Food Technology News 

YEAR 10 

Year 10 students have been learning about, and using different cooking methods, heat transfer techniques each week as part of their Food Science unit. They have been exploring the science behind ingredients and what happens to them when they are prepared and cooked in a certain way.   

Each practical session, they have produced a meal with a different scientific focus. On the menu this week was Chicken Noodle Salad.  This meal required students to make a temporary emulsion when combing ingredients for the dressing, blanching and refreshing vegetables, resting cooked meat to ensure optimal texture and flavour and observing the browning that occurs during the Maillard Reaction. 

YEAR 8

Year 8 students have been using the Australian Guide to Healthy Eating to assess the meals that they have been producing this term in the kitchen.  Currently, they are working on their second Common Assessment Task which requires them to use a design brief to create a healthy snack option that could be served at the “Nourish” breakfast program.  Here are some of their creations! 

Anne-Maree Hatfield and Clare Shea 

Food Technology Teachers