Food Technology

Year 10 students demonstrated their skill in pasta making, with just a few ingredients; plain flour, salt and eggs made fettucine. Students needed to ensure they dusted the main dough with flour throughout rolling so it didn't become sticky to finally achieve smooth silky lengths of fettucine.

 

They then sauteed onion and garlic, adding cherry tomatoes and chorizo sausage with the correct amount of heat from their stovetop gas hobs, finishing off with a garnish of shredded basil and a grating of parmesan

In the final 2 weeks of term Exploring Food Studies students have started their Global Unit.

They stared with making Chicken Katsudon , a Japanese dish using rice cooked in a miso broth, including spring onions, snow peas and carrots. They then learnt about heating their oil for frying to just the right point and shallow fried their seasoned and crumbed chicken tenders. They will visit many more countries around the globe in the coming weeks, exploring their cuisines.

Year 8's continued to develop their skills and learnt how to safely use high heat in a beef stir fry. The recipe required  the also show greater skill with vegetable preparation and as one student commented "This is an essential.  When I grow up and move out of home I need to be able to cook good food". A fine boy with vision.