Year 7 have been developing their bridge and claw method for cutting food safely while using different coloured chopping boards to prevent cross-contamination. Next year they will build on these skills by making the pizza dough instead of using pre-made bread for the base.
Year 10 have been working through their fat, oil & sugar module. This week they made profiteroles, filled with fresh cream and dipped in dark chocolate. Part of the module involves learning about the hydrophobic properties of fat and how it interacts with water when cooking.
Year 9 have been working through their dairy module by making ice cream, rice pudding and crème anglaise. Students have been learning how to use a bain-marie to cook their custard over. They then served it over some jam sponge, perfect for this cold weather.
As year 7 & 8 move through their design & technology rotations we celebrate those who showed Leadership, Organisation, Resilience, Initiative and Communication skills while in the kitchen during term 1. Pupils were presented with cook books, so they can continue to develop their skills at home. Congratulations!
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Thank you to the CPA champions for all your hard work.
9th – 13th January 2023
9th – 13th January 2023
4th-6th January 2023
4th-6th January 2023
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Create a mini master piece using a match box.
Fossils.
Parents@Park 27.01.23 is now updated and live