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Food & Technology JACARANDA CATALOGUE 2012–2013

In the Spotlight... Flour mixtures Secondary food processing produces a large variety of baked products and products ready for reheating at home. These include bread, cakes, biscuits, pastries and pies. Baking food products based on wheat flour produces different results compared with baking using wheat flour alternatives such as rye, rice and other cereal grain flours.

Many baked foods look attractive and can be readily packaged for commercial use.

A taste of VCE Food & Technology... Chocolate self-saucing pudding Chocolate pudding g Serves 4–6 65 g softened butter 125 g (½ cup) caster sugar 1 egg (room temperature) 150 g (1 cup) self-raising flour 20 g (2 tbsp) Dutch cocoa 125 mL (½ cup) milk (room temperature)

Sauce 135 g (¾ cup) dark brown sugar 20 g (2 tbsp) cocoa 400 mL water

Method 1 Preheat the oven to 175°C. Brush a 2-litre oven-proof dish or six 200-mL oven-proof bowls with softened butter. 2 Cream the butter and sugar with an electric mixer until light. 3 Break the egg into a small bowl, whisk it with a fork to break it up, and add it gradually to the butter mixture while beating. Mix well until it is fully incorporated. (If making a larger batch, add egg a bit at a time, allowing each addition to incorporate before adding more.) 4 Sift the flour and cocoa together. 5 Add the milk and flour mixture to the butter mixture. Stir them until they are combined, then pour the mixture into the oven-proof dish(es). 6 Boil 400 mL of water, then combine it with the other sauce ingredients. 7 Gently pour the sauce over the batter. (For individual puddings, pour enough sauce to come close to the top of the dish. You may not need all of the sauce.) 8 Bake on the middle shelf of the oven for about 40 minutes or in the microwave on a medium power setting for 8 minutes. The cake mixture will rise and set on top of the sauce. Serving suggestion Dust with icing sugar and serve with vanilla ice-cream and fresh berries. EVALUATE THE RECIPE

1 List at least two words to describe each of the sensory properties of the pudding before or after it is cooked. Item eBook plus

eLesson Chocolate self-saucing pudding eles-0566





Chocolate self-saucing pudding

2 3 4 5

Identify the cooking techniques used in this recipe. Define each technique. Describe the changes to the physical properties of the pudding after baking. Outline one way to improve the health qualities of this product. Describe the safety precautions that should be taken when preparing this specific product.

Techniques of cooking • CHAPTER 3 Also featuring recipe eLessons


Watch the ‘how to’ videos to learn about the skills you will need to prepare the exciting dishes in the book. Chef Gina Dimitrakopoulos will walk you through the processes, highlighting the: „ key learning concepts being investigated „ important tips and tricks to achieve the best results „ ideas for presentation to help you finish the dish

Find out more about VCE Food & Technology. Go to page three of this catalogue or visit

View all of these titles, including their full contents, sample material and more at
























VCE Food & Technology

This revised series of VCE Food & Technology has been updated to coincide with the latest syllabus revision and reflect current food laws and practices. Food and Technology Third Editions provide an innovative way of structuring learning by solving key challenges: • How can students of all abilities (including the most able among them) be engaged and motivated? • How can students successfully complete the practical cooking activities? • How are students best prepared for their end-of-year exam?



Current, real-life articles and case studies grab student attention: students remember what they have learned because the content is of interest to them All key knowledge points from the VCE Food and Technology study design are broken down into key concepts and presented in highly visual, digestible, lesson-based sections The integration of recipes provides students with an opportunity to develop their understanding of key concepts through practical activities. Each chapter finishes by giving students the opportunity to practise answering exam-style questions.

Units 1 & 2 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Food for the senses. Keeping food safe. Fruits and vegetables. Cereals. Meat, seafood and eggs. Dairy foods. Fats, oils, salt and sugar. Design it: the design process. Tools and equipment. Environmental & ethic considerations in food selections. 11. Make it: optimising food properties. 12. Preparation and production of food for health. 13. Planning for social cultural purposes. 2

video and audio eLessons featuring demonstrations of cooking activities by industry professionals interactivities to help students understand the concepts weblinks to the latest research and information.

• •


answers to all questions in the textbook advice and suggested additional resources a curriculum grid and year planner.

Units 3 & 4 1. 2.

