Year 10 Food Technology students recently took part in an exciting practical making caramel slice. This cooking session was aimed at exploring key cooking methods and various food science concepts. Students took part in simmering, baking and melting as well as examining how temperature control and ingredients interact. Students also had the opportunity to learn about processes including caramelisation, emulsification and the role of fats and sugars in achieving specific textures and flavours.
Following the session, students engaged in a sensory evaluation of their final products and were very proud of their creations!
- Ms Norma Francis