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.