1
● identify and apply safe and ethical work practices, for example: DT
– correct use of tools and equipment
– food safety and hygiene practices
The score I achieved on my Kitchen WHS Test w as: _______________________________
Sighted by: ___________________________________ (Teacher Signature)
KITCHEN SCENARIOS and PROBLEMS
Match the kitchen scenario to the problem
a Brielle decided she w ould make
her friends some lunch. She
poured her friends a glass of milk
each w hich she w ould serve
them in 1 hour and 20 minutes
time.
b Amelia w as getting hot in the
kitchen, so she decided to tie her
hair up half w ay through cooking
a stir-fry.
c Ella w as looking for some v inegar
to put in her salad dressing. She
couldn’t find any in the pantry,
but she knew there was some
stored in the cleaning cupboard
for polishing cutlery. So, she
decided to use the v inegar from
the locked cleaning cupboard,
but it w as un-labelled and didn’t
smell like v inegar.
d Axel w anted to prepare some
v egetables to go w ith his dinner.
He couldn’t be bothered to w ash
up the pan he used to cook
chicken in, so he just used it to fry
off the v egetables.
e I sabella grabbed sliced some fruit
to make a fruit salad. She noticed
that she had to use a large
amount of force to cut through
the fruit.
f Declan took the chicken off the
top shelf of the fridge and
cooked it. He didn’t check if the
chicken w as cooked thoroughly
before serving.
High risk items like meat should be
stored at the bottom of the fridge and
properly sealed so that it doesn’t
contaminate other items. When
cooking meat, it is important to check
that it is cooked thoroughly so that the
risk of food borne illness is low ered. A
meat thermometre can be used or
checking that the juices run clear is
also useful.
This knife is not sharp enough w hich
could cause injury to the user. Kitchen
equipment needs to be maintained to
ensure it is safe to use.
Tying your hair back, remov ing jewelry
and dangerous clothing e.g. long
dangling sleeves should be done
before entering the kitchen. Washing
your hands thoroughly for 20 seconds
w ith w arm soapy w ater is the first thing
you should do w hen entering the
kitchen. Secondly you should put on
your PPE (e.g. apron and hair net)
ensuring you are w earing enclosed
protective shoes.
Chemicals used for cleaning should
alw ays be kept separate from food
out of reach of children. Bottles need
to be labelled clearly w ith childproof
lids. This ensures that food and
chemicals are not mixed up.
After cooking w ash all utensils
thoroughly in hot soapy w ater and dry
w ith a clean tea tow el. Dirty dishes
can cause mould and bacteria to
grow which can cause food
poisoning.
This is a high risk for contamination. The
bev erage will be in the danger zone
for a long period of time. This could
cause for food borne illnesses.
2
 Content:
Identifying and defining
Students:
● inv estigate the importance of food and fibre production to
Australia’s food security and economy including imports and
exports from Asia (ACTDEK029)

(Australian Gov ernment, 2017) states Australia’s tw o-way trade in goods

and serv ices was worth nearly $673 billion in 2016 — a v ital component
of Australia's economic prosperity.

What is the composition of Australia’s trade? How many countries

does Australia trade w ith? What are Australia’s top 15 trading
partners? Which regions are most important to Australia’s trade?

Below are our top 15 trading partners:

billion
Australian Gov ernment (2017). AUSTRALIA'S TRADE IN GOODS AND SERVICES BY TOP 15 PARTNERS. ACT: Statistics
Section, Office of Economic Analysis Investment and Economic Division, pp.1,2.

As you can see agriculture plays a v ital role in Australia, contributing to our social,
economic and env ironmental sustainability. (Keogh, 2009) states that each
Australian farmer produces enough food to feed 600 people, 150 at home and
450 ov erseas. Australian farmers produce 93 percent of Australia’s daily domestic
food supply.

