9H+Food

= Here is the rubrics and instruction of FT __ Summative Assessment __, please take a look. Bring ruler, pen, pencil, rubber and correction pen for the assessment. =

In the Summative Assessment, it will be a case study related to food technology. You will be given a situation, a picture of food product with a set of design specification and some testing results. You will be also asked to do a self check list, and then use the testing results in your own self-check list together with the data given to evaluate the success of the food product in the pictures against the design specification. Lastly, you need to write a product evaluation, suggest some ways for improving the food product and explain the impact of the product to its target audience.

Criterion D: Evaluating In your evaluating, please include 1) the best picture of your product 2) the product testing results 3) product evaluation 4) the ways of improving the product 5) the impact of the product on the target audience





Deadline of the Criterion D: Evaluating: 3 June 2014 (MANAGEBAC)

Criterion C: Creating the solution

Please finish your plan for making airline meal according to your final product in the practical assessment on May 13.

In the plan, you need to construct a **logical plan**, which describes the **efficient use** of **time** and **resources**, sufficient for peers to be able to follow to create the solution.

In the practical assessment, you need to 1) demonstrate **excellent technical skills** when making the solution

**2) follow the plan** to create the solution, which functions as intended

**In the modification to final design and plan, you need to** **1) fully justify changes** made to the chosen design and plan when making the solution 2) present your final product in photos with the top view, front view and side view.



Deadline of the Criterion C: Creating a solution: 19 May 2014 (MANAGEBAC)

Criterion B: Developing ideas

In the design stage, you need to provide

1) a list of design specification under essential criteria and desirable criteria 2) a range of design draft and describe them 3) an accurate final design drawings (colored, well-labelled) with front view, side view and cross-section view 4) evaluate the final design against design specification 5) justify the final design with reference to the design specification 6) an ingredient list



Deadline of Criterion B: Developing ideas: 1 April, 2014 (MANAGEBAC)

Practical Lesson: Making Curry fried rice or Spaghetti in white sauce on 11 March, 2014. Please remember to bring your food box. Ingredients provided: Water, salt, oil, sugar, spaghetti, mixed herbs, milk, green, red, and yellow pepper, carrot, pepper, onion, canned pineapple, raisin, cooked rice, light soya sauces, curry powder, egg



Practical Lesson: Making Pizza on 18 March, 2014. Please remember to bring your food box. Ingredients provided: Water, salt, oil, sugar, mixed herbs, milk, green, red, and yellow pepper, carrot, pepper, onion, canned pineapple, raisin, light soya sauces, curry powder, egg, white flour, strong flour, yeast, butter

In your Criterion A: Inquiring and analyzing, you are asked to

1) Write an introduction (to explain and justify the need for making a healthy airline meal.)

Product Study 2) Constructs a research plan, which states and prioritize the secondary research need to develop a healthy airline meal independently. Secondary research including books, websites, videos, photos, newspaper, magazine, journals, etc. Primary research including survey (questionnaire), interview, visit, product disassembly, experiment, etc.

3) Analyses a group of similar products that inspire a way to make a healthy airline meal.

Design Brief 4) Develops a design brief, which presents the analysis or the relevant research.

Bibliography 5) Provide a list of bibliography to cite the referencing.

Deadline of the Criterion A: Inquiring and analyzing: 4 March, 2014 (MANAGEBAC)

Hi, Y9 Hope! Now we start Food Technology unit, "Airline Meal". The task sheet and learning schedule are uploaded.