Baking has been the hot topic in our Home Economics classes since the start of term 3.
Year 11 Food Science Technology students have been creating a variety of baked goods to demonstrate what the perfect product should look like. Scones, muffins, cupcakes and rock cakes have been created and devoured by 28 students over the past three weeks. Students have researched the physical and sensory changes that occur during baking and have used this knowledge to complete sensory evaluations and create observable criteria. Taste testing and analysing of baked products have been completed each lesson with the final assessment requiring students to complete a practical test demonstrating their skills to produce the perfect product (Photos of students filling in charts whilst sampling a variety of cupcakes.)
Matt gave the thumbs up to his GF test where two varieties of muffins were made, and a comparison of GF flour and SR flour were completed.
Students have experimented with various cake methods as part of their investigation and Silver demonstrated the perfect mixture for the rubbing in method.
Year 9 students have started a new semester of Foods for Us with a focus on bush spices. Tamiia and Jordan are happily displaying their Macadamia and Wattle seed biscuits, another example of baking! Additional recipes that the students will be creating are Bush spiced pepper berry chicken salad and a Risotto with bush tomato spice. The Bush Tucker task encourages students to make their own spice blend to add to a recipe of their choosing.
Year 8 students have recently baked a lemon raspberry muffin recipe as an introduction to safely using the oven as well as investigating different ingredients that can be used in a recipe to enhance flavour, texture, fibre and health benefits. They were slightly surprised to use apple sauce and rolled oats in the one recipe.
Mrs Myers
Home Economics
