Loving being part of an inclusive and supportive school, these enthusiastic students were “RISING” to the occasion to demonstrate their spectacular SCONE making skills to the wider community at Information Evening tonight! These dedicated students came back to school at 5.30 so that they could participate in a food technology class with an open invitation for all to come and visit. A huge thank you to all for their eager participation and staff that made this happen.

Now, to sit down with a cuppa and fresh jam and cream!

Harmony day, the day of celebrating cultural diversity seemed an ideal opportunity for students to “HOP” right in and think about how the different traditions and beliefs being observed by families in our community are celebrated.

In Food Technology today….we talked about the relevance of the Bunny with Biblical Easter.

The learning intention focussed on commercially produced products for convenience; the melting properties of chocolate and the use of mechanical action in production.

All to honour the humble Bunny!

So cute, so easy, so delicious! (see Harmony Day for Bunny Cup Cakes)

The ovens were running hot today with early preparations for ANZAC Day. In Yr8/9 Fast Food and Fabulous Food, students discussed the significance of ANZAC Biscuits and the social and emotional role that particular biscuit played during World War 1. The class was also set the challenge of modifying and adapting a basic recipe and turned the humble biscuit into a delicious Anzac slice. Yes the chocolate did work! To finish off this topic the class completed a “Sensory Analysis” of a variety of different brands of ANZAC biscuits. This included Commercial mass produced, Bakery produced and Homemade biscuits. When completed the packaging was analysed to see how each product was labelled and importantly, what ingredients were found in each biscuit.

M. Van Putten

Anzac Biscuits

Ingredients:

½ C Plain Flour

1/3 C Caster Sugar

½ C Rolled Oats

½ C Coconut

¼ C Butter

1 Tb Golden Syrup

½ tsp Bicarbonate of Soda

1 Tb Boiling Water

Method:

Wash hands, put on apron, collect ingredient.
Set oven to 180’C
In a bowl sift flour.
Add Sugar, rolled oats and coconut and stir.
In a saucepan, melt butter and golden syrup.
In a measuring jug, dissolve the bicarbonate of soda in boiling water.
Add the boiling water to the saucepan of butter and golden syrup.
Add the melted mixture from the saucepan to the dry ingredients and mix well.
Roll into 3cm balls and place on a tray, flatten with a fork.
Bake for 15-20 minutes.
Allow to cool on a cooling rack.

Anzac Slice

Ingredients:

½ C plain flour

¾ C rolled oats

1/3 C Castor sugar

1 C desiccated coconut

¼ C butter

1Tb golden syrup

¼ tsp bicarbonate of soda

2Tb cold water

___________________

Chocolate to decorate (melted and drizzled)

Method:

Wash hands, put on apron.
Preheat oven to 160c.
Line a slice tray with the paper hanging out over the edge for ease of removal from pan.
In a large bowl combine flour, oats, sugar and coconut. Make a well in the centre.
In a small saucepan place butter, syrup and water and heat until melted.
Quickly stir in bicarbonate of soda.
Pour butter mixture into oat mixture and stir.
Spoon mixture to prepared plan and press mixture evenly into bread loaf pan.
Bake for 20-25min or until golden brown.
Cool in pan.
Cut into slices.
To decorate: Melt chocolate in a bowl in the microwave.
Drizzle over slices.

“Science behind the Sizzle”

The smells were wafting down the corridors today when the 8/9 Fast Food and Fabulous Food class produced a Steak sandwich or a Beef Burger with a side of wedges.

Today’s learning intention -Science in the kitchen! Caramelisation of the sugars in the onions, Coagulation of proteins in the fried egg, Denaturation of proteins in the steak and beef patty and Maillard reaction in the toasting of the bread. Before students began, there was revision on Cross Contamination of the raw meats and other ingredients that were not being cooked. Students devoured their meals to complete a Sensory Analysis and then rated their meals against the Australian Guide to Healthy Eating. Healthy Fast Food………how Fabulous!

Rice is the staple food for more than 3.5 billion people around the world. In the Year 11 Food Studies class we explored the impact of industrialisation on food availability and production. Students were set the task of producing spiced rice using three different cooking methods - absorption, microwaving and the modern rice cooker. A sensory analysis was conducted to decide which method was preferred and a discussion on the techniques, advantages and disadvantages was considered. The spiced rice recipe contained many of the spices used in ancient and medieval times. Spices were important in the growth of trade around the world. The word ‘spice’ comes from the Latin word meaning ‘special’ and denotes a valuable or luxury item.

Fast and Furious Food

Junk food……Just Joking!!!!!!

This morning the Fast and Fabulous class were set the challenge of reproducing the popular “Fast Food” meal of Chicken Nuggets, Potato & Gravy topped with a side Salad and Spicy Chicken Wings with Fried Rice. The learning intention was to discover how we can reproduce the Umami flavours of commercial “Junk Food” in our kitchen without the health issues associated with commercial “Junk Food” Homemade

healthy alternatives! Like all Foodies they had to evaluate their meals against the Australian Guide to Healthy Eating and then the Australian Dietary Guidelines. Discussions revolved around alternatives that could be used to address current dietary health issues that also included allergies. Homemade Junk Food… a healthy option for all. Just loved the Volcano Mash overflowing with gravy!

Year 10 Cafe Food Class

Year 10 Cafe Food Class independently made delicious Jam Drops and Brownies for Mother's Day.

Students concentrated on weighing all their ingredients on digital scales - Learning the importance of using the 'Tare' button for an accurate measurement of ingredients.

Food Brings People Together.

Year 12 Students have been focussing on the Social Role of Food and how food brings people together.

In todays practical lesson students cooked 'Sticky Chicken Wings'.

While cooking students discussed how they could include their siblings to help prepare the meal at home, in hope they would be more likely to eat the family meal.

Students finished the lesson by connecting around our dining room table eating their Sticky Chicken Wings.

Well done Year 12's!

Ms. Aeron Heffernan

Food Technology

8/9 Fabulous Food Class

Making a difference! Modifying recipes to save our planet!

Today the Fabulous Food class were set the Design Brief of “Modifying a recipe that would use up left over ingredients in our fridges”. Given a basic structure, they were required to select new ingredients that they thought would work together to produce a new product.

Student’s busily and successfully designed, prepped and baked and evaluated a variety of muffins that rescued food from landfill. The learning intention was about eliminating FOOD waste to reduce the production of greenhouse gases on our planet. Students then had to write up the recipe they developed with a new title, a list of ingredients and a set of sequential steps to represent a method.

Muffins that make a difference! Marvelous.

La Trobe University Leadership Workshop