HEALTH

YEAR 10 MAIN MEAL DESIGN BRIEF

The Year 10 food students recently completed their main meal learning task. The learning task included designing and creating a balanced main meal that contains important nutrients such as protein, carbohydrates and vitamins. 

We had to research and then choose a suitable recipe that fits the cost requirements, as well as the constraints and considerations such as resources, time and allergies. The meal had to look appealing to the eye and have a rich delicious flavour. We learnt about food styling - presenting food and making it look appealing to the eye like adding colour through garnishing and ensuring the food is neat.

The class were required to create a detailed time planner and submit a food order for their meal. In the double practical class, we created our main meal, and tested to make sure that we met the requirements of the planner we created. Initially, all the students collected their ingredients and began cooking. They utilized different equipment in the kitchen such as pasta machines, cooking boards, and pots. The students practiced different safety and hygiene techniques such as washing hands, wearing aprons and tying up hair. 

Throughout the lesson, there were many challenges such as students ordering insufficient ingredients and measuring incorrectly. Students needed to problem solve to assess and reevaluate how they could fix these challenges and complete a successful product.

However, the students persevered and created some delicious meals.

Fiona Chopra created a chicken katsu curry using ingredients such as rice, chicken, and curry. She double coated the chicken to create a crispy and flavourful outer and a juicy rich inside. She made sure to rinse the rice to get rid of any starch. Fiona practiced excellent time management skills by finishing the meal and cleaning up with adequate time to spare.

Ryan Elsner created a fresh beef steak with handmade chips and salad. He made the steak using fresh juicy beef, on a pan. The salad contains many nutritious vegetables such as lettuce and cucumber, and it was dressed with a sauce to finish.

Clare Toh made a Caesar salad using a variety of fresh nutritious. The salad was created using lettuce and some cheese, it was topped with a poached egg for extra nutritional value. Clare practised excellent hygiene techniques such as washing her hands before completing the meal.

Jaden Fung created some handmade boiled dumplings. He used many different fresh ingredients like a mix of chicken and pork to create the dumplings. Jaden hand-made the dough and boiled the dumplings. This created a nutritious and tasty meal.

In summary, we enjoyed creating personalized recipes and meals and created some interesting creative dishes that looked and tasted delicious.

Vicky Furman 10E & Sapphire Doan 10D