UNIT 1 OUTCOME 2

Question 1

what is agriculture

Answer 1

refers to the practice of cultivating land, growing crops and feeding, breeding and raising livestock

Question 2

what is horticulture

Answer 2

the cultivation and management of a garden or orchard

Question 3

what is food processing

Answer 3

the transformation of raw food or ingredients into new food products by physical or chemical means

Question 4

Aboriginal animal food sources

Answer 4

• Fish
• Mussels
• Yabbies
• Lizards/ Goannas
• Kangaroos
• Possums
• Snake
• Whitchety Grub
• Birds (emus) and Eggs

Question 5

Aboriginal food plant sources

Answer 5

• Yams
• Bush tomatoes
• Figs
• Quandong
• Lemon Myrtle
• Kakadu Plums
• Wattleseeds

Question 6

Aboriginal women role in society

Answer 6

Gathering plants and honey, egg etc, cooking, raising children, catching small animals/fish, weaving etc

Question 7

Aboriginal men role in society

Answer 7

Hunting large animals, teaching boys the traditions, fire keepers and protecting the group

Question 8

Aboriginal natural resources

Answer 8

• wood used to make tools/ utensils (spears, shields, digging sticks)
• fire drills- made to make fire (sticks rubbed together rapidly to create heat & spark flame).
• bark was used to make canoes to fish.
• Nets/ bags/ baskets woven from plant materials- leaves and stems.
• honey bag woven tightly

Question 9

what is yandying

Answer 9

Tossing process used to separate the seeds and stones from the stalks of the plants.

Question 10

how was a coolamon used

Answer 10

seeds were shaken and tossed and the wind would blow away the debris from the seeds.

Question 11

what is a dillybag

Answer 11

A dillybag is a bag made from woven grass. Vegetable pastes placed inside and the running water would clean the paste from poisons and bitter tastes.

Question 12

strainer

Answer 12

Bundles of grass acted like strainers for vegetables

Question 13

grater

Answer 13

Were made from rough pieces of bark

Question 14

how were stones used

Answer 14

Tools and weapons were made from stone. They were attached to wood using resin (sticky substance from trees)

Question 15

Aboriginal cooking methods

Answer 15

• food was hunted/ gathered for the day.
• Little food was stored.
• Plants eaten raw.
• fire used to cook meat/ fish (roasted over fire, cooked in a pit)
• Shellfish/ veggies/ meats boiled/ steamed.

Question 16

food distribution Aboriginals

Answer 16

foods were proportioned and distributed to law and cultural practices, determined by the elders.
Ate together within groups.
Older men were able to choose cuts of meats.

Question 17

Land management Aboriginals

Answer 17

• fire farming

- tilled the land

Question 18

challenges faced by the settlers

Answer 18

• They lacked agricultural experience, and when they arrived they were often too sick or unfit to work.
• There was a lack of a sustainable fresh water source.
• The crops and equipment brought on the first fleet weren’t suited Australia’s conditions. For example, the breed of sheep brought couldn’t survive because they weren’t suited to the harsh/ dry conditions.
• Limited land to grow crops near coastal areas. The soil around Sydney cove was very poor and often flooded.

Question 19

Indigenous flavourings and spices

Answer 19

• lemon myrtle
• bush tomato
• pepper berries
• honey ants
• nectar of native trees
• honey
• wattleseed

Question 20

spices

Answer 20

an aromatic or pungent vegetable substance used to flavour food

Question 21

food culture

Answer 21

the practices, attitudes, and beliefs as well as the networks and institutions surrounding the production, distribution, and consumption of food.