1. Tasty Ways
Around the
World
2013
Subject: Technology Mandatory
Area of Study: Information and Communication
Design Specialisation: Promotional Design
Technology: Food

2. 2
Contents
HAND IN ASSESSMENT TASK...................................................................................................................4
Marking Criteria ......................................................................................................................................9
Student Evaluation................................................................................................................................13
Design Situation....................................................................................................................................14
Analysis of the Brief ..............................................................................................................................15
Criteria for Success................................................................................................................................16
The Design Process ...............................................................................................................................17
KWHL Chart...........................................................................................................................................18
Countries of the World .........................................................................................................................19
Do your Food Habits Differ from those of your Friends? .....................................................................20
Travel Around the World in Tasty Ways ...............................................................................................21
Clickview: Cultural Influences on Australian Food...............................................................................22
Native Australian Recipes and Native Australian Food.........................................................................26
Food Habits of the Australian Aborigines.............................................................................................28
Bush Foods Word Find..........................................................................................................................30
Around the World.................................................................................................................................31
Chinese Food.........................................................................................................................................32
Puzzled!.................................................................................................................................................35
Bread.....................................................................................................................................................36
Breadmakers on the Rise!.....................................................................................................................38
Lots of Legumes!...................................................................................................................................39
Problems in the Kitchen........................................................................................................................41
Safety in the Kitchen.............................................................................................................................42
Food Technology Room – Safety Rules.................................................................................................43
Safety Quiz ............................................................................................................................................44
Tips for safer cooking............................................................................................................................45
Clickview: In the Kitchen – Utensils, Tools and Equipment .................................................................46
Kitchen Equipment................................................................................................................................50
The Cut Above (extract from article) ....................................................................................................52
Knives....................................................................................................................................................55
Cleaning Up...........................................................................................................................................56
Do You Know About Storage of Food?..................................................................................................57
What’s in a Recipe?...............................................................................................................................58
Angel Cake.............................................................................................................................................59
Food Preparation Terms .......................................................................................................................61

3. 3
Don't Call Donna Hay a Celebrity Chef..................................................................................................62
Clickview: Good Enough to Eat! – Food Presentation and Service......................................................64
Speedy Fried Rice (Chinese)..................................................................................................................68
Speedy Fried Rice Questions and Evaluation........................................................................................69
Pita Pizzas (Italian) ................................................................................................................................70
Pita Pizza Questions and Evaluation .....................................................................................................71
Penne with Tomato, Salami and Basil Sauce (Italian)...........................................................................72
Penne with Tomato, Salami and Basil Sauce ........................................................................................73
Chicken Burritos (Mexican)...................................................................................................................74
Chicken Burritos Questions and Evaluation..........................................................................................75
Chicken Teriyaki Noodles (Japanese)....................................................................................................76
Chicken Teriyaki Noodles Questions and Evaluation............................................................................77
Glossary.................................................................................................................................................78

4. 4
HAND IN ASSESSMENT TASK
Please hand in this sheet with your assessment task.
Name: Class Teacher:
Year/Course: 8 Technology Mandatory Task Number:
Task Name: Foods and Culture Around the World!
Date Due:
• Product (cooking practical):
• Oral presentations:
• Folio:
Task Weighting:
Product 40%
Portfolio 60%
Outcomes to be Assessed:
4.6.1 Applies appropriate evaluation techniques throughout each design project
Student Confirmation of their own work:
I declare that this is all my own work and it has not been previously submitted for assessment. I have
referenced any work used from other sources and understand it may be checked by using anti-
plagiarism software.
Use of technology
If this task requires the use of technology then I understand it is my responsibility to have my work
backed up on a regular basis, save my work on my personal drive and keep draft copies of my work. If I
do not do this I understand that the failure of technology will not be a reason to receive an extension for
this task.
Signature _____________________________________ Date _____________________
4.1.3 Identifies the roles of designers and their contribution to the improvement of the quality of
life
4.2.1 Generates and communicates creative design ideas and solutions
4.2.2 Selects, analyses, presents and applies research and experimentation from a variety of
sources
4.3.1 Applies a broad range of contemporary and appropriate tools, materials and techniques with
competence in the development of design projects
4.3.2 Demonstrates responsible and safe use of a range of tools, materials and techniques in each
design project
4.4.1 Explains the impact of innovation and emerging technologies on society and the environment
4.5.1 Applies management processes to successfully complete design projects
4.5.2 Produces quality solutions that respond to identified needs and opportunities in each design
project
Drishti Chavla Mr Cavil
1
5/2/13

5. 5
Task Description:
The Criteria for marking this task are:
You will be assessed on how well you:
Information Support/Agreed Conditions:
• The product will be completed during class time. The unit will run for 12 weeks.
Some class time will be allocated to the production of your folio. All work is assessed
individually.
• Each group will be given a different continent and each student will be allocated a
country.
• Your presentation should include a powerpoint presentation. Your presentation
should have no more than 7 points to a slide and a maximum of 10 words to each
point. Make sure it is visual with many pictures and images. Make your presentation
interesting.
You are required to:
1. Complete a portfolio documenting your design process
2. Give a presentation to the class regarding your country
3. Produce a cultural dish in your groups that reflects a culture from your allocated continent
• Produce a quality product
• Demonstrate knowledge and skills in researching
• Communicate ideas and design solutions
• Demonstrate knowledge and understanding of design theory and design process
• Apply appropriate evaluation techniques throughout the design project
• Manage time and resources to complete a quality project

6. 6
Design Brief
Design and develop a dish for a restaurant with a cultural theme. Produce a portfolio
documenting your design process. You will produce the dish as a group (approximately 4
students per group).
Limitations
1. The cultural dish must have no more than NINE ingredients.
2. The dish must be able to be produced within the one hour lesson. It must not cook for
more than 30 minutes to allow for preparation and cleaning up.
3. The dish must cost under $20.00 (teacher will judge).
4. Ingredients must be available at Coles or Woolworths.
5. Recipes must be in metric units and written in the correct format.
6. Deep frying is not permitted.
7. You must ensure your group has the skills to produce this dish and we have the
equipment in the kitchen to complete your dish.
8. Your dish must reflect the culture of choice.
9. Must be a SAVOURY dish.

7. 7
Folio: Tasty Ways Around the World
INDIVIDUAL WORK
Needs and Opportunities
o Design brief (identify in your own words what the design brief is asking you to do)
o Limitations (explain in detail all the limitations associated with this product)
Establishing a Criteria for Success
o Establish criteria that could be used to determine if your product is successful
(9 minimum)
See Example below
Dish prepared and cooked within time
frame
Dish reflects culture
Research
Individually, you will be presenting the following information to the class in the form of an
oral / PowerPoint presentation. Your presentation should last between 2 to 4 minutes.
1. Cultural Food Study – Identify the staple ingredients prepared and the different
foods/dishes consumed by the culture.
2. Cooking and Eating – Describe your culture’s eating habits, cooking and eating
utensils and cooking methods.
3. Cultural Celebrations - Explain the cultural festivities celebrated in the country.
4. National Icons - Research and describe the national dress (include a sketch),
country colours, national flag and identify the language/s spoken.
Generating Creative Ideas
o Insert THREE recipes that meet the design brief
o Evaluate the suitability of each recipe (in paragraph format)
o As a group, select one of the member’s recipe to be used for the practical
assessment

8. 8
GROUP WORK
Experimentation
o Trial Run of recipe/chosen dishes and Evaluation (include a photo of the dish)
o Evaluate the dish and any areas of improvement your group could make for your final
practical
o Include a time plan for the final practical (Be specific about the task each person
is required to complete)
Realisation
o Practical assessment
Evaluating Ideas/Solutions
o Satisfaction of design criteria
o Complete the questions below
Evaluation of Food Practical
Tasty Ways Around the World
1. Choice of Recipe
- Did the dish represent your group’s chosen culture? Why/Why not?
- Did you understand the requirements of the recipe, utensils, ingredients, method?
Explain.
2. Planning
- Did you manage your time effectively?
- Did you have the skills to make it successfully? Explain your answer.
- Did you stay on task with your time management plan?
- Did you finish on time? Why/Why not?
3. Result
- Did the end product turn out the way you thought it would? Why/Why not?
- Did your food look appealing and appetising?
- Were you happy with the result? Why/Why not?
- Did your group work well together? Explain.
- If you were to make the food product again would you change anything? If so,
what?

9. 9
Marking Criteria
Product:
Mark Description of Level of Achievement Comments
40-35
A
The cultural dish shows an outstanding level of skill in
preparation and presentation. Safe and co-operative
work practices were highly demonstrated and work
area was kept tidy and clean at all times.
All areas of the design brief were fulfilled within the
item fully and creatively.
Creates a PowerPoint that is highly organised and
presented, includes all required areas of study and
information is complete.
34-29
B
The cultural dish shows a high level of skill in
preparation and presentation. Safe and co-operative
work practices were demonstrated and work area
was kept tidy and clean most of the time.
All areas of the design brief were fulfilled within the
item fully and creatively.
Creates a PowerPoint that is well organised and
presented, includes all required areas of study and
information is complete.
28-20
C
The cultural dish shows a comprehensive level of skill
in preparation and presentation. Safe and co-
operative work practices were demonstrated most of
the time and work area was kept tidy and clean most
of the time.
Most areas of the design brief were fulfilled within
the item with some creativity.
Creates a PowerPoint that attempts to show
organisation and presentation skills and/or some
areas of study and/or information are incomplete.
19-10
D
The cultural dish shows a lack of insight into the level
of skill in preparation and presentation.
Demonstrates limited skill in following safe and co-
operative work practices and work area was untidy
almost all of the time.
Some areas of the design brief were completed.
Creates a PowerPoint that shows a lack of
organisation and presentation skills with most of the
areas of study and information incomplete.
9-0
E
The cultural dish shows no insight into the level of
skill in preparation and presentation. Demonstrates
no skill in following safe and co-operative work
practices and work area was untidy all of the time.
Few areas of the design brief were completed.
PowerPoint was not created.

