Cooking with Year 12

Year 12 Food Technology and Hospitality 

Year 12 have currently been on a culinary tour during their cooking classes. As Hospitality have been creating dishes such as Raspberry soufflé, chocolate fondant, chocolate tart, pad Thai and green papaya salad. Food Technology have created some inspired dishes like burnt butter and roasted tomato ricotta gnocchi and crunchie rocky road. 

Raspberry soufflé is a beloved dessert that combines the vibrant flavour of raspberries with the light and airy texture of a soufflé. By learning how to make raspberry soufflé, students can gain valuable culinary skills such as mastering soufflé techniques, understanding flavour combinations, precision in measurement, time management. These skills can be applied not only to soufflés but also to a wide range of other culinary creations and professions.

Gnocchi is a type of pasta that is typically made with potatoes, flour, and sometimes eggs. It is known for its soft and pillowy texture and is a staple in Italian cuisine. Shaping gnocchi is an essential skill that requires practice and precision. Students will learn how to roll out the dough into long ropes, cut them into small pieces, and shape them into the traditional gnocchi shape. They can also experiment with different shaping techniques, such as using a gnocchi board or fork to create ridges that help sauce cling to the pasta. By learning how to make gnocchi, students can develop valuable culinary skills such as dough making, shaping techniques, cooking methods, sauce pairing, and flavour experimentation. These skills can be applied not only to gnocchi but also to other pasta-making endeavours, allowing students to expand their culinary repertoire and create delicious and comforting dishes.

Year 11 Hospitality Lasagne Incursion

Students in year 11 hospitality have been learning the process of re-thermalisation, or reheating, of foods and how they affect many different industries. The cohort of year 11 students had the opportunity to make homemade lasagne from scratch and follow the re-thermalisation process. Making pasta from scratch provided an opportunity to develop and refine their culinary skills. The process of kneading the dough, rolling it out, and cutting it into the desired shape requires practice and technique. By making pasta from scratch, students were able to improve their skills in working with dough, understand the importance of consistency, and learn how to adjust the recipe as needed. This hands-on experience allowed them to gain confidence in the kitchen and expand their cooking repertoire. 

Some of the knowledge they gained:

Food safety: 

Re-thermalisation helps ensure that any potentially harmful bacteria or pathogens present in the food are destroyed. It is essential to reheat food properly to minimise the risk of foodborne illnesses.

Observe Quality preservation and Investigate Convenience and time-saving foods: 

Rethermalizing pre-cooked lasagna or other dishes can be a convenient way many businesses deliver timely meals to its customers. 

All the students enjoyed making the lasagna and pasta from scratch as many students made refence to the fulfilling and delicious experience they had.

Thank you to everyone involved and a big thanks to Ms Marando for organising the event.

Alexander Colussi

Year 11 and 12 Hospitality and Food Technology Teacher