3
Top countries who Australia buys from:

Top countries who Australia sells to:

Australian Gov ernment (2017). AUSTRALIA'S TRADE IN GOODS AND SERVICES BY TOP 15 PARTNERS. ACT: Statistics
Section, Office of Economic Analysis Investment and Economic Division, pp.1,2.

Let’s take a look at this in more detail.

4
 What questions do you hav e so far about the 3 tables you hav e just
seen?

__________________________________________________________________

__________________________________________________________________

__________________________________________________________________

__________________________________________________________________

__________________________________________________________________

Scaffold for Investigate

Investigate Plan, inquire into draw conclusions about
• I nvestigate what Australia exports to
China.
• I nvestigate what USA imports to
Australia.
• I nvestigate what we buy from
What do I plan to find out? Japan.
• • I nvestigate what we import from
• Singapore.
• • I nvestigate what we sell to I ndia.
•
•
•
•
•
•

After digging a little deeper, I

found these details…

5
Record your conclusion:

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

________________________________________________________________________________

But what does this all mean for Australia’s future?

Economy: As you can see in the tables the exports w e send

to other countries play a huge role in our economic
stability.

Let’s look at the direct v alue of Australia’s agriculture sector.

What do you already know about Australia’s agricultural

economy?
__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

__________________________________________________________

6
• inv estigate the importance of food and fibre production to Australia’s food security and economy including imports and exports
from Asia (ACTDEK029)

ABARES Outlook: Value of Australia's

agriculture sector to peak after three years
of strong growth
By Anna Vidot (ABC New s)

The v alue of Australia's agricultural sector is tipped to

break another record this financial year, peaking at
$63.8 billion.

But after three years of solid grow th, the national

commodity forecaster expects it w ill be a high-w ater mark w hich will remain
unmatched for at least fiv e years.

The annual Australian Bureau of Agriculture and Resource Economics and Sciences
(ABARES) Outlook predicts the gross v alue of Australian farm production will ease in
2017-18 before declining to $59.6 billion in 2020-21.

ABARES forecasters noted that ov erall farm production values w ill remain
comfortably abov e the current five-year average, despite the decline.

Record w heat and barley harvests are the driver of a more v aluable farm sector this
year, w hile the v alue of livestock production is more mixed and dow n 2.6 per cent
ov erall as graziers restock.

Export v alues should continue to increase, driven by significantly increased crop

production.

The total v alue of Australia's farm exports is

expected to hit a new record of $48.7 billion in
2016-17, $1 billion higher than the prev ious year.

But the report notes that there are some storm

clouds on the global trade horizon.

A slow ing Chinese economy, an uncertain

policy direction out of the United States and potential risks in Europe associated w ith
Brexit and the French and German elections all add an extra dimension of
unpredictability.

Wheat the winner

An "exceptional" season for w heat and barley production should push the gross
v alue of crop production up more than 20 per cent this year to $33.9 billion, ABARES
said.

I t is tipped to decline to $30 billion in the 2017-18 financial year w hen production
comes back to more av erage levels.

7
How ever, plentiful global supply is expected to keep global w heat and coarse grain
prices low , while the value of crop exports is forecast to decline as production falls to
around $26.5 billion next year.

I n 2017-18, export earnings for w heat are

projected to fall by 9 per cent, coarse grains by 11
per cent and canola by 6 per cent.

Chickpea exports w ill drop fall a massiv e 42 per

cent next year as production comes off a record
spike in 2016-17 and international prices settle.

I ncreased export values for sugar at 10 per cent

and cotton at 35 per cent w ill partly offset those
losses.

The v alue of w ine exports will creep up 5 per cent.

Graziers hold on to stock

The ov erall v alue of livestock production is tipped to decline 2.6 per cent this year as
graziers hold on to stock.

As a result, prices at sale yards are expected to remain strong this year.

Ov erall livestock sector values should rebound by 4.4 per cent next year w ith ov erall
v alues increasing alongside rising cattle slaughter and w ool returns at $31.2 billion in
2017-18.

