Technology 

Year 10 Food Technology 

Our Year 10s have been investigating the functional properties of food.  Functional properties describes how ingredients behave during preparation and cooking, how they affect the finished food product in terms of how it looks, tastes, and feels.  Examples of functional properties include aeration, coagulation, dextrinisation, flavour etc.  

Year 8 Food - Anzac biscuits 

 Our Year 8 Food Technology students enjoyed making the traditional Anzac biscuit recipe and investigated it's origins. 

Anzac biscuits have long been associated with the Australian and New Zealand Army Corps (ANZAC) established in World War I. It has been claimed that biscuits were sent by wives and women's groups to soldiers abroad because the ingredients, which were pantry staples, kept well during naval transportation.  

The focus of this session was on cooking techniques, methods of heat transfer and precision for size and shape. The result was delicious!

Anna Buzzi 

Food Technology Teacher