10. 10
Time Management:
Mark Description of level of Achievement Comments
5
A
Time management plan is thorough with all aspects addressed.
Food order sheet specifies exact ingredient amounts within design
limitations.
Complete practical assessment on time, high level of organization.
Powerpoint is complete and submitted on time.
4
B
Time management plan well attempted and most aspects are addressed.
Food order sheet outlines the ingredient amounts within design brief
limitations.
Complete practical assessment on time, sound standard of organization.
Powerpoint is complete and submitted on time.
3
C
Time management plan is outlined and most aspects are addressed.
Food order sheet indicates basic ingredient amounts within design brief
limitations.
Complete practical assessment on time and display basic skills in
organization as a group.
Powerpoint is submitted on time. May be incomplete.
2
D
Time management plan is incomplete and few aspects addressed.
Food order sheet outlines ingredients in vague amounts and exceeds the
design brief limitations.
Rush to complete practical assessment on time and display poor levels of
organization as a group. Powerpoint is submitted incomplete and/or late.
1
E
Few or no aspects of the time management template have been attempted.
The food order sheet is vague or exceeds design brief limitations.
Disorganized and fail to complete the practical assessment on time.
Powerpoint is submitted incomplete and late.

11. 11
Design Theory/Design Process:
Mark Description of Level of Achievement Comments
15-13
A
Excellent demonstration of knowledge and understanding of design theory
and design process which is evident in design folio.
Clearly presents three or more design solutions that suit the brief and
limitations.
Presents a clear analysis of each design solution which includes four or
more pro’s & con’s that justify the choice of the final dish.
12-10
B
Very good demonstration of knowledge and understanding of design
theory and design process which is evident in the design folio.
Presents three design solutions that suit the brief and limitations.
Presents an analysis of each design solution which includes three or four
pro’s & con’s that justify the choice of the final dish.
9-7
C
Appropriate demonstration of knowledge and understanding of design
theory and design process which is evident in the design folio.
Presents two design solutions that suit the brief and limitations
Attempts to present an analysis of each design solution which includes at
least three pro’s & con’s that attempt to justify the choice of the final dish.
6-4
D
Satisfactory demonstration of knowledge and understanding of a design
theory and design process which is evident in the design folio.
Presents only one design solution, or solutions that do not suit the brief
and limitations.
Limited analysis of each design solution which includes less than three pro’s
& con’s that attempt to justify the choice of the final dish.
3-0
E
Untidy, lacking in care and demonstrates minimal effort in design theory
and design process.
Design folio is submitted incomplete.
Evaluation:
Mark Description of Level of Achievement Comments
10-9
A
Critically evaluates the dish and suggests many areas of
improvement for the final practical.
Presents a written evaluation which addresses all sections of the
evaluation questions listed. The student demonstrates a thorough
understanding and analyses the task in depth.
8-7
B
Evaluates the dish and suggests areas of improvement for the final
practical.
Presents a written evaluation which addresses most sections of the
evaluation questions listed. The student demonstrates a good
understanding and analyses the task in some depth.
6-5
C
Briefly evaluates the dish after trial and final practical.
Presents a written evaluation which addresses some sections of the
evaluation questions listed. The student demonstrates limited
understanding of evaluation.
4-3
D
Briefly evaluates the dish after trial however does not provide a final
evaluation which addresses the section of the evaluation questions
listed. The student demonstrates limited understanding of
evaluation.
2-0
E
Does not evaluate the dish.
A limited evaluation presented addressing some or none of the
sections. Displays a lack of understanding of evaluation.

12. 12
Research:
Mark Description of Level of Achievement Comment
30-27
A
Independently applies researched information to a very high standard.
All information researched has been interpreted by the student using your
own words.
All sections answered fully with expertise.
26-23
B
Applies researched information to a high standard.
Most of the information researched has been interpreted by the student
using your own words.
All sections answered clearly.
22-18
C
Information shows some links to research.
Some information researched is relevant.
Most sections answered.
17-10
D
Some aspects of research have been incorporated but the work reflects
little synthesis of information.
Some gaps in answering set questions.
9-0
E
Incomplete, copied directly and little evidence of research skills
incorporated into set task.
Incomplete.
Mark: /100
Teacher’s Feedback:

13. 13
Student Evaluation
When completed please attach this with your assessment task and place in your assessment
folder.
1. What I have learnt most about this task:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. What I found most challenging about the Assessment task:
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. I am still unsure of, or need help with:
a)_________________________________________________________________________
___________________________________________________________________________
b)_________________________________________________________________________
___________________________________________________________________________
4. One thing I could do to help improve these results is:
___________________________________________________________________________
___________________________________________________________________________
Student name: _________________________
Student signature: _________________________ Date: ______________________
Parent Comment:

14. 14
Design Situation
Design Brief
Limitations
Australia is a multicultural society, which means we accept and respect the different cultures
that live in our country. These cultures have had a major impact on what Australians eat and
drink.
Design and develop a dish for a restaurant with a cultural theme. Produce a portfolio documenting
your design process. You will produce the dish as a group (approximately 4 students per group).
1. The cultural dish must have no more than NINE
ingredients.
2. The dish must be able to be produced within the one
hour lesson. It must not cook for more than 30 minutes
to allow for preparation and cleaning up.
3. The dish must cost under $20.00 (teacher will judge).
4. Ingredients must be available at Coles or Woolworths.
5. Recipes must be in metric units and written in the
correct format.
6. Deep frying is not permitted.
7. You must ensure your group has the skills to produce
this dish and we have the equipment in the kitchen to
complete your dish.
8. Your dish must reflect the culture of choice.
9. Must be a SAVOURY dish.

15. 15
Analysis of the Brief
Analyse the Brief: in your own words, describe what is expected of you
with this design task.
Constraints of the Brief: list the limitations or constraints you must
work within to complete your design task
Make and design a dish that

16. 16
Criteria for Success
After you have analysed the design task, develop a list of criteria to determine what your
solution must do if it is to be successful.
Criteria
e.g.
The dish prepared MUST be a
savoury dish.

17. 17
The Design Process
Next to each heading of the Design Process, explain WHAT is involved during each of
the steps and give EXAMPLES of tasks you may do in this unit for each step.
The Brief
Research
Ideas
Selection
Planning and
Production
Testing and
Evaluation

18. 18
KWHL Chart
Knowledge Want How Learn
What do I know? What do I want
to know?
How can I find
out what we need
to learn?
What did I
learn?

19. 19
Countries of the World
To assist you in selecting the country you study for this unit, here is a list of the continents
of the world and their countries.
North and Central America
Canada
United States
Mexico
Costa Rica
Guatemala
Alaska
South America
Brazil
Peru
Argentina
Ecuador
Venezuela
Uruguay
Africa
Egypt
Botswana
South Africa
Morocco
Zaire
Zimbabwe
Congo
Asia
China
Japan
India
Thailand
Vietnam
Western Europe
United Kingdom
France
Spain
Germany
Italy
Norway
Sweden
Denmark
Greece
Middle East
Turkey
Pakistan
Iran
Afghanistan
Lebanon
Saudi Arabia
U.A.E
Australia/Oceania
Australia
New Zealand
Fiji
Solomon Islands
Eastern Europe
Ukraine
Belarus
Romania
Bulgaria
Poland
Estonia

20. 20
Do your Food Habits Differ from those of your
Friends?
1. Think about your family’s food habits and answer the following questions.
a. Who cooks the meals at your home?
___________________________________________________________________________
b. Who plans the menu for your family?
___________________________________________________________________________
c. Does the whole family eat together?
___________________________________________________________________________
d. When do you have special meals?
___________________________________________________________________________
e. Who cleans up the kitchen after a meal?
___________________________________________________________________________
f. Who does the family shopping?
___________________________________________________________________________
g. Where do you buy your food from?
___________________________________________________________________________
h. When do you buy take-away food?
___________________________________________________________________________
i. List six foods that your family enjoys.
___________________________________________________________________________
___________________________________________________________________________
2. Compare your answers to question one with those of your fellow class members.
Discuss why food habits may differ from one family to the next. Write down at
least three reasons.
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________
My mum prepares our meals at home.
Before my mum goes in to the kitchen we decide as a family on a favorite dish.
Yes, we sit on our dinner table and eat together.
When it is one of our birthdays or a special day in our family.
Either me, my mum or my dad depending on certain days.
My and my dad go together asking us anything we want for school.
We buy our food from either Woolworths or Aldi.
When it is getting late at night and there is no food at home.
Indian food, Pasta, Pizza, lava cake, Thai food
,
cake.
Food may differ depending on the culture of the family, particular tastes and dislikes
and likes of particular food items.

