jo's blog

an outlook on my educational journey

Berry Mousse Cups Evaluation


Recipe Title: Berry Mousse Cups











300g fresh raspberries

1 small orange

250ml whipped cream

125g Philadelphia cream cheese

1 tablespoons cocoa powder

2 tablespoons caster sugar

100g Cadbury Milk Chocolate


Special equipment: Piping bag, 2 tall glasses



Juice the orange to get 1 tablespoon worth of orange juice, remove any pulp.

Mix together whipped cream, cocoa powder and orange juice.

In a separate bowl mix together the Philadelphia cheese and sugar until soft. Add cream mix to the cheese mix. Mix until light and smooth.

Set aside a few raspberries and crush up the rest in a bowl.

Layer mousse and crushed raspberries in serving glasses, using piping bag for mousse.

Shave the Cadbury Chocolate over the top, alternatively layer shavings throughout the glass.



Was the recipe suitable for the purpose?

The recipe was suitable as it was a sweet follow up to a main meal.
Describe the:

a)    Appearance

It had a variety of colours, you could see the raspberries and mousse dispersed throughout the glass. It was bright and eye-catching.

b)    Taste/Flavour

The tartness of the raspberries counterbalanced the sweetness of the cocoa and cream cheese.

c)    Texture

The raspberries had a slightly rougher texture in comparison with the mousse- which was light and fluffy in the mouth.

d)    Aroma

You could definitely smell cocoa, raspberries, cream and cream cheese- it smelt sweet and pleasant.

Were there any difficulties in the making/preparing/completing the dish? Explain fully…

This recipe is so easy, there were no difficulties at all- you could make this recipe quickly and easily without much skill required.


If you made this dish again, what modifications would you make if any? Give details.

I would reduce the amount of cream cheese and increase the amount of whipped cream, sometimes it tasted more like a cheesecake filling than a mousse- which is fine but it really needed a bit more cream.


Chicken Souvlaki Evaluation


Recipe Title: Chicken Souvlaki







Recipe: Serves 2


  • 1 ½ tsp red wine vinegar
  • ½ tbs lemon juice
  • 1 tbs chopped fresh oregano
  • ½ tbs chopped fresh thyme
  • 30ml extra virgin olive oil
  • 2 small (170g each) chicken breast fillets
  • 1 tomato cut into thin wedges
  • ½ small red onion, cut into thin wedges
  • 50g feta, crumbled
  • ¼ cup of flat-leaf parsley leaves
  • 2 pita bread rounds, warmed
  • Tzatziki, to serve



  1. Mix the vinegar, lemon juice, oregano, and thyme in a bowl. Season. Slowly whisk in the oil. Place chicken in a bowl with most of the dressing, reserving a tablespoon for the salad.
  2. Heat a chargrill pan or non-stick fry pan over medium-high heat. Cook the chicken for 3-4 minutes each side until cooked through. Place on a plate and rest, loosely covered with foil.
  3. Meanwhile, toss the tomato, onion, feta, parsley and remaining dressing in a bowl. Slice the chiken thickly and add to salas, then toss gently to combine. Spread pita bread with tzatziki, then serve with the chicken and salad and extra tzatziki.



Was the recipe suitable for the purpose?

The purpose was to cook a multicultural main meal, and I believe souvlaki was a good choice and was suitable. It had a strong Greek flavouring and had protein and salad.
Describe the:

a)    Appearance

The chicken souvlaki had a variety of colours, making it look quite appealing. The tomato and feta cheese were a stark contrast in colour. It also looks very fresh as many fresh herbs and vegetables were used as ingredients.

b)    Taste/Flavour

You could really taste each individual ingredient, the balance was perfect. It tasted quite herby with underlying tones of sourness and creaminess from the tzatziki.

c)    Texture

The chicken had a soft, moist texture, cooked yet not to the point of dryness.

d)    Aroma

The Souvlaki smelt like a garden, herby, like garlic and was quite pungent.


Were there any difficulties in the making/preparing/completing the dish? Explain fully…

There were no difficulties, the recipe was very easy to follow


If you made this dish again, what modifications would you make if any? Give details.

I’d use more spices to give the chicken stronger flavour.

