen gas, which makes the fats more one double bond in the carbon chain.
saturated. Morbidity The prevalence and incidence of
Hypertension Persistently elevated blood disease and illness.
pressure. Mortality Death caused by a disease, illness or
Hypothalamus The central area in the brain that other environmental factors.
controls involuntary functions. Mouthfeel How food or drink feels in the mouth
Immigrant A person who has come from - the sensory evaluation of iimpressions on the
overseas to settle in a new country. palate.
Incomplete protein Proteins, usually from plant Multicultural Groups from different cultures
sources, that lack one or more essential amino and countries.
acids. Municipal waste The waste created by
Insoluble fibre The indigestible fibrous parts of households that is collected and treated by
plants. local councils each week. It consists of food and
Insulin A hormone produced in the pancreas to garden waste, paper, glass, metals and plastics.
help the body convert glucose to energy. National Health Priority Areas (NHPAs) A
Intensity The strength or level of flavour created government initiative that focuses on areas of
by the cooking of a food. concern that are factors in Australia’s burden of
Kitchen hygiene The prevention of illness and disease.
the maintenance of health in the kitchen. Non-biodegradable Material that will not break
Lactose Sugar found in milk and milk products. down or decompose in the soil or ocean.
Lactose intolerance A condition where the Nouvelle cuisine The French term to describe
body is unable to digest lactose. lighter dishes made using fresh ingredients.
Land exhaustion When land becomes Nutrient dense Food that contains a large
exhausted, fatigued or worn out by overuse, amount and number of different nutrients.
with no time in between crops for the soil to Nutrients Chemical compounds found in food
recover. that are used by the body to function and grow.
Lard Strips of fat that are used to tenderise meat Obesity Having a BMI of 30 or over; being 20 per
or other food items. cent or more above the person’s ideal weight
Lifespan The length of time that a person can according to their height and sex.
be expected to live and the stages that they will Omega 3 fatty acids Nutrients that protect
progress through – for example, infancy and against heart disease and other health
adolescence. conditions.
Lipids The general term for solid fats and oils. Omnivores A person who eats many kinds of
‘Fat’ is often used to describe these foods, but food, plant and animal.
fats are technically solid only and oils are liquid. Organic Food that is grown and/or produced
Macronutrients Vital energy-yielding nutrients without synthetic chemicals – for example, no
244 Glossary

weed killers or sprays to kill insects, moulds or unable to be digested in the small intestine.
fungus. Roux A mixture of equal proportions of butter
Osteoporosis A condition where bone and flour, used as a base for thickening sauces
deteriorates, becoming fragile and brittle, or to make gravy.
leading to a high risk of fracture and breakages. Salinity Salt levels in soil. These can rise due to
Overweight Having a BMI over 25. poor irrigation practices.
Palatable A good taste or mouthfeel when eaten. Saturated fat Fat containing a high proportion
Pâté A paste made from meat, vegetables or fish. of saturated fatty acids, with no double bonds
Peak bone mass When the body contains the between the carbons.
greatest amount of bone. Sauté Gently frying for a short time in a minimal
Personal hygiene Ensuring good cleaning amount of oil.
and washing practices to prevent illness and Searing Browning the surface of meat with the
maintain the health of food and food handlers. use of a quick application of heat.
Photosynthesis The process by which green Simmering A cooking technique in which foods
plants and other organisms turn carbon dioxide are cooked in a hot liquid kept just below
and water into carbohydrates. boiling point.
Plaque A fatty deposit on the inner wall of an Simple carbohydrate Quick energy sources
artery. that do not supply any other nutrients.
Polyunsaturated fat Fatty acids that have two Soil erosion The blowing away or washing away
or more double bonds in the carbon chain. of soil, usually as a result of trees and vegetation
Preference ranking Comparing food items by being removed, leaving nothing to hold the soil
placing or ranking them in order from the best in place.
or most preferred to worst or least preferred. Soluble fibre The digestible fibrous parts of
Processed To change a food product with a plants.
series of steps – for example, peeling, cutting, Specifications Constraints and considerations or
boiling and putting into a can. issues that will need to be thought about when
Profile ranking Comparing two foods items you come up with a solution.
by ranking several features of a food item on a Spoilage Microbiological damage that occurs
scale, such as saltiness, oiliness, sweet flavour or to the original nutritional value, texture and
creaminess. flavour of food. The food then becomes
Puree To blend, process, sieve or mash cooked harmful to people and unsuitable to eat.
food so that loses all its shape. Staple A food that is eaten regularly and in large
Radiation Cooking food by direct heat from a quantities. It is the most eaten product in the
flame or element, such as in a griller, or when diet.
electromagnetic waves pass through food, such Steamer A piece of cooking equipment used to
as in a microwave. steam foods.
Raising agent A substance that makes a food Stewing Slow moist method of cooking less
item such as cake or bread rise. The raising tender cuts of meat.
agent may be chemical or natural. The air may Stroke Damage to the brain caused by
be trapped before baking, such as in a sponge interrupted blood flow to the brain due to a
cake or steam or air is produced during baking. block or partial block of an artery by a blood
Also known as a leavening agent. clot.
Raita A yoghurt dish usually mixed with finely Sustainability Awareness of the impact of our
chopped cucumber, mint and garlic. actions on others and on the planet and that we
Ready-to-eat foods Foods that have been take responsibilities for our actions.
processed before they reach the home kitchen. Tandoor A clay oven. It is able to cook food at
They need limited (if any) further preparation. high temperatures.
Reduction A process of decreasing the amount Taste The sense by which the flavour or savour
of liquid. This process occurs in a stew in order of things is perceived with your mouth and
to make the sauce thicker. tongue.
Renewable Something that can be remade, as Tenderise The process of breaking down
there can be a constant source of material to collagen in food to make it more palatable for
make it. For example, solar energy is renewable consumption.
as there is always sunshine. Terrines A mixture of either meat, fish or poultry
Resistant starch The starchy component that is and other ingredients, which is cooked and
Glossary 245