21. 21
Travel Around the World in Tasty Ways
We will often eat foods that are traditionally from other cultures and countries.
Unscramble the words below to match the food to its country of origin.
SOHACN DIRFE CIRE AZZPI TTHAPSGEI EALOBOGNIS
TEMA PEIS NPRISG SLOLR SCATO DALINECHAS
OAMGTNLINS VLVAPOA AASCNLE NKCIHCE OHCW IEMN
Have you tried any other dishes that originated in another country?? Create a list of
dishes you have tried…….
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
MexicoItaly
Australia China
meat pies
Spaghetti Bolginaus
Pizza
pavlova
Tacos
Chicken chow mein
Fried rice
Spring rolls
Lamingtons
I have tried many dishes that originate from different countries. In a list of indian food
i have tried panner, naan etc. Australian/multicultural food i have tried are cakes, pastas,
sausages, lamingtons etc.

22. 22
Clickview: Cultural Influences on Australian Food
Before Viewing the Program
1. In small groups make a list of international cuisines that are readily available in Australia today.
Highlight which cuisines you think have helped shaped the foods that we consume in Australia.
2. Investigate when Australia was first colonized. What foods were available to Australia’s early settlers
and what was introduced to the country?
3. Research Aboriginal culture and what foods are eaten in their daily diet.

23. 23
Cultural Influences on Australian Food
While Viewing the Program
1. What cultures have influenced Australian food?
2. How can Australian food be described?
3. What did the British bring to Australia?
4. What foods consumed in Australia have been influenced by the British?
5. How did the Sunday Roast tradition start?
6. What event led to many Chinese immigrating to Australia?
7. What are the four main styles of Chinese cuisine?

24. 24
8. What are some of the traditional Chinese dishes eaten in Australia today?
9. a) Where did Dim Sims first originate?
b) What were they known as?
10. What type of foods did the Europeans and Italians introduce?
11. During the 1950’s how did the Australian diet alter?
12. What are some of the main staples that the Italians brought to Australia?
13. What can make up the seven courses of a traditional Italian meal?
14. How has Australia stamped its own local influence on pizza?

25. 25
15. Where does bush food come from?
16. What are some of the native Australian animals that are eaten?
17. What makes native Australian foods unique?
18. What are the beneficial characteristics of Kangaroo meat?
19. What has been one of the last cultures to influence the Australian diet?
20. What dishes come to mind when you think of Australian food?
21. What is fusion food?
22. What is an example of Modern Australian Cuisine?

26. 26
Native Australian Recipes
and Native Australian Food
About Native Australian Food
Before European settlers arrived in Australia there
was a thriving food culture, a food culture that had
happily sustained the Aboriginal people for tens of
thousands of years. However, that food culture, often
referred to as bush tucker, has been largely ignored over the past 200 years.
It is estimated that there are up to 5,000 different native food species (almost 20% of Australia’s
native flora and fauna) that were utilised by the Aboriginal people.
Traditional bush tucker is innovative and unique: food sources extend from the swollen abdomens of
honey ants to witchetty grubs, from goanna to nectar-baring flowers such as the bottlebrush.
As much of Australia’s native fauna is unsafe to be eaten raw, many different techniques were
employed to render them palatable. Vegetables and seeds were pounded and sometimes hung in
bags under running water to wash them clean of poisonous attributes.
Most of the animal meat is cooked on open fires, while bark troughs are used to boil foodstuffs. The
use of these traditional native foods has been severely hampered since the arrival of the European
settlers.
The loss of traditional land coupled with the availability of non-native foods has resulted in a near-
abandonment of this style of cooking. Up until the 1990s the only native Australian food product
being commercially cultivated was the macadamia nut.
Fortunately Australia’s native foods have faced a revival over the past couple of decades. This new
industry is based on a number of advantages: native foods are naturally adapted to Australia’s
environment, they are ecologically sound, and they are more resistant to Australia’s extremes in
temperature and rainfall.
In addition to the botanical produce there is a wider availability of native Australian animal products
on the market. It is not uncommon to find kangaroo meat in the aisles of the supermarket (the sale
of kangaroo meat was only recently legalised, however it has quickly become popular due to its lean
meat).
Many restaurants are also embracing these new products serving emu, crocodile, yabbies and eels in
addition to flavouring their dishes with bush tucker spices. There are now producers all over the
country supporting these new industries, from Tasmanian pepper to Victorian eel farmers and in
particular an innovative group of growers in South Australia who have initiated significant plantings
of quandongs, bush tomatoes, and native citrus.

27. 27
Native Australian Cuisine - Key Ingredients
As you read through each of these key ingredients in the Native Australian Cuisine, find
images using “google” to illustrate each ingredient and copy and paste examples onto this
document – make sure you format the picture size to fit into the space available.
Yabbies
A small freshwater crustacean found at the bottom of streams, lakes and in farm
dams that are prized for their delicate, sweet flavour and firm texture.
Acacia Seed
A small, oval, black variety of the wattle seed. It is roasted and milled to be used
in a wide variety of foods including soups, meat rubs, and ice-creams and baked goods.
Mountain Pepper
Ground leaf or berries of the mountain pepper tree. The berries can be dried,
preserved or ground, while the leaves can also be used (dried and milled). Mountain
pepper is a very strong spicy pepper and is beautiful sprinkled over oysters or used to
flavour soups and stews.
Bush Tomatoes
A small tomato-like fruit, also known as a desert raisin, bush tomatoes can be eaten
fresh or dried (but be aware that the green fruit are toxic). They have an intense,
earthy tomato flavour. Use sparingly to add flavour to sauces, soups, casseroles and stews.
Native Citrus
Australia has six species of true native citrus. The fruit is used in a variety of sweet and
savoury products such as jams, marmalades and sauces.
Quandong
The quandong is a tart tasting fruit that is most often dried and then reconstituted
to be used in sweet and savoury condiments such as chutneys, preserves or cordials.
Muntries
The muntrie plant, a shrub, produces a cluster of berries that are used in fresh desserts,
fruit salads or cooked into pies, chutneys and jams.

28. 28
Lemon Myrtle
Fresh leaf, or ground dried leaf of the lemon myrtle tree. The strongly flavored leaves,
used both fresh and dried, are used to flavour seafood, salads, desserts and even chocolates.
Riberry
The riberry is a strongly flavoured fruit that tastes of a mix between cloves and spice. It is
predominantly used in relishes, spices, sorbets and jams.
Native Australian Cuisine - Special Utensils
Paperbark
Bark Troughs
Used to boil water on the open fire (large seas shells were also used for this job). The bark troughs
were also employed to help separate seeds from other rubbish that may have been gathered with
them (dirt and bark etc). Seeds were tossed into the air and then caught again in the trough. The
lighter rubbish would blow away in the wind as the heavier seeds fell back into the trough. Heavier
rubbish was later separated from the seeds by swaying the trough in a rocking motion.
Dilly Bag
Made from bark and often decorated with feathers, dilly bags were used to help collect and
transport bush foods. They were also sometimes strung in a steam under running water (with the
foods inside) to help rid the foods of poisons and bitter tastes.
Native Australian Cuisine - Tips
Smoking with paperbark (native Australia)
You can use Australian native paperbark in place of baking paper when cooking en papillotte. Simply
fold the paperbark around a fillet of fish (including any other herbs and spices) and fold the open
ends inwards. Secure with string (as you would tie a birthday present) and cook on the barbecue.
Paperbark is not edible.
Food Habits of the
Australian Aborigines
The bark of the melaleuca species can be wrapped
around meat or fish before cooking to create a smoky
flavour. Traditionally these parcels were buried
underground with coals to cook.

29. 29
Use the following words to complete the sentences below:
The diets of the Australian Aborigines varied greatly depending on where they
_____________________.
If they lived by the sea, their diet was rich in ________________________ and was complemented
by greens and vegetables.
If the desert areas, __________________________ or goannas supplied _______________________
And this was supplemented by desert greens, __________________________ roots, nuts and
nectars.
Foods eaten were governed by the seasons as well as the _____________________________. In the
__________________________ and ____________________________ when the weather was warm
the Aborigines lived by the ____________________________ and ate what it supplied. Mussels,
_____________________________, fish and many green vegetables were eaten. In the
________________________ and ____________________________ as the waters rose and caused
________________________ they moved to higher ground. During this time while everyone was on
the move, the ___________________ hunted the larger animals such as ____________________
and emu, while the _____________________ gathered small game and plant foods.
seeds lizards protein lived seafood
men spring kangaroo women yabbies
summer flooding river geography river
winter autumn
lived
seafood
lizards protein
seeds

30. 30
Bush Foods Word Find
Can you locate the bush foods in the word find below?
bush wild rice Aboriginal honey
grasses bush potato barramundi turtle
oven cockatoo lizards green plum
wattle desert yam echidna bulrush
cycad witchetty grubs water lily snake
bream platypus crocodile finger cherry
mussels wattleseed pigeon ghekko
goanna moths rock cod whale
emu ants
A S S X P Y L I L R E T A W S U P W P D W
O T T U T D E D Q E O T R S M I A S L W I
K V N C A L E B L T V U T E N M I A E F L
K W A C T L O I A B O R I G I N A L I I D
E X Z T E I D T M V W X A L R S S U O N R
H Y A I A O O H A T N N E R E S H H H G I
G W J V C P G N I B U S H L L S O O I E C
M M A O H J D S L R M L S X U U N M E R E
M A R S R I T H T E S S O R G E N E J C O
U C U C H S I T N A U N L A Y I N A D H S
L B B C J D G O A M A U G R A S S E S E H
P J E I J E G M E L B C R H A U I E E R I
N S T E M E I C O C K A T O O L P L L R D
E R D C L S B A S O S I N O E G I P A Y N
E P O Y E E R T B V T E O H P R J H H O U
R Q C C C L E B O E C H I D N A A N W M M
G S K A A T L B B N U O S U P Y T A L P A
W T C D I T T D E S E R T Y A M R K A N R
X Y O Y L A R V A N L I Z A R D S T H O R
Z Z R R L W U E K A S S E G O A N N A N A
S B U R G Y T T E H C T I W Y E K A N S B