Chilli Beef and Noodles Evaluation


Recipe Title: Chilli Beef and Noodles


2 teaspoons of olive oil

300g beef scotch fillet, trimmed, thinly sliced across grain

1 crushed garlic clove

olive oil cooking spray

200g snow peas, trimmed

4 green onions cut into 4cm lengths

125g packet of baby corn, halved

450g packet hokkein noodles

2 tablespoons Thai Chilli Jam

1-tablespoon salt-reduced soy sauce

¼ cup coriander leaves

Lime wedges to serve



Combine oil, beef and garlic in a ceramic bowl. Heat a wok over high heat until hot.

Spray lightly with oil. Add half the beef and stir-fry for 1 minute or until browned. Transfer to a bowl. Repeat with oil and remaining beef.

Spray wok with oil. Add snow peas, onions and corn. Stir-fry for 2 to 3 minutes or until vegetables are just tender. Separate noodles following packet directions and add to wok. Stir-fry for 2 minutes or until heated through.

Return beef and juices to wok. Add chilli jam and soy sauce. Stir-fry for 1 to 2 minutes or until heated through. Add coriander. Toss to combine. Serve with lime wedges.


Was the recipe suitable for the purpose?

The recipe was suitable for the purpose as there was enough of the stir fry to fill you up. The main also included a source of protein, beef, making it a suitable main.
Describe the:

a)    Appearance

Colourful, variant, bright

b)    Taste/Flavour

Slightly spicy, oriental

c)    Texture

Smooth noodles, tender beef, soft vegetables

d)    Aroma

Pungent, meaty, like chilli


Were there any difficulties in the making/preparing/completing the dish? Explain fully…

There were no real difficulties in making this dish, it is an easy recipe to make and follow and the end result is delicious.

If you made this dish again, what modifications would you make if any? Give details.

I would add more chilli to the recipe to increase the punch of the flavour and leave it lingering on your palate, and maybe add some more vegetables for some new textures in the stir fry.


Evaluation of Chicken Satay Skewers


Recipe Title: Chicken Satay Skewers


Makes 12 small skewers


2 chicken breast fillets

1 onion

¼ cup (25g) roasted peanuts

2 tablespoons (40ml) oil

½ cup (125g) crunchy peanut butter

2 tablespoons (40ml) soy sauce

1/3 cup (85ml) coconut cream


  1. Preheat foil-lined grill on medium-high heat.
  2. Cut chicken into 1.5cm cubes.
  3. Thread 6 chicken pieces on to each skewer
  4. Dice onion and roughly chop peanuts
  5. Mix onion, peanuts, oil, peanut butter and soy sauce together in a small bowl.
  6. Baste chicken with peanut butter mixture.
  7. Grill skewers in batches, turning and basting occasionally, until chicken is cooked through, 10-15 minutes.
  8. Repeat step 7 until all skewers have been cooked.
  9. Mix coconut cream with remaining peanut butter mixture in saucepan and bring to boil for 1 minute over medium-high heat.

10. To serve, place skewers on a serving plate with a small bowl of satay sauce.

Was the recipe suitable for the purpose?

Chicken satay skewers are suitable for the purpose because they are simple to eat, and they are a perfect size to fill a small hole and prepare you for the main course.

Describe the:

a)    Appearance

Skewers: The chicken is a white colour and on the chicken is a contrasting orangey brown with obvious darker chunks where the larger pieces of peanut are.

Sauce: The sauce is a lighter brown as it has coconut cream in it to give it a creamer taste. It appears thick and gooey.

b)    Taste/Flavour

The chicken was well cooked and easily digested, whilst their coating had an overpowering peanut flavour, which obviously increased as it began to infuse as the skewers marinated. The satay sauce was a more balanced satay and was good to dip the skewers in.

c)    Texture

The chicken had a soft, delicate texture that contrasted to the rougher peanuts on the outside. The gooey texture of the sauce held the dish together, and the crunchy peanut butter combined with the crushed peanuts really allowed for a variety of crunch throughout the dish.

d)    Aroma

The dish smelt strongly of peanuts, and then it smelt oily and salty like soy sauce. The aroma was very strong and pungent in the nose that was almost overpowering.

