Peter Moyes Anglican Community School

Sensational
Salads

Name: _______________________________
Due Date: _________________
Assessment Weighting: 20%
Year 10 Food Science
Assessment Task
Year Level 10
Learning Area Technologies
Subject Food Science and Technology
Title of Task Sensational Salads
Task Details
Description of Task Students will investigate adolescent nutrient requirements, factors that
influence food choices made by adolescents and prepare food for a healthy
salad.
Type of Assessment Summative
Purpose of Assessment To assess students’ knowledge on adolescent food requirements and to
inform reporting at the end of the teaching cycle.
Assessment Strategy Design Brief
Report
Evidence to be Collected Design Brief
Research
Practical
Content Description
Content from the Knowledge and Understanding
Western Australian Food Specialisations
Curriculum Healthy eating through the skills and knowledge of nutrients and the
application of the principles of food safety, preservation, preparation,
presentation and sensory perceptions (ACTDEK045)
Processes and Production Skills
Investigating
Identify the needs of the client/stakeholder to determine the basis for a
solution (WATPPS61)
Investigate components/resources to develop increasingly sophisticated
solutions, identifying and considering associated constraints (WATPPS63)
Designing
Design possible solutions, analysing designs against criteria,
including functionality, accessibility, usability and aesthetics, using
appropriate technical terms and technology (WATPPS65)
Producing and Implementing
Select, justify, and safely implement and test appropriate technologies and
processes, to make solutions (WATPPS66)
Evaluating
Analyse design processes and solutions against student-
developed criteria(WATPPS67)
 Collaborating and Managing
Work independently, and collaboratively to manage projects, using digital
technology and an iterative and collaborative approach. Considers time,
cost, risk, safety, production processes, sustainability and legal
responsibilities (WATPPS68)
Task Preparation
Prior Learning Students are aware of the individual need for nutritional requirements, in
particular, adolescents.
Assessment Teachers should differentiate their teaching and assessment to meet the
Differentiation specific learning needs of their students, based on their level of readiness
to learn and their need to be challenged. Where appropriate, teachers may
either scaffold or extend the scope of the assessment tasks.
Assessment Task
Assessment Conditions Theory: Individual
Practical: Partners
Assessment Task 5
Unit: Year 10 Food
Assessment Type: Investigation + Practical

Task 5: Sensational Salads

A significant number of meals consumed by adolescents are prepared and
consumed outside of the home. Many of the lunch foods available for purchase
away from home are energy dense foods that contain a limited range of
nutrients.

In this task you are required to design a nutritious and sustainable salad that
supports choosing nutritious healthy foods to assist good health.

You are to investigate the nutritional requirements of adolescents to assist in

choosing healthy dietary alternatives. You are to investigate and select two
meals, considering nutritional and sustainability value. Using these meals, you will
modify and design these into suitable meals for the target audience –
adolescents.
You are to document your findings including notes, personal thoughts, analysis
and evaluation of ideas. Lastly, you will justify your decisions and evaluate against
the criteria for success.
Your Task
Part A – Investigate

Research the particular nutritional needs of adolescents.

Growth

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Calories/Kilojoules

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Protein

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Calcium

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Iron

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(10 Marks)
Part A – Investigate

Using your workbook, recipe websites and/or cookbooks, plan a healthy daily menu for an
adolescent. Include all food and drinks that would be consumed in the day.

MEAL DAILY MENU

Breakfast

Snack

Lunch

Snack

Dinner

Snack

(6 Marks)
Part A – Investigate

A simple lettuce leaf or a plain potato can be transformed into a memorable tasty treat through
the addition of interesting ingredients and a delicious salad dressing! Salads can be a meal on
their own or as an accompaniment to a main course. A great salad has a range of colours,
textures and flavours, as well as a complementary dressing to top it off.

Be creative when you are designing and making salads. Do not feel limited by the ingredients in
a recipe. If you come across an ingredient that you aren’t fond of or cannot source, substitute
it with something else or leave it out altogether. Salad recipes should only be used as an
inspiration for your own creation!

