Filter by Category
Filter by Author
Year 11 GCSE Food Preparation and Nutrition group have made an excellent return to practical skills in the kitchen. They had been learning about food hygiene issues when using raw...
“Go to work on an egg” was an advertising slogan used by the United Kingdom’s Egg Marketing Board during the 1950s and 1960s I have no idea why we needed to...
I continue to be inundated with delicious looking food my students have been making from the planned activities I have been sending home. I am particularly proud of my Year 10’s...
The food students of Bushey Meads have not let the situation we find ourselves in stop them from working hard in the kitchen! Mrs Hanbury has been inundated with delicious looking...
Year 9 and 10 food students had a real culinary treat last week when they had a visit from the Ming-Ai (London) Institute. Two healthy eating Chinese ambassadors came into Bushey...
The Year 11 Food Preparation and Nutrition GCSE group completed their final food assessment. This assessment is part of their NEA 2 which is worth 35% of the total GCSE. They had...
There was a lovely competitive spirit in the kitchen this week when Mrs Hanbury’s Year 10 students went head to head in the ‘Food Teacher Centre’ annual Tunnock Teacake challenge!...
As we approach the end of another busy term, Mrs Hanbury’s Year 9 food class wanted to showcase their new found confidence in the kitchen by planning and making their own dishes...
The Year 9 and Year 10 Food groups had the pleasure of a visit from an education speaker, Lynne Snowden from Animal Aid last week to help consolidate the topic of Vegetarian and...
Mrs Hanbury was so proud of her Year 10 Food Preparation and Nutrition group for working diligently, with care and precision to prepare over 100 mince pies to take to Hartsbourne...
Year 11 GCSE Food Preparation and Nutrition group have made an excellent return to practical skills in the kitchen. They had been learning about food hygiene issues when using raw chicken. They had to understand about correct storage, cooking temperatures and how to prevent cross contamination.
They decided to put the theory into practice by making a healthy chicken salad. The students also took the opportunity to polish their practical skills and debone a chicken!
Notice how the students are deboning the chicken on a red chopping board to prevent cross contamination.