That w ould put the ov erall value of livestock production around 28 per cent higher
than the fiv e-year av erage.

Ov erall export v alues for livestock products w ill increase too, from $20.9 billion this
year to $22.2 billion in 2017-18.

Beef and v eal exports will decline by 16 per cent this year to $7.1 billion. That w ill
steady in 2017-18, w ith ABARES projecting a 1 per cent improv ement.

Exports to the United States dropped sharply, by 42 per cent, in 2016-17 as the
American industry recovered from drought and sent more cow s for slaughter.

That w ill see Japan regain its title as Australia's

largest beef market in spite of a 3 per cent
decline in exports. More than a quarter of all
Australian beef exports w ill go to Japan in 2016-
17.

How ever, Australian beef exports to Japan w ill

continue to face greater competition from the
US and are expected to decline 2 per cent
next financial year.

8
Ov erall export earnings are expected to rise for lamb (up 3 per cent) and liv e cattle
(up 4 per cent).

Wool export earnings are tipped to jump 10 per cent.

The Eastern Market Indicator is expected to continue its rise, tipped to increase 8 per
cent this financial year to 1,360 cents per kilogram and another 6 per cent, to 1,440
c/kg, in 2017-18.

Global dairy rebound:

After a horror year, ABARES expects a recovering global dairy market to help
support a better export return for Australian cheese and skim milk pow der.

A scaling-back of production in New Zealand and Europe, coupled w ith increased

demand across Asia, the Middle East and North Africa, hav e combined to push
global prices higher.

Local farm-gate prices are expected to improv e by 2 per cent this year to 43.8 cents
per litre, off the back of higher exports.

That should increase another 7 per cent next financial year, buoyed in part by a
low er Australian dollar.

Ov erall Australian export earnings for the dairy sector are tipped to increase 11 per
cent next year and continue growing, hitting an expected peak around $3.5 billion
in 2019-20.

Built into ABARES's figures is an assumption that 2018 w ill bring an end to Russia's ban
on dairy imports from Australia, Canada, the European Union, Norway and the US.

Prior to the 2014 embargo, put in place in retaliation against Western sanctions,
Russia w as the w orld's largest importer of cheese and butter.

Australian dairy production is currently at its low est levels since the mid-1990s at 8.8
billion litres.

That is forecast to increase by 2 per cent next financial year to 9 billion litres. Herd
numbers are also forecast to improv e slightly, by 1 per cent.

Horticulture cashing-in on free trade

Despite ongoing grow er concerns over market

access and non-tariff barriers to trade, the v alue of
Australian horticultural production is expected to
increase over the medium-term thanks largely to new
and larger export markets.

The gross v alue of fruit and nut production, excluding

w ine grapes, is projected to increase by 2 per cent to
$3.7 billion this year and to $3.9 billion by 2021-22.

9
ABARES predicts that fruit exports w ould benefit from phased-in tariff reductions
under the China, Japan and Korea trade agreements w hich are helping the sector
to recover from a decade of decline to 2009-10.

Betw een 2015-16 and 2021-22, ABARES expects the gross v alue of horticultural
production to increase from $9.3 billion to $10 billion in today's money.

I ncreased export and domestic demand is expected to push v egetable returns

higher ov er the medium term.

ABARES projects the gross v alue of vegetable production to increase from $3.7
billion in 2015-16 to more than $4 billion by 2021-22.

The v alue of nursery products, cut flowers and turf is projected to remain flat in real
terms ov er the medium-term.

Lobster gains while fisheries decline

The v alue of Australian rock lobster, tuna and abalone

production is tipped to rise next financial year, but ABARES
expects those gains to be outw eighed by the declining
v alue of praw ns, salmonids and other fish.

Ov erall, the v alue of fisheries and aquaculture production

is forecast to fall slightly to $3 billion.

