Design Technology - Modifying Food
In this quarter two in Design Technology, my friends and I learned about researching, designing, planning, cooking, and surveying. We were first asked to research one food that is assigned from our island in Indonesia. My island is Sulawesi, and I chose North Sulawesi’s food. I researched the foods that are in my island, and what I chose is Grilled Squid Sate. I then asked for at least 3 or more designs. I made 4 designs, and evaluate them one by one. The designs itself have to meet the demand, which is what foods people like the most these days. I was asked to adapt the traditional food to be a cultural culture. After that, I found out which of the four fulfilled all of the design specifications. My final design’s form is like a sushi, where the structure are the grilled squid on top, then a slice of cucumber, and lontong as the replacement for the acidic rice that is usually used in making sushi. After done designing, I was asked to make a planning and cook the food in my home. I made the food myself and bring them to school, and ask for my teacher’s and my friend’s feedback towards my food. After I got all of my feedbacks, I then know what the expectations for my food. I also finally learned to make a survey and what it would give me the ability to make my food better.
In this quarter, our AOI is Human Ingenuity. The reason why we did this is because the traditional food itself is under rated, that everyone today are used to the western food. The other reason why we did this is because the traditional food itself is healthy, that they use spices rather than MSGs. How we adapt it is like what I said before, we change it to the form/the ingredients that are still the same but with different form. Like for example mine, sate Cumi Bakar become Sushi-Cumi Bakar. We also adapt this by promoting the food to our fellow students from grade 7-12. The consequences this activity make toward other people is that they will know the importance of traditional food, what their history and that it also increased the popularity of the food.
The ATL from this project are communication, collaboration, thinking and reflection, and information literacy. We communicate as we do the cooking per groups. We also got new vocabularies in cooking. Other than communication, there is also collaboration. We collaborate together when we cook in group or even when we eat them afterwards, as we do them all together. We also think and reflect about what we have done and what we probably should have, like for example the weaknesses and what we should do in the future. The last ATL is about the resources. We were searching for the accurate information, which I found 2 or more website that proves the information i am searching.
From this quarter, I think that I did best on creating my brochure as I have all of the elements in there, such as the history, cooking steps, personal information, designs, tips and tricks, and last but not least the bibliography. I did it well as I got 5 out of 6. The feedback I got from Ibu Lisa is to look carefully for the spacing, as it is the reason why i did not get the full score. Below is the soft copy of my brochure: My goal for next quarter is to be as creative as I could because with creativeness I am able to create anything.
In this quarter, our AOI is Human Ingenuity. The reason why we did this is because the traditional food itself is under rated, that everyone today are used to the western food. The other reason why we did this is because the traditional food itself is healthy, that they use spices rather than MSGs. How we adapt it is like what I said before, we change it to the form/the ingredients that are still the same but with different form. Like for example mine, sate Cumi Bakar become Sushi-Cumi Bakar. We also adapt this by promoting the food to our fellow students from grade 7-12. The consequences this activity make toward other people is that they will know the importance of traditional food, what their history and that it also increased the popularity of the food.
The ATL from this project are communication, collaboration, thinking and reflection, and information literacy. We communicate as we do the cooking per groups. We also got new vocabularies in cooking. Other than communication, there is also collaboration. We collaborate together when we cook in group or even when we eat them afterwards, as we do them all together. We also think and reflect about what we have done and what we probably should have, like for example the weaknesses and what we should do in the future. The last ATL is about the resources. We were searching for the accurate information, which I found 2 or more website that proves the information i am searching.
From this quarter, I think that I did best on creating my brochure as I have all of the elements in there, such as the history, cooking steps, personal information, designs, tips and tricks, and last but not least the bibliography. I did it well as I got 5 out of 6. The feedback I got from Ibu Lisa is to look carefully for the spacing, as it is the reason why i did not get the full score. Below is the soft copy of my brochure: My goal for next quarter is to be as creative as I could because with creativeness I am able to create anything.