News from the Design Kitchen

News from the Design Kitchen

By Admin on 2 August 2017

In Term 3 Year 11 Food Technology are learning about the functions of the macro nutrients in food preparation. Students have been investigating how proteins change with coagulation/denaturation, the chemistry behind browning, how to make an emulsion (Hollandaise sauce), and the role of caramelisation. This week students are making barley sugar and violet crumble.

Stage 5 have begun a new ‘Health and Food Selection’ topic which invites students to look at what nutrients are needed by our bodies and what foods are the best sources of these nutrients. Students have received their Term 3 assessment task, due in week 4, which asks students to create a healthy pizza option for the school canteen and justify its ingredients using the recommended daily intake for adolescents. Students are also creating a future ‘University Self’ booklet of fast, healthy and affordable recipes.

Category: General