ALDRIDGE STATE HIGH SCHOOL

P.O. Box 3061 Pallas Street

MARYBOROUGH. Q. 4650

SUBJECT: HOME ECONOMICS UNIT: “Processed –vs- Fresh” YEAR: 9 FOOD

CRITERIA: Investigating & Designing, Producing, Evaluating & Reflecting

TEACHER:

DATE SET:

DATE DUE:

STUDENT’S NAME: ______

PROCESSED –VS- HOMEMADE COMPARISON

TASK

a) You are to compare a processed food and the same product in its non-processed

form.

b) You are to cook the processed product in class on …………………………………….

And the non-processed product in class on ……………………………………………..

You must include your workplan for the non-convenience product with your written

assignment.

c) Compare and contrast the two products in terms of the following criteria:

Colour - Texture

Smell - Taste

Cost - Ease of preparation

Nutritional value (www.foodstandards.gov.au)

Make a table of your results to record your answer. (This must be included with

your essay.)

d) Write an essay discussing which product you find best satisfies the criteria listed

above.

* Please note: Data collection sheets can be used but your final assignment must be in written form in the following format.

INTRODUCTION: State the purpose of the essay. Identify what you did and the criteria used to compare the products

BODY - Compare and contrast the two (2) products considering all the

(3-4 paragraphs) elements set out in the introduction (eg. Colour, texture etc. )

CONCLUSION - State which product you think is best, summarise the products strengths

(1 paragraph) and list the weaknesses of the other product.

Appendix - Include data collection sheets, computer printouts etc. at back of the

assignment.

ALDRIDGE STATE HIGH SCHOOL

P.O. Box 3061 Pallas Street

MARYBOROUGH. Q. 4650

SUBJECT: HOME ECONOMICS YEAR: 9

UNIT: “Processed –vs- Fresh” TASK: Comparison

TEACHER:

STUDENT NAME: ______Overall Result: ______

ASSESSABLE ELEMENTS / Descriptors
A / B / C / D / E
The student work demonstrates evidence of:
Investigating & Designing
Comparison of product –
- colour, smell,
taste
- ease of preparation
- nutritive value
Ù Essay –
includes:
- introduction
- body
- conclusion
- well written – grammar/ spelling
appendix included
Ù Workplan –
- included
- well written / Comprehensive knowledge and understanding of concepts, facts and procedures.
≥ 85% / Thorough knowledge and understanding of concepts, facts and procedures.
≥ 70% / Satisfactory knowledge and understanding of concepts, facts and procedures.
≥ 45% / Variable knowledge and understanding of concepts, facts and procedures.
≥ 30% / Rudimentary knowledge and understanding of concepts, facts and procedures.
≤ 30%
Producing
Ù Work plan for practical session
Ù Execution of practical work
Ù Presentation of finished product. / Controlled and skilful implementation of production process to make product. / Purposeful and effective implementation of production processes to make products. / Appropriate and credible implementation of production processes to make products.
Evaluating:
RESULT
Reflecting:

COMMENTS: ______

______

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