Food Technology

We have had a fantastic start to 2025 in Food Technology with Year 5 through to Yr 12 students showing great engagement and persistence with precision cutting and knife skills.

The 5/6 students worked hard with the ‘Recreate a Rubik's Cube’ Challenge. It was harder than it looked with one curious student wondering if the photo used as an example was AI generated. 

The senior students practiced French cuts, discovering they are a lot about knowledge of the definitions and rules, but just as much about becoming confident with knives, and physical self-discipline. This enables the development of the ability to work methodically, manage time carefully, follow the ‘clean as you go’ rule and adhere to safe working practices.

The precision cuts the Year 12s Food students executed included Brunoise (jewels) Jardinere (chips) Lyonaise (cat's eye shaped onion for Asian dishes), Dice, Macedone (1cm dice for salads), Mirepoix (equal carrot, celery and onion cut even sized for flavouring: size depending on dish (ie. fine for dishes that have a short cooking time; medium for soups and chunky; or large for slow cook). Production of paysanne (cabbage) cuts (diamonds, circles, squares, and triangles) - 100g each vegetable: leek, celery, carrot, turnip, cabbage and French beans.  

For the Year 11 girls: Five ways with carrots, Julienne, Jardinere, Brunoise, Dice and Mirepoix were added to the repertoire.  

Fridays were busy in the kitchen during Term One with Vocational Students developing life skills and each week cooking roasts for staff, exploring different way to roast vegetables and develop layers of flavour to gravy.