31. 31
Around the World
Below is a list of countries whose staple food is rice. Locate them on the map, label and
colour them in.
Bangladesh Liberia
Brazil Madagascar
Burma Malaysia
Cambodia Mauritius
China Nepal
Columbia Panama
Dominican Republic Philippines
Gambia Singapore
Guyana Sri Lanka
India Surinam
Ivory Coast Thailand
Japan Vietnam
Korea

32. 32
Chinese Food
Chinese cuisine is familiar to Australians
and a recent survey found that two thirds
of Australian households own a wok and
use it regularly, but not everyone knows
how to use it properly. With authentic
ingredients now being more widely
available it is possible to cook recipes that
once were only available in restaurants.
The spread of traditional Chinese food
began with Cantonese style cooking from the south of China and includes instantly
recognisable dishes such as stir-fries, sweet & sour and chop suey. In recent years Northern
style and spicier food from Szechuan and Shanghai have followed.
Chinese Cuisine - Key Ingredients
Light Soy Sauce
Light Soy Sauce is the result of the first stage of production. Soy beans are fermented for
approximately forty days. It is pleasantly salty and this is its main contribution to many dishes. Use in
stir-fries, marinades and as a dipping sauce.
Dark Soy Sauce
Dark Soy Sauce is the light soy which has been left to ferment further, this process develops the
flavour and intensity but reduces the saltiness. Use where a thicker sauce is needed such as braised
dishes (especially with dark meats like beef) and heartier spicy stir-fries. It also adds a rich caramel
brown colour to food.
Sesame Oil
Sesame oil has a rich nutty flavour and is used in sauces, stir-fries and marinades.
Five Spice Powder
Five spice powder is a delightful, aromatic spice blend. It should contain star anise, Szechuan pepper,
cinnamon, cloves, and fennel.
Potato Starch
Potato Starch is used for thickening and coating meat or fish before frying. European cooking would
use cornflour, cream or egg yolk. Arrowroot, tapioca starch or cornflour can be substitute.
Rice Wine
Rice wine (Shaoxing cooking rice wine) is like a medium sweet sherry. There are different qualities
available, the 'drinking' quality is the better, while 'cooking' quality can be saltier.

33. 33
Oyster Sauce
Oyster Sauce is a rich, dark brown sauce, salty in flavour and thick, making it a wonderful sauce for
coating meats and vegetables. Store in the refrigerator.
Wombok
Chinese Cabbage is used in soup, stir-fry or add to stuffing. It has a mild flavour with tender pale
green leaves and crisp white stems. Shred finely for soups or cut into thicker pieces for stir-fries.
Bok Choy
Bok Choy and baby Bok Choy has fleshy white stems with green leaves (Also known as Buk Cho)
Pak Choy
Pak choy and baby pak choy are tender vegetables with pale green stems and darker green rounded
leaves.
Gai Lan
Gai Lais also known as Chinese Broccoli and has thicker mid-green stems. A very popular vegetable
dish in Chinese restaurants, simply steamed and served with oyster sauce.
Choy Sum
Choy Sum is a common Chinese green with long slender stems and leaves. It has small yellow
flowering heads.
Baby Corn
Tiny tender ears of corn are known as Baby corn. Available both fresh and canned. They require little
cooking and add more colour and texture than flavour.
Chinese Cuisine - Special Utensils
Wok
Used extensively for stir-fries, steaming and deep-frying.
Flat wok shovel
Called a 'chan'. A versatile tool used to flip and toss ingredients when stir-frying, also used to
measure sauces and remove cooked food from the wok to a serving plate.
Cleaver
Although a little daunting at first a cleaver is extremely useful. It will easily chop through bones
when cutting a chicken or duck into portions, and is good for chopping vegetables. The flat side
easily squashes garlic cloves ready for mincing.

34. 34
Bamboo steamer
Essential for steaming dim sum, vegetables, fish etc. Place food to be cooked on a plate in the
steamer and sit into a wok over simmering water. Available in many sizes.
Chinese Cuisine - Tips
Stir Fry Hot Tip
The secret to the success of a good stir fry is to prepare all ingredients before starting to cook; heat
the wok first before adding any oil to reduce smoking; cook over high heat and keep the food
moving; par cook the vegetables first.
Steaming fish - hot tip
When steaming fish, slice through flesh for even cooking. This allows the heat to penetrate the
thicker parts of the fish, preventing the thinner parts (especially near the tail) from overcooking. If
marinating the fish before cooking, this also allows the flesh to absorb the flavours.
Soy sauce
When buying soy sauce, buy the best quality you can afford.
Which oil for which type of cooking?
Olive oil has well reported health benefits, however, it does burn easily and has a strong flavour that
can adversely affect your cooking. Oils with a high flash point (that can withstand high temperatures)
include canola, sunflower and peanut. Of these canola carries the least flavour.
Re-hydrating dried mushrooms
Dried mushrooms, such as porcini, are a great store cupboard back up. Soak in boiling water for 30
minutes to revive them. Strain the soaking liquid and add to the dish for extra flavour.
Sticking to the steamer
To avoid food sticking to the bamboo steamer either place a cabbage leaf (or similar) in the bamboo
steamer (placing the dumplings on top). Alternatively cut a round of baking paper and cut holes into
it (as you would make a paper snowflake).
Washing rice
Rinsing long-grain white rice before cooking removes excess starch, thus helping the rice cook more
evenly and be less sticky. Some specialty rice, such as basmati, is always rinsed and soaked before
cooking to obtain separate, perfectly cooked grains. However, other rice, such as Arborio, prized for
its starchiness in risotto, is never rinsed.
What rice for what dish?
Long grain rice has a long, slender kernel and cooked grains are separate, light and fluffy. Medium
grain rice has a shorter, wider kernel than long grain rice. Cooked grains are more moist and tender,
and have tend to cling together more than long grain. Short grain rice has a short, plump, almost
round kernel. Cooked grains are soft and cling together.

35. 35
Rice Facts
Some of the interesting facts about the Australian rice industry include:
• Australia can produce more than 1 million tonnes
of rice annually and feeds around 20 million people
per day
• Rice is an annual crop and is only grown when
there is water available in the system
• When water availability is sufficient, Australian rice
is supplied to more than 60 countries around the
world
• From paddock to plate, Australian grown medium grain rice uses less water than any
other country on earth – 50% less than the global average
• Australian rice growers recycle all their water and use the moisture left in the soil
after harvest, to grow another crop
• Australian rice growers only grow temperate rice varieties that suit our climate
• Australian growers produce the highest yielding crops in the world, around 10
tonnes per hectare
• The Australian rice industry was the first Australian agricultural industry to initiate
biodiversity enhancement, greenhouse gas reduction strategies and a project to
recover water under the Living Murray Project
• The Australian rice industry contributes to supporting regional towns across South
Western NSW and Northern Victoria
Puzzled!
Rice Match-Up:
Match the following types of rice with their correct descriptions.
Rice Description
Basmati This medium-grain white rice is widely used in Australia. It has a bland
flavour.
Jasmine This plump, round rice is used in risotto as it absorbs the cooking liquid to
impart a smooth texture.
Calrose This perfumed rice is often served with Thai dishes. The fine, long grains
provide a light, fluffy texture when cooked.
Arborio This rice is used as an accompaniment to Indian curry dishes as its thin, long
grains remain firm and tender when cooked.
Scrambled rice:
Unscramble the following terms (all contain two words) to discover some products made
from rice.
1. ecri kseac _____________________________________

36. 36
2. ecri doonles _____________________________________
3. ceri lfuor _____________________________________
4. kreabstaf relaces _____________________________________
5. reic lmki _____________________________________
6. etihw crie _____________________________________
What Rice Am I?
What type of rice is used frequently in Australia when preparing Asian, Indian and
Mediterranean dishes?
Answer the following questions and unscramble the letters in the boxes to work out the
answer. (Hint: you may need to research some of the answers).
1. What percentage of rice is grown in Asia? __ __ __  __ __
2. This process is used to explain how rice is sifted to separate the whole grains from
the broken grains. __ __  __ __ __ __
3. This nutrient is found in large amounts in rice.  __ __ __ __ __ __ __ __ __ __ __
4. This Spanish dish has rice and seafood as its main ingredients. __ __ __ __ __ 
5. This is a method of cooking rice. __ __ __  __ __ __ __ __ __
6. When rice is polished, the hard, white __ __ __ __  __ __ __ __ is left.
7. Wholegrain rice contains more of this nutrient than white rice. __ __ __  __
Answer: ___________________________
Bread
All over the world there are many different types of bread. In many countries it is
considered to be a staple food. This means that bread is a regular and important part of the
daily diet, and that it plays a significant role in many cultures and religions.
Bread jumble
Unjumble the following types of bread.
n i n e t y

