unit 1 outcome 2 patterns of migration written task

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Unit 1 – Outcome 2 – Patterns of Migration

Written Task

These tasks will enable you to research how immigration has impacted our culture in Australia.

Activity 1 – Celebrity Chefs

Australia has plenty of Celebrity Chefs; this is mainly due to the interest in cooking

show competitions on television around 2005. Several the celebrity chefs on these

shows have migrant backgrounds. You no doubt would have heard of at least one

of these chefs. Select one of these chefs and conduct research that will enable

you to write a report that answers the questions below.

Luke Nguyen George Calombaris Poh Ling Yeow

Kylie Kwong Adam Liaw Miguel Maestre

Aristos Papandroulakis Guy Grossi Adriano Zumbo

Kumar Mahadevan Cindy Sargon Iain Hewitson

Geoff Jansz Margaret Fulton Marion Grasby

What is the cultural background of your celebrity chef?

How did this chef, or their family, immigrate to Australia?

How has the chef's migrant background impacted his or her cooking?

What has the impact of this country’s cuisine been on Australian food tastes and consumption?

http://www.foodstudiesonline.com.au/


Activity 2 – Migration Memories

In May 2020, a popular cooking show on Melbourne television held a competition where they were given a box

with a photograph from their childhood inside. They were then asked to create a dish that reminded them of

childhood memories and their loved ones. Some of the contestants recalled the role that food has played in their

emigrational experience in Melbourne.

Read each of the articles at these links and complete the task below.

https://www.huffingtonpost.com.au/entry/masterchef-

australia_au_5ece4528c5b6f183a880baec?ncid=other_huffpostre_pqylmel2bk8&utm_campaign=related_art

icles

https://www.huffingtonpost.com.au/entry/masterchef-australia-

jessliemantara_au_5ed4ab68c5b6adee41bc4da7?ncid=other_huffpostre_pqylmel2bk8&utm_campaign=rela

ted_articles

Many of the contestants on this show came from migrant backgrounds.

List five interesting observations or interesting points from the articles.

Summarise what you have learned about the impact of migrant cuisine on the foods we consume in Australia

and how you feel about this.


https://www.huffingtonpost.com.au/entry/masterchef-australia_au_5ece4528c5b6f183a880baec?ncid=other_huffpostre_pqylmel2bk8&utm_campaign=related_articles



https://www.huffingtonpost.com.au/entry/masterchef-australia-jessliemantara_au_5ed4ab68c5b6adee41bc4da7?ncid=other_huffpostre_pqylmel2bk8&utm_campaign=related_articles





Written Task

These tasks will enable you to research how immigration has impacted our culture in Australia.

Activity 1 – Celebrity Chefs

Australia has plenty of Celebrity Chefs; this is mainly due to the interest in cooking

show competitions on television around 2005. Several the celebrity chefs on these

shows have migrant backgrounds. You no doubt would have heard of at least one

of these chefs. Select one of these chefs and conduct research that will enable

you to write a report that answers the questions below.

Luke Nguyen George Calombaris Poh Ling Yeow

Kylie Kwong Adam Liaw Miguel Maestre

Aristos Papandroulakis Guy Grossi Adriano Zumbo

Kumar Mahadevan Cindy Sargon Iain Hewitson

Geoff Jansz Margaret Fulton Marion Grasby

What is the cultural background of your celebrity chef?

Luke Nguyen is Vietnamese.

How did this chef, or their family, immigrate to Australia?

Luke Nguyen was born in a Thai refugee camp. At the same time, his parents tried to escape from political

persecution in Vietnam and enter Australia. When the family arrived in Australia, they settled in Paramatta

(Sydney) and opened a restaurant.

How has the chef's migrant background impacted his or her cooking?

Luke worked in the family restaurant from the age of five; help to run the restaurant was expected from all family

members. At the family restaurant, traditional Vietnamese recipes were prepared. Luke's parents encouraged

him to achieve a balance of flavours in his cooking. Luke learned much of what he knows about cooking from his

parents. He eventually opened his own restaurant.

