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The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment before half term This assessment is part of their NEA 2 which is worth 50% of the total...
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...
The Year 9 cohort have been so lucky this term gaining experience in every specialism of technology. In food the students have been taking a culinary trip around the world making...
Salut and Hola from Year 9 Language Enrichment day in Food The Year 9’s were welcomed into D&T Food for the language enrichment day. They had a very sweet day baking...
What are imiscable liquids? Predict at what temperature denaturation occurs. What food enables liquids to gelatinise? Develop a way to prove if coagulation is reversible? Just a...
Design and Technology and IT Faculty welcomes students back for the new term. The D&T and IT Faculty have welcomed back all year groups to the department with a kinesthetic...
The Year 12 Level 3 Diploma in Food Science and Nutrition students completed their 3.5 hour assessed practical recently in order to complete the unit one internal assessment....
The Year 7 Cooking club is now up and cooking! Students have the opportunity to enhance their chopping, baking, frying and presenting skills on Thursdays after school. We started...
The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment last week. This assessment is part of their NEA 2 which is worth 50% of the total GCSE...
The Year 8 cooking is now up and running! Students have the opportunity to enhance their chopping, baking, frying and presenting skills on Thursdays after school. We started by...
The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment before half term
This assessment is part of their NEA 2 which is worth 50% of the total GCSE this year. They had to prepare 2 dishes that showed great technical skills. These skills included deboning a chicken, filleting a fish, julienne vegetables, sauce making, preparing pastries or enriched breads.
They had a choice of briefs to work with.
This year they could have chosen to:
The students were very nervous at the start of the session, laying out all the food needed and ensuring they had all of the equipment to hand. 2.5 hours in, they had produced some phenomenal, restaurant quality dishes.
Louis Hill created Dish 1:Starter- Salmon and beetroot tartare served with avocado emulsion and homemade wholemeal bread
Dish 2: Main – Mackerel on a bed of Squash,sage and spinach ravioli, served with grilled stem broccoli and topped with a parsley and walnut pesto.
Annabel Fish: Dish 1: layered chocolate mousse. Accompaniment: french classic biscuit, whipped cream and raspberry coulis.
Dish 2: salmon wellington . Accompaniment: mini roast potatoes and carrots and long stem broccoli
Noah Haines: Dish 1: Spinach and ricotta tortellini with dry fried mushrooms and a bechamel sauce on a bed of rocket salad garnished with rosemary parsley and watercress.
Dish 2: Eton mess with vegan whipped cream, fresh strawberries and raspberries with a mixed berry coulis garnished with a fresh cut lemon and meringue.
Ilana Apolot-Rwego DISH 1: Hasselback potatoes served with a pan-basted chicken breast drizzled with a cream chicken and mushroom diane sauce with a side of honey-glazed carrots
DISH 2: A layered cheesecake with a homemade cinnamon oat cookie crumb and cream patisserie drizzled and layered with a mint blackberry coulis with tempered dark chocolate spoons and a sugar nest.
The whole class performed so well and I am so incredibly proud of the hard work and effort that went into the day.