Were there any difficulties in the making/preparing/completing the dish? Explain fully…

We didn’t go far over time, however our satay sauce was very thick. This was easily fixed by processing the sauce in a food processer; this made it a lot easier to baste the skewers with the sauce.

If you made this dish again, what modifications would you make if any? Give details.

I would have added the coconut cream at an earlier stage and added slightly less of the peanuts, as the peanut flavour was too strong even for a satay. I would have also maybe added some chili or curry powder as it would have lifted the dish and made it more exciting with a hint of heat on the palate.

Assess using Hedonic Scale:

Aesthetically Pleasing Food, Food Photography


The dish photographed is a chocolate brownie. You can see the main ingredient is chocolate because of the texture and rich colour. The colours look very natural in this picture, nothing looks artificial or fake which I think looks better. However, I do not think the colours contrast enough in this picture, the background is too similar to the main colour of the food. The food looks well cooked despite its sunken middle. The textures are visible and I think it would feel smooth and crunchy in the mouth because of the different textures. The inside looks soft and dense and truly delicious. The garnish of raspberries is very attractive and it’s contrast in colour and texture completely enhances the aesthetics of the photo. The reason this picture isn’t as appealing as others is because of a lack of contrast and props. Props could have been used to enhance the affect of this food. Although, the fact that there are no props also makes the food the feature and makes it stand out- so I feel very split about this picture.

The food is still aesthetically pleasing because it is an odd number and the raspberries at the top complete the image. It made me very hungry for a rich, chocolate brownie- despite having some obvious flaws in the picture.

This dish is a strawberry sorbet with shortbread. You can assume that the main ingredient is strawberry because of the colour, and the shortbread is very visible and hints that it is made out of sugar, butter and flour to name a few ingredients. There is a stark contrast between the light, slightly golden colour of the shortbread, the soft pink of the sorbet and the white background. The colours look natural but also give you a feeling of happiness, as they are light and beautiful colours. There are a variety of textures, the crumbly shortbread contrasts in texture to the soft, gooey sorbet. The sorbet is expected to be soft and melt in your mouth, whereas the shortbread should be crumbly and you have to bite it. The food is cooked well, the shortbreads look light in colour but they do look cooked. There is no real garnish unless you call the shortbreads in the glass a garnish. This picture doesn’t really need a garnish as the contrasting colours already make the dish look fresh. The props and dish definitely enhance the photo. The tall glass adds different levels to the picture, and the plate at the bottom with biscuits on it adds an extra splash of colour but doesn’t draw focus from the glass.

This food is aesthetically pleasing because it has a variety of textures, colours, and props and the food looks fresh and mouth-watering. I definitely feel like eating this dish, as I am interested to know how the contrasting textures and flavours work alongside each other to create a wholesome dish. The food looks so beautiful that I just can’t wait to get stuck into it!


Cyclone Yasi Project


In Geography we have been learning about Tropical Cyclone Yasi. We focussed on the following questions:

What causes tropical cyclones to form and what characteristics of them do we need to be concerned by?

What was the pathway of Yasi and how did this affect the cyclone?

What were the characteristics of Yasi?

How were the natural and cultural landscapes affected by Yasi?

Focus on two effects of Yasi for example: economic impact upon banana plantations. Describe the effect on these aspects and describe the distribution of this impact. For example: the location of banana plantations affected.

What changes for the region and for wider Australia have occurred due to Cyclone Yasi?


For each question we had to list appropriate KGIs. Here is a link to my Smore and my completed project:

by posted under Geography | tagged under  |  No Comments »    

Curry Puffs Evaluation


Curry Puffs

Serves 25


  • 1 onion
  • 1 floury potato such as Sebago
  • 1 tablespoon (20mL) vegetable oil
  • 400 grams minced chicken
  • 2 teaspoons (10 grams) curry powder
  • ½ cup (125mL) chicken stock
  • 1 teaspoon (2.5 grams) cornflour
  • 1 tablespoon (15 grams) coriander leaves
  • 1 quantity puff pastry
  • 1 egg
  • 4 cups (1 Litre) oil for deep frying
  • ½ cup (125mL) sweet chilli sauce to serve