37. 37
1. Yre ____________________________________
2. Lleeamhwo ____________________________________
3. Gabeetut ____________________________________
4. Dosa ____________________________________
5. Pamred ____________________________________
6. Ccfcaiao ____________________________________
7. Mudpapap ____________________________________
8. Siarni ____________________________________
9. Kneelppmucri ____________________________________
Bread mix
Match the breads in the first column of the table with their countries in the second.
Bread Country
Baguette Australia
Chapatti Germany
Naan France
Tortilla Scotland
Pumpernickel Mexico
Crumpet India
Damper France
Bap India
Croissant England
Match the bread descriptions with the types of bread.
Type of bread Description
Has a hole in the middle and is made by
boiling bread dough before baking. Chewy
and dense to eat. Eaten by many Jewish
people because traditionally bread has no
eggs, milk or fat.
Means ‘slipper’ in Italian. Has flat oval
shape, is crunchy on outside and soft &
chewy inside.
Known as the “king of French bread”. Made
from wheat flour and is crusty on outside
and soft on inside. Must be eaten when very
fresh.
Has recently become popular as there are
health benefits of eating a diet high in soy
and linseed. Soy contributes to a healthy
Bagel
Baguette
Ciabatta
Damper
rye
soda

38. 38
heart and linseed contains Omega-3 fats.
Rectangular sheets of flat bread that has a
chewy texture. Originally from the
Babylonians and Assyrians.
Originates from the Irish who baked quick
bread in an iron pot oven over an open fire.
New settlers in Australia made similar bread
and called it _ _ _ _ _ _.
From villages of France and the Italian
Riviera. Flat rectangular or oval shape and is
flavoured with ingredients according to the
district it is made. Brushed with oil.
Two-layered flat oval or round shaped bread
that has no crumbs. Also known as pocket
bread.
Traditional Indian flat bread. Slightly
leavened with yeast and shaped like a
teardrop. Best eaten warm.
Originates from Ireland. Contains no yeast
and leavened with baking soda combined
with an acid like buttermilk.
Breadmakers on the Rise!
Homemade bread has become quite popular
with the invention of breadmakers. Depending
on the model, they enable people to make a broad
range of white, wholemeal, rye, gluten-free, yeast-
free and sweet breads and possibly dough for
breadrolls, pizzas, focaccias, hot cross buns, strudels
and other baked goods.
The major allure of breadmakers is that they
produce freshly baked bread with little effort and
that they enable people to experiment with various
textures and flavours, such as sun-dried tomato and
capsicum or olives.
Focaccia
Soy and linseed
Soda bread
Pita bread
Lavash
Naan

39. 39
A breadmaker with a timer program means that you can wake up to the aroma of freshly
baked bread that you can eat warm for breakfast!
1. Why do you think breadmakers have become popular?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. What types of breads can be produced by using a breadmaker?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. Design a type of bread you would like to produce with a breadmaker. Describe it,
what ingredients would be included to make it distinctive and what meal would it be best
eaten with.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
4. Survey the class to determine how many people have access to a breadmaker and
what brand. What types of breads are produced? What is the most commonly used
breadmaker and what is the most common type of bread produced by these machines?
Record your results in a table. Insert your table into your booklet here.
Lots of Legumes!
What are legumes? (you may need to research this!!)

40. 40
___________________________________________________________________________
___________________________________________________________________________
Find each of the following words in the puzzle.
Amino acid Fibre Protein
Bean curd Flatulence Pulses
Borlotti Haricot Soybean
Cannellini Incomplete Split pea
Carbohydrate Legume Tofu
Chickpea Lentil TVP
Dried Phytochemicals
D V V A R A G H N T P T D S I
C A R B O H Y D R A T E L Y N
C M I U S N B A D F I A H X C
E A Z T G O E Y L R C M A O O
M W N F T P Y A D I P P R D M
U T S N K O T B M D R M I R P
G Q O C E U L E E O D L C U L
E A I F L L H R T A A T O C E
L H K E U C L E O S N V T N T
C S N H O H I I P B E P E A E
Y C N T M N F A N T O S T E F
E Z Y D I C A O N I M A L B V
O H S P L I T P E A O C H U X
P I H F F I B R E T G Q G R P
S X Y N L I T N E L O N Q Y Z

41. 41
Problems in the Kitchen
Not everything is as it should be!
What would you suggest to improve the situation in this kitchen?
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________
__________________________________________________________________________________

42. 42
Safety in the Kitchen
The kitchen should be a safe place to work. Accidents are often caused by:
• Being in a hurry
• Having poor work habits
• Being careless
How can I be a safe worker?
Describe suitable safety precautions for each of the following situations:
a. Using sharp utensils
________________________________________________
________________________________________________
________________________________________________
b. Personal hygiene
________________________________________________
________________________________________________
________________________________________________
c. Using heat
________________________________________________
________________________________________________
________________________________________________
d. Cooking food in fat
_____________________________________________
_____________________________________________
______________________________________________

43. 43
Food Technology Room – Safety Rules
Use dry hands, not ___________________ hands.
Do not use ______________________ cords.
Turn power _______________________ after use.
Pull the plug out holding the plug, not the _________________________.
When passing the _______________________ to another person, offer the handle.
Hold with blunt side upwards.
Cut away from __________________ or use a cutting board.
Avoid playing with knives.
Place saucepan _______________________ in on the stove so that they cannot be bumped by
someone walking past.
Make sure the handle is turned_______________________.
Use correct pot holders/oven mitts, not wet or trailing tea towels or aprons.
Take _________________________ off saucepans in such a way that the ___________________is
directed away from you.
Avoid leaving books/papers on the _________________________.
Always stay close when heating fat. Do not leave ___________________________ unattended.
If oil catches ______________________ turn off the stove, smother the flame with a
_____________________, ____________________________ or _______________________. Do not
throw water on a fat fire.
Wipe ______________________ up immediately. Use hot soapy water for greasy spills.
If you cut yourself, report it to the teacher immediately.
Long _____________________ must be tied back.
_________________________ strings must be tied.
Keep cupboard _______________________ closed.
Avoid running, walk ____________________ especially when carrying something.
Always ____________________________ your hands before handling food.
wet
broken
off
cord
knife
you
clean
always
door
apron
hair
dishes
fire

44. 44
Safety Quiz
Answer True or False for each statement:
It is acceptable to run in the kitchen ______________________
2. Spills should be wiped up immediately ______________________
3. Do not touch electrical appliances with wet hands ______________________
4. When passing a knife to another person, offer them the blade ______________________
5. Place cold water in the sink before adding hot water ______________________
6. Saucepan handles should face outwards on the stove ______________________
7. Using an electrical appliance with a damaged cord is safe ______________________
8. You should always turn power off after use ______________________
9. School bags are allowed in the Food Technology room ______________________
10. When using electricity your hands should be wet ______________________
11. Cupboard doors should be left open ______________________
12. Never leave oil or fat unattended in the kitchen
13. When there is a fat fire you should throw water over it ______________________
14. When using a knife you should cut towards yourself ______________________
15. Always listen to your teacher’s instructions ______________________
f
t
t
f
t
t
f
t
f
f
f
f
t
f
t

45. 45
Tips for safer cooking
More accidents happen in the kitchen than in any other room. Here is a puzzle to help you
learn some ways to prevent cuts, burns, shocks and other accidents that can happen in the
kitchen. Pick a word from the list to finish each sentence. Write your answers to fill in the
puzzle. If all of your answers are correct, the letters going down the puzzle will spell out the
subject of this puzzle.
1
2
3
4
5
6
7
8
9
10
11
12
13
1. Do sweep up the pieces right away if you __________________ something in the kitchen.
2. Do turn handles of pots on the stove burners __________________.
3. Don’t pick up a __________________ pan without using a pot holder.
4. Don’t unplug an electric appliance by pulling on the __________________.
5. Do wipe up slippery grease spills with a sponge or damp __________________ .
6. Don’t unplug in an __________________ appliance when your hands are wet.
7. Do __________________ the stove regularly to remove oil or grease that may catch fire.
8. Do keep hands and face away from hot __________________ rising from a cooking pot.
9. Don’t touch a hot burner on an electric range with a metal __________________.
10. Don’t run around if your clothes catch__________________ in the kitchen.
11. Do pour baking soda, not water, onto a __________________ fire in a frying pan.
12. Do use __________________ to lift hot foods out of the pan.
13. Don’t let young children __________________ in the kitchen when you are cooking.
Word list
Break Cord Grease Play Tongs
Clean Electric Hot Spatula
Cloth Fire Inward Steam

46. 46
Clickview: In the Kitchen – Utensils, Tools and Equipment
Before Viewing the Program
1. Explore the Food Technology Kitchen and make a list of some of the tools and equipment
that are available in your work area and the location that they are found.
2. Make a poster for the Food Technology Kitchen that lists 10 important Safety Guidelines to follow
when working in the kitchen.
3. Kitchen safety can be divided into three main areas Hot, Sharp and Wet. Identify five potential
kitchen hazards for each of these areas.
4. Write the letters A – Z done the side of a separate page and list a piece of kitchen equipment for
each letter of the alphabet
Hot Wet Sharp

47. 47
In the Kitchen – Utensils, Tools and Equipment
While Viewing the Program
1. What is the golden kitchen rule?
2. a) What sort of shoes must be worn in the kitchen?
a) Why should you wear this type of shoes?
3. How can cross contamination be avoided?
4. Name the three main kitchen danger zones and give examples for each zone.
5. What measuring system is used in Australia?
6. What measuring system is used in the U.S.A?
7. What should liquid ingredients be measured in?
8. What should dry ingredients be measured in?
9. Why are dry measuring cups flat on the top?

48. 48
10. What are the four standard metric measuring cup measures?
11. Why are liquid measuring cups clear?
12. What are measuring spoons used for?
13. What are the four standard spoon measurements?
14. What does the ‘TARE’ function on measuring scales do?
15. What is one of the most important tools for a cook?
16. List four tips to follow when using knives.
17. Why can metal spoons be dangerous?
18. List two tips when using pots and pans.
19. List three rules that should be followed when using the oven.
20. What should you do, before you start cooking, to avoid mistakes?

