Year 7 Food Technology

Year Seven students are settling into our routine of cooking up a storm in the kitchen. I advise that you should be asking your children to help out on special occasions. 

We had pancake stacks that could compete with commercial chain stores! The recipes altered where some were buttermilk and others used plain flour with baking powder and we compared the look and texture. Students had to think of a special treat breakfast, where they created a perfect stack and added garnishes such as cream or fresh fruit.

The second week we launched into a plate for someone we love (coincidently Valentines Day), where they produced scones with jam and cream or Jam drop biscuits. The same base ingredients used but what a difference a variation in recipe can make

Muffins both sweet and savoury were the theme of the third week. Large chocolate and raspberry or savoury cheese, bacon and corn as examples. The competition was tough this week as all the muffins looked delicious.

We had planned on eggs for the next class but when the agriculture students arrived with 15 kilos of potatoes we changed the task. Potato stacks, mashed potato, scalloped potato, fries, wedges, roasted and smashed roasted potatoes all appeared. Lashings of milk, cream and cheese added to the effect.

The students are plating up every dish, presenting in creative ways and often a dusting of icing sugar and a drizzle of maple syrup really adds to the day. 

Amanda Hard

amanda.hard@smseymour.catholic.edu.au