  1. Dice onion.
  2. Peel and dice potato into 1 cm cubes.
  3. Heat oil in frying pan over medium-high heat and sauté onion and potato for 2 – 5 minutes, or until soft.
  4. Add chicken mince and cook until browned, breaking up with a wooden spoon (about 5 minutes).
  5. Stir in curry powder and cook for another minute, or until fragrant.
  6. Stir in stock and bring to boil over medium-high heat.
  7. Reduce heat and simmer for 5 minutes, or until almost all the liquid has evaporated.
  8. Mix cornflour with water and add to chicken mixture. Stir until thickened.
  9. Finely chop coriander and add to chicken mixture. Heat through then remove to cool.
  10. Cut out 25 circles using cookie cutter.
  11. Spoon 1 tablespoon of cold filling onto one half of each circle.
  12. Fold pastry over filling to form a semi circle.
  13. Lightly beat egg. Brush beaten egg around edge, pinching together well to seal.
  14. Repeat for remaining chicken mixture and pastry.
  15. Half-fill wok (alternatively deep saucepan) with oil and heat over medium-high heat until 180°C, or until a piece of bread dropped into oil sizzles.
  16. Cook curry puffs 3 or 4 at a time until puffed and golden (4-5 minutes).
  17. Carefully remove each curry puff from oil with slotted spoon and place on a plate lined with paper towel.


Was the recipe suitable for the purpose (appetiser)?

The curry puffs were definitely suitable as an appetiser. They were easy to pick up and eat, weren’t messy, were edible in just a few bites, and they didn’t fill you up either.

Describe the:

a)           appearance

Our curry puffs were bubbly, golden and puffy on the outside. This was because we deep-fried them, turning the puff pastry into a fascinating outside texture. When you take a bite, the pastry on the inside is more flaky and lighter in colour. The filling was a vibrant yellow and green as a result of the coriander and curry powder.

b)      taste/flavour

The curry puffs had a savoury and spicy flavour. The pastry tasted floury, contrasting with the rich, bold, curry flavour of the filling. Although the filling did taste of curry powder, it was a very mild level of spice and was tolerable by everyone.

c)       texture

The inside and outside of the curry puffs had a stark contrast in texture. The outside layer of pastry is crispy with a slight crunch, and the layers of pastry inside the puff are softer and melt in your mouth, not requiring any chewing. Allowing the puffs to rest on paper towel meant that any oil creating a greasy texture on the outside was absorbed. The filling was a mixture of soft textures and slightly more chewy textures. The chicken mince allowed for a slightly chewy texture, and the potatoes and onions were soft and easy to eat.

d)      aroma

The curry puffs were very aromatic. The pungent smell of coriander and curry powder stayed in your nose and was very pleasant. The outside smelt quietly oily, but the inside smelt a lot more delicious.

Were there any difficulties in the making/preparing/completing the dish? Explain fully…

When we began cooking the curry puffs we really took our time, which was an error. The hour passed very quickly and we soon found ourselves running out of time. The workplan we had written worked well at first, but we assumed it would take less time to do tasks like chopping which actually can take a while. Ms. Panetta had to help us with the deep-frying; as toward the end we did struggle a bit. There just wasn’t enough time to do all the tasks we planned on. Tilly and I somehow managed to pull it off and we missed half of recess because of it. Despite our kitchen struggles, the puffs were delicious and definitely worth the extra effort.

If you made this dish again, what modifications would you make if any? Give details…

If I made this dish again, I think I would add some more curry powder or even some chili to the filling. I really enjoy a hot and spicy flavour, and I think making the puffs burn your mouth a little more would add to the excitement of the appetiser and get you more enthusiastic for the main course.

Assess using the Hedonic Scale…

Overfishing- Marine Science Issue


“There are plenty of fish in the sea” is a widely used phrase that you’ve probably heard. It is an analogy that has been used to comfort humans for decades. However, there might not always be enough fish for everyone in the world, due to a serious issue: overfishing. There are two sides to the issue; one is that overfishing is not an issue at all. Many fishermen need to fish in large proportions to earn a living or support a family. Fish and seafood are in high demand in restaurants all around the world. It is thought that 70% of the world’s human population gets their main source of protein from seafood. However, overfishing is a violation of the laws of fishery, so therefore an issue is prevalent. Overfishing is threatening the marine environment in more ways than one: we are losing species and entire ecosystems. In ecosystems, many organisms rely on each other for survival, so overfishing is affecting multiple species of plants and marine animals and the environment surrounding them.

