Specialist technology: Cultural Cooking- Sapasui/Samoa

This term we are visiting the Pacific Islands and learning to cook cultural foods.

This week it is sapasui with a learning focus on Samoa.

We are using higher order thinking skills to understand more about this country, traditional foods of Samoa, why Samoan recipes have evolved over time and why they are very adaptable.

Most island foods are adaptable and our students have been learning why. We have had many discussions this week about the origin of ingredients in chop suey and how/why those ingredients have been embraced by Samoan people.  We have also discussed why these foods/dishes are now used in all the islands.

Many of our students have their own slightly different ways of making these recipes.. different proteins, some have veggies others don't, most cut their noodles and some don't... great discussion points and lots of options when we make this recipe next week..

Here is how a Samoan chop suey can be made..

prepare your protein- beef

chicken..

all week Mrs Woof has been making sapasui.. 

but we are lucky enough to also have Mrs Silga show us how she makes it

processing garlic.. you can use cheating garlic too

soak the noodles /vermicelli

some people use warm water, some use cold..

all preparation is complete.. onions, garlic, ginger are chopped and protein is sliced

cook your protein

stir it so it doesn't stick

keep stiring when you need to

when it is cooked..

add the onion, garlic and ginger

stir it..

taste and add more garlic or ginger if needed..

noodles are soft now

add the soy..

until you are happy with the colour

stir it...

cut the noodles.. 

add vegetables...

add the noodles

stir

add water

leave to cook

plate up

and taste...

Thanks Mrs Siliga for showing us how it is done!

Specialist Technology: Year 8 Pizza

This week Year 8's have been continuing to learn about the specific processes that relate to bread and applying these skills to another outcome.. pizzas...

dissolve the yeast in warm water

mix the wet and dry ingredients and knead the dough

leave to rise (proving)

roll out and add sauce

sprinkle grated cheese- tasty and mozzarella

not too much sauce or cheese- don't be greedy

add your toppings

whatever you wish as long as it is pre cooked meats or will cook in the oven in 10 mins

now cook in the hot oven to kill the yeast, cook the dough and toppings

all done..

cut

and enjoy...

Specialist Technology: Year 7 Scones

We are not sure how to pronounce them but Year 7 have been making scones this week to finish off the term

They have been applying their skills of weighing and measuring and processing ingredients

first weigh and measure

rub in fat and flour

measure and add milk

mix to a dough

roll out

portion by cutting

bake

eat and enjoy..

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.