Maintaining food safety in Australia Food properties, preparation and processing 3. Techniques of cooking 4. Food preservation 5. Developing a design plan 6. Implementing a design plan 7. Factors driving product development 8. Product development 9. Packaging and marketing 10. New and emerging foods 11. Environmental issues in food production

Title information:

Food & Technology Book 1 3E Units 1 & 2 + eBookPLUS


© 2010

Food & Technology Book 1 3E Units 1 & 2 eBookPLUS


© 2010

Food & Technology Book 1 3E Units 1 & 2 eGuidePLUS


© 2010

Food & Technology Book 2 3E Units 3 & 4 + eBookPLUS


© 2010

Food & Technology Book 2 3E Units 3 & 4 eBookPLUS


© 2010

Food & Technology Book 2 3E Units 3 & 4 eGuidePLUS


© 2010

VCE Food Technology Units 3 & 4 studyON is Jacaranda’s revolutionary online study, revision and exam practice tool which helps maximise student results. studyON VCE Food & Technology Units 3 & 4 features: „ Past VCAA exam questions online „ 500+ practice exam questions s „ Instant feedback „ Online progress tracker „ Videos & animations „ And much more!

studyON Teacher Edition enables you to view each student’s performance on practice questions and exam questions in studyON Student Edition. With studyON Teacher Edition you can track the progress of your students at an individual, group or whole-class level.

StudyON VCE Food & Technology Units 3 & 4


© 2010

StudyON VCE Food & Technology Units 3 & 4 Teacher Edition


© 2010

Food & Technology Book 2 3E + StudyON VCE Food & Technology VALUE PACK 978-0-7303-4153-6

© 2010

Day to Day Cookery 4E is a well-respected and enduring collection of recipes designed to cater for both the beginner cook and the cook who has come to rely on its easy-to-follow classic recipes. This edition retains the strengths of the previous edition with its traditional, international and microwave recipes. It adds an exciting new dimension with low-fat and gluten-free versions of many delicious favourites to cater for the increasing number of Australians with special dietary needs. It also reflects the many influences on our culinary habits that an increasingly multicultural society brings.


All recipes revised Traditional recipes and the basics of food preparation remain Microwave recipes integrated within other categories of recipes International recipes revised and expanded Low-fat and gluten-free versions of many basic recipes Recipes to reflect multicultural and lifestyle influences on Australia’s eating habits • Glossary of terms used in cooking.

CONTENTS 1 2 3 4 5 6 7 8 9 10 11

Appetisers Starters Soups Fish Poultry Meats Grains, pulses and vegetarian dishes Vegetables Salads Sauces Breakfast and brunches

12 13 14 15 16 17 18 19 20 21 22 23

Batters Sweets Pastry Cakes Biscuits and slices Scones, loaves and muffins Sandwiches Yeast cookery Jams and jellies Chutney and pickles Confectionery Beverages

Day to Day Cookery 4E


© 2002

Digital resources:


Food Technology in Action Food Technology in Action, 4th edition is designed to engage and instruct students in New South Wales studying the Stage 6 Food Technology syllabus implemented in 2000 and amended in 2009. The text comprehensively covers all outcomes prescribed in the syllabus for both the preliminary and HSC components of the course.


• accessible language, photographs, tables and diagrams guide a range of different learners • extensive use of case studies and experiments lends real world relevance • regular review questions key terms, summary notes and glossary aid recall and revision • outcome tasks are linked specifically to the syllabus providing a range of tasks including research assignments, debate topics and experiments • includes links to websites of interest so students can keep up-to-date with issues in Food Technology • HSC practice at the end of each strand • eBookPLUS features extra case studies for assessment and learning and recipes to inspire students.

CONTENTS Part 1 — Stage 6 Preliminary course

Part 2 — Stage 6 HSC course

Core Strand 1: Availability and Selection 1 Influences on food availabilty 2 Factors affecting food selection Core Strand 2: Food Quality 3 Safe storage and preparation of food 4 Sensory characteristics of food and food presentation 5 Functional properties of food Core Strand 3: Nutrition 6 Food nutrients 7 Diets for optimum nutrition

Core Strand 4: Australian Food Industry 8 Sectors and aspects of the Australian food industry 9 Policy and legislation Core Strand 5: Food Manufacture 10 Production, processing and preservation 11 Packaging, storage and distribution 12 Impact of food manufacturing technologies Core Strand 6: Food Product Development 13 Factors that affect food product and development

14 Reasons for and types of food product development 15 Steps in food product development 16 Marketing plans Core Strand 7: Contemporary Nutrition Issues 17 Diet and health in Australia 18 Options for managing nutritional fitness 19 Influences on nutritional status