What has the impact of this country’s cuisine been on Australian food tastes and consumption?

Vietnamese cuisine has had a significant impact on Australian food tastes and consumption. Australians were willing to try the new and unusual foods and ingredients introduced by Vietnamese immigrants. The influx of Vietnamese restaurants that offered fresh, healthy foods and affordable prices helped make Vietnamese food a popular choice for Australians. Pho, rice paper rolls, spring rolls are just three of the many Vietnamese foods popular in Australia today.



Activity 2 – Migration Memories

In May 2020, a popular cooking show on Melbourne television held a competition where they were given a box

with a photograph from their childhood inside. They were then asked to create a dish that reminded them of

childhood memories and their loved ones. Some of the contestants recalled the role that food has played in their

emigrational experience in Melbourne.

Read each of the articles at these links and complete the task below.

https://www.huffingtonpost.com.au/entry/masterchef-

australia_au_5ece4528c5b6f183a880baec?ncid=other_huffpostre_pqylmel2bk8&utm_campaign=related_art

icles

https://www.huffingtonpost.com.au/entry/masterchef-australia-

jessliemantara_au_5ed4ab68c5b6adee41bc4da7?ncid=other_huffpostre_pqylmel2bk8&utm_campaign=rela

ted_articles

Many of the contestants on this show came from migrant backgrounds.

List five interesting observations or interesting points from the articles.

The celebrity contestants came to Australia from difficult circumstances – for example, some were

escaping political upheaval.

As children, the celebrity contestants often were on their own while their parents worked two jobs to make

money for the family.

Foods that celebrity contestants often had for school lunches were seen as weird compared to Australian

kids' sandwiches. Some of these foods may no longer be considered strange.

Many of the celebrity contestant's parents owned a restaurant, which is how they developed their cooking

skills.

Personal stories of immigrant experiences enabled some of the contestants to make some interesting

dishes where there was a powerful emotional bond with the food presented.

Summarise what you have learned about the impact of migrant cuisine on the foods we consume in Australia

and how you feel about this.

Until I read the articles, I never thought about how foods from other countries were introduced to Australia. I

never thought about the migrants who introduced these foods to Australia or the difficulties they faced. I believe

that we have a lot to thank our immigrants for. I enjoy all the different meals that I eat at home and when I go out

to dinner.










Practical Activity

This activity requires you to respond to a design brief by designing a Pho using ingredients specific to another

migrant culture in present-day Australia.

Responding to a Design Brief: Design your Pho

Phở, pronounced "fuh," is a Vietnamese soup usually made with a bone-beef broth, banh pho noodles, and

thinly sliced beef. It is often served with bean sprouts and other fresh herbs on the side. Pho is made with banh

pho noodles (flat rice noodles) and is often confused with Japanese ramen noodles that are made from wheat. It

is important to note that there are many variations of Pho.

Pho bo (beef pho) is usually served with a large bowl of broth and rice noodles and is accompanied by a plate of

thinly sliced raw beef and fresh garnishes like basil, cilantro, radishes, chilies, and lime. There are also several

condiments on the table at most pho restaurants, such as hoisin sauce, soy sauce, fish sauce, Sriracha, and chili

paste, to flavor the broth. Essentially, each bowl of Pho is unique to you.

Not a fan of beef? No worries! There are multiple variations of Pho. The most common variations are pho ga

(chicken pho) and pho chay (vegetarian Pho). However, not all Vietnamese noodle soup dishes are considered

Pho as they may be made with different flavourings and noodles.

Source: https://spoonuniversity.com/how-to/what-is-pho

The following graph shows Australia's population by country of birth as estimated by the Australian Bureau of

Statistics in 2019. It shows only countries or regions or birth with a population of over 100,000 residing in

Australia.

Your task is to design a pho that uses the flavours and some traditional ingredients representing

one culture in the graph below.

