Food Technology 

Year 10

Year 10 Food Technology, are continuing to learn about the food options that are needed for specific needs.  Year 10 have undertaken a variety of recipes over the past two weeks, Beef Skewers and Yogurt Chicken. 

Some feedback from the students:

• The yogurt chicken Recipe is low in calories and is a good source of protein which is essential for those who are on a weight loss journey. 
• This recipe, in my opinion, was created specifically for those who routinely consume too many carbohydrates (carbs). The chicken is not only oil-free, but it is also baked, making it one of the healthiest methods to prepare chicken. The dish also includes a salad, indicating that it is intended to be healthful and is most likely for a diet. 
• Finding out if your chicken is adequately cooked was one of the things I learned in today's cooking practical. We kept an eye on the chicken, pulling it out every few minutes or so, to make sure it wasn't undercooked or undercooked entirely. When we removed it, we did one of two things: we turned the chicken to ensure that it was cooked evenly, and we punctured the drum stick with a knife to see if any blood was oozing out (blood meaning that the chicken is still not finished cooking). We repeated this process four times before declaring the chicken properly cooked after reaching a valid conclusion with the methods we utilised.
• Since this greek yoghurt chicken recipe is low carb, it would be recommended for someone who is obese and trying to lose weight, who would select this chicken alternative over buying it from a fast-food restaurant. The particular demands of an obese person would select this low carb meal over fried chicken since it can help them eat healthier options, resulting in weight loss, lower blood pressure, and the reduction of certain health concerns such as type 2 diabetes, cancer, cardiovascular disease, and more. The meal is fairly full, with the chicken offering a good supply of protein and the side salad giving vitamins A, C, beta-carotene, calcium, folate, fibre, and phytonutrients. The way the dish is prepared is also a better choice because the chicken is baked rather than fried in oil, resulting in fewer calories while maintaining a fantastic taste.
• One thing I learnt in today’s lesson was how to cook meat and how to tell when it’s ready. The circumstance for special needs being considered with this recipe that is a healthy option is the zucchini, onion and capsicum. I need to improve on being more productive.
• I think I improved from last week by cutting my food better and I presented my meal nicely and better then last week.

Year 11 Hospitality

Year 11 Hospitality have been busy working through their practical skills for their competency task. Students have made custard, portuguese tarts and chicken caesar wraps. We have been impressed with their proactive nature and initiative in the kitchen, keep it up Year 11!

Year 11 Food Technology

In Year 11 we have been investigating technological developments that have influenced food availability, this includes looking at a variety of areas such as production and manufacturing processes and equipment techniques,  storage and distribution techniques marketplace practices. In our practical lessons Students completed a variety of  traditional and contemporary Food Processing Techniques on vegetables. The preservation techniques included canning, freezing, oven drying, pickling, salting and dehydrating. 

Year 12

Year 12 Hospitality, have started learning about preparation and service of Non - Alcoholic Beverages (NABS) Students during this unit will prepare a variety of beverages to serve to customers. This includes Chocolate Milkshake, Tea, Strawberry Smoothie, non alcoholic Peach Daiquiri, non alcoholic Sunrise and Oreo Frappuccino. Year 12 are doing an awesome job making these beverages! Keep up the great work!