Overview
The fifth edition of Food Solutions Units 1 & 2 has been written specifically for the new VCE Food Studies Study Design (2023-2027). These new editions include fully updated case studies and activities to increase students’ awareness of the issues surrounding food supply and consumption and a greater focus on exam preparation and support.
The addition of exciting dishes from around the world complement the much-loved recipes and features from previous editions. Food Solutions is designed to foster a foundation of learning for students to live better and pursue further training and employment in food-related industries.
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About this book
The origins of food
Development of food cultures
Growth of food production and trade
Industrialisation and food production
Indigenous Australian food
Food and the media
The impact of migration on the cuisine of Australia
Food in contemporary Australia
Australian food system
Food processing and food service in Australia today
Food product development
Food safety
Cooking food
The science of food
Food in the home
Designing and adapting recipes
Recipe index
Index
Exam-style questions and exam support have been included to assist students in their preparation for end of year exams
New and on-trend recipes from around the world have been added to this edition alongside the much-loved recipes that this series is known for
Chapter content has been reorganised to meet the key learning outcomes of the new study design
Updated case studies take an Australian focus where appropriate which are designed to broaden students’ understanding and draw links to the wider content of food production, distribution, and manufacturing in Australia
Infographics at the beginning of each chapter clearly demonstrate the key concepts that link to the study design
Recipes included at the end of each chapter have been developed to provide students with hands-on application of a broad range of food processes and cooking techniques
Thinking Skills activities have been added to the end of each chapter that challenge students to apply the knowledge they have acquired in each topic