I am a student at in Uru Mānuka. In 2020 I was a year 9 and in 2021 I will be a year 10. This is a place where I will be able to share my learning with you. Please note....some work won't be edited - just my first drafts, so there may be some surface errors. I would love your feedback, comments, thoughts and ideas.
Monday, 31 May 2021
Figurative Language + Brainstorming
Friday, 28 May 2021
Burger Competition
Negatives -
The burger was too sloppy (too much sauce)
Messy and hard to eat
Too much meat (really thick Patty)
lacked in texture ( missing ingredient ALL MRS FAULT )
Positives -
Had a range of complementing flavours
Lots of colours
The presentation was amazing looked like an advertisement
Tasted good
How I would rate the burger -
Flavour - 8.5 (Had a lot of flavours but wasn't too overpowering and the flavours complement each other.)
Colour - 7 (We had a few fillings of colour like cheese, gherkins, pineapple and tomatoes.)
Texture - 3 (Had too much sauce and a lot of meat, was sloppy but the bacon did ad a tiny bit of texture.)
How I would've improved -
The element that our burger really slacked off on was the texture. Unfortunately, we didn't have a lot of crispy or crunchy fillings but we did try to add texture where we could like grilling the buns, lettuce and making the bacon crispy. Next time I would add less meat and sauce so that the texture from the buns and the bacon really stood out. The next thing I would want to improve on is the colour, I feel as though we had a good amount of colour in the burger but was overwhelmed by the browns of the juicy patty, bacon, and bbq sauce. The flavour I feel was our strongest point so the only thing I would want to improve on is the pattys I feel like we could've added more bbq sauce into them and make them slimmer.
Burger Evaluation Sheet -
How does colour enhance the overall effect of your meals?
People naturally gravitate toward foods with appealing bright colors and avoid foods with unappealing or worrisome colors. Making colour in food very important as people will want to eat something with vibrant colours over bland colours.
How does texture affect the feel of the product as you eat it?
The thickness of some foods can affect their taste by slowing down the rate of which the flavour exits the food. If that same food were to be melted into a liquid, it would taste much stronger. Therefore people are more likely to eat harder, crunchier foods over soft foods
Name two different ingredients you used to enhance the flavour of your meat pattie.
BBQ Sauce, Gherkins
Why did you use these flavours? What did they do to your burger?
They added strong flavour but they were not overpowering and they set the flavour theme for the burger
How does the way takeaway places advertise their products influence our decision in what we eat?
Advertisements usually use fake burgers to make it look juicier, colourful and overall more attractive and appealing to others.
What are 2 safety measures that are important when storing and cooking red meat?
Always have clean hands when handling meat, Store the meat in the coldest part of the refrigerator or in a meat bin, Throw away ground meats, sausage and organ meats after 2 days, Defrost meats in the refrigerator or in the microwave by using the defrost setting — never on the counter
What is something that you have enjoyed taking part in re the design processes we have done eg cupcakes, 4 way wraps, burgers
My favourite part of designing the meals was finding unique and odd ways to add flavour and texture.
Creative Writing
Brainstorming -
Hunter swoop -
Top left -
The frosty mountain top reaching for the muddy white blanket covering the sky blocking out the rays of the sun, desperately trying to breakthrough.
Top Right -
A second snowy horizon bathed in a warm glow, dispersing the clouded blanket.
Bottom -
The rough rubble of the well-used road stretches out further into the horizon than the eye can see, accompanied by brightly colored strips of organization and society. The static-like strip of road, a passage to another place, another time, another feeling, another scent.
Middle -
The road swerves in fear of the looming mountains overhead gazing down upon the dry, grey road and the bland, barren tussocks and dry sand closing in from either side.
Mix&Match -
Figurative Language | Comparing two unlike things using the words like or as | |
Literal Language | An exaggeration of the facts. | |
Simile | Saying one thing and meaning something else. | |
Metaphor | Writing with detail to arouse one or more of the 5 senses. | |
Personification | A phrase is common to people who speak the same language- saying one thing but meaning another. | |
Imagery | Meaning exactly what you say. | |
Idiom | Comparing two unlike things not using the words like or as. | |
Hyperbole | Repetition of consonant sounds in a piece of writing. | |
Alliteration | Giving human qualities to non-human things. |
Wednesday, 26 May 2021
Sustainable Fishing
Sustainable Fishing -
Sustainable fishing is where you ensure that there will be fish in the future for other people to have. But the best thing to do currently is not fish at all due to the fact we have already pushed marine life to the brink of extinction by plastics, shark finning, fishing, and bycatch. Letting the population reproduce and grow back to a safer population. There is no possible way to restrict how much fishing boats are catching and the number of dolphins or other sea life due to bycatch. As long as we still eat fish, fishing companies still have a motive to continue fishing, as the fishing industry is a very profitable business.
How is commercial fishing a threat to dolphins and birdlife?
Fishing is by far the biggest threat to dolphins and birdlife. There are many different techniques to fishing, some more lethal and “efficient” than others, one of the worst fishing methods is trawlers where a massive net hurds in schools of fish then closes the top of the net trapping the herds of fish inside. This method is dangerous as it has the highest rate of bycatch, meaning several other aquatic life gets stuck in the nets as well. Most bycatches die in the fishing nets before they can be released back into the ocean. Not only are trawlers killing thousands of marine life, but it is also most if not all fishing techniques that are harming the ocean's ecosystem.
Tuesday, 25 May 2021
Shark Finning
What is shark finning?
Shark finning is the disgusting practice of slicing off the fins of a live shark then discarding what's left into the ocean, leaving the sharks to die a slow, sad, gruesome death. The fins are then dried and sold as the main ingredient in the traditional Chinese dish, Shark fin soup. Every year millions of sharks are caught and farmed for their fins leaving millions of dead, decomposing, finless sharks at the bottom of the ocean floor.
Why is it a delicacy?
the traditional dish Shark fin soup dates back to over 1000 years and it plays an important role as an indicator of social standing as shark fin soup can range anywhere above $100 for a single bowl. With the country become more wealthy the demand for shark fin soup has skyrocketed meaning more sharks are being caught for their fins. For such an expensive dish the fins are bland and have no taste, nor is there any nutritional value. Usually, there is flavoring added to the dish to give it a taste.
How is this impacting our oceans?
Sharks play a big role in keeping the food chain stable, as they are the apex predators. With the shark population decreasing rapidly due to shark finning and bycatch they are being pushed to extinction. This will destroy the ocean's ecosystem as a new predator will take the shark's place, with no predators the animals will overpopulate and run out of their source of food and eventually die out. This chain goes on and on until eventually there is nothing left.