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Last week, Year 6 came up to Bushey Meads to learn about WW2 and rationing. Students who hadn’t been on the school residential trip had been in school completing a range of...
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...
In a national first, cookery and nutrition year 9 students at Bushey Meads School have been the lucky recipients of wild Alaska pink salmon to use in their classrooms, in a bid to...
Year 9 and 10 food students had a real culinary treat this week when they had a visit from the Ming-Ai (London) Institute. Two healthy eating Chinese ambassadors, Audria and Emma...
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...
In preparation for their first practical in Food Technology, Year 7 students carried out experiments to solve the problem of enzymatic browning in fruits. Pieces of apple were put...
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...
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....
Last week, Year 6 came up to Bushey Meads to learn about WW2 and rationing. Students who hadn’t been on the school residential trip had been in school completing a range of activities around the theme of WW2. They were very knowledgeable about rationing and the reasons behind it.
They had chosen to create cheese and potato dumplings from a wartime recipe book. As a challenge, to bring the recipe up to date, students were asked to adapt the recipe to have different flavourings and melting centres.
Year 6 were very impressive with their cooking abilities and worked independently to mash the potatoes and combine the egg and cheese mixture before rolling them into even sized dumplings ready to bake in the oven. Some students stuffed their dumplings with cheese whilst others chose to add herbs and tomato puree.