49. 49
21. What is Ergonomics?
22. What does Ergonomics take into consideration?
23. List four new technologies that are making life easier in the kitchen.

50. 50
Kitchen Equipment
These are mixing tools and kitchen aids. Fill in the missing letters.
_ _ g _ e a _ e_ _ e _ e c t _ i _ _ i x _ _e _ g _ _ i s _
s _ r _ p _ _ w _ o _ _ n _ p _ o _ _ i _ t _ r
c_ _a_d e_ _ l _ _ i n _ b r _ _ h s_ a _ _ l a
_ e a _ _ r _ _ g _ _ _
o d e s o n
ol n r g az g us p tu
su in cupm
f l ec a er
eg b t r g wh k

51. 51
Find 9 of these tools in this box! Write them below.
S A P L A T E S C R A P E R L N Q P
P B C F J K E G G W H I S K M S O R
A S D E G H I W O O D E N S P O O N
T I T C O L A N D E R E L G I M N P
U F U V C D Y Z U T S F R H J K Q O
L T E L E C T R I C M I X E R V W X
A E W X E G G B E A T E R A F B E D
Y R Z A B G L A Z I N G B R U S H C
1. _____________________________ 6. _____________________________
2. _____________________________ 7. _____________________________
3. _____________________________ 8. _____________________________
4. _____________________________ 9. _____________________________
5. _____________________________
What food would you mix with these?
Electric mixer _________________________________________________________
Wooden spoon________________________________________________________
Egg beater _____________________________________________________________
cake mix
cake mix
eggs
spatula
sifter
colander
plate scrapper
electric mixer
egg whisk
wooden spoon
glazing brush
egg beater

52. 52
The Cut Above (extract from article)
July 4, 2006
The Age
Damian Styles of Cocomo restaurant.
Photo: Rodger Cummins
Beverley Johanson tells all there is to know about kitchen
knives, choosing them and maintaining them at their
keenest.
MORE than anything else, a well-honed, well-balanced knife
makes a kitchen cook feel like the real thing. Slash with a twist
and a chicken drumstick is de-boned; a few deft passes and
steak becomes stir-fry; a brisk rhythm with fingertips tucked
carefully away and a military line of precisely sliced vegies
decorates the chopping board; a freewheeling circular
movement and all the lovely green skin of a Granny Smith
curls away. Move over, Anthony Bourdain!
"Good knives are a pleasure to use. It's like driving a nice
vehicle or wearing good clothing," says Bill Vivas, one of the
owners of Cuisine World, a kitchen supplies shop in Elizabeth
Street.
Although there are hundreds of styles, shapes and single-
purpose designs on the market, Vivas says that a kit of four
knives is adequate for the home kitchen. "You'll do 80 per cent of the work with a 20-centimetre
cook's knife (also known as a chef's knife)." A bread knife with a serrated edge can do duty as a meat
carver and a pastry knife. A 16cm sandwich knife is a versatile size and a 9.5cm paring knife handles
the small things.
Delwyn Anderson, product manager of cookware wholesaler and retailer, The Essential Ingredient,
says it is most important that a knife feels comfortable to use - evenly balanced and weighted. "It
should feel like an extension of your hand. The right weight and balance makes the job of chopping a
lot easier. If the knife is too long or not comfortable, you won't use it.
"For women, a comfortable length for the cook's knife is probably a blade between 16 and 20
centimetres long; for men, between 20 and 26 centimetres."
Knives are made in three ways - stamped, welded or forged.
Stamped, or strip, knives are cut from a sheet of steel and have a wooden or plastic handle. These
are at the cheaper end of the market, but Vivas says this does not mean that they are bad knives.
Victorinox, makers of Swiss Army Knives, manufacture a range of good-quality strip knives as well as
a new range of fully forged knives. A 20cm strip cook's knife sells for $47.95 with a plastic handle and
$66 with a rosewood handle.
Welded knives, also known as three-piece knives, are constructed with the handle in two parts fused
to the blade. Global knives, made in Japan, are welded and have a strong following in Australia for
their lightness, distinctive looks and killer edge on a thin blade. A Global cook's knife, 20cm, is $107.
Drop-forged or fully forged knives start with one red-hot piece of steel pressed into shape, followed by
up to 40 or so manufacturing steps. Forged knives are generally considered to be strong, durable,
well-balanced and well-finished.
"You can balance a good knife on one finger," he says, placing his index finger just behind the
"bolster", the chunky section of steel between the blade and the handle, of a Wusthof knife. It settles
like a well-trained canary. "A chef could use this knife for 10 hours a day without getting a sore
forearm," he says. "They also have a beautiful 'roll'." He shows how the curve of the blade allows the
knife to move easily and fluidly over the chopping board when held at the tip - such as the motion

53. 53
used to finely chop herbs. The fluid movement means no "thump" at the end of the chop and less
shock to the hand.
Wusthofs, made in Germany of Solingen steel, have a following among chefs and serious cooks
around the world. Damian Styles, of fledgling restaurant Cocamo, and the founding chef of Taxi at
Federation Square, says he particularly likes the balance. In a toolbox of about 10 knives, he has
28cm and 20cm chefs' knives and boning, filleting, paring and bread knives from Wustof, and expects
them to last "indefinitely".
"If you look after them, they'll last forever," he says.
Karen Batson, manager of Cookie in Swanston Street, Melbourne, has had a Global knife for 20
years. "It's getting smaller and smaller," she says. "I like the fineness of the blade, the lightness of it,
the feel of the handle. It's a good, versatile knife. We use a Global in the cocktail bar of Cookie for fruit
carving. The fine blade is good for intricate work."
Batson says that while the quest for more refined and high-tech knives goes on, "you don't have to
have expensive knives to make a beautiful dish". Cookie has a Thai kitchen and the chefs use Kiwi
knives, bought for $3 or so from Asian shops, and heavy cleavers for bones and tough stuff.
"The Kiwi knives are almost disposable," she says. "They can be sharpened to a certain degree, but
when it's no longer possible, we throw them out."
Furi knives, sleek and stylish, are the closest thing to an Australian knife - launched in 1998 by the
founder of Furitechnics, mechanical engineer Mark Henry, they are designed in Australia and made in
China. Stainless-steel Furi knives are forged in a method devised by Henry in which the blade, bolster
and bottom half of the handle are created from one piece.
Another innovation is the "coppertail" method of rebalancing knives. Some Furi knives have a copper
section on the end of the handle. As the blade is ground away from repeated sharpening and
consequently becomes lighter, the copper "tail" can be ground down to rebalance the knife.
Dennis Koorey, director of Chef's Hat in South Melbourne, says Japanese knives are fast becoming
the most popular style on the market. "Aesthetically they are beautiful and they are the sharpest
knives you can buy," he says.
Ceramic knives - slinky, expensive and scalpel-sharp - are advertised on American websites but are
not finding a big market in Australia. Chef's Hat is importing a few and expect stock in about two
months' time.
"I think they're a fad," Koorey says. "They're too brittle. They break easily. None of the major suppliers
are going into ceramic knives. Sharpening is a problem. There's a special technique and it can't be
done in Australia.
"There's a do-it-yourself sharpening kit coming soon but you'll never be able to get the true edge back
on the blade."
Although technically not a knife, cleavers are also one of those implements that can be deeply
satisfying to use. They come in two basic styles - heavy and Asian. A heavy cleaver can easily whack
through bone and cartilage, but should not be extremely sharp as it can stick into the chopping board.
A 16cm cleaver is adequate for home use.
Asian cleavers have a thin blade and are used in much the same way as a cook's knife. They cannot
do the hard work of a heavy cleaver as the blade can chip and crack. Most knife companies produce
cleavers and they begin at about $40.
Kitchen gadgets come and go. They all offer faster, easier results and promise to make you a better
cook, but none of them have the elemental appeal of a good knife - or the romantic and dangerous
connection of swordplay and wicked deeds.
CARE
Knives don't like company; rubbing up against other utensils can cause nicks in the blade.

54. 54
Don't put them in the dishwasher; harsh detergents and intense heat dull the edge. Dishwasher
detergent can also corrode aluminium rivets used on some handles.
Don't toss them in the sink with other cutlery. Wash separately. Thrusting your hands into a nest of
washing-up that contains sharp knives is a health hazard.
Store in a knife block, on a magnetised holder, or use guard sleeves if they must be stored in a
drawer.
Some food acids can stain. Wipe knives after each use and don't let food dry on the blade.
Don't leave knives with wooden handles soaking in water. The wood can become saturated and
"bloat".
Chopping boards must always be softer than the blade of the knife. Plastic or end-grain wood, where
the blade is not pushing against the grain of the wood, are generally favoured. Never cut on glass,
marble or on the draining board of a stainless steel sink.
THE EDGE
Any knife is only as good as its edge and needs regular maintenance to stay keen.
There are two processes in keeping a razor-keen edge - honing and sharpening. "Hone the blade on
a steel each time you use the knife and have knives professionally sharpened regularly," says Delwyn
Anderson of The Essential Ingredient. "Don't use a whetstone unless you know exactly what you are
doing. You can wreck your knives."
Steels are traditional, diamond or ceramic and need to be longer than the longest knife in your range
so that the process of honing is smooth along the length of the blade.
Traditional steels polish, hone and realign the edge of the knife. "Every so often, run a piece of steel
wool up and down the steel to remove the tiny fragments of metal that have collected in the grooves
when you've honed blades," Ms Anderson says.
1. What is another name for a cook’s knife?
___________________________________________________________________________
2. Knives are made in three ways, what are these different ways?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. What are the best ways to care for knives?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
4. Does a cheap knife mean that it cannot be an effective tool in the kitchen? Explain your
response.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
A chef`s knife.
Knives are made in three ways stamped, forged and welded.
Don`t rub them against other utensils cause you can nick the blade, don`t put them in the dish washer with harsh detergent, wash them separately , store in a knife block,
wipe knives as they can still have food chemicals on them, don`t leave knives with wooden handles in soaking water and remember to keep chopping boards softer than the knives.
No it doesn't mean a cheap knife cannot be useful as it can still be effect though it doesn't last a long time.

