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Technology and Living

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Technology and Living (Teachers’ Sharing for Reference) Technology Education Key Learning Area Home Economics / Technology and Living Health and Health Concerns Level: Secondary 1 - 3 Objectives: Students should be able to: understand the principles of balanced diet identify broad guidelines for healthy eating discuss the nutritional requirements for different target groups plan meals and develop creative recipes for different target groups and occasions understand the nutritive value, types, storage, choice of food commodities understand the principles of food preparation and processing demonstrate a variety of food preparation techniques and cooking methods apply hygiene and safety measures in food preparation and processing choose and use kitchen equipment properly develop working habits and skills in organising work in food preparation 1 (Teachers’ Sharing for Reference) Unit Foundation Extended study Additional Activities Teaching Points Suggested Activities Teaching Point Suggested Activities (1) What is Health? What is Health? measure food food pyramids used around mix and match game students record the relationship between physical, ingredients according the world analyse recipes food / dishes mental and social health to the requirement food pyramid for other age calculation of food consumed by food pyramid used in Hong Kong stated in the food groups portions themselves in a food pyramid for teenagers pyramid dietary goals for other age week and evaluate dietary goals for teenagers compare fresh food groups their eating habits / application of balanced diet and pre-packaged healthy eating habits patterns, make food choices – fresh or food in terms of ways to achieve physical, suggestion to pre-packaged? nutritive value, mental and social fitness and improve their eating convenience and wellness habits /patterns choices (2) Meal Planning Meal Planning prepare either a Meal Planning prepare either a study breakfast in (I) breakfast Chinese or Western breakfast / light meals Chinese or Western different cultures - meal pattern (Western and style breakfast style breakfast / light compare nutritive Chinese) serve breakfast with Food and Nutrition meal value of breakfast - function and role a drink food groups (protective serve breakfast / light provided by different compare meal food, dietary fibre) meal with a drink fast food shops and Food and Nutrition pattern of Chinese - types design menu for restaurants balanced diet and Western food commodities (fruits / breakfast (including Chinese food groups (protective food, breakfast vegetables / egg / cereals) tea restaurants) dietary fibre, water) - choice - function - storage - source food commodities (fruits / Food Preparation vegetables / egg / cereals) food preparation and - food value cooking techniques (slicing, - types shredding, simmering) Food Preparation food preparation and cooking techniques (dicing, boiling) heat transference (moist heat) 2 (Teachers’ Sharing for Reference) Unit Foundation Extended study Additional Activities Teaching Points Suggested Activities Teaching Point Suggested Activities Meal Planning prepare a main Meal Planning - Meal Pattern prepare a soup / plan a series of one main course / dish course / dish with courses of meal dessert / snack for dish meals for school fish / soya bean - soup people of different lunch with Food and Nutrition products / meat as - main course / dish age groups appropriate food groups (body-building food) the main ingredient - dessert develop design ideas accompaniments - function suggest variations - snacks for a main dish / one survey on the - source for the main course dish meal / dessert / consumption of fruits food commodities (fish, soya bean / dish Food and Nutrition snack for a particular / vegetables / meat / products, meat) conduct proper body-building and energy age group dairy products within - food value ways for sensory giving food conduct food tests on the class - types evaluation - types egg / toast / fruits observe the - choice food commodities difference between - storage - meat / rice / noodles fresh and stale eggs (choice, storage) Food Preparation - flour (food value, types, food preparation and cooking choice, storage) techniques (stuffing, steaming, - milk (types (e.g. stewing, mincing, boiling) pasteurised, UHT etc.), heat transference (moist heat, storage) convection) Meal Planning prepare a one dish Food Preparation One Dish Meal meal which serves food preparation and cooking as light lunch techniques (blending, stewing, Food and Nutrition evaluate the food Chinese dough making, food groups (energy giving food) value of different grilling, use of wrapping) - function one dish meals - source