Focusing on gluten, this resource encourages students to explore the function and purpose of ingredients and investigate the familiar terminologies (carbohydrates and gluten) associated with food products such as bread and pasta. Students will create and evaluate products using mathematical skills and science inquiry to understand how food can be affected by the quality of grain or their method to cooking. Students will be able to articulate how products evolve and why this understanding is important for developing safe and nutritious food – from the paddock to the plate. This resource includes the use of ICT, short activities, practicals of application and extraction and the use of literacy skills through critical reviews.
ACPPS092, ACPPS095, ACTDEK045, ACTDEP050