55. 55
Knives
Use the following list to label the parts of the knife below.
• Back of knife
• Cutting edge
• Bolster
• Handle
• Heel
• Point
• Rivet
• Tip
Types of knives and their uses: find an illustration for each of the following knives
and describe their uses.
a) Chef’s Knife:
b) Paring Knife:
c) Bread Knife:
d) Meat Cleaver:
Back of knife
tip
handle
cutting edge
bolster
heel
Rivet
point

56. 56
Cleaning Up
Use the following words to complete the sentences.
Dry Stack Rinse Glasses
Saucepans Cups Detergent Fill
Cutlery Scrape Wash Frypans
China Utensils
1. ______________ solid scraps into the bin.
2. ___________________dishes thoroughly.
3. ____________________ in order of washing up.
4. Half ___________ the sink with hot water and a little
____________________________________.
5. ________________________ in hot, soapy water.
6. Follow this order for washing:
__________________________ __________________________
__________________________ __________________________
__________________________ __________________________
7. _________________________dishes carefully.
Ensure that at the end of the lesson all utensils are washed, put away and the room is left
clean for the next class.
Wash
Dry
fill
Detergent
Rinse
Scrape
cups
china
glasses
utensils
frypan
saucepans
stack

57. 57
Do You Know About Storage of Food?
1. What can happen if food is not stored correctly?
_______________________________________________________________________________
_______________________________________________________________________________
2. Draw arrows to show where you would store these foods in the refrigerator.
frozen pizza cheese celery
tomatoes
fresh mince
butter
eggs
yoghurt
frozen peas
orange juice
mayonnaise apples
3. Most foods are stamped with an expiry date. Have a look in your refrigerator and kitchen
cupboards at home. What is the expiry date of?
A breakfast cereal ________________________
Flour ________________________
Coffee ________________________
Milk ________________________
Orange juice ________________________
Bread ________________________
Butter/margarine ________________________
Yoghurt ________________________
Your choice ________________________
Your choice _________________________
if food is not stored correctly it can rot, turn brown and there can also be a loss of nutrition value. It is possible for it to grow mould.
2 weeks
5 days
1 week
12 months
6 months
1 month
12 months
1 week
chocolate: 2 months
Cake: 1 month

58. 58
What’s in a Recipe?
A recipe is a complete set of instructions which will tell you how to prepare a dish. It will
take you through the different steps in preparation, cooking and serving.
It is in two parts:
1. Ingredients – a list of foods and their quantities.
2. Method – the steps involved in putting the ingredients together.
Work Accurately
The success of your practical lessons depends on you thinking and working accurately. To be
an accurate worker in the kitchen you need to:
• Concentrate on what you are doing
• Read and follow the recipe
• Measure ingredients correctly
It is a good idea to collect all the ingredients before doing anything else. The required
quantity of each ingredient is often listed with the use of symbols.
Some terms contained in recipes may be new to you. Find out the meaning of the
following terms:
Sift _________________________ Sauté _________________________
Drain _________________________ Mash _________________________
Melt _________________________ Mix _________________________
Core _________________________ Cream _________________________
to put through a sieve to remove big lumps
to cause water or liquid in something to run out and become dry
to be liquefied by heat
to remove tough central parts from a fruit
fry briefly over high heat
reduce to a uniform mass by crushing it
to continuously stir
work(butter)) to form a smooth , soft paste

59. 59
Angel Cake
Stephanie Alexander
October 19, 2011
Ingredients (Serves 12)
• 170g plain flour
• 60g cornflour
• 1 tsp salt
• 400g caster sugar
• 2 tsp grated lemon zest
• 20 egg whites (about 600mL)
• 2 tbsp lemon juice
• 2 tbsp water
• 2 tsp cream of tartar
Icing
• Pulp of one passionfruit
• Firmly whipped cream
• Pure icing sugar, sifted
Method
Preheat oven to 160°C. Sift flour, cornflour, salt and one-third of the sugar. Sift remaining
sugar into a separate bowl and stir in lemon zest.
Beat egg whites with lemon juice and water until foamy, then add cream of tartar and beat
until whites hold stiff peaks but are not dry.
Beat in reserved sugar and lemon zest in several lots. The mixture should be glossy. Sift flour
mixture over meringue a little at a time, folding in well.
Spoon into a 25cm x 10cm deep angel cake tin and bang tin sharply on bench to remove air
bubbles. Bake for about 35 minutes until cake has risen and is springy to the touch. Cool for a
few minutes, then invert tin over the neck of a bottle or a jar until cake is quite cold. Remove
from tin with a firm shake.
For icing: Mix passionfruit pulp with a small amount of cream. Sweeten to taste with icing
sugar and spread over the top of of cake. Alternatively substitute 1/4 cup strained raspberry
puree for the passionfruit.
Snowy-white angel cake is a great favourite in the United
States. To bake it satisfactorily one must use an angel cake tin
with high sides and a hole in the middle*. The cooked cake is
inverted, still in its tin over a bottle or similar so that gravity
encourages the cooling mixture to shrink away from the tin and
not stick. Airy and delicate, angel cake is a marvellous way to
use up egg whites and is perfect to accompany summer berries.
Note that tins for angel cake are not greased.

60. 60
*You can use a conventional 25cm x 5cm ring tin, which has a much larger hole in the centre and will make plenty for 8
portions. For this size tin, you will need: 60g plain flour, 20g cornflour, pinch of salt, 140g caster sugar, 1/2 tsp grated lemon
zest, 7 egg whites (200mL), 2 tsp lemon juice, 2 tsp water and 1/2 tsp cream of tartar. Follow the method above and check
the cake after 20 minutes.
Read more: http://www.essentialkids.com.au/recipes/angel-cake-20111019-
1m36n.html#ixzz23sXr6d4K
1. What is the name of this recipe?
___________________________________________________________________________
2. What ingredients are needed to make the icing?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. How many people will this recipe serve?
___________________________________________________________________________
4. What should you do for the first step of this recipe?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
5. Who wrote this recipe?
___________________________________________________________________________
6. Research the author of this recipe and write down FOUR interesting facts that you
have discovered about her.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
Angel cake
Pulpe of 1 passionfruit
Whipped cream
Pure icing sugar, sifted
12 people
Stephanie Alexander

61. 61
Food Preparation Terms
To be able to prepare and cook food you must be able to understand its language.
Match the term with the correct definition.
Term Definition
Sift To remove the skin thinly from vegetables
Chop To cut roughly into small pieces
Grate To rub food against the surface of a grater
Dice To cut into small cubes
Peel To remove lumps, mix ingredients and add air
Blend To mix to a smooth paste with cold liquid
Learning culinary terms is like
learning a foreign language.

62. 62
Don't Call Donna Hay a Celebrity Chef
The Age, November 13, 2007
Walk into Donna Hay's test kitchen and you're instantly hit with great smells and a buzzing atmosphere.
A bunch of young, friendly faces look up and smile and get back to stirring, slicing and tasting. One is cutting up
warm macadamia nut brownies. Another is slicing a juicy, rare piece of lamb which has just left the oven. Herbs
are being chopped. Blenders are whizzing. Pots are bubbling. Over in a corner, someone's photographing a
fresh mango cheesecake.
For a woman whose philosophy has been to simplify food, the light, airy space is very busy. That's because the
Donna Hay empire is big business.
With 14 cookbooks to her name, bi-monthly magazines, weekly newspaper columns, a homewares brand and a
move into the UK market, there are a lot of recipes to create and test.
If you've ever seen a Donna Hay recipe you'll know that they're simple, fresh and modern. "I want to making
cooking simple for people," says Hay. "So they don't have to use too many pans when cooking. So there's not
too much washing up. And so you don't have to drive to Cabramatta to find a particular herb."
She says she likes to keep ingredients to a minimum. "I always say, choose three good flavours that go together,
not seven."
For Hay, cooking is a big part of life. "I just like to think that people cook, whether it's a simple Tuesday night
meal or having a wonderful dinner party with a group of friends."
Hay is one of the best-known names in Australian cooking, but even she says it's hard to define exactly what she
does. One thing she isn't, she stresses, is a celebrity chef. "I have many hats. I'm a home economist by trade,"
she says. "These days people probably like to say I'm a food stylist, because I changed the way food is styled."
But she also credits the team she works with, saying she is "just one of the girls".
Growing up in an era when an Italian meal or sweet and sour chicken was considered exotic, Hay was always in
the kitchen as a youngster. "I have a very crafty family, in holidays I did cooking courses . For me cooking was
just part of life."
After doing a home economic course at TAFE, Hay scored a job in the test kitchen of the Australian Women's
Weekly. Back then, she says the trend was still quite fussy. Tables were cluttered with candles, flowers, sauce
boats and fancy folded napkins. Meals were fiddly and more complicated to cook.
It wasn't until she became food editor at Marie Claire magazine that she really started to make a change in how
food was presented. Hay made the food the focus. Her recipes were fresh, modern and set on white plates. "On
the look stakes we were way out on our own," she says.
At one point, while at Marie-Claire, a note came in from the Paris headquarters, saying her styling was cold,
austere and had no feeling. But despite the criticism, Hay's food has captured the eye of the world and set a
standard in the way chefs all over the world cook and prepare food.
She takes pride in having played a role in putting Australia on the gastronomic map. "Australian food is
considered very high," she says. "We don't have a great culinary history. But it's about fusion.
"You can't define Australian food, but we take the best of everything. And that's why there are so many Australian
chefs working in the top restaurants all over the world, because they have a great understanding of so many
ingredients."
Eventually Hay branched out on her own, and today more than 2 million people around the world have one of her
cookbooks on their shelves.
Now she's added two more books to her Simple Essentials series: Salads and Vegetables, and Fruit. She says
the books are ideal for summer, and make the most of seasonal ingredients. Hays says her "Simple" collection,
which already consists of chocolate and chicken, will be completed with another two books covering pasta, rice
and noodles and meat.
As a mother of two boys under five, life is busy for Donna Hay and she says her freezer is always full of home-
cooked back-ups. "Sometimes, I'm baking cookies with the boys at 6am," she adds.
One thing's for sure - no matter how full her plate may be, Hay will always find time for food.
"There's a definite divide of people in the world - people who love cooking, and those who don't. "There are
people who cook to be fed and sustain themselves and there are people who love to feed people and nurture
them - I'm one of them."

