Specialist Technology: Year 8 Bread

Our Year 8's have been making bread by applying their making skills; they have also been understanding the science behind bread making.

warm water activates the yeast

weigh/measure and mix thoroughly

roll into a ball of dough

start to knead it- to warm up the gluten for a more even texture

we knead by ripping at it six times or more

roll into a ball

place into an oiled bowl and cover in the oil

cover with a bag or tea towel and leave to rise (prove/proofing)

proving allows time for the yeast to feed and make carbon dioxide-

 which give bread it's structure and texture

knocking back the dough to create an even crumb to the bread

now we get creative

braiding

beautiful

and we put in the warm place for the second rising

ready to cook in a hot oven

 so the yeast is killed

Lower order thinking

Higher order thinking is helping us to understand many aspects to bread making and why the making stages are so important.. we start with the lower order skills to warm up our brains..

then we move on to higher order thinking to really challenge our thinking..

so far so good...

Specialist Technology: Year 7 Anzac Biscuits

Our Year 7's have been making Anzac biscuits. This develops their making skills within baking as they have to weigh/measure, follow the method and deal with wet and dry ingredients.

weighing and measuring

using the stove to melt the butter and syrup

adding the baking soda- watching the chemical reaction- moisture + heat = carbon dioxide

pour into the dry ingredients and mix

portion

cook

Now we are using HOT's (Higher order thinking skills) which are helping us understand about how food is processed.. coconut (dessicated) and what this means, how golden syrup is made, how nutritious oats are, how to compare and contrast two outcomes (analyse) and how to analyse the recipe; learning about food groups and their nutritional content, function of ingredients and approx cost.. ensuring our students focus on recipes at a deep level as well as applying their knowledge of making in the kitchen.

Specialist Technology: Year 7 Cornflake biscuits

This week we have been trying to deepen our understanding of a food group.. 

Bread and cereals

pulling apart and looking in detail- analysing

repeating our skills but applying them to a new recipe

weighing and measuring

processing

portioning

new skills

for our outcome to be successful

Specialist technology: Year 8 Shop bought v homemade- Jalousie

This week our students have been using shop bought pastry to make a simple outcome

puff pastry can take 3 1/2 hours to make so sometimes we can let the experts take over and buy it

making a jalousie

roll out half the block into a rectangle- the size of the baking tray

process the ingredients...ham, cheese, onion, fruits...

ham, pineapple, cheese...

roll out the other half, fold it and cut lines on the fold

brush around the filling with water and place the lid on the top

press down around the edge

cook until golden

enjoy..

we also compared and contrasted the two pastry types

 to develop our analysing skills

Specialist Technology: Year 8 Pastry

This week we have a focus that involves a high degree of skill- pastry

we have to analyse existing outcomes

then synthesize our thinking to come up with suitable outcomes to meet different needs; showing we understand how the outcome functions fully

then we make..

a simple recipe but easy to get it wrong..

rolling out is not as easy as it looks

and we have to be careful when we lift it

but when it is done right it does not shrink and 

can form the basis of many outcomes

quiche.. egg, milk, salt, pepper and many different types of fillings..

when cooked can be very tasty

we baked some blind; custard and nutella..

because our chosen fillings would not like a hot oven

Specialist technology: Year 7 Cereal Bars

This week we are looking at cereal bars and their ingredients

learning about their origins, food groups, nutrition and cost..

 lots of analysing and evaluating

a new skill to add to weighing and measuring..

using the stove to melt the butter and syrup

being safe- so pouring it into our dry ingredients close to the stove

baking our cereal bar

leaving to cool

cutting to shape