Stage 6 Food Technology

Stage 6 Food Technology 

Stage 6 Food Technology have appreciated learning about the functional properties of protein, carbohydrate and fat in food. 

They thoroughly enjoyed a practical lesson when they prepared an old fashioned Victoria sponge cake which demonstrated the functional property of protein - FOAMING of the protein in the egg white called albumin.

Students were particularly fascinated by the testing of the correct stage of foaming by placing the bowl of egg whites above their heads. 

These students were very pleased with their award worthy sponge cakes.

Mrs Lizzy McLay

Food Technology/Hospitality Teacher