Different areas of the ocean have different types of marine ecosystems. An ecosystem can be described or defined as “a community and the interactions of living and nonliving things in an area.” There are ecosystems on land and under the sea. The ecosystems below the surface are called marine ecosystems. These marine ecosystems all have distinct organisms and unique characteristics. They result from the exclusive combination of physical factors, or abiotic factors, that create them. Some examples of marine ecosystems are: abyssal plain (deep sea coral, whale falls and brine pools), polar regions, coral reefs, the deep sea, kelp forests, mangroves, the open ocean, rocky shores, salt marshes and mudflats and sandy shores. The biotic factors include many marine animals and plants, for example: different species of fish, coral, seals, penguins, squid and octopi, sea anemones, plankton and porpoises. This diagram shows each of the biotic factors (living things) in the marine ecosystems and what they eat- it is a food web. Fish are a food source for many other creatures in the ocean. They also help some marine plant-life to grow, therefore helping creatures that eat coral and other marine plants, such crabs and turtles. This is an example of biotic relationships. Selected species of fish and the coral around them have relationships of mutualism, such as clownfish and anemones. Other fish relationships in the food web have one species be benefited and the other remain unaffected, like the barnacles on the shells of scallops; this is an example of commensalism. Sharks eating the fish are an example of predation; they seek out their prey as a food source. However, sharks are in competition for food with species of fish such as the northern pike- meaning that they have to sometimes fight for food that they both want. Fish of all species can be targeted by isopods. Isopods are ‘fish lice’, and they are an example of a relationship of parasitism as they will drain the fish’s body of all liquid and food, and will not leave until they choose to or the fish dies.

As there are many different species of fish and other organisms living in the ocean, they all have different life cycles. This diagram is a basic life cycle of a salmon and fish of similar size. Most fish begin as eggs, in time they develop into alevin. Alevin feed off a yolk sac, they don’t swim around yet. Once the fish become fry, then they start swimming. They are usually very small; some fish stay with their parents and some head off on their own. After this, the fish develop scales and markings and grow over a period of time: this can be between months and years. They will go through stages of growth, eventually becoming a sexually mature adult. Before natural death, the fish will spawn and lay eggs of their own. Then the cycle begins again, with the fish growing in the eggs.

Overfishing directly impacts population sizes of marine life, and there are many reasons why the population is so affected. Species can die out very quickly, as these gigantic super trawlers and other ships used to haul in tonne by tonne of fish often target the one area until no fish are left, then move on. By targeting large schools of fish and leaving hardly any fish left in that area to carry on the gene: when the last fish in that area dies, there will be no more of that species in that area of the ocean. If these super trawlers are departing from many countries around the world, and can hold thousands of fish each, they can wipe out entire species in a matter of weeks. The hooks that are used either alongside or instead of large nets are also very destructive. These hooks kill over 2700 sharks and marine turtles in the Coral Triangle alone every six months. Let’s not forget that marine life of all types are also caught in the huge nets, and are sold or discarded in terrible condition. With multiple species being affected as a result of these barbaric practices, it is obvious that our human impact is destroying the marine ecosystems.

Natural ecosystems such as marine ecosystems can be sustainable in many ways. One way to have a sustainable ecosystem is to have biodiversity. It is a crucial aspect of having sustainable natural ecosystems. Biodiversity refers to the sheer quantity of species that inhabit an ecosystem. A bio-diverse ecosystem is one where there are plenty of species at all sides of the food web, and animals and plants can easily rely on each other for survival. It also has genetic diversity, meaning that evolution and adaption can occur more easily. Having a food chain is another important aspect of a sustainable natural ecosystem. It is where a healthy, sustainable ecosystem allows for the unbroken movement of energy from species to species. An example of this is: plants convert solar energy into chemical energy. Animals eat the plants and convert the energy into kinetic and heat energy. When these animals die and decompose, their stored energy returns to soils to be used again by plants. It is a balance, popularly referred to as the circle of life, and is important in all sustainable ecosystems. Biogeochemical cycles are also vital parts of a sustainable ecosystem. This refers to the climate and geological changes, directly affecting an ecosystem’s stability. Every ecosystem, whether it be marine or not, relies on chemicals from the earth, light and heat from the sun, and the presence and movement of water. The movement of water through an ecosystem, a hydrologic cycle, is crucial in providing stability and a sustainable ecosystem. It is important in marine ecosystems as it often affects the balance of temperatures and nutrients in a body of water.