served cold. Type 2 diabetes A reduced ability of the body
Thali A large metal plate and metal bowls used to regulate insulin, which controls blood sugar
for Indian meals. levels. The most common form of diabetes.
Toxin A poisonous substance produced by living Umami The ‘savoury flavour’ or taste sensation
cells or organisms that is active at very low of food.
concentrations. Vegan A person who only eats plant foods. They
Trans-fatty acids A type of unsaturated fatty acid do not eat any animal products.
that can impact on health by adversely affecting Vegetarian A person who does not eat animal
cholesterol levels. They are formed during flesh, but may or may not eat animal products
processing of vegetable oils when making (e.g. honey, milk, eggs, etc.).
semi-solid fats such as margarine. They can also Vitamins An organic substance vital in small
occur at low levels naturally in the fat of dairy quantities for the body.
products and meat. Water-soluble vitamins Vitamins that dissolve
Type 1 diabetes A condition where the pancreas in water.
does not produce enough insulin for the body Wellbeing Caring about and respecting the
to convert glucose to energy. People with type 1 welfare of others, including people, the
diabetes are insulin dependent. environment and animals.
246 Glossary

Recipes Index
Apfelstrudel (Apple Strudel) ...... 116 Marinated Chicken Sticks

Apple Cake .................................. 112 with Mango Salsa......................... 238
Apple Soufflé ............................... 196 Moroccan Lettuce Cups .............. 214
Aussie Hamburger....................... 120 Shortcrust Pastry ......................... 203
Basic Dough ................................ 202 Spinach Calzone.......................... 203
Beef Ragu..................................... 130 Steamed Wontons ....................... 126
Butter Chicken ............................ 138 Sticky Date Pudding with
Caramel Butternut Cheesecake ......6 Caramel Sauce ............................. 188
Chicken Parmagiana with Chips .. 70 Stir-Fried Chicken with
Chocolate Éclairs......................... 148 Vegetables .................................... 183
Corn Chowder with Croutons ..... 52 Strawberry Jam .............................. 20
Crunchy Vegetarian Rolls............ 224 Tender Lamb and Pasta Salad ....... 46
Curry Paste .................................. 164 Thai Green Chicken Curry ......... 168
Hazelnut Crescents ....................... 96
Recipes index 247

