Quiz Topics
PRACTICAL PLANNING FOR FOOD
Specific Competence: Create a time plan, plan food budgets, and use different ways to buy food. Learning Activities: Design a time plan for cooking, including chosen dishes, order of work, and a shopping list. Explain why budgeting for food is important (e.g., to prevent overspending, save money). List factors that affect food budgeting (e.g., overall income, food needs of people being served). Plan food budgets for different timeframes (e.g., yearly, monthly, weekly, daily). Analyze how people buy food (e.g., food choices, shopping habits, budgeting). Explain rules for buying food (e.g., visit different shops, consider buying in bulk). Compare ways to buy food (e.g., online, open market, in-store, mobile purchasing, hire purchase). Make a shopping plan (e.g., create a list, research and compare prices). Practice buying food using different methods. Expected Standard: A correct time plan is made. Food budgets are planned properly. Different ways of buying food are used correctly.
RECIPE DEVELOPMENT
Specific Competence: Develop different recipes. Learning Activities: List important things to think about when creating a recipe (e.g., flavor balance, texture contrast). Create different recipes (e.g., selecting ingredients, using measuring techniques). Understand recipe instructions (e.g., main parts of a recipe, arranging ingredients in order of use). Try out the recipes created (e.g., identify what can change, do experiments, analyze results, repeat the process). Write down the created recipes (e.g., recipe name, ingredients, steps). Expected Standard: Different recipes are created skillfully.
MEAL PLANNING & BEVERAGES
Specific Competence: Plan meal patterns and courses, prepare meals for special groups, and prepare different types of beverages. Learning Activities: Explain what to consider when planning meals (e.g., health status, gender, age). Discuss meal courses (e.g., one, two, or three courses). Create different types of meal patterns (e.g., three-meal pattern, five-to-six meal pattern). Prepare meals that fit a specific meal pattern (e.g., high tea, breakfast, brunch). Discuss meals for special groups and those with specific health conditions. Prepare meals for special groups (e.g., pregnant women, breastfeeding mothers). Prepare meals for specific health conditions (e.g., obesity, diabetes, HIV/AIDS). Discuss the types and importance of beverages (e.g., stimulating, nourishing, refreshing; contribute water, some are stimulants, medicinal). Show methods used to prepare beverages (e.g., infusion, filtration, blending). Prepare different types of beverages (e.g., stimulating, nourishing, refreshing, medicinal). Expected Standard: Meal patterns and courses are planned properly. Meals for special groups are prepared correctly. Different types of beverages are prepared skillfully.
TABLE SETTING & ETIQUETTE
Specific Competence: Practice table settings for different occasions and apply table etiquettes. Learning Activities: Compare types of table settings (e.g., formal with cloth napkins and multiple courses vs. informal with placemats and paper napkins vs. traditional with reed mats and wooden plates). Set a table (e.g., flatware, glasses, dinnerware, centerpiece, table coverings). Discuss table etiquettes. Apply basic table etiquette rules (e.g., set utensils and glasses correctly, do not talk with your mouth full). Role-play table etiquettes (e.g., passing dishes, handling accidents, serving oneself). Expected Standard: Table settings for different occasions are practiced in an organized way. Table etiquettes are used correctly.
FOOD PACKAGING & LABELING
Specific Competence: Package foods and label food packages. Learning Activities: Discuss reasons for packaging food (e.g., to prevent drying out and oxidation, to prevent contamination). Analyze the qualities of packaging materials (e.g., vapor-proof, grease-proof, waterproof). Select suitable packaging materials for different foods (e.g., sheet wrapping, bags, rigid containers). Practice packaging different foods. Discuss information found on food labels (e.g., ingredients, nutritional content). Explain the importance of food labels (e.g., inform consumers about ingredients, allergens, and nutrition; comply with rules). Design food labels (e.g., using CAD software). Label food packages (e.g., preserved dried fruits, roasted nuts). Expected Standard: Foods are packaged correctly. Food packages are labeled suitably.
