SENIOR SCHOOL

Food Technology

Throughout the Fourth Form GCSE course of food and nutrition we have made a variety of dishes such as spicy glazed salmon, risotto bolognaise and a mini Black Forest cake. We find food and nutrition an enjoyable subject. We have been focusing on multiple different skills and techniques when creating our dishes. For example, when we made our spicy glazed salmon, we had to marinade it in a home-made glaze.

More recently, we have been focusing on presentation and portion control. This means that when we create our dishes, we have to think about the following: the sizes and styles of plates, garnishes as well as how appetising our product looks. This is all preparation for our practical exam next year. This exam consists of making three dishes with accompaniments. We are aiming to achieve a high standard, quality dish by having accurate portion control and a high-quality finish due to being able to focus on attention to detail to improve the aesthetic qualities of the dishes.

Food styling is one focus of the Non-Examined Assessment that the GCSE students have to focus on in their threehour practical exam. They need to think about how food is placed on the serving dish. How much of the product to showcase, portion control is important as well as making the dish look aesthetically appealing. Fourth Form has done an amazing job of presenting and styling their food. Each week it seems to be a competition of who can style their dish the best. The standard of presentation skills has improved every week and the competitive side of the students is lovely to see.