You are encouraged to select a country that you could realistically design a Pho for.


https://spoonuniversity.com/how-to/what-is-pho


Step 1 – Research

Research some ingredients that are typical of the migrant country that you have chosen.

List these ingredients in the table below.

Chosen Country:

Protein Sources

Vegetables

Types of noodles, pasta or

rice

Types of sauces or pastes

Types of spices and herbs

(preferably fresh)

Step 2 – Planning and Managing

Pho is a popular Vietnamese noodle dish that typically takes hours and hours of simmering.

The recipe below is a simplified version, which means you can make homemade Pho within 30 minutes!

Your task is to modify this recipe to use the ingredients representative of the migrant country you researched.

Write down your ingredients under the heading, ‘My Pho Recipe Ingredients.’

Basic Pho Recipe Ingredients My Pho Recipe Ingredients

300 ml stock

2–3 tablespoons flavouring ingredients (garlic & onion)

1 tablespoon sauces (e.g.hoisin, chilli & soy sauce)

80 grams noodles, pasta, or rice

80 grams protein sources

1 cup vegetables

2 to 3 fresh spices or herbs



Method:

1. Tie your hair back, wash your hands, and put an apron on.

2. Prepare (cut) the flavouring ingredients.

3. Wash and cut the vegetables.

4. Slice the protein source very thinly.

5. Place the stock and 125ml water in a medium-sized saucepan with flavouring ingredients and sauces (you

might like to set some aside to add with the toppings).

6. Boil the stock, then reduce the heat to low.

7. Cover and simmer the stock for 10 minutes.

8. Place a fine sieve over a bowl. Pour the broth over the sieve. The solids should remain in the sieve.

Discard the solids and return the broth to the saucepan.

9. Cover and place the saucepan back on the stove. Bring the broth to a boil.

10. Meanwhile, prepare the noodles by following the packet instructions.

11. Drain the noodles well.

12. Place the noodles in soup bowls, then top with the protein and vegetables.

13. Pour over the hot soup mixture over the protein and vegetables.

14. Cover the bowl with a saucepan lid so that the protein cooks and the vegetables soften.

15. Serve garnished with fresh herbs.

Step 3 – Producing your dish

You will now prepare your version of Pho.

As you are cooking, you will need to ask someone to observe you and ‘tick off’ that you can demonstrate the skills listed below and whether your skills were low, medium or high.

Organisational Skills

High Med Low The student followed the ‘clean as you go’ principle & maintained an organized bench.

High Med Low The student read over the recipe prior to beginning to cook.

Technical Skills

High Med Low The student used a range of cutting techniques in their dish.

High Med Low The student adjusted the temperature of the stove top as needed.

Using Equipment Safely

High Med Low The student used the knife safely.

High Med Low The student followed stove safety procedures well.

Hygienic Food Handling Skills

High Med Low The student prepared themselves hygienically.

High Med Low The student prevented cross-contamination of ingredients.




Practical Activity

This activity requires you to respond to a design brief by designing a Pho using ingredients specific to another

migrant culture in present-day Australia.

Responding to a Design Brief: Design your Pho

Phở, pronounced "fuh," is a Vietnamese soup usually made with a bone-beef broth, banh pho noodles, and

thinly sliced beef. It is often served with bean sprouts and other fresh herbs on the side. Pho is made with banh

pho noodles (flat rice noodles) and is often confused with Japanese ramen noodles that are made from wheat. It

is important to note that there are many variations of Pho.

Pho bo (beef pho) is usually served with a large bowl of broth and rice noodles and is accompanied by a plate of

thinly sliced raw beef and fresh garnishes like basil, cilantro, radishes, chilies, and lime. There are also several

condiments on the table at most pho restaurants, such as hoisin sauce, soy sauce, fish sauce, Sriracha, and chili

paste, to flavor the broth. Essentially, each bowl of Pho is unique to you.

Not a fan of beef? No worries! There are multiple variations of Pho. The most common variations are pho ga

(chicken pho) and pho chay (vegetarian Pho). However, not all Vietnamese noodle soup dishes are considered

Pho as they may be made with different flavourings and noodles.

