Food Tech 

This term students have been turning up the mid-winter heat to cook up an extraordinary number of edibles in the food tech kitchen. 

A new batch of Year 8’s got their first taste of working in the space and learning to navigate safe ways to operate utensils and handle ingredients to avoid cross-contamination. They have already baked a bread loaf and coconut cookies to a surprisingly high standard. 

More recently, Year 9 migrated to Multicultural Foods and began to navigate through an assortment of flavours, the first being the creation of a rustic Damper. Students were also encouraged to sample kangaroo steak, which proved so popular it virtually bounced off the plate! Greek Spanakopita was our next pit stop before we head to Poland and all things bagels.

Heat transfer methods and the chemical changes in proteins make up the scientific focus for Year 10’s. It’s been a whirlwind of activity with cream puffs, beef stew, poached eggs with hollandaise sauce and meringues, honeycomb, and relish on the horizon. 

VM 11’s dipped their toes in French toast and Hokkien noodles and are intrigued by the advent of plant-based meat which is a current focus area of study. So, they’ll fake it till they make it, and debate the merits (or not) of lab-grown meat. If nothing else, it’s certainly a conversation starter. Bon appétit!