prepare the time food commodities (meat / rice / plan for a one dish noodle) meal - food value - types Food Preparation food preparation and cooking techniques (mincing, stir frying, shallow frying) heat transference (dry heat, conduction) 3 (Teachers’ Sharing for Reference) Suggested Dishes for Practical Work Breakfast / light meal Soup Main Course / Dish One Dish Meal Snack / Dessert Beverage - making of sandwiches - Lettuce and Fish Ball in - Steamed Stuffed Bean - Fried Rice - Fish Siu Mei - Fruit Smoothies using whole grain food Soup Curd - Stir Fried Noodles / Rice - Siu Mei - Fruit juice products, egg / dairy - Assorted Bean Curd - Fried Stuffed Bean Curd Noodles with Meat and - Crystal Cake - Lemonade products and vegetable Soup / Bean Curd Puff Vegetables - Almond Jelly with - Hot cocoa - Welsh Rarebit - Mixed Vegetable Soup - Steamed Bean Curd with - Rice in Soup with Mixed Fruits - Tea - Oatmeal with Milk - Tomato and Carrot Soup Fish (老少平安) Assorted Meat - Spilt Peas Pudding - Oatmeal congee with - Carrot Soup with Meat - Braised Bean Curd - Egg Custard Meat Balls Balls - Steamed Minced Pork / - Tea / Soya Eggs - Hard-boiled / fried / - Creamy Chicken Sweet Beef - Steamed Glutinous scramble egg with toast Corn Soup - Steamed Shredded Pork Dumplings - Omelette (plain / French - Minced Beef Soup / Beef with Preserved - Fruit Salad / Spanish) - Minced Pork with White Vegetables - Noodle in Soup with Fungus - Stewed Chicken Wings Sliced Meat / Roast Pork - Stir Fried Meat with and Vegetables Vegetables - Shanghainese Wonton - Stir Fried Vegetables with noodles in Soup with Spicy Pressed Bean - Rice Porridge with meat Curd and Vegetables 4 (Teachers’ Sharing for Reference) Unit Foundation Extended study Additional Activities Teaching Points Suggested Activities Teaching Point Suggested Activities (3) Meal Planning Meal Planning prepare a two Meal Planning prepare a two course prepare a week’s (II) meal pattern of two course meal course meal to meals for adults with different meal to meet the lunch / dinner menu - Western meet the needs of needs, such as vegetarians needs of different age for the family - Chinese different age use of convenience / left-over groups prepare a lunch / meals for adults with different groups food prepare snacks / dinner as planned for needs prepare a one dish dishes for the family meals for special occasion meal / two course Food and Nutrition vegetarians analyse the nutritive - packed meal meal for packed food pyramids for different age prepare cakes by value of a week’s meal groups rubbing in method lunch / dinner of the Food and Nutrition prepare snacks dietary goals for elderly prepare a dish with family, suggest nutrients (protein, carbohydrates, using Chinese causes of nutritional disorders symbolic meaning of improvement fats) dough / wrapping food commodities (cereals / the Chinese culture study the role of food - function prepare cakes poultry / fish & shellfish / beans develop /adapt in Chinese culture - classification made by creaming & pulses / dairy products) recipes for adults - source / all-in-one with different needs dietary goals for adult method Food Preparation conduct food tests on nutrition labels conduct food test food preparation and cooking raising agents food commodities (pork & beef / on the function of techniques (braising, stewing, (mechanical, fish / vegetables) flour / sugar / fat roasting, roux, cake making) chemical and in food biological) Food Preparation preparation such Food Preservation conduct a sensory labour saving devices (liquidiser, as cake making basic principles test and prepare star rice cooker, microwave oven) prepare the time examples, such as refrigeration, diagrams - choice plan for a two freezing, canning, dehydration - usage course meal food preparation and cooking Food Product Development techniques (baking, deep frying, idea generation Chinese dough making, use of sensory evaluation wrapping, use of raising agent) heat transference (radiation, Food Culture microwave) role of food in Chinese family and society Prevention of Food Spoilage symbolic meaning of some causes of food spoilage Chinese cuisine conditions which favour the growth of bacteria 5 (Teachers’ Sharing for Reference) One Dish Meal Soup Main Course / Dish Dessert / Snack Cakes - Baked Pork Chop with Rice - Hot and Spicy Soup - Steamed Spareribs - Chinese doughnuts - Queen Cakes - Steamed brown rice / oatmeal - Bean Curd Soup with Meat - Steamed Minced Meat with - Curry Beef Triangles - Rock Cakes with rice - Cream of Mushroom / Mushroom / Water Chestnut - Spring Rolls - Victoria Sandwich Cakes - Shredded Chicken Fried Rice Chicken Soup - Fried / Steamed Fish Fillets - Shrimp Toast - Cup Cakes - Spaghetti / Lasagna - Steamed Stuffed Fuzzy Melon - Roast Pork
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