Equipment, measuring and the techniques behind a simple, well-made dish.
These are the statements the Food Technology Year 7 syllabus makes about Kitchen Basics. Dux records each one against the questions you answer, so you can see which of them you have actually been tested on and which have never been asked.
Kitchen equipment and its uses - Kitchen Basics, Year 7.
Measuring accurately: dry and liquid - Kitchen Basics, Year 7.
Knife skills and safe cutting - Kitchen Basics, Year 7.
Mixing methods: creaming, folding, whisking - Kitchen Basics, Year 7.
Cooking methods: dry and moist heat - Kitchen Basics, Year 7.
Reading and following a recipe - Kitchen Basics, Year 7.
Seasoning and tasting - Kitchen Basics, Year 7.
Presenting a dish - Kitchen Basics, Year 7.
Year 7 Assessment Task Shape is 50 marks in 75 minutes. Questions on Kitchen Basics are not one shape repeated: the command word decides what the marker is looking for, and the mark value decides how much of it. These are the ones Food Technology Year 7 uses.
Dux writes practice for this module in exactly these shapes, so the drill is the same task the paper sets — not a general knowledge quiz with the module name on it.
Kitchen Basics opens the Food Technology Year 7 course. Students routinely lose marks because a question spans two modules, so the neighbouring modules are worth reading next to this one.
Dux diagnoses Food Technology Year 7 dot point by dot point, then writes questions in the shape this course marks. Written answers come back marked against the bands.