Scientists in Food Tech!
Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature...
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Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature...
Posted by Alison Hanbury
Congratulations to Annabel Pointer who is our Reader of the Week. Annabel has achieved her bronze reading award. To reach this level of reading she has read four books and...
Posted by Claire Till
We have a new Martial Arts clubs starting on Saturday 5th February 2022, in the school gymnasium. The club is run for all age groups by Ronin Taijutsu, and they are running some...
Posted by Tejal Mistry
On Wednesday 26th January, we held our 4th Drop Everything And Read (D.E.A.R) event of the academic year- this time with the spotlight on non-fiction. As you know, BMS has a...
Posted by Danielle Bowe
Over the last few years we have worked hard to develop our environment for learning and this has included creating a state of the art ‘Body Mind Soul’ Multigym...
Posted by Jeremy Turner
It was superb to join one of the inspiring assemblies this week taking place in our Main Hall and hear Mr Burley, our Student Leadership Coordinator, encourage students and staff...
Posted by Jeremy Turner
We’re excited to announce that next week Elevate will be hosting its next Parent Webinar. Feedback to the previous webinars has been fantastic, so don’t miss out the next...
Posted by Helen Blowers
Posted by Danielle Bowe
I had the pleasure of hosting briefing this week including an opportunity to introduce our Magic Monday Moment. Mr Charmokly, one of our excellent science teachers led the...
Posted by Claire Till
Occasionally at this time of year staff are approached by parents and carers requesting private tutoring for their children (particularly those studying for Year 11 and 13...
Posted by Jeremy Turner
Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste. In Bushey Meads it provided the Year 9’s with an ideal opportunity for us to evaluate and give feedback on their dishes, test products and experimental designs.
Students in Year 9 have just started a new topic – bread! This week Year 9 made many batches of soft, crusty, chewy bread with added flavours chosen by themselves. The aim was to bake the bread and use it for sensory evaluation in the next lesson.
The students enjoyed using all five senses and sensory descriptors to describe the delicious flavoured breads on offer.
We started with analysing the chocolate chip bread, the cinnamon, sugar and fruit bread and then after a water palette cleanser we tasted the savoury breads – cheese, herb and garlic. Which of these breads would be your firm favourite?
The year 9’s were unanimous in believing that the fresh parsley and garlic butter bread was the best because of its crispy outside, it’s soft chewy interior and the pungent aroma of garlic and herb truly made the bread a winner.
The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a range of 18 vitamins and minerals. They’re also hugely versatile. Almost all eggs are...
The most recent Student Parliament meeting took place on Thursday 27th January involving over 50 students from Years 7 to 13. Organised by Mr Burley, but presented and chaired by...