Salads are a delicious and healthy way to include vegetables in our diet. What makes them so
good for our bodies?
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(2 Marks)

What nutrients do salads provide in our diet?

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(2 Marks)
Part A – Investigate

Using recipe books, magazines, the internet and personal experiences, brainstorm different
types of salads – aim for at least ten.

SALADS
 (10 Marks)
Part 2 – Devise

It is time to design your own salad! You may choose your ingredients from the lists below. If
there is an ingredient that you would really like to use, please discuss with your teacher.

Vegetables Proteins Carbohydrates Other Dressing

(minimum of 4) (maximum of 1) (maximum of 1) (maximum of 1) (maximum of 2T)
(maximum of 8)

¼ Lettuce 60g Chicken ⅔C Rice ¼C Croutons Olive Oil

1 Tomato 60g Beef ⅔C Couscous 4 Sundried Tomatoes Vinegar

½ Carrot 60g Bacon 1C Pasta 2 Pineapple Rings Balsamic Vinegar

¼ Cucumber 60g Ham 2 Bread Rolls ½ Apple Sweet Chilli Sauce

1 Spring Onion 60g Salami 2 Potatoes 40g Cheese Mustard

1 Stick Celery 1 Egg Mayonnaise

⅙ Cabbage 60g Cheese Herbs

1C Baby Spinach 60g Fish Lemon Juice

4 Cherry Tomatoes 60g Tuna Honey

6 Snow Peas 60g Chickpeas Garlic

¼ Capsicum 60g Legumes Ginger

½ Avocado 60g Beans Soy Sauce

¼C Peas Fish Sauce

¼C Corn

2 Mushrooms

¼ Red Onion
Part 2 – Devise

Using the lists on the previous page, you are going to design two salads. Make sure to include
a variety of ingredients and don’t forget to give your salad a name!

Salad 1: ____________________________ Salad 2: ____________________________

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(10 Marks)

Within your group of two or three, you need to choose ONE salad recipe to make.

Group: ___________________________________
Salad: ___________________________________

Check that the chosen salad fits the following criteria.

Includes at least one ‘protein’ □

Includes at least four salad vegetables □
Is colourful and has a range of textures □
Is able to be made in one lesson □
Part 2 – Devise

Place all ingredients of your chosen salad recipe into the Australian Guide to Healthy Eating
Chart.

(5 Marks)
Part 2 – Devise

In the space below, explain your chosen salad. Include the following information.

• A full description of the salad.

• The nutritional content of the salad.
• How nutritional needs are met.
• How particular adolescent needs are met – lifestyle, time, convenience etc.
• How sustainability factors have been considered – ingredients, cost, budget,
packaging, wastage etc.

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(5 Marks)
Part 2 – Devise

Use the table below to prepare a final costing of your salad recipe.

Ingredient Original Item Quantity Amount Ingredient Cost

Cost Purchased Required
Plain Flour $3.60 2000g 250g $0.45

Total Cost of Recipe - $

Total Cost Per Serve - $

(10 Marks)
Part 3 – Produce
When you have finalised your selection and development of a suitable salad, complete a food
order for your ingredients and prepare a recipe to follow on the day. This aspect can be
completed in your group.

Checklist

Food Order Form Complete □

Recipe Typed + Printed □
Food Order + Recipe Submitted to Teacher □

Food Order (5 Marks)

Recipe (5 Marks)
Part 4 – Evaluate
Evaluate your salad using the table below. Give each section a rating out of 3.
Evaluation Critera Description Rating
Nutrition

Budget

Time

Skill Level

Adolescent Appeal

TOTAL /15
Task 5 Sensational Salads Marking Key

Description of Criteria and Qualities of Student Performance Marks Marks

Allocated Awarded
Part A – Investigate
Adolescent Needs 10
Daily Menu 6
Salad Investigation Question 1 4
Salad Brainstorm 10
Part B – Devise
Salad Recipes 10
Australian Guide to Healthy Eating 5

Salad Explanation 5

Costing 10

Part C – Produce
Food Order 5

Recipe 5

Part D – Evaluation
Self-Evaluation 15

Total Marks 85