Elaboration (2) ACTDEK033
investigating how a recipe can be modified to enhance health benefits, and justifying decisions, for example by replacing full cream milk with skim milk
Elaboration (2) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACTDEK033
examining the relationship between food preparation techniques and the impact on nutrient value, for example steaming vegetables
Elaboration (1) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK033
analysing food preparation techniques used in different cultures including those from the Asia region and the impact of these on nutrient retention, aesthetics, taste and palatability, for example stir-frying
Elaboration (3) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK031
producing prototypes and jigs to test functionality, including the use of rapid prototyping tools such as 3D printers
Elaboration (3) | ACTDEK031 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration ACTDEP039
explaining and interpreting drawings, planning and production steps needed to produce products, services or environments for specific purposes
Elaboration | ACTDEP039 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEK031
calculating an engineered system’s outputs, for example speed, brightness of light, volume of sound
Elaboration (2) | ACTDEK031 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEK032
describing physical and chemical characteristics of soil and their effects on plant growth when producing food and fibre products
Elaboration (3) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEK032
investigating different animal feeding strategies such as grazing and supplementary feeding, and their effects on product quality, for example meat tenderness, wool fibre diameter (micron), milk fat and protein content when producing food and fibre p …
Elaboration (4) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (5) ACTDEK032
recognising the importance of food and fibre production to Australia’s food security and economy including exports and imports to and from Asia when critiquing and exploring food and fibre production
Elaboration (5) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration ACTDEP036
using a variety of critical and creative thinking strategies such as brainstorming, sketching, 3-D modelling and experimenting to generate innovative design ideas
Elaboration | ACTDEP036 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEP036
developing models, prototypes or samples using a range of materials, tools and equipment to test the functionality of ideas
Elaboration (3) | ACTDEP036 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (4) ACTDEP036
producing annotated concept sketches and drawings, using: technical terms, scale, symbols, pictorial and aerial views to draw environments; production drawings, orthogonal drawings; patterns and templates to explain design ideas
Elaboration (4) | ACTDEP036 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (3) ACTDEP039
investigating the time needed for each step of production
Elaboration (3) | ACTDEP039 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (2) ACTDEK032
recognising the need to increase food production using cost efficient, ethical and sustainable production techniques
Elaboration (2) | ACTDEK032 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
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 (4) | ACTDEK033 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum
Elaboration (1) ACTDEP039
organising time, evaluating decisions and managing resources to ensure successful project completion and protection of the work space and local environment
Elaboration (1) | ACTDEP039 | Content Descriptions | Years 7 and 8 | Design and Technologies | Technologies | F-10 curriculum