Source: https://spoonuniversity.com/how-to/what-is-pho

The following graph shows Australia's population by country of birth as estimated by the Australian Bureau of

Statistics in 2019. It shows only countries or regions or birth with a population of over 100,000 residing in

Australia.

Your task is to design a pho that uses the flavours and some traditional ingredients representing

one culture in the graph below.

You are encouraged to select a country that you could realistically design a Pho for.


https://spoonuniversity.com/how-to/what-is-pho


Step 1 – Research

Research some ingredients that are typical of the migrant country that you have chosen.

List these ingredients in the table below.

Chosen Country: India

Protein Sources Chicken, prawns, pistachio nuts and cashew nuts

Vegetables French beans, spinach, cauliflower, water chestnuts, carrot, zucchini, onions

Types of noodles, pasta or

rice

Chickpea noodles and wheat noodles

Types of sauces or pastes Tandoori paste, green thai curry paste, korma paste

Types of spices and herbs

(preferably fresh)

Coriander, parsley, curry leaves

Step 2 – Planning and Managing

Pho is a popular Vietnamese noodle dish that typically takes hours and hours of simmering.

The recipe below is a simplified version, which means you can make homemade Pho within 30 minutes!

Your task is to modify this recipe to use the ingredients representative of the migrant country you researched.

Write down your ingredients under the heading, ‘My Pho Recipe Ingredients.’

Basic Pho Recipe Ingredients My Pho Recipe Ingredients

300 ml stock

2–3 tablespoons flavouring ingredients (garlic & onion)

1 tablespoon sauces (e.g.hoisin, chilli & soy sauce)

80 grams noodles, pasta, or rice

80 grams protein sources

1 cup vegetables

2 to 3 fresh spices or herbs

300 ml vegetable stock

2 tablespoons white onion

1 garlic clove

5 cent piece size of ginger

1 tablespoon green curry paste

80 grams wheat noodles

5 fresh beans

¼ zucchini

1/4 carrot

¼ cup water chestnuts

4 prawns

4 unsalted cashews

5 sprigs coriander

5 sprigs parsley



Method:

1. Tie your hair back, wash your hands, and put an apron on.

2. Prepare (cut) the flavouring ingredients.

3. Wash and cut the vegetables.

4. Slice the protein source very thinly.

5. Place the stock and 125ml water in a medium-sized saucepan with flavouring ingredients and sauces (you

might like to set some aside to add with the toppings).

6. Boil the stock, then reduce the heat to low.

7. Cover and simmer the stock for 10 minutes.

8. Place a fine sieve over a bowl. Pour the broth over the sieve. The solids should remain in the sieve.

Discard the solids and return the broth to the saucepan.

9. Cover and place the saucepan back on the stove. Bring the broth to a boil.

10. Meanwhile, prepare the noodles by following the packet instructions.

11. Drain the noodles well.

12. Place the noodles in soup bowls, then top with the protein and vegetables.

13. Pour over the hot soup mixture over the protein and vegetables.

14. Cover the bowl with a saucepan lid so that the protein cooks and the vegetables soften.

15. Serve garnished with fresh herbs.

Step 3 – Producing your dish

You will now prepare your version of Pho.

As you are cooking, you will need to ask someone to observe you and ‘tick off’ that you can demonstrate the skills listed below and whether your skills were low, medium or high.

Organisational Skills

High Med Low The student followed the ‘clean as you go’ principle & maintained an organized bench.

High Med Low The student read over the recipe prior to beginning to cook.

Technical Skills

High Med Low The student used a range of cutting techniques in their dish.

High Med Low The student adjusted the temperature of the stove top as needed.

Using Equipment Safely

High Med Low The student used the knife safely.

High Med Low The student followed stove safety procedures well.

Hygienic Food Handling Skills

High Med Low The student prepared themselves hygienically.

High Med Low The student prevented cross-contamination of ingredients.




