Specialism: Year 7 Fritters

Year 7's finished the term by designing and making fritters- 

sweet and savoury ideas

We had to design for different situations- protein packed, sweet, canned and fibre packed- this would show that we understood the ingredients we were using and the food groups they belonged to

we had to state stakeholders who we thought the outcome might appeal to- this would show that we understood other aspects of our outcome

we had to state texture (mouthfeel) descriptors- this descriptor is the one we find the hardest to do- which is why we have to practice it..

then we made some of our designs

we used fry pans so we had to be very careful not to burn ourselves

our batter was spooned into the fry pan

we turned them with a spatula once they started to develop air bubbles on the uncooked side

voila!...