Strong results for Australia's most lucrative fish product, rock lobster, will push up
ov erall export values for fisheries and aquaculture by 2 per cent next financial year
to $1.5 billion.

Rock lobster production alone will hit $729 million, up 4 per cent, next year w ith
export v alues up 6 per cent to $716 million.

The v alue of rock lobster production and exports is expected to continue to grow as
Asian markets dev elop and tariff reductions take effect under Australia's Asian trade
agreements.

Low global prices and an outbreak of w hite spot disease in Queensland w ill hurt
Australia's highly trade-exposed prawn industry with the overall value of prawn
production expected to fall next financial year to $101 million and stay at around
that lev el over the medium term.

Vidot, A. (2017). Aust ralia's agricultural value tipped t o hit $63.8b t his year . [online] ABC Rural. Av ailable at:
http://www.abc.net.au/news/rural/2017-03-07/abares-wrap-2017/8328922 [Accessed 2 Nov . 2017].

After reading this report describe the impact that the agriculture sector has on our
economy.
Use the scaffold on the next page.

10
 Scaffold for Describe
Describe – provide characteristics and features.

Issue to be described: (Statement of issue. Prev iew of each characteristic or feature)

Feature:
Description and example.

Characteristic: Feature:
Description and example. Description and example.

Feature:
Characteristic: Description and example.
Description and example.

Topic sentence at the beginning of

Characteristic: each paragraph that states
Description and example. characteristic or feature followed by
a description and exam ples to
illustrate point.

Use linking words such as: for

instance, for example, including to
introduce your examples.

Conclusion: (Brief summary of main characteristics and features. Not necessary if you hav e
giv en a thorough description in the body of your answ er.)

11
Learning across the curriculum:

Sustainability

(Potv in, 2017) states that experts

including the Food and Agricultural
Organization of the United Nations
are recognising the importance of
linking food production,
consumption and sustainability.
The health of our bodies is greatly
intertw ined w ith the health of the
planet, and pasta is a prime example of this relationship.
Here’s why:
• I t’s one of the least intensiv e foods to produce.
• Pasta is more energy dense than fruits and v egetables, which are harder to
grow , transport and store year-round.
• I t discourages food w aste by turning a hodgepodge of leftover v egetables
and food scraps into a hearty, gourmet meal.
As the planet continues to mov e toward climate uncertainty, food choices w ill need
to make the best use of the earth’s precious resources.
The experts say…
• Pasta is the perfect, environmentally friendly pick. Grains (like the w heat used
to make pasta) use only 0.51 litres of w ater to produce 1 calorie of food.
• Similarly, the carbon footprint of pasta is much low er than many other foods.
MAKE A DIFFERENCE IN THE KITCHEN
Surprisingly, how we cook pasta at home accounts for 38% of pasta’s total carbon
footprint. The good new s is there are small changes w e can all make in the kitchen
to low er the impact. Here are some tips:
• Use only the amount of water
needed. On av erage use 1 litre per 100
grams of pasta and if it’s short pasta then
700ml is enough.
• Cov er the pot with a lid to make the
w ater boil faster thus using less energy.
• Never add salt to the water until it is
boiling because it slows the time it takes
to boil.
• Reuse the water left ov er from cooking in
order to reduce w aste. Add some to your
pasta sauce, use to steam v egetables or
w ater your plants w ith it.
• Cook (or finish cooking) the pasta directly
in the pan, w ith the sauce, like a risotto.

Potv in, K. (2017). Pasta Sustainability Fact Sheet. [online] Pasta for
all. Av ailable at:http://file:///C:/Users/carly/AppData/Local/Microsoft/Windows/INetCache/IE/KJL1RHKD/Pasta -
Sustainability-Fact-Sheet-2016-7616.pdf [Accessed 2 Nov . 2017] .