63. 63
Donna Hay Article
1. Distinguish between a home economist and food stylist.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. Describe Donna Hay’s beliefs regarding recipes and the ingredients used.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. Outline techniques Donna Hay uses when styling and photographing her foods.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
4. In what ways do you think that Donna Hay would inspire her readers when they are
deciding what food to prepare.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
hh

64. 64
Clickview: Good Enough to Eat! – Food Presentation and Service
Before the Program
1. What did you eat for dinner last night? Can you remember the colours/shapes/flavours?
a) How could this have been improved?
b) Where did this meal originate?
c) Draw a rough (birds eye) sketch of how it looked
2. What type of restaurant have you eaten in (Italian, Chinese, Thai, etc)
a) Why do you eat some of these cuisines more than others?
3. Can you think of a time when a food looked better in a picture/advertisement than what you got when you
ordered that food
Good Enough to Eat! – Food Presentation and Service
During the Program
1. Describe what food envy is.
2. What two businesses can make us hungry just by smelling them?
3. What can our sense of touch tell us about pasta?
4. Identify the five tastes we recognise.
5. What foods taste like umami?
I ate cheese pasta. It had spice and was cheesy.
It originated from Italy.
I have ate in Italian, chinese, thai and indian.
II like the flavours and the tastes.
A cake because when I made it it wasn't the same.

65. 65
6. Define ‘plating’.
7. List some plating techniques.
8. When plating meals, what food goes where?
a) Starch - o’clock
b) Vegetables - o’clock
c) Protein - o’clock
9. Where might you find a buffet?
10. A la carte literally means .
11. A la carte dining would typically consist of an ,a
and a .
12. Table d’hote menus are typically seen where?
13. When is a host's table menu handy?

66. 66
14. Silver service started in which European country?
15. Explain some of the benefits of fast food?
16. Flavour is a combination of and .
17. Complete the table:
Nutrient Food source What it does for our body
Carbohydrate Energy
Protein Meats, egg, dairy
Oils foods are cooked in, fish Protects organs
Fibre Aids digestive system
Vitamins Keeps us healthy
Dairy, meats, vegetables
Calcium (teeth),
Iron (blood)
Water Drinks, fruits, vegetables Keeps us hydrated
18. What colours can be used in a salad?

67. 67
19. How are cutlets made more appetising?
20. Describe why you should use a big plate?
21. How are grains used to decorate the table?
There are no boring foods, only

68. 68
Speedy Fried Rice (Chinese)
Ingredients (serves 4)
2 teaspoons vegetable oil
2 rashers rindless bacon, chopped
4 green onions, finely sliced
1 cup frozen peas & corn
½ red capsicum diced
1 egg, lightly beaten
4 cups of cooked long-grain white rice (chilled)
1 tablespoon ABC kecap manis
Method
1. Heat oil in a wok or frying pan over medium-high heat. Swirl to coat. Add bacon and onion. Stir-fry
for 2 to 3 minutes or until bacon is golden and crisp.
2. Add peas, corn and capsicum. Stir-fry for 1 minute.
3. Add egg. Stir-fry for 1 minute or until egg is cooked.
4. Add rice and kecap manis. Stir-fry for 2 to 3 minutes or until heated through. Spoon into bowls.
Serve.

69. 69
Speedy Fried Rice Questions and Evaluation
1. Why is it important that the rice is cooked prior to the practical and allowed to cool?
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________
2. Explain the procedures you took to ensure you prepared the Speedy Fried Rice
hygienically?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. The fried rice contains various colours. Name the ingredient and the colour it provides.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
4. What did you like about the Fried Rice? Explain.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
5. What tasks did you complete during the practical?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
It will make it easier and will save time.
Washed our hands, put on aprons and washed the vegetables.
Soy sauce: brown, corn: yellow, Peas: green, onions: brown.
I liked the various colours that you could see and it looked
apostatizing.
I cooked the rice and the vege's on the frying pan.

70. 70
Pita Pizzas (Italian)
Makes 4
Ingredients
4 pita breads
140g carton tomato paste
1 cup low-fat grated tasty cheese
100g lean sliced ham, finely shredded
225g can pineapple pieces in natural juice,
drained
1 green capsicum, seeds removed, finely diced
25g olives, pitted
Method
1. Preheat oven to 200°C. Line 2 baking trays with baking paper.
2. Place pita breads onto prepared trays. Spread each evenly with tomato paste.
3. Sprinkle with cheese, ham, pineapple pieces, olives and capsicum.
4. Bake for 10 to 15 minutes, swapping trays halfway through, or until cheese has melted and pita
bread is crisp. Serve.

71. 71
Pita Pizza Questions and Evaluation
1. List TEN other ingredients that could be suitable as a pizza topping.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. Why is it important to pre-heat the oven?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. If you were to make the pizza again, what improvements/changes would you make?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
4. What did you like most about the pizza practical lesson?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
5. What tasks did you complete during the practical?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
cheddar cheese, onions, chicken, prawns, corn, salami, cherry
tomatoes, chilli flakes, capsicum.
it's important to preheat the oven so when you put the pizza's in
it is warm and it reduces cooking time.
I would add more ingredients but that's it because it ran smoothly.
I liked how we got to work as a group and take a better approach
on an average pizza.
I helped with the cutting up and washing.

72. 72
Penne with Tomato, Salami and Basil Sauce (Italian)
Ingredients (serves 4)
• 500g penne pasta
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, crushed
• 800g can chopped Italian Roma tomatoes
• 1 teaspoon caster sugar
• 1 tablespoon of dried basil leaves
• 4 slices of salami finely sliced
• Parmesan cheese (to serve)
Method
1. Cook pasta in a saucepan of boiling salted water, following packet directions, until tender. Drain.
Return to saucepan.
2. Meanwhile, heat oil in a frying pan over medium heat. Add onion and garlic. Cook for 3 minutes, or
until tender.
3. Add tomatoes, sugar, and salt and pepper. Stir until well combined. Bring to the boil. Reduce heat
to medium-low. Simmer for 10 minutes.
4. Slice the salami finely. Stir salami and dried basil into sauce. Add sauce to pasta. Cook, stirring,
over low heat for 2 to 3 minutes, or until heated through. Spoon into bowls. Top with parmesan
cheese and freshly ground black pepper. Serve immediately.

73. 73
Penne with Tomato, Salami and Basil Sauce
1. Why do you need to use a lot of water to boil pasta?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
2. Describe the shape of the penne pasta. Why is this an appropriate shape for this dish?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
3. Why is sugar used in this recipe?
___________________________________________________________________________
___________________________________________________________________________
__________________________________________________________________________
4. What other ingredients can be used in this dish?
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
5. Explain how you should cut up an onion.
___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
As the water will soak up the pasta and it will need the pasta to
be fully in the water.
It is rectangular and in a cylineder. It works because goes with the
pasta sauce.
Other ingredients that can be used are corn and peas, broccoli.
You should cut up an onion by
SUGAR WAS NOT USED: we thought it would be healthier without.
Salt was also left out..
peeling itm off and then wqashing: so
cut it up finely.

74. 74
Chicken Burritos (Mexican)
Preparation Time 15 minutes
Cooking Time 10 minutes
Ingredients (serves 4)
• 1 tbs olive oil
• 1/2 medium onion, sliced
• 200g can diced tomatoes
• 50g burrito seasoning mix
• 2 large chicken breast fillets, sliced
• 4 burrito tortillas
• 1 cup of iceberg lettuce, shredded
• 1 small tomato, chopped
• 1/2 cup grated cheddar cheese
• 1/4 cup sour cream
Method
1. Heat oil in a frying pan, over medium heat. Add onion and cook 2-3 minutes, stirring frequently
until onion is soft.
2. Add sliced chicken breast and sauté for 4-5 minutes.
3. Stir in seasoning mix, crushed tomatoes and 1/2 cup water. Simmer uncovered for 3-5 minutes or
until mixture is thickened.
4. Place shredded lettuce onto tortillas. Top with chicken mixture, tomato, cheese and a dollop of
sour cream.