Summary Activity

Answer the questions below.

What is the main idea about this key knowledge and key skills?

Write two or three sentences in your own words.

Explain how the gold rush impacted Australian food tastes and consumption.

Outline what the "White Australia" policy was and how it impacted the food consumed in Australia.

Explain how Italian immigrants had an impact on the foods consumed in Australia.



Explain why and how Vietnamese cuisine become an essential part of the foods consumed in Australia.

Identify 5-10 foods from a cuisine that immigrants have brought to Australia.

Do not discuss a cuisine you have already discussed in this summary sheet.

"Immigration has had a huge impact on the foods consumed in Australia."

Write a paragraph that supports this statement.

Explain why it was necessary for Australia to "populate or perish" and how this was achieved.




Summary Activity

Answer the questions below.

What is the main idea about this key knowledge and key skills?

Write two or three sentences in your own words.

Australian cuisine has been greatly influenced by the cuisine of immigrants to our country. This point of key

knowledge investigates which immigrant groups have had the most significant impact and what ingredients and

recipes they introduced to the Australian diet.

Explain how the gold rush impacted Australian food tastes and consumption.

Although many gold diggers were white Australians and immigrants from British countries, there were many

Chinese gold diggers. The Chinese gold diggers cooked traditional food for themselves and eventually modified

their traditional recipes to suit white Australian tastes. Eventually, these meals became more widely accepted.

Chinese cuisine started to slowly become part of the Australian diet from its gold rush beginnings.

Outline what the "White Australia" policy was and how it impacted the food consumed in Australia.

Australians believed that white people were superior to non-white people, especially morally and intellectually.

Australians also believe non-white Australians took part in immoral and unfair business practices. To keep

Australia "white," the new Federal Parliament passed the Immigration Restriction Act. The rules in this act were

so strict that it was almost impossible for any non-white person to immigrate to Australia. Because the Australian

population came predominantly from a British background, Australia's foods remained mainly British until the

White Australia policy was overturned almost 50 years later.

Explain how Italian immigrants had an impact on the foods consumed in Australia.

Italians introduced a range of new ingredients to Australia. These ingredients were used to make a range of

traditional Italian recipes, which Australians eventually accepted. Italians also introduced the idea of producing

for yourself ingredients that couldn't be purchased locally.



Explain why and how Vietnamese cuisine become an essential part of the foods consumed in Australia.

Vietnamese immigrants arrived in Australia to escape political persecution in their homeland. Several

Vietnamese immigrants who lived close to factories made their traditional recipes to serve Vietnamese factory

workers. Eventually, the non-Vietnamese factory workers tried Vietnamese foods and loved them. Many

Vietnamese restaurants offering high-quality, healthy, and well-priced foods opened up, and Vietnamese cuisine

started to become widely accepted by non-Vietnamese Australians.

Identify 5-10 foods from a cuisine that immigrants have brought to Australia.

Do not discuss a cuisine you have already discussed in this summary sheet.

Indian food: Naan bread, dahl, curries, kofta, biryani, pakoras, samosas

"Immigration has had a huge impact on the foods consumed in Australia."

Write a paragraph that supports this statement.

Immigration has had a significant impact on the foods consumed in Australia. Before the end of the second world

war, most of the food eaten in Australia was based on British cuisine. People from Britain were the first non-

indigenous settlers. At that time, meat and three vegetables were the most common main meal in Australia, with

cereal and toast being consumed for breakfast. Once more immigrant groups arrive in Australia, the variety of

foods available to purchase and consumed widely expanded. Today, meat and three vegetables may not even

make an appearance in a weekly menu. Today pasta dishes, stir-fries, noodle soups and kebabs are all a

standard part of the Australian diet.

Explain why it was necessary for Australia to "populate or perish" and how this was achieved.

