Food And Culture

Prior to the latest lockdown, our Yr 9/10 Nutrition and World Cuisine class were working on a Food and Culture assignment. Students were asked to modify and plan a recipe of their choice, first investigating the origin of key ingredients. Each individual was then required to calculate the ingredient quantities needed to create their dish and include this information on an order sheet.

During the production lesson, students needed to follow their modified recipe using the ingredients they ordered. There was a broad variety of sweet and savoury dishes on the menu including sushi, butter chicken, chocolate souffle and crepes. Upon completion they were to evaluate their final product to determine how successful the dish was in relation to presentation and taste.