12
 Mother Nature’s Tasty Pasta
Ingredients
Serv es 2

• 250g Penne Pasta

• 1 tablespoons oliv e oil
• 1/2 large onion, finely chopped
• 2 garlic clov es, crushed
• 400g can chopped I talian Roma tomatoes
• 1/2 teaspoon brown sugar
• 3/4 cup fresh basil leav es

Method

Step 1

Boil a large pot of w ater.

Add pasta w hen w ater is at a rolling boil.
Cook until al dente (approx. 12 mins). Drain. Return to saucepan.

Step 2

Meanwhile, heat oil in a frying pan ov er medium heat. Add onion and garlic. Cook
for 3 minutes, or until tender. Add tomatoes, sugar, and salt and pepper. Stir until
w ell combined. Bring to the boil. Reduce heat to medium-low . Simmer for 10
minutes.

Step 3

Shred 1/2 cup of basil leav es. Stir into

sauce. Add sauce to pasta. Cook,
stirring, ov er low heat for 2 to 3 minutes,
or until heated through. Spoon into
bow ls. Top w ith remaining basil leav es and
freshly ground black pepper.
Serv e immediately.

Al dente means: cooked so as not to be too

soft; firm to the bite.
• select, justify and use a range of appropriate tools and techniques in an agricultural project
and/or food preparation (ACTDEK037) DT ST

w w w.taste.com.au. (2017). Penne w ith tomato and basil sauce. [online] Available at : ht tp://w ww.tas te.com.au/recipes /penne-t omat o-bas il-
s auce/100c5a3b-4293-4387- b87c-7e92be6337c 6 [Acces s ed 2 Nov. 2017]. M ot her Nat ure image ( Petra K orle.)

13
 Issue to be evaluated: St atement of t opic t o be
evaluat ed. Preview of points for and against your judgement
(wit hout using “I”).

• ev aluate environments that have been designed in consultation with community groups, for example:
– a bush tucker garden
– a school or community garden
After viewing the Lartelare Aboriginal Heritage Park presentation use the scaffold to evaluate. Criteria used to assess points for and

Scaffold for evaluate

against: Crit eria used t o make a judgement
could be used during t he points for and against t he
Evaluate - make a judgement based on criteria; determine the v alue of. argument t o illustrate t hese more clearly.

Point for: Point for: Point for: • function, aesthetics and a range of
Elaboration & Elaboration & Elaboration & constraints, eg accessibility, cultural,
support: support: support: economic, resources, safety, social,
sustainability, technical.

Topic sentence at t he beginning of each paragraph followed by

explanation and examples to illustrate point.

Point s could also be advantages and disadvantages instead of for

and against.

Use linking words such as: therefore, because, however, for

instance, for example, as a result.

Conclusion and judgement: Brief summary of points

for and against. Restate judgement at the end either for OR
against t he argument.
Point against: Point against: Point against:
Elaboration & Elaboration & Elaboration &
support: support: support:

14
Learning across the curriculum:

Asia and Australia’s engagement w ith Asia

Aboriginal and Torres Strait I slander histories and

cultures

We import food and goods from Thailand each year.

Meat and seafood imports alone amount to ov er
$269.5 million.

Let’s celebrate our countries connection in this

delicious dish with authentic Thai flavours and the
Aboriginal Native Spice- Pepperberries.

Sticky Thai Lettuce Cups with

Pepperberries
Serv es 2

Ingredients

• 250g beef mince

• 1 Tbs v egetable oil
• 3 clov es garlic, minced
• 1 tsp minced ginger
• 2 long red chillies, deseeded, finely
chopped (sav e some for garnish)
• ½ red onion, thinly sliced
• ½ tsp ground pepperberries
• 1 tsp sugar
• 1 Tbsp fish sauce
• Juice half a lime
• Pinch salt
• 1/2 cup cooked rice v ermicelli noodles
• 6 baby cos lettuce leav es, w ashed

Method

1. Heat oil in a large fry pan ov er medium high heat.

2. Place garlic, ginger, chillies, red onion and beef mince in the pan and cook
until mince is brow n.
3. Add the pepperberries, sugar and fish sauce and cook for 5 minutes.
4. Remov e from the heat and add lime juice, salt and cooked noodles, toss to
combine.
5. Place cos lettuce leav es onto serving plates, spoon in beef mince mixture,
garnish w ith sliced chilli and serv e.

