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Year 13 Food Science

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 few of the questions Mrs Hanbury’s year 13’s have been tackling as part of their unit 3 – Experimenting to solve food problems. Also on the food science journey, the students have created a high end brunch suitable for a top London restaurant, made their own mozzarella and used it to make a variety of pizzas and calzones. They have also created thick, creamy bechamel sauce to coat pasta and lastly understood how to use sugar thermometers to produce caramelised foods for example; sticky toffee pudding with toffee sauce, homemade burger with caramelised onion relish, onion gravy to go with a toad in the hole with all the trimmings and a honeycomb ice cream.

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Level 3 Food Science and Nutrition
Food Preperation and Nutrition

Level 3 Food Science and Nutrition

Our Year 12 students have made an impressive start to the Level 3 Food Science and Nutrition course! This program is designed for those looking to deepen their understanding of...

Posted on by Unami Tenga
Hartsbourne Primary cookery week in partnership with Bushey Meads
Food Preparation and Nutrition

Hartsbourne Primary cookery week in partnership with Bushey Meads

Once I knew that HBS were organising a cookery week after the February half term, I thought it was be a great opportunity to extend a link to our new primary school in the trust....

Posted on by Alison Hanbury