Kitchen Basics
Equipment, measuring and the techniques behind a simple, well-made dish.
- Kitchen equipment and its uses
- Measuring accurately: dry and liquid
- Knife skills and safe cutting
NSW Food Technology Years 7-10 (Stage 4, Year 7) - kitchen basics, food safety for beginners, food and culture - expressed in Dux teaching language.
Dux tracks each dot point separately, so “I did Food Technology Year 7” becomes a list of specific things you can already do and specific things you have never been asked. Open a module for all of its dot points, written out.
Equipment, measuring and the techniques behind a simple, well-made dish.
The rules that keep food safe, and the reasons behind each one.
What different cultures eat, why, and how food carries meaning.
A Food Technology Year 7 paper is not one question type repeated. Each command word asks for a different shape of answer, and each is worth a different number of marks.
| Command word | Question type | Marks |
|---|---|---|
| analyse | Short answer | 3–5 |
| describe | Short answer | 2–3 |
| evaluate | Extended response | 4–6 |
| explain | Short answer | 3–4 |
| identify | Multiple choice | 1 |
| select | Multiple choice | 1 |
Year 7 Assessment Task Shape — 50 marks, 75 minutes. Practice papers in Dux are assembled to this shape rather than invented, so the timing is training too.
Diagnostic first, then questions written in the shape this course uses. Written answers come back marked against the bands, not just scored.