Index
absorption, 43 Coeliac disease, 94, 96

albumin, 124 complex carbohydrate, see carbohydrates
allergens, 92 complex process, 195
allergies, see food allergies conduction, 107–8
amino acids, see essential amino acids contamination, see food contamination
anaemia, 39 convection, 109
anaphylaxis, 92 cooking methods
angina, 73 baking, 115
antioxidants, 74 boiling, 124
appearance, x–xii frying, 122–3
appetite, 43 grilling, 118
aroma, x–xii, 104 microwaving, 132
atherosclerosis, 73 poaching, 125
Australian Guide to Healthy Eating, 54–5, 61 roasting, 114
steaming, 125
bacteria, 3, 8–11, 22 stewing, 128
baking, see cooking methods country of origin labelling, 19
balanced diet, 25 cross-contamination, 3, 8, 11
barbecues, 24, 119 curries, 162–4, 168–9
biodiversity, 233
black balloons, 216 danger zone, see temperature ‘danger zone’
blanching, 104 dehydration, 41
body mass index (BMI), 67 dental caries, 88–90
boiling point, 124 dental health, 88–92
boiling, see cooking methods descriptive analysis, 192
bottled water, see water design briefs, viii–ix
bouquet garni, 125 development, 48–51
bowel health, 33–4, 82–5 dextrinisation, 115, 180
burden of disease, 65 diabetes, 77–9
dietary fibre, see fibre
calcium, 40, 88 Dietary Guidelines for Australians, 55–7, 61
calcium deficiency, 39 digestibility, 103
cancer, 82–5 digestion, 43, 45
colorectal cancer, 82 digestive tract, 42–3, 61
caramelisation, 114–5, 184 disaccharides, 29
carbohydrates, 29–32
complex carbohydrates, 29 Earth-friendly food, 209, 227, 232
functions of, 31, 179 eggs
simple carbohydrates, 29 function in food, 194
carbon footprints, 221 electrocution, 2
cardiovascular disease (CVD), 72–4 energy balance, 67
risk factors, 74–5 energy-dense foods, 67, 69
causes of death, 64 ergonomics, 1, 8
cellulose, 124 essential amino acids, 26
cholesterol, 73, 76 ethically sound food, 227
‘clean as you go’, 3
*OEFY 251

fair trade, 209, 217, 229 hand-washing, 4–5, 22
FareShare, 220 health
fats, 35–7 definition of, 63
functions of, 36, 45 healthy environment pyramid, 222–3
‘good’ fats, 37 heat safety, see safety
fatty acids, 33, 45 heat transfer, 107, 112
fibre hunger, 43
benefits of, 85–6 hygiene
functions of, 34, 45, 85 kitchen hygiene, 3, 22
insoluble fibre, 32 hypertension, 72
soluble fibre, 32 hypothalamus, 43
fire safety, see safety
folate, 38, 48 Indian cuisine, 160–3
food allergies, 19, 92, 100 insulin, 78
food contamination, 13–15 intensity, 114
chemical contamination, 14, 22 international foods, 141–2
microbiological contamination, 14, 22 iron deficiency, 39
physical contamination, 14, 22 Italian cuisine, 157–9
food hygiene, 1, 22
food intolerances, 92, 94, 100 lactose, 98
food labelling, 19, 22 lactose intolerance, 98–9
food miles, 216 lard, 122
food packaging, 217–20 lifespan, 48
food poisoning, 3, 8, 12, 22, 24 lipids, 179, 190–2
food recalls, see product recalls low-energy-dense foods, 67
food regulating bodies, 15
food safety, see safety macronutrients, 25
food selection models, 55 Meals on Wheels, 52
Food Standards Australia New Zealand (FSANZ), metabolism, 43
19, 178 micronutrients, 25
Food Standards Code, 19 micro-organisms, 3
French influence, 143–8 microwave containers, 135
frying, see cooking methods microwave cooking, 132–9
fuel shortages, 234–6 microwave equipment, 136
functional properties of food, 177 minerals, 39–40
mirepoix, 125
gelatinisation, 180 monoculture, 233
genetic engineering, 234 monosaccharides, 29
GI, see glycemic index monounsaturated fats, 35
glucose, 29 morbidity, 65
gluten, 94–5 mortality, 65
glycemic index, 30, 32 mouthfeel, x
government’s role in food safety, 19, 22 multicultural food, 141
Greek food, 153–6 municipal waste, 209
Green food, 209, 213
grilling, see cooking methods National Health Priority Areas (NHPAS), 65
nutrient dense, 31
252 *OEFY

nutrients, 25, 36 simmering, 128
body’s nutrient needs, 48–51, 55, 61 slow food movement, 129
soil erosion, 233
obesity, 66–7 spoilage, 103
omega 3 acids, 36, 74 steaming, see cooking methods
organic food, 209, 232 stewing, see cooking methods
osteoporosis, 39, 87 stroke, 73
overweight, 66 sugar, 184–7
sustainability, 209–12, 226
palatability, 125 sustainable fish farming, 226–7
peak bone mass, 87
personal hygiene, 3, 4, 15, 22 taste, x–xii
photosynthesis, 28–9 temperature
plaque, 73 correct temperatures, 11
poaching, see cooking methods temperature control, 9
polyunsaturated fats, 35–6 temperature ‘danger zone’, 9, 11
potentially hazardous foods, 10, 12 tenderising, 114
preference ranking, 192 texture, x–xii
processing, 19 Thai food, 165–7
product recalls, 16, 22 toxin, 12
profile ranking, 192 trans-fatty acids, 192
protein, 25–8
complete proteins, 26, 28 umami, 104
complementing proteins, 26
functions of, 27, 45, 179 vegans, 26
incomplete proteins, 26, 28 vegetarians, 26
vitamins, 37–9
radiation, 110 fat-soluble vitamins, 37
raising agents, 198–202 water-soluble vitamins, 37
ready-to-eat foods, 11
reduction, 128 water, 41–3
resistant starch, 33 bottled water, 220–2
roasting, see cooking methods functions of, 42
roux, 128, 183 sources of, 43
tap water, 221
safety wellbeing, 63
and deep frying, 122
food safety, 1–12, 22
food safety, government’s role, 19, 22
fire safety, 2
heat safety, 2
kitchen safety, 23
salinity, 233
saturated fats, 35
searing, 128
seasonal foods, 209, 213
sensory properties of food, 104–7
*OEFY 253