At the end of World War Two, Australia did not have enough people to support economic development and

provide a defense. Australia needed to increase its population. With so many people being forced to flee from

their homes in Europe, other countries needed to take these displaced people (refugees). It was a win-win

situation for Australia – look good on the world stage by supporting displaced people while increasing their

population. Australia's workforce would increase, and its economy improve. Overall, post-war migration schemes

were a huge success. Between 1947 and 1953, the Australian Government assisted over 170,000 displaced

persons to migrate to Australia.




Exam Preparation

Select the most appropriate answer:

1. The "White Australia" immigration policy aimed to ensure:

a. Indigenous Australians were made to live in restricted areas

b. White Australian workers were paid higher wages than workers from other countries

c. Immigrants were primarily from British countries

d. All of the above

2. Italian immigrants made their own ingredients because:

a. Home-made ingredients tasted better than the ones available in supermarkets

b. Traditional Italian ingredients were not widely available to purchase

c. It was a way to make additional money to send back to Italy to help more family members immigrate.

d. Italian immigrants could not find work when they arrived in Australia, so making ingredients was a good

way to pass the time.

3. During the years of the "White Australia policy," some Asian workers were permitted into Australia because:

a. They needed to be reunited with their family members

b. Workers were required for businesses that were valuable to the Australian economy

c. It helped Australians to learn how to speak Asian languages

d. Australians no longer wanted to consume British food

4. A well-known Chinese food now commonly consumed in Australis is:

a. Naan bread

b. Pho

c. Lemon Chicken

d. Beef and black bean

5. Vietnamese food made its way out of Vietnamese homes and into the broader community because:

a. Vietnamese immigrants prepared food for local factory workers as a way to earn extra money

b. Post-war rationing meant many British foods could not be produced

c. People preferred Vietnamese food to American food

d. It was a good way to reduce food waste

Total /5



Section B: Short Answer Questions

Question 1

Identify four foods Italian immigrants introduced to Australia. 2 marks

Question 2

Discuss why the "White Australia" policy may have negatively impacted the foods consumed in Australia. 2 marks

Question 3

Explain why immigrants to Australia may have had trouble preparing their traditional foods. 2 marks

Question 4

Explain how Chinese cookhouses on the goldfields catered to both Chinese and Australian tastes. 3 marks



Question 5

Identify a group of asylum seekers that have immigrated to Australia and explain the impact this group has had on

Australian food. 4 marks

Question 5

Identify and define one cooking method introduced to Australia by an immigrant group. 3 marks

Question 6

Identify and explain two reasons why white Australians were initially resistant to immigration. 4 marks



Question 7

Many different groups of immigrants have had a significant impact on the foods consumed in Australia.

Identify which group you believe has had the most significant impact on food in Australia and justify your choice with

explanation and examples. 5 marks

/25 Total




Exam Preparation

Select the most appropriate answer:

1. The "White Australia" immigration policy aimed to ensure:

a. Indigenous Australians were made to live in restricted areas

b. White Australian workers were paid higher wages than workers from other countries

c. Immigrants were primarily from British countries

d. All of the above

2. Italian immigrants made their own ingredients because:

a. Home-made ingredients tasted better than the ones available in supermarkets

b. Traditional Italian ingredients were not widely available to purchase

c. It was a way to make additional money to send back to Italy to help more family members immigrate.

d. Italian immigrants could not find work when they arrived in Australia, so making ingredients was a good

way to pass the time.

3. During the years of the "White Australia policy," some Asian workers were permitted into Australia because:

a. They needed to be reunited with their family members

b. Workers were required for businesses that were valuable to the Australian economy

c. It helped Australians to learn how to speak Asian languages

d. Australians no longer wanted to consume British food

4. A well-known Chinese food now commonly consumed in Australis is:

a. Naan bread

b. Pho

c. Lemon Chicken

d. Beef and black bean

5. Vietnamese food made its way out of Vietnamese homes and into the broader community because:

a. Vietnamese immigrants prepared food for local factory workers as a way to earn extra money

b. Post-war rationing meant many British foods could not be produced

c. People preferred Vietnamese food to American food

d. It was a good way to reduce food waste

Total /5



Section B: Short Answer Questions

Question 1

Identify four foods Italian immigrants introduced to Australia. 2 marks

Pasta, olive oil, prosciutto, olives, parmesan, wine, espresso.

