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Elaboration (4) ACTDEK033

explaining how food preparation techniques impact on the sensory properties (flavour, appearance, texture, aroma) of food, for example the browning of cut fruit, the absorption of water when cooking rice

Elaboration (1) ACPPS042

investigating how food practices differ between families, communities and cultural groups, and how food preparation and consumption are used to celebrate and pass on cultural beliefs, practices and values

Elaboration (1) ACPPS077

investigating food-serving recommendations from The Australian Guide to Healthy Eating and producing a guide to help students make healthy choices when buying food from the school canteen

Elaboration ACELT1578

identifying some features of culture related to characters and events in literary texts, for example dress, food and daily routines

Elaboration (1) ACSHE035

investigating how Aboriginal and Torres Strait Islander Peoples use science to meet their needs, such as food supply (OI.2, OI.3, OI.5)

Elaboration (2) ACSSU176

considering how energy flows into and out of an ecosystem via the pathways of food webs, and how it must be replaced to maintain the sustainability of the system

Elaboration (2) ACHASSK015

identifying how places provide people with their basic needs (for example, water, food and shelter) and why they should be looked after for the future

Elaboration (4) ACHASSK084

investigating networks of exchange and what was exchanged between different groups of people (for example, ideas, spices, food, slaves)

Elaboration (3) ACHASSI102

discussing the priorities and ethics evident in past decisions (for example, in clearing of native vegetation for farming, in stealing food to survive)

Elaboration (2) ACHGK062

evaluating the ways that agricultural innovations have changed some of the environmental limitations on and impacts of food production in Australia

Elaboration ACHGK064

examining the effects of anticipated future population growth on global food production and security, and its implications for agriculture and agricultural innovation

Elaboration (2) ACHGK068

evaluating the effects of international demand for food products on biodiversity throughout the world, in the places of their production

Elaboration ACHGS066

creating a map to show the relationship between biomes and world food production, using a spatial technologies application

Elaboration ACHGS067

constructing a graph to show the relationship between growth in world population and world food production

Elaboration (1) ACHEK017

examining how businesses respond to the demands of consumers (for example, preference for healthy options, environmentally friendly packaging or organic food)

Elaboration (2) ACTDEK003

considering the suitability of a range of tools when cultivating gardens, mulching and building garden structures and preparing and cooking food from recipes

Elaboration (5) ACTDEK003

exploring the tools, equipment and techniques used to prepare food safely and hygienically for healthy eating

Elaboration (4) ACTDEK012

investigating the labels on food products to determine how the information provided contributes to healthy eating, for example ingredients and nutrition panels

Elaboration (5) ACTDEK021

considering traditional and contemporary methods of food preparation used in a variety of cultures, including Aboriginal and Torres Strait Islander methods

Elaboration (3) ACTDEP026

manipulating materials with appropriate tools, equipment and techniques, for example when preparing food, cultivating garden beds, constructing products

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