Year 8 Food Technology

The Skills in the Super Sandwich

This term, our Year 8 Food Technology students at St Andrews College have been honing their culinary skills by learning how to make a delicious Super Sandwich Rollup. This hands-on project has provided students with valuable lessons in food preparation, knife skills, and the importance of mise en place.

The recipe for the Super Sandwich Rollup includes a variety of fresh vegetables and other ingredients: tortilla wraps, mayonnaise, shredded lettuce, grated carrot, sliced red onion and cucumber, chopped tomato, and grated cheese. Students practised slicing and dicing these ingredients with precision, ensuring each component was perfectly prepared.

The process began with students setting up their mise en place, organising all their ingredients and tools before starting to roll up their sandwich. This professional approach in the kitchen not only helped them stay organised but also emphasised the importance of preparation in achieving a successful dish.

As they assembled their sandwiches, students spread mayonnaise on the tortillas, layered the vegetables, and sprinkled cheese, following the recipe closely. They then folded and tightly rolled the wraps, ensuring the filling stayed in place.

Through this exercise, students gained practical experience in food preparation and developed their knife skills, all while creating a healthy and tasty snack. The Super Sandwich Rollup project has been a fun and educational experience, leaving our Year 8 students with newfound confidence in the kitchen and a better understanding of culinary techniques.

Mastering the classic Pasta Alla Norma

Our Year 8 Food Technology students at St Andrews College recently engaged in a practical lesson centred around the classic Italian dish, Pasta Alla Norma. This session provided an excellent opportunity for students to develop and refine essential culinary skills.

Students meticulously cubed capsicum and onion, ensuring uniformity for even cooking, and learned the importance of timing and temperature control while baking the vegetables. They practised sautéing garlic and combining ingredients to build a rich, aromatic tomato sauce, enhancing their understanding of flavour layering.

Additionally, students were introduced to the art of seasoning, balancing flavours with the right amount of salt, pepper, and sugar. They gained experience in cooking pasta to the perfect al dente texture, an essential skill for any aspiring chef.

The session culminated in combining the pasta with the sauce, demonstrating mixing techniques for even flavour distribution. The final touch of grated parmesan cheese added a professional presentation. Overall, this practical was invaluable, equipping students with skills for future culinary endeavours.

Ms Valdivia 

TAS Teacher