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t: learn abou y and ter you will g for photograph In this chap l, including stylin for visual appea • layout of food e taste rance, odour, plating for servic , including appea foods of tics cteris • sensory chara e (mouth feel) textur and ) (flavour y of foods. sment of a variet • sensory asses

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are ed and Imagine you well inform chicken r. If you are , a grilled of thing for dinne a tabouli salad ng chips to cause a feeling may choose Is this dish likely smell of cooki scious, you in Singapore. . But if the too much popular dish mineral water Chilli crab, a way are just burger and ss? -andone else’s takea some heat or coolne of food stimu chips, a bacon icals in the and the sight a serving of s when chem primary may order The occur you h. tion you, mout for in the shake. A taste sensa iences . Specific r and a thick by our exper tors (tastebuds) sour and bitter cheese burge influenced late taste recep on es can be sweet, salty, rences are food choic , as discussed of taste are Our food prefe t these tastes e sensations and sometimes g, detec tongu can eatin our e and tongu uds on with food areas of the rs: se the tasteb food — for s. by other facto taste food becau a particular sour flavour influenced page 27. We vegct you to eat , bitter and green leafy may instru salty, sweet respond to • A doctor adolescent girl may eat more in her blood. iron level example, an ic improve the allerg to are meat you se etables or red ular food becau group found in a avoid a partic • You may an intolerance to a chemical allergy to gluten an to it or have a person with for example, of foods — t products. ate you se) avoids whea may motiv (coeliac disea any a healthy body and avoid g desire for lines stron guide dietary • Your Australian to follow the salt. the final fat, sugar and you can eat, unnecessary rs limit what t substitute, these facto which whea Even when vegetable, ds on ct — depen which green — produ e choic m dairy at, high-calciu which low-f s.

the five sense

of food racteristiatecswhat senses are Sensory cha evalu s are used to rs our sense

ods trigge Sensory meth in food. Food decision we eat certa us make the affected when ine to help factors comb ular food item. and all these to eat a partic er we want about wheth al of foods visual appe texture and ty and of flavour, acceptabili The perception mining a food’s rtant in deter is very impo


this when you saw first reaction What was your ed that you could might have imagin what it would taste picture? You ed te and imagin es smell the chocola sending messag senses at work Presentation, like. That’s your ‘Yes, I want cake.’ activate the to the brain saying, sing of food should proces and preparation ent of food. e our enjoym senses and increas


Title information:

Food appeals

to many of our


eristics of food


and food present


charact Chapter 4 Sensory

Food Technology in Action 4E Preliminary & HSC Courses & eBookPLUS 978-1-7424-6356-8

© 2010

Food Technology in Action 4E Preliminary & HSC eBookPLUS

© 2010


the healthy body cookbook The Healthy Body Cookbook is more than a recipe book. While it presents over 60 nutritious dishes that are easy to prepare and cook, it also provides essential information about the vital role that nutrition and exercise play in the body’s systems. All the recipes and activities are teen-tested and the recipes require only simple, readily available ingredients and utensils.


practical cooking skill section and hygiene and safety rules explanation of the technology process recipes, information and activities for all the body’s systems recipe ratings from easy to moderate and nutritional analysis information on food choice models such as the Australian Guide to Healthy Eating and the Healthy Eating Pyramid • useful appendixes such as how to read a food label, glossary of terms, recipe and subject indeces.


Home Economics, Health and Physical Education teachers, as well as parents and teens will appreciate this book and its practical and fun approach to nutrition and physical activity.

The Healthy Body Cookbook & eBookPLUS


© 2008

The Healthy Body Cookbook eBookPLUS


© 2008

Focus on Junior Food Technology Focus on Junior Food Technology is written specifically for the New South Wales Food Technology syllabus for Years 7–10. The book covers twelve of the focal issues from the syllabus, making it suitable for students undertaking the Stage 4 course, the Stage 5 course, or both the Stage 4 and 5 courses.


• • • • •

outcomes, key words, a comprehensive glossary and recommended resources in each chapter content components, processes and perspectives integrated throughout the chapters practical applications to give students ‘hands-on’ learning experiences case studies to show how food technology applies in domestic, commercial and industrial settings ‘Extend yourself’ and ‘Think back’ sections to reinforce knowledge and to develop skills design briefs in each chapter

CONTENTS 1. Food and an Australian identity 2. Food and convenience 3. Nutritional status of people 4. Food packaging 5. Technological change in food processing 6. Food and fashion

7. Food for special needs 8. Food and social justice 9. Food as a small business 10. Food service and catering 11. Food for special occasions 12. Food display

Focus on Junior Food Technology

978-0-7016-3259-5 © 1995

Digital resources:


Basic Principles of Catering and Hospitality Basic Principles of Catering and Hospitality represents an expanded and updated progression from its predecessor, Basic Principles of Catering. This book features a comprehensive treatment of all aspects of catering, as well as material on hospitality to meet changing emphases in secondary school courses.

