Filter by Category
Filter by Author
The Year 11 Food Preparation and Nutrition group carried out their first food science investigation today. The NEA 1 food science investigation is back on the curriculum after it...
I took a group of year 7,8 and 9’s to the Brick Lane area of East London for enrichment day. We were joined by and excellent tour guide Eddie on his Locals love: East End tour...
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...
The Year 11 Food Preparation and Nutrition group carried out their first food science investigation today. The NEA 1 food science investigation is back on the curriculum after it was taken away during covid.
The live brief was released by the exam board AQA on September 1st and the group has been working hard researching and preparing their hypothesis for the investigations.
This year the students have to ‘Investigate the functional and chemical properties of pasta ingredients which could include the addition of natural colourings and flavourings’ . They have researched the ingredients and the method of making pasta. Now they have to investigate which ingredients will give the best results.
They have approached the task with excellent maturity and tenacity to complete the assessment within our time constraints.
I look forward to assessing the hard work of the students.