An ecosystem can feel the influence of overfishing in six months and not recover whatsoever. As of 2001, the population of marine life in the coral reefs of Guam is lower than it was in 1967 when authorities began monitoring the life. In the last decade, in the Atlantic regions, fish populations of cod, hake, haddock and flounder have fallen by up to 95%. It is statistics like these that urge us as humans to prevent overfishing. Overfishing has been occurring since colonial times, and has directly affected balance in ecosystems and their sustainability. Humans are the root cause of overfishing, not animals, as animals are creating a circle of energy and sustaining the planet. Humans, as we are an overpopulated species, are taking more than we need. So many humans rely on seafood as their source of protein, but the reality is how we are impacting ecosystems is disturbing and we need to have better practices. Oil spills, which can happen on these gigantic super trawlers used to fish in large amounts, affect thousands of species. Animals can instantly become ill and die as a result, if they survive being stuck in a net in the first place. As sustainable ecosystems have a distinct food web, the biodiversity is usually something that comes naturally. However, as a result of human activity, larger species are dying off. This allows smaller organisms, like bacteria, to flourish- and as these bacteria grow they kill off more fish as well. The bacteria kill other marine life too, such as coral, which then affects turtles and other animals consuming the plant life under the sea. When these fish and marine plants decompose under the sea, they affect the ocean floor- in which other marine life live. This puts other species at risk, especially sea cucumbers, which consume and excrete sand and other things on the bottom of the ocean. Finally when we consume this fish, we ourselves as humans are consuming more fungi and microorganisms than protein, all as a result of our own greediness and disregard for marine life as humans.

As overfishing is not exclusive to just one type of marine ecosystem, it is important that we look for strategies to sustainably fish in all marine ecosystems. Authorities plan on making fishing more sustainable by introducing plans such as Ecosystem Based Management, or EBM. This conservation work started by the World Wildlife Foundation aims to find innovative forms of management to conserve fish populations. By confronting people in positions of power about these issues, super trawlers are being banned from the waters in special areas that this EBM and other organisations (with the support of the governments of different areas of the world) have deemed protected. By protecting essential, bio-diverse marine ecosystems from these large fisheries, many species can breed there and then migrate to other areas in smaller groups. Then when people fish, they will target smaller groups rather than one large ecosystem where many species are harmed in the process. Safer traps and safer management will also help the industry, and now as it is very much illegal to overfish, most fisheries are monitored so as to make sure that they only take what is needed. The idea is to allow this biodiversity to remain, only fish in different areas, rather than just the one, target one small group of fish, implement safer practices and protect ecosystems. The EBM supports sustainable fisheries and smarter fishing choices, and more countries are beginning to take part in the EBM and are becoming aware of the issues surrounding overfishing as a whole- not just overfishing of whales and dolphins.

One interesting perspective of this topic is that overfishing is not an issue at all. In fact, overfishing can be compared to an industry such as owning a clothing shop. The more items of clothing you sell, the more money you make. If you sell expensive, designer items of clothing, you make even more money. The same goes with the fishing industry. The more fish you catch, the more money you make. If you catch heaps of big fish of rare breed and delicious taste, you make even more money. Money is an incredibly important factor in our world, and as many people in developing countries go hungry due to lack of money, it directly impacts and influences human life. The livelihood on over 500 million people in developing countries depends solely on fisheries and agriculture. Seeing as the average family size in developing countries is 7 people, which is a lot of mouths to feed, these men (rarely women from developing countries work in the industry) need their jobs to stay alive. The more fish caught by the men working in these industries, the more money they get to buy food for their family so they can live and be healthy like every human should. The men working in these large fisheries hardly get a wage, but they at least have a wage. To hold on to their jobs and feed the family, they have to catch fish in the thousands. Overfishing is hardly even an issue when you compare it to world hunger. If it means catching a few more fish, then why not solve an issue that affects so many people, like world hunger? Why kill humans so a bunch of fish can have a better life? It simply does not make sense in any way, shape or form.