FEATURES • Careers in the catering industry • Health and safety in the workplace • Functions planning • Commodities management • Small business operations and procedures • Information about food and its preparation, with basic recipes • Activities • Case studies. CONTENTS 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16

Career pathways Case study: Royal Brisbane Hospital Interpersonal skills Modern cooking in Australia The menu and menu planning Nutrition and the catering industry Storage and control of food Functions Small business Basic kitchen skills Methods of cooking Kitchen equipment Technology Planning a kitchen Hygiene in the workplace Health and safety in the workplace

Basic Principles of Catering and Hospitality

Switched On: Technology Stage 4 is written specifically to meet the requirements of the Technology (Mandatory) Years 7–8 Syllabus for New South Wales.


• full-colour student text to capture student interest • chapters cover design-related content and most of the technologies listed in the syllabus • design processes, design briefs, tools, materials, techniques, ICT and technology at work included throughout • a sample design project for each technology • OHS integration plus special Safety sections • activities cater for different learning styles and providing opportunities to use ICT.

Switched On: Technology Stage 4 6

978-0-7314-0179-6 © 2005

Title information:

17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32

Stocks, soups and sauces Garnishing and decorating food Appetisers Meat, game and meat alternatives Poultry and game birds Fish and shellfish Eggs, milk and cheese Rice and pasta Vegetables Desserts Alcohol Pastry Cakes, scones and biscuits Chocolate Beverages Food and beverage service


© 1995

Information Technology studyON Information Technology VCE Units 1 & 2 is complete with student and teacher CD-ROMs, which follows the revised VCE Units 1 & 2 study design. Easy to follow text clearly indicates the area of study being covered, and the use of real-life case studies helps students apply IT theory to practical everyday situations. The studyON Information Technology Teacher CD-ROM provides answers to all revision questions, case studies and exam questions.


• Student CD-ROM which includes the entire text in electronic format and additional interactive media • Study Guide feature that includes summary notes, regular revision questions and a glossary. studyON Information Technology Units 1 & 2 & CD-ROM


© 2007

studyON Information Technology Units 1 & 2 Teacher CD-ROM 978-0-7314-0657-9

© 2007

Information and Software Technology provides a complete resource for Years 7–10 Information and Software Technology students in New South Wales.

The textbook closely follows syllabus content for all of the core and option topics. Content is delivered in user-friendly units, with full support for the project work requirements of the course. Practical skills activities help students to gain the skills and experiences required for project work. Project units provide step-by-step instructions to model the processes used in developing IST solutions, as well as developing the specific practical skills in each option. The CD-ROM contains the entire textbook, plus files for all project and additional content units. Information and Software Technology 7–10 & CD-ROM


© 2005

The Information Processes and Technology series, consisting of Information Processes and Technology Preliminary Course and Information Process and Technology HSC Course is designed for the NSW courses of the same names. These two texts provide comprehensive coverage of all components of each syllabus.


• Student outcomes listed at the start of every unit • Content presented in manageable units at a level suitable for the range of students who study the course • A wide variety of activities organized under the headings ‘Remember’, ‘Think’, ‘Respond’ and ‘Investigate’ • Coverage of personal and group projects • Key-points that define important syllabus terms • Info-boxes to create additional interest • Checkboxes of key words used in examination questions, with guidelines for answers • Prac-boxes to provide practical activities • Key terms and mastery test at the end of chapters. Information Processes and Technology, Preliminary Course


© 2003

Information Processes and Technology, HSC Course


© 2003

Digital resources:


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CATERING & HOSPITALITY Basic Principles of Catering & Hospitality







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HEALTHY BODY COOKBOOK Healthy Body Cookbook + eBookPLUS

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FOOD TECHNOLOGY IN ACTION Food Technology in Action 4E Preliminary & HSC Course + eBookPLUS

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FOCUS ON JUNIOR FOOD TECHNOLOGY Focus on Junior Food Technology





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SWITCHED ON TECHNOLOGY Switched On Technology Stage 4

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