Food Technology News

Year 7, Year 8 and Year 11

Year 7 students have made ‘Breakfast Bread Bowls’ this week. A delicious brunch meal made with a wholemeal bread roll, baby spinach, Swiss mushrooms, baked beans, free range egg and tasty cheese. The skills they have been practising are cutting skills, frying and baking.

Year 8 students have been appreciating Indigenous ‘Wild Tucker’ ingredients. They made ‘Lemon Myrtle Hummingbird Muffins’ using ground lemon myrtle leaves to produce a lime, lemon flavour to compliment the light textured fruit muffin.

Year 11 students are currently completing a design task. The task is to work individually or in a pair to investigate, design, produce and evaluate a traditional bread from around the world.

Janice Bain

Food Technology Coordinator