15
 Bread and Butter Pickles

Ingredients
Creates 1 Jar of Pickles

• 5 large Lebanese cucumbers, trimmed, cut into 5mm-thick slices

• 2 small brow n onions, halved, thinly sliced
• 1 tablespoon salt
• 375ml (1 1/2 cups) apple cider v inegar
• 215g (1 cup) caster sugar
• 2 teaspoons mustard seeds
• 2 teaspoons coriander seeds
• Large pinch of ground turmeric

Method

1. Place the cucumber, onion and salt in a bow l. Toss to combine. Cov er with plastic
w rap. Place in the fridge ov ernight to soften. Rinse the cucumber mixture in a
colander. Pat dry w ith paper tow el.

2. Place v inegar, sugar, mustard seeds, coriander seeds and turmeric in a medium
saucepan ov er medium heat. Cook, stirring, for 3 minutes or until sugar dissolv es.
Add the cucumber mixture. Bring to a simmer.

3. Transfer the mixture to clean, dry glass jars. Seal and inv ert for 2 minutes. Set aside
for 1 day to dev elop the flav ours.

Save the pickles to use in Thank you burger prac.

w w w.taste.com.au. (2017). Bread and but t er pickles. [online] Available at : http://www.taste.com.au/recipes /bread-but t er-pickles /797bb778-8ced-40b8-
a0c5-6d98b93ab693 [Acces s ed 11 Nov. 2017].

16
How Sustainable Are You?

1. Switch off the light whenever you’re the last to leave a room?
a) Never
b) Sometimes
c) Always

2. Recycle bottles and cans and newspapers?

a) Never
b) Sometimes
c) Always

3. Recycle cardboard, cartons and packaging?

a) Never
b) Sometimes
c) Always

4. Walk instead of get a lift with someone where possible?

a) Never
b) Sometimes
c) Always

5. Switch off the TV, computer or stereo rather than leave on standby?
a) Never
b) Sometimes
c) Always

6. Buy local foods to save on food miles?

a) Never
b) Sometimes
c) Always

7. Use the compost bin regularly? (choose never if you don’t have one yet)
a) Never
b) Sometimes
c) Always

My score:

Add Up Your Score

2 points for each Always answer
1 point for each Sometimes answer
0 point for each Nev er answer

Your Sustainability Score

Less t han 3 points
Have you heard about climate change and the planetary threat? Consider some of your choices and make an
effort to be more sustainable.

Bet ween 4-7 points

You are already doing a few basic things – but there is so much more that you could be doing to show your concern
for the env ironment. Note some of the tips in the quiz – and start to implement them.

Bet ween 8-11 points

You demonstrate a good environmental conscience – but there’s still room for improv ement, so look at the questions
where you scored poorly and make some changes.

Bet ween 12- 14 point s

Wow, you certainly know how to live sustainably. Thanks for being a champion – well done and keep up the good
work!

17
● select, justify and use a range of appropriate tools and techniques in an agricultural project and/or food
preparation (ACTDEK037) DT (Design Thinking) ST (Systems Thinking)
● inv estigate how food and fibre production is managed in environments as a system and how sustainability can be
improv ed, for example: (ACTDEK032) ST (Systems Thinking)
– plants and/or animal species grown in managed environments
– land management by Aboriginal and/or Torres Strait Islander Peoples
– boundaries, inputs, outputs, processes and feedback occurring in a managed environment

