Year 9 Food Technology Calzone Masterchef Challenge!

Ms Stubbs year 9 Food Technology class competed in pairs against other teams to create the most appealing Calzone. They learnt about yeast and the ideal conditions for it to grow and how it worked to aerate products. Yeast is a living organism that when given food (sugar), moisture, warmth and time will reproduce and in doing so release carbon dioxide gas that will leaven (rise) and aerate bread type products. A Calzone is a yeast based pizza pocket that contains a delicious filling such as the one students made in class yesterday. It contained salami, basil, tomato, mushrooms, onion, garlic, capsicum and tomato. Cooked and cooled and then folded into their yeast dough. Bake and then?
The result a half moon pizza pocket (see below!).

The winners of the challenge were:
Josh R & Stavros
Mel & Kyle
Jack & Matilda
Steph & Nicole

Well done teams!

Your meal planning activity is coming up soon! This will be your next challenge!

Ms Stubbs :)

Obesity vs Undernutrition is insane!

Subject: Join the food revolution

Hi,

The food we eat is killing us - because it lacks the proper nutrition. This year alone over 2 million people will die as a result of being obese and over 2 million children will die from undernutrition.

That’s just insane.

In just a matter of weeks, world leaders are meeting and we have the chance to make a difference. Let’s make sure they don’t just talk, but they act.

It’s time for a food revolution. It’s time to save millions of lives.

Will you join me in signing the petition?

http://www.one.org/foodrevolution?referring_akid=3894.4781014.GcyoaG&source=taf

Thanks,

Beef Stroganoff on a cold Melbourne Day! Yummo!

Today year 11 students in Food Technology made Beef Stroganoff with Poppyseed & Parsley Penne!
A fabulous hearty meal on a cold autumn day in Melbourne. This Russian speciality is easy to make and though high in fat you can cut back on the oil and butter content and add light sour cream. Team it with some steamed vegies or a mixed salad!

Award winners today and Masterchef finalists are:
Paris and Dana were the winners! Their Stroganoff was appaeling to the eye, tastefully garnished, very delicious with a creamy tomato based sauce that was to die for!

Year 9 Shephards Pie Jack & Josh Award winner team!

Today Year 9 Food Technology made Shephards Pie and Jack and Josh were the award winning team. Their Shepards Pie was meaty, rich, cheesy and amazing. Everyone today worked really efficiently and produced a healthy lunch for this chilly but sunny autumn day!
Well done team!

Jack & Josh of 9J award winning team!

Shephards Pie, Delicious!

Recipe on EDSC Compass Resources in the year 9 Food Technology Folder/ File for RECIPES!

Emma and Stella are Nuts about Nuts! But Brittany & Jordan ace the Mousse prac!

Year 11 Food & Technology students made Chocolate mousse with Hazelnut praline and Emma and Stella though achieving good results were outcooked by Jordan and Brittany who created the most spectacular smooth & rich chocolate mousse with a bittersweet hazelnut praline that was to die for!
They are the Marvelous Mousse Misses and award winners this week!

Stella and Emma nuts about nuts!

Brittany & Jordan ace the mousse prac!

CHOCOLATE MOUSSE & NUTTY PRALINE

Ingredients:

• 300g good-quality dark chocolate, roughly chopped
• ½ tablespoon vanilla extract
• 3 eggs
• 1/4 cup (55g) caster sugar
• 1 tbs good-quality cocoa powder, sifted
• 300ml thickened cream, plus saved extra whipped cream to serve
• Nutty Praline (text book recipe pg 10) to serve

Method:

1.     Place the chocolate in a heatproof bowl over a pan of gently simmering water (don't let the bowl touch the water). Stir until melted. Remove bowl from heat add vanilla extract and set aside to cool slightly.

2.     Place eggs and sugar in a large bowl and beat with electric beaters for 5 minutes, or until mixture is pale, thick and doubled in volume. Fold in cooled chocolate and cocoa powder until combined.

3.     In a separate bowl, whip cream until thickened (be careful not to over-beat). Use a large metal spoon to carefully fold the cream into the chocolate mixture, trying to keep the mixture as light as possible. Spoon into 6 serving glasses and chill in fridge/ freezer for at least 1 hour. Remove from fridge 15 minutes before serving, then top with extra whipped cream and nutty praline to serve.

Notes/ Modifications:

• Add your favourite spirit. Kahlua or Grand Marnier, adding 1 tablespoon to the melting chocolate.
• For a flavour twist, add a tablespoon of vanilla extract to the chocolate as it melts.
• Chocolate and coffee make a great pairing, so try adding two tablespoons of prepared strong black coffee to the chocolate when melting.
• For a cool treat, serve the mousse as a semifreddo - freeze for about 3 hours (but don't freeze solid).

(serves 6)

 

Hazelnut Praline

Dissolve 1/2 cup A1 sugar with 75ml water in saucepan over low heat and once fully dissolved then bring to boil. When toffee reaches hard crack stage with thermometer or goes a golden straw colour pour very carefully on baking paper lined tray  tray of shelled chopped hazelnut. Cool then grind in food processor and sprinkle on your mousse or even ice cream!

ENJOY COOKING!!

Welcome back EDSC foodies! Term 2 has begun!

Hi foodies!

Term 2 at EDSC has begun with Year 11 students making delectable chocolate mousse with hazelnut praline ... a very challenging prac first thing Monday morning after a 2 week break. I will have the pics and the recipe uploaded on this blog soon!

Matilda in year 9 spent her hol's whipping up a Poodle novelty cake... great to see our EDSC students practicing their skills at home! Soon year 9's will be planning their 2 course healthy meal on a budget. This is a group task and they seem pretty excited about it!

 

Thanks again Matilda for sending our foodies blog followers this amazing pic. I hope you had fun making it and enjoyed eating it too! :) Ms Stubbs