FoodForYou2 PDF

Hochgeladen von

Dokumentinformationen

Originaltitel

Copyright

Verfügbare Formate

Dieses Dokument teilen

Dokument teilen oder einbetten

Freigabeoptionen

Stufen Sie dieses Dokument als nützlich ein?

Sind diese Inhalte unangemessen?

Copyright:

Verfügbare Formate

FoodForYou2 PDF

Hochgeladen von

Copyright:

Verfügbare Formate

FOODfor you

Sally Lasslett, Chrissy Collins, Glenise Perraton

00 Food For You 2 PREindd 1 7/8/09 12:50:30 PM

Cambridge University Press

© Sally Lasslett, Chrissy Collins & Glenise Perraton 2009

Designed by Aisling Gallagher

For cataloguing data please visit the Libraries Australia website:

Food For You Book 2

Reproduction and Communication for educational purposes

For details of the CAL licence for educational institutions contact:

Copyright Agency Limited

Reproduction and Communication for other purposes

Cambridge University Press has no responsibility for the persistence or

Cover photograph: Figs Halved

00 Food For You 2 PREindd 2 7/8/09 12:50:30 PM

00 Food For You 2 PREindd 3 7/8/09 12:50:33 PM

7 FOOD FOR THOUGHT

00 Food For You 2 PREindd 4 7/8/09 12:50:46 PM

Chrissy Collins is a Home Economics and Health teacher at

Glenise Perraton was a lecturer in Education (Home Economics)

About the authors v

00 Food For You 2 PREindd 5 7/8/09 12:50:46 PM

00 Food For You 2 PREindd 6 7/8/09 12:50:47 PM

00 Food For You 2 PREindd 7 7/8/09 12:50:49 PM

THINK/INK/PAIR/SHARE TURN AND TALK

viii The design process

00 Food For You 2 PREindd 8 7/8/09 12:50:52 PM

The design process ix

00 Food For You 2 PREindd 9 7/8/09 12:50:55 PM

smell Appearance: Do you judge the look of the apple

Sound: What noise does an apple make

Aroma: Apples can smell sweet or tart

Texture: An apple should have some

Our senses in action.

00 Food For You 2 PREindd 10 7/8/09 12:51:08 PM

What if the risotto was a bright blue or

00 Food For You 2 PREindd 11 7/8/09 12:51:11 PM

Sensory term word bank

xii Sensory analysis

00 Food For You 2 PREindd 12 7/8/09 12:51:20 PM

Career proﬁle xiii

00 Food For You 2 PREindd 13 7/8/09 12:51:23 PM

Work experience is a great way to check out most kinds of working

00 Food For You 2 PREindd 15 7/8/09 12:51:26 PM

Food hygiene and

Safety in the kitchen

any other accident that could occur.

Knives are a common source of kitchen injuries.

1 Food hygiene and safety – it’s your responsibility 1

Food For You_TXT.indb 1 7/8/09 12:17:02 PM

2 Food for you

Food For You_TXT.indb 2 7/8/09 12:17:03 PM

1 Food hygiene and safety – it’s your responsibility 3

Food For You_TXT.indb 3 7/8/09 12:17:12 PM

One of the best ways to ensure personal

There are Australia Food Standards

4 Food for you

Food For You_TXT.indb 4 7/8/09 12:17:14 PM

1 Food hygiene and safety – it’s your responsibility 5

Food For You_TXT.indb 5 7/8/09 12:17:22 PM

6 Food for you

Food For You_TXT.indb 6 7/8/09 12:17:29 PM

Safe work practices

Food poisoning &GGFDU Food sources How to prevent Microscopic

&BUXFMM live well! 25

&BUXFMM live well! 27