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Good quiz and website for revising sustainability, seasonality and environmental issues relating to farming and food production. campaigns.nfuonline.com/page/111147/su…

An amazing Year 9 lesson today making Churros. The students learned how to make a dough called “panada”. They learned how to set up and use a piping bag and nozzle to pipe beautiful churros. Students created a steam bath in the ovens to enable the churros to rise.

non aesthetic things This is how sunflower oil is extracted 🌻

Last week we launched our Delectable dishes diploma for the INSPIRED sixth form: developing practical skills and preparing for university life. Microwave mug cakes were a big hit, the students enjoyed eating them whilst starting the FSA online Food Allergen Awareness Course.

Year 9 made cinnamon rolls whilst revising the safe use of the oven and the rules of the food room. They learnt about puff pastry and the how the laminated layers are pushed apart by steam as they cook.

Year 8 were looking at American cuisine and learning the melting method skill. Some students developed the recipe to include different fruits and spices.

Year 9 learnt how make fresh egg pasta dough and how to use the pasta machines to make tagliatelle.

Another fantastic lesson today with the INSPIRED sixth form working on their Delectable Dishes Diploma. Today was pizza week! They are all ready to create their own ‘Fake a Ways’ now! 😊

Year 7 revised the bridge hold and claw grip today. They also learnt how to use the hob to boil pasta and how to cool the pasta quickly in a colander under running water. They demonstrated fantastic knifes skills and are getting faster at washing up!

Year 8 created focaccia bread today as part of our cuisine focused rotation. They learnt about how yeast ferments and gives off CO2 gas which makes the bread dough rise. They kneaded the bread dough to develop the gluten and its elasticity.

The INSPIRED Sixth-form delectable dishes diploma students were revising the bridge hold and claw grip. They also learnt how to flavour and rehydrate couscous to create a delicious lunch box salad staple that would be perfect between lectures at university!

Year 10 had a ‘souper’ lesson today. They revised knife safety, the bridge hold, claw grip and their dicing skills. They also revised gelatinisation of starches. They practised using liquidisers or blenders observing their safety features and interlocks.

Another busy lesson for the INSPIRED Sixth Form Delectable Dishes Diploma students. They marinaded meat adding flavour and tenderising the meat. They practised knife and kebab safety, constructed and cooked their kebabs. They even managed to fit in a fire drill practise!

Year 8 enjoyed their ‘Fake a way’ pizza lesson. Superb results! They developed last week’s bread making skills by proving their pizzas in a warm place, rolling and shaping their dough and adding toppings. They were all amazed by how tasty the pizzas were!

Year 8 lunch club focused on using the food science principle of dextrinisation to make decorated toast. Turning the starch to dextrin changes the flavour and colour of the bread and creates toast! What a fun tasty way to embed new knowledge!

Year 7 used the creaming method to waterproof the gluten, shortening gluten strands, which means you create a crispy crunchy biscuit with a high snap score. They divided the dough equally and learnt how to use pallet knives.

The INSPIRED Sixth form students enjoyed making a stir fry today as part of their Delectable Dishes Diploma course. A healthy quick meal perfect for independent university living. They also continued to work on the online FSA allergen awareness course. A fantastic lesson!

Amazing soda bread loaves were made this morning whilst revising the rubbing in method and learning about gluten production and raising agents. Lots of recipe adaptations were experimented with as well. Well done Year 10!

Year 8 had a great lesson making pizzas today! So many skills were learned and developed it’s impossible to list them all. Let’s just say the students are now masters of ‘Fake-a-way Friday!’

Amazing results from Year 9 on the Swiss roll technical challenge today. So much food science to learn and a delicious fatless sponge to taste test. I wonder if any will make it home!?!?