Food Science

Through the participation of practical sessions, VCE Unit 1 Food Studies students are able to put into practice concepts that are covered in theory classes.  Through the production of Old Fashioned Cream Scones, revision revolved around 

Early development of agricultural food systems - wheat,

Cooking processes such as the Rubbing in method and Aeration,

Nutritional value - Carbohydrates and Fats and their needs in the body,

Chemical reactions in cooking - baking powder to make it rise, heat applied to starch to turn it brown i.e. dextrinization.

Hygiene practices.

Oh…. And we also had the difficult task of “taste testing” our final product! 

Well! Someone has to do! 

8/9 Fast Food & 8/9 Fabulous Food

A new year, a new group of enthusiastic students ready to get their practical skills warmed up in the kitchens....and we did not disappoint! 

To refresh their Health and Safety in the kitchen, revise their Recipe Reading skills and Measurement skills, classes were set the task of flipping pancakes! 

Fast Food quickly set about producing Pikelets and looked at ways to modify the recipe to make them a healthy option and Fabulous Food incorporated Fresh fruit into their cooking batter to try and caramelise the sugars in the fruit.  

Question! Why does the first pancake rarely work???

MVP

In our food Technology class we like to experiment with modifications to recipes. The task set was to take the simple recipe of scones that they prepared last lesson and redevelop its end use by adding new ingredients. This is part of the Design Process where students are given a Design Brief and they need to come up with possible solutions. So……

2C flour

1C milk

2 Tb butter

and a reimagined direction, student made Butterscotch Rolls and Cheese & Bacon scrolls! 

Same same but different! 

Same scone dough different centres! Sweet and savoury.

Students were amazed at their own accomplishments!

MVP