Year 10 Food Technology students explored the science of cooking while preparing a delicious caramel slice, investigating how ingredients change through both physical and chemical processes.
The practical activity incorporated a range of cooking methods, including mixing, baking and chilling, enabling students to develop an understanding of concepts such as heat transfer, emulsification and setting. Throughout the lesson, students demonstrated safe food handling practices, accurate measuring techniques and effective teamwork as they worked together to create their finished desserts.
Students thoroughly enjoyed the experience and were proud of the delicious caramel slices they produced while applying the science behind successful cooking.
- Ms Norma Francis