Question 2

Discuss why the "White Australia" policy may have negatively impacted the foods consumed in Australia. 2 marks

The White Australia policy focused on populating Australia with people from white British backgrounds.

Immigrants bring new and different cuisines to the countries that they migrate to. Only accepting people from

British backgrounds meant that Australia was only being subjected to British cuisine rather than cuisine from a

wide range of countries.

Question 3

Explain why immigrants to Australia may have had trouble preparing their traditional foods. 2 marks

British-style ingredients and recipes were what were produced and sold in Australia for many years. At the start

of immigration, immigrants from non-British backgrounds could not buy their traditional ingredients in Australia.

There was no significant demand for them, and they needed to be shipped or grown in Australia before they

could be sold here.

Question 4

Explain how Chinese cookhouses on the goldfields catered to both Chinese and Australian tastes. 3 marks

Many Chinese gold diggers set up "cookshops" to serve Cantonese food to other Chinese gold diggers. These

dishes were based on ingredients used in Cantonese cooking - fresh vegetables, fish, poultry, pork, and rice.

Eventually, these cookshops started to cater to Chinese gold diggers and white Australian and European gold

diggers. This was done by modifying Cantonese cuisine to suit Australian and European tastes. They also

offered foods based on traditional British cuisines, such as roasted meals and puddings.



Question 5

Identify a group of asylum seekers that have immigrated to Australia and explain the impact this group has had on

Australian food. 4 marks

One asylum seeker group that has immigrated to Australia is Vietnamese immigrants.

Vietnamese influence has resulted in many Vietnamese foods becoming an integral part of Australian cuisine.

Rice paper rolls are a popular light meal or snack, and pho, a beef noodle soup, also has many variations.

Dipping sauces are now commonly used, and a range of varieties are available in supermarkets. Melbourne is

said to be the Banh mi (roast pork roll) capital of the world.

These foods are all relatively inexpensive to purchase, which can often be important to Australians.

Some of these recipes are easy for Australians to make and are often made in people's homes.

Vietnamese restaurants are now commonplace in many Australian towns, both regional and in the city.

Question 5

Identify and define one cooking method introduced to Australia by an immigrant group. 3 marks

The technique of stir-frying was introduced to Australia by Chinese immigrants.

Stir frying is the rapid cooking of thinly sliced meat and vegetables.

A high heat is needed, and the ingredients are cooked in a wide, deep pan with sides so that the ingredients can

be moved around constantly to ensure quick and even cooking.

Question 6

Identify and explain two reasons why white Australians were initially resistant to immigration. 4 marks

Australians believed that white people were superior to non-white people, especially morally and intellectually.

For this reason, Australians didn't want new people to arrive in Australia, especially if they were not from a British

background.

Some immigrant groups, to gain employment, worked for reduced wages and in inadequate conditions.

White Australians were worried that these actions would mean other Australians would be unable to gain jobs

and support their families.



Question 7

Many different groups of immigrants have had a significant impact on the foods consumed in Australia.

Identify which group you believe has had the most significant impact on food in Australia and justify your choice with

explanation and examples. 5 marks

I believe that Italians have had the most significant impact on Australian cuisine.

One reason is that initially, Italians were the most significant "non-white" immigration group to arrive in Australia.

As years passed, typical Italian recipes have become well accepted and mainstream in Australia – for example,

spaghetti bolognese is a favourite "go to" meal for many families.

One of Australia's most popular takeaway foods is pizza, which also has Italian origins.

In Australia, we love coffee and have an international reputation for being coffee connoisseurs – it was Italians

that first introduced "real coffee" to Australia. Other Italian ingredients – olives, olive oil, parmesan, and fetta are

also widely used.

/25 Total


unit 1 outcome 2 patterns of migration written task

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