Overfishing is not environmentally or economically smart. As a result of these huge businesses catching so many fish, small industries and local fisheries are shutting down, as they don’t stand a chance against the giant ships, hooks and nets. Many Australian fisheries have been affected by overfishing, especially up in the northern part of Australia. Small businesses cannot run as a direct influence, and as so many people in developing countries want a job in the industry- many get minimum or below minimum wage for working many hours in terrible conditions. The annual total global catch of fish is 124 million metric tons, which is equivalent in weight to 378 Empire State Buildings. This is not a sustainable way of fishing and it affects thousands upon thousands of marine species. The FAO has pointed out that about 25 percent of the world’s captured fish end up thrown overboard because they are caught unintentionally, are illegal market species, or are of inferior quality and size. This means that sick or disturbed fish are being thrown back into the ocean, harming other marine life around them, and our people in developing countries we talked about before do not get paid. The stability of ecological communities depends largely on the interactions between predators and prey, so to keep such biodiversity we have to prevent overfishing as much as possible to allow marine ecosystems to flourish. Overfishing has affected sharks and larger marine life as well as tuna, salmon etcetera. Recent reports suggest that over fishing has caused a 90% decline in shark populations across the world’s oceans and up to 99% along the US east coast. These are some disturbing numbers, and when you add them to the fact that the more fish we take the more our humans will get sick due to the spreading bacteria- you really think, what is the point?

In conclusion I definitely think that overfishing is a serious issue that we need to get a grasp on, and quickly. More people are becoming aware of this issue, and I think that in the future it will no longer be an issue. Sustainable fishing practices are key: obviously the fish industry is not going to end, but we need to fish in an environmentally safe way. If we do not prevent overfishing from happening, humans and marine life will be affected. Due to lack of biodiversity, we could consume unhealthy fungi and microorganisms too small for our eyes to see, therefore harming our bodies. Fundamentally, overfishing has a direct route to multiple problems, which could lead to the downfall of many jobs, and most importantly the health of human and animals. Although many people rely on fish as a source of income, I think that by practicing safe methods of catching the fish they will still benefit. Also, companies, fish shops and large supermarkets should always consider how their fish was caught before they sell it. We should try to buy fish that was caught using safe procedures and are keeping our marine ecosystems sustainable.  People also need to consider that we can obtain protein from other foods, so that with our growing population we cease to take more than we need from our marine ecosystems. Sure, “there are plenty of fish in the sea”, and we should all agree to keep it that way.

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Storify/Persuasive Techniques


Over the past few weeks in English class we have been inquiring into persuasive writing. We have learnt about persuasive techniques, how to apply these techniques in our writing, the structure of persuasive text, and most recently about issues. We define these problems that have 2 or more sides, and have learnt how to take a statement and turn it into a question that does not have such a simple yes/no answer.
I chose the issue: “Should Australian parents be prohibited by law from smacking their children?” I chose this issue because I saw it on the news a few months or so ago, and felt that it was relevant to many people in Australia. There were also many different opinions about the issue, so I thought it would be dynamic to research. Using the website Storify, I gathered information from many sources, both for and against the issue.
My personal viewpoint is that parents should refrain from smacking their children; there are many other effective ways to raise children and teach them right from wrong. Time outs and groundings are proven to work just as well, and people should not resort to using their hands to punish children. Whilst researching, I learnt that parents who use smacking as a parenting technique can easily go too far and actually abuse their children. I also learnt that the parents that do smack their children all say similar things, for example: “It didn’t affect me as a child, it won’t affect my children.”
The most effective persuasive techniques were quotes, statistics, reason and logic, emotional appeal and rhetorical questions. These techniques were all most effective when used in the same articles. I found statistics way more effective than anecdotal evidence. The anecdotal evidence that I read about was particularly ineffective, because they were not presented alongside facts and were not very well worded.

Here’s my Storify, so you can see some evidence on both sides of the spectrum.

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Popplet- Family Relationships in Looking for Alibrandi


Recently in English we read the book Looking for Alibrandi by Melina Marchetta.
Here is a Popplet I made using quotes from the book, showing the evolution of the family relationships in Looking For Alibrandi.

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