Thank You Burger

Ingredients When you stop and think of all
the work that goes into
Serves 2 developing the ingredients that
go into a hamburger, it really
• 500g beef mince
makes you want to thank a
• 1/2 brown onion, grated
farmer.
• 1 clove garlic, crushed
• 2 tsp W orcestershire sauce
• 1/2 cup bread crumbs
• 1 egg, lightly beaten
• 1 Tbsp olive oil
• 2 hamburger buns
• 2 lettuce leaves
• 1 tomato, sliced
• 50g or 2 slices tasty cheese
• ½ red onion, finely sliced into rings
• Pickles
• 1 Tbsp American mustard
• 1 Tbsp tomato sauce
• Salt and pepper to season

Method:

1. In a bowl, combine beef mince, onion, garlic, W orcestershire sauce,

breadcrumbs and egg. Season with salt and pepper and mix until evenly
combined.
2. Divide the mince evenly into two-disc shaped patties, set aside to rest until ready
to cook.
3. Heat olive oil in a pan over a low to medium heat. Place patties in the pan and
cook for 2-3 minutes each side or until golden brown. Place a cheese slice on
each patty and remove from pan.
4. To serve, cut each bun in half, to the bottom half, add lettuce, beef patty,
tomato, onion and pickles. Spread tomato sauce and mustard on the top bun
and serve.

18
Making a hamburger isn’t as easy as it looks
● inv estigate how food and fibre production is managed in environments as a system and how sustainability can be
improv ed, for example: (ACTDEK032) ST (Systems Thinking)
– plants and/or animal species grown in managed environments
– land management by Aboriginal and/or Torres Strait Islander Peoples
– boundaries, inputs, outputs, processes and feedback occurring in a managed environment

After looking at all the elements that are included in creating the ingredients of a
hamburger create an infographic on how a hamburger is created.
Use this space to plan your infographic and then go to Canva to create your own.

19
 ● research legal and ethical requirements associated with agricultural production,
eg keeping animals

Compare Show how After w atching the tw o Australian egg farming v ideos compare the
things are similar or
practices undertaken. What w ere the similarities and differences?
different
_________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
What is your opinion on cage and free-range farming?
What eggs w ould you choose to buy and w hy?

________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

Consider different perspectives: What would you say to someone who thought the
opposite to you?
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________
________________________________________________________________________________

20
GLOSSARY:

Agriculture

Animal
Welfare

Climate
Change

Ethics

Export

Fisheries

I mport

Nutrition

Profitability

Off shore
manufacturing

Social Values

Sustainability

Waste

Fill the last three in w ith w ords you’ve discovered during this term.

21
Food waste in Australia totals nearly $10
billion each year, Rabodirect report
Posted by Nicholas Nakos on 30th October 2017

Australians are collectively wasting $9.6 billion on food each year according to new research
released by RaboDirect.

In a survey of 2,300 people aged between 16 and 65, the RaboDirect Food & Farming Report
shows that Australians are wasting an average of 14 per cent of their weekly grocery buy. In
total, this equates to over $1050 each year.

The report reveals the habits which are contributing to food waste in Australia, including
never eating food past its ‘best before’ date and not eating leftovers.

Why is food being wasted?

The leading cause of food waste according to 82 per cent of respondents is a product going
off and becoming unusable before they can use it.

43 per cent of people stated they buy too much food, making this the second leading cause
of food waste in Australia.

RaboDirect’s report comes just weeks after Foodbank Australia revealed that 3.6 million
Australians have experienced food insecurity in the past 12 months.

Oz Harvest is an Australian charity with operations in four major centres in Australia. It rescues
food and gives it to those in need, with the goal of reducing food waste in Australia.

In the last year alone, Oz Harvest has seen an increase of over one million kilograms of food
donations, with 700 more businesses donating food nationally, according to sustainability
strategist Annika Stott.

Victorian’s are Australia’s worst food wasters

The results of the RaboDirect report show that food waste is still an issue in Australia,
according to the Head of RaboDirect, Beden Cronin.

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“Australians can make a few small changes to everyday habits, such as using leftovers for
lunches through the week, which will help reduce food waste,” Cronin said.

