In the Kitchen

Last week, our VCE Food Studies students were learning about food sovereignty and ethically produced food, that is culturally appropriate and nutritious. Students also needed to consider how to minimise their impact on the environment, not only through their choice of ingredients but also where they come from.

During this task students were required to recreate their own vegetable crisps, before comparing them to the manufactured varieties sold in stores. The crisps were rated on their appearance, texture and taste in comparison to the store bought varieties.

In this week's class, student's made different types of pudding, accompanied by homemade custard. Students were required to rate each of the different puddings, looking at which closely represented the correct colour, had a velvety smooth texture and reminded them of the comforts of home-cooked food.

The second part of the task was to make a custard from scratch using differing amounts of milk in the mixture. There were some interesting results, with some custards solidifying while others were a little on the runny side. Some were a deep yellow while others were extremely pale by comparison. Each sample underwent a test to see which oozed the furthest from the mould and which closely compared to a typical smooth, creamy custard.

Students then had the pleasure of devouring their creations, garnished with whipped cream and berries.