Graphic Organisers Teachers exemplars Home Economics These exemplars are a companion to the Graphic

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Graphic OrganisersTeachers exemplars Home
EconomicsThese exemplars are a companion to
the Graphic Organisers resource book available at
www.slss.ie
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Stages in milling of flour
start here
Exercise ask students to write the stages in the
correct order
3
Digestion of proteins
start here
Exercise ask students to write the stages in the
correct order
4
Making yoghurt
5. Packaged and transported
4. Cooled refrigerated
3. Innoculated 4-6 hours
2. Harmless culture added
1. Milk pasteurised
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10 steps of HACCP
Home Economics Food Hygiene Systems
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Preparation for cookery class
Weigh ingredients
Set table
Collect equipment
Put on white coat
Wash hands
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Procedure for cookery class
Put on apron
remove jewellery
tie back hair
set up unit
weigh ingredients
wash hands
check oven temperature
keep unit tidy
follow instructions
Home Economics First Year
8
Design Craftwork Brief
Lack of function
Design and make a textile item for a childs
bedroom incorporating traditional or contemporary
craftwork
9
Craft Design Project plan
Home Economics narrowing focus in planning
10
A healthy lifestyle
Home Economics
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Meat
Nutrition
Structure
Dietetic
HBV protein
17-20 protein
High in sat. fat
20 fat
Good source iron
60 water
Good for low cal diet
Iron, phosphorous
Eat with a carb. food
Vit B
carbohydrates
Meat
Bacteria killed
Slow cooking
Connective tissue softened
Cured
Enzymes
Shrinks
Chemicals
Smoke
Colour change
Mechanical
Canned
Fat melts
Freezing
Effects of heat
Tenderising
Processing
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Protein
Composition
Sources
Classification
Primary
Amino Acid
Secondary
CHO (N)
Tertiary
Peptide link
HBV
Condensation reaction
LBV
Protein
Bacteria killed
Physical
Connective tissue softened
Cured
Chemical
Shrinks
Enzymes
Smoke
Colour change
Deamination
Canned
Fat melts
Freezing
Functions
Digestion
Deficiency
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Bones teeth
effects of heat
types
Vit D
composition
processing
calcium
protein
nutritive value
cost
digestion
CHEESE
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Food Additives
Adv. Disadv.
Found
Uses
E.G.
Types
E no.
Home Economics students finish adding
information to the chart
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Cooking methods
foods suitable
equipment
temp.
method
Home Economics students fill in what they have
learned
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Milk
nutrient
carbo-hydrates
fat
protein
type
Home Economics students fill in what they have
learned
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Mould reproduction
Home Economics
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Compare contrast ovens
used for thawing,
melting, reheating faster cooking
times only suits certain types / sizes of food
special dishes needed suits
convenience foods no
browning
suits larger range of products
better flavours? wider range of
recipes can
be cooked whole dinner can be
cooked slower
use conduction part of modern kitchen
MICROWAVE OVEN
CONVENTIONAL OVEN
Home Economics
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Comparing soups
Home Economics
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Accommodation
Home Economics
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Food types
Minerals
Vitamins
Protein
FOOD
Fats
Carbohydrates
Home Economics - use this as a visual memory aid
add in the key points
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Short crust
Biscuit
Choux
pastry
Rough Puff
Flaky
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3 main food types compared
Proteins
Fats
Nitrogen Growth repair of cells
Provides fat soluble vitamins Protects
delicate organs
Meat, eggs, cheese
C.H.O. heat energy
Insulation, fullness
Potatoes
Made in plants by photosynthesis Prevents
constipation
Carbohydrates
Home Economics
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Effects of alcohol abuse
on family
on society
on individual
Home Economics groups work to compare using
their knowledge
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Effects of unemployment
family
individual

• Depression
• Inadequacy
• Frustration

• Less resources to go round
• Stigma
• Access to fewer luxuries

Lack of status, car, home
No income, No spending power
State contributions, dependency
Lack of function

• Welfare state
• Fostering dependency
• Poverty cycle

society
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Nutrients
function
function
Proteins
Fats
source
source
source
Water
Carbo- hydrates
source
function
function
Home Economics
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Home Economics - Marriage
Use a reader / recorder / accuracy checker model
to supply the information