With the rate of population growth and demand for food rapidly increasing, it is important
that all Australians are aware of their individual impact on food wastage, according to the
report.

The research concluded that those living in metropolitan Australian cities tended to have a
higher proportion of food waste (16 per cent) compared to their regional counterparts (10
per cent).

The state of Victoria has the higher proportion of people who waste food, at 19 per cent,
followed by New South Wales at 16 per cent.

Tasmania’s were the most conscious of their food waste, with research indicating tha t only
four per cent of Tasmanian’s total grocery shop was wasted.

Generationally, Baby Boomers are the least wasteful (7 per cent), with Gen Y (20 per cent)
the most wasteful.

Ausfoodnews.com.au. (2017). Food waste in Australia totals nearly $10 billion each year, Rabodirect report |
Aust ralian Food News. [online] Available at: http://www.ausfoodnews.com.au/2017/10/30/food-waste-in-australia-
totals-nearly-10-billion-each-year-rabodirect-report.html [Accessed 5 Nov . 2017].

Generalise: What did you discover reading this article?

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Predict: What do you think that will happen if we continue wasting so much food?
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Hypothesize: How would handle a situation like this if you were in charge?
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Decide: So, this leads to you to what conclusions? What power do you have to
minimise waste?
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Stuffed Herb Potato in the Microwave

Ingredients
Serv es 2

• 2 large russet potatoes

• 2 tablespoons butter or margarine
• 4 tablespoons grated cheddar cheese
• 2 tablespoons of parmesan cheese
• 2 teaspoons of fresh chives
• 1 pinch salt and pepper, to taste
• 3 teaspoons sour cream

Method:

1. Wash and scrub the potatoes and prick several times w ith the tines of a fork.
Place on a microw ave safe plate.
2. Cook on full pow er in the microw ave for 6 minutes. Carefully turn potatoes
ov er with tongs and continue to cook for 6 more minutes.
3. When the potato is soft remov e from the microwave and cut in half
lengthw ise. Scoop the cooked potato from the centre of the potato carefully
w ith a small spoon, keeping potato skins intact.
4. Place cooked potato and butter in a bow l and season w ith salt and pepper,
then mash up using a fork. Meanwhile, arrange the grill tray so it is on the
low est rung, covered in foil and preheat to medium.
5. Spoon the mashed potato back inside the potato skins. Top the open sides
w ith cheeses and chives.
6. Place potato on plate and grill until cheese is melted. Keep a careful eye on
it and ensure you grill w ith the door open.
7. Top w ith sour cream, and serv e.

Recipe adapted from: http://allrecipes.com.au. 2018. Baked Potato in the

Microwave recipe – All recipes Australia NZ. [ONLINE] Available at:
http://allrecipes.com.au/recipe/12731/baked-potato-in-the-microwave.aspx.
[Accessed 09 January 2018].

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 STUDENT SELF EVALUATION

Please comment on your ow n w ork for this course. Please circle the answer:

I contributed constructively during in-class activities.

Strongly Agree Agree Neutral Disagree Strongly Disagree

I feel I am achieving the learning outcomes.

Strongly Agree Agree Neutral Disagree Strongly Disagree

My self-watering planter design was completed to the best of my ability.

Strongly Agree Agree Neutral Disagree Strongly Disagree

My design folio was completed to the best of my ability.

Strongly Agree Agree Neutral Disagree Strongly Disagree

My student class workbooklet was completed to the best of my ability.

Strongly Agree Agree Neutral Disagree Strongly Disagree

Comments (Student Self Ev aluation)

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COMMENTS ON STRENGTHS AND WAYS OF IMPROVEMENT:

What changes w ould you recommend to improv e Technology Mandatory Agriculture

and Food Technologies?
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What did you like most about this course?

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What did you like least about this course?

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THANK YOU FOR YOUR TIME AND FOR YOUR VALUABLE FEEDBACK.

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