FOOD ADDITIVES, CONDIMENTS & SEASONINGS
Specific Competence: Use food additives in meal preparation, make condiments, use condiments in meal preparation, and use seasonings in meal preparation. Learning Activities: Discuss food additives. Analyze types of food additives (e.g., preservatives, antioxidants, emulsifiers). Explain the functions of food additives (e.g., enhance nutrient content, preserve food). Use food additives (e.g., in baked foods, beverages, snacks). Show understanding of condiments (e.g., types, purpose, nutritional value, cultural importance). Make different types of condiments (e.g., sauces, relishes, pickles, jam, syrups, dressings). Use different types of condiments (e.g., relishes, pickled items, dressings). Explain seasonings (e.g., definition, types, use). Compare and contrast herbs and spices (e.g., similarities like coming from plants, adding flavor; differences like spices having stronger flavors, herbs from leaves/stems/flowers, spices from bark/roots/seeds). Prepare dishes using different types of seasonings (e.g., salt and pepper, blended seasonings, herbs and spices). Expected Standard: Food additives are used properly in meal preparation. Condiments are made properly. Condiments are used properly in meal preparation. Seasonings are used skillfully in meal preparation.
STOCKS, SOUPS, SAUCES & GRAVY
Specific Competence: Prepare stock, prepare and serve soups, prepare and serve sauces, and prepare gravy. Learning Activities: Discuss stocks (e.g., definition, types, rules). Analyze the uses of stock in meal preparation (e.g., base for soups/sauces, enhancing flavor). Prepare different types of stocks (e.g., chicken, fish, vegetable stock). Cook dishes using stock (e.g., curries, casseroles, risottos). Make homemade stock cubes. Explain soups and their functions (e.g., appetizer, flavor enhancer, texture contrast). Explore utensils for serving soup (e.g., cups, soup bowl, underplate). Prepare different types of soups (e.g., thin, thick, thickened). Serve soups with accompaniments (e.g., crackers, salads, roasted vegetables). Discuss sauces (e.g., definition, classes like Roux-based, Emulsion-based, Reduction-based). Analyze the uses of sauces (e.g., moisturizing food, adding flavor, adding color). Explore utensils for serving sauces (e.g., sauce boat, sauce bowl, ladle). Prepare different types of sauces (e.g., BBQ, curry, sweet and sour, hot dips). Serve sauces with suitable accompaniments (e.g., grilled meat with BBQ sauce, pasta with tomato sauce). Discuss gravy (e.g., definition, functions like moisture addition, visual appeal, texture modification). Classify different types of gravy (e.g., brown, white, herb, red wine, vegetable gravy). Explore utensils for serving gravy (e.g., gravy boat, sauce boat, pouring jug). Prepare gravy and suitable accompaniments (e.g., roasted meat, mashed potatoes, vegetables). Expected Standard: Stock is prepared proficiently. Soups are prepared and served skillfully. Sauces are prepared and served correctly. Gravy is prepared properly.
CONVENIENCE FOODS
Specific Competence: Prepare meals using convenience foods. Learning Activities: Discuss convenience foods (e.g., definition, classes like ready-to-use, ready-to-serve, frozen, canned; advantages and disadvantages). Prepare meals using convenience foods (e.g., one-pot pasta, tacos). Make convenience foods using locally available ingredients. Expected Standard: Meals using convenience foods are prepared correctly.
FOOD STORAGE
Specific Competence: Store different foods and store food using different equipment. Learning Activities: Explain the importance of food storage (e.g., to cut down on food costs, to prevent spoilage). Classify types of foods to be stored (e.g., perishable and non-perishable foods). Show how to store foods at home and in industry (e.g., refrigerator, pantry). Explore food industries (e.g., food processing industries, institutions, hospitality industries). Classify food storage equipment (e.g., refrigeration, humidity-controlled, airtight, temperature-controlled, dry storage). Store food using different equipment (e.g., Traditional: clay pots, food bans, reed baskets, leaves, food ladders; Modern: refrigerators, deep freezers, shelves, food racks, meat safe). Make storage equipment. Expected Standard: Different foods are stored correctly. Food is stored correctly using different equipment.