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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...
Round 2 of the VEX Robotics competition took place at Queen Elizabeth’s School in Barnet on Saturday 29th January. Bushey Meads was represented by two teams; Spectrum and...
Year 8 students have been developing and using their resistant materials skills to make money boxes. They investigated existing products and as part of the project, they learned...
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...
This week’s STEM club focuses on ‘Girls in Engineering’. We are very lucky to have such talented female students at Bushey Meads School and none more so than;...
Year 8 are working on their sensory activity mat project. Students have chosen a target market that their activity mat will be aimed at and are now beginning to design their mats...
My year 7 class have been doing the food and nutrition project and have been working really well to develop their practical skills. They have been learning about the bridge and...
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...
This term has been jam packed with lots of practical work and I have had the pleasure of teaching 07S/Ty3 for the textiles and food and nutrition projects so far, and boy oh boy...
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...
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.
