Specialist Technology: Cultural Cooking; Cook Island potato salad

This week we have been making potato salad of our choosing

It was a good opportunity to see all of our different cultures at work

first we processed the potatoes

peeling and then..

chopping

then we boiled the potatoes in salted water

and hard boiled our eggs

whilst the potatoes and eggs were cooking we processed our other ingredients

chopping onion

frying bacon

processing all the extras

then we strained the potatoes

washed them in cold water and put them in a bowl

we added mayonnaise, eggs...

some added beetroot, chow chow, mixed vegetables..

and mixed

some grated some egg over the potato salad..

as one Cook Islands student said... it is all about the presentation!

Specialist technology: Gifted and Talented; Make our hall a space we can be proud of; Part 5

This week we have been continuing to prepare the walls for painting

We washed the walls using sugar soap and cloths

this work is quite exhausting..

but necessary..

so we kept working hard..

and stuck at it..

working with our friends..

to get the job done..

it's starting to look good..

and the hard work is paying off..

Specialist Technology: Cultural Cooking; Potato Salad

This week we have been learning about the Cook Islands

15 islands

two currencies

local delicacies like sea cucumber (rori)

and the fact that Cook Islanders like their potato salad very colourful and full of healthy ingredients like beetroot and veggies

we have also been planning the making of a potato salad

no demonstration this week- just our prior knowledge about planning and sequencing

we need to cut out the words

then sequence them into the correct order- based on being logical and sensible

and using our prior knowledge

then we listed associated equipment we would use

health and safety considerations

quality checks and timings... next week we make our own version of potato salad

Specialist technology: Gifted and Talented; Make our hall a space we can be proud of; Part 4

This week our gifted and talented group have been researching our next steps  Most of the staples and displays have been removed so what do we need to do next?

We have holes- so we researched how to fill holes in walls?

'You tube' has really helped us!

and has given us an idea of materials and equipment needed.

Then we went to the hall to finish off....

removing display boards....

carefully removing precious displays...

leaving our walls ready for the next stages..

  

Then we began writing up a flow chart,

stating each stage, washing the walls, filling the holes and sanding;

 this all need to happen before we paint..

we listed the materials we need, equipment we will use to help us 

and any health and safety information we need to consider to keep us safe.

Tune in next week...

Specialist technology: Gifted and Talented; Make our hall a space we can be proud of; Part 3

This week we have been busy removing the rest of the staples we can reach.

We were busy but achieved a lot..

it is hard work

but we have developed techniques that work

so we worked

and worked

very hard..

We then discussed next steps...

remove the the display boards and any last few staples, posters or displays

filling in the holes and preparing the walls for painting

we need to do some research next week to make sure we have a clear way forward..

Specialist Technology: Cultural Cooking; Kale moa

This week we have been learning more about how Samoan's have embraced food from another culture- kale moa (curry)

Samoans have made this dish their own by adding coconut milk- yet again any meat (protein) and veggies are acceptable.

We focused on further developing our making skills by using knives, peelers and stoves.

prepare the veggies- onions, garlic, ginger, potatoes and carrots by peeling and chopping them

process them how you wish

cut the chicken into pieces- be careful to wash your hands afterwards

fry it all in a pot with some curry powder and oil

add coconut milk leave to cook- until the veggies are soft

thicken with 6 tblsp of flour and season

stir until thickened

serve with rice