Traditional Roast Dinner
Today in our Elements class, students were given the challenge to make a traditional roast dinner. As usual, they worked in groups to come up with the different dishes that make up the dinner. Although this was meant to be a traditional roast dinner, many students came up with their own variations and interpretations of the different components. It was pleasing to see the different influences from different cultures and cuisines that students are familiar with being brought into this task. The winning teams were as follows:
Mr Lord’s Class:
Hot Cross buns bake off
Easter is here and so today, students had a hot cross buns bake off. They were asked to come up with the best and most authentic batch of hot cross buns. They could choose to work individually or in a pair. There were a lot of different interesting ideas and final products. But at the end of the day Eugenia, Jacqueline, Niamh and Hannah were voted winners in their respective classes
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Italian Food Buffet
FLG went Italian today, with students preparing a variety of Italian foods for their buffet lunch. They made pasta dishes, pizza and salads (made from organic vegetables that students picked on their visit to Zen organic farm last week). Teachers who were quick to respond to their emails were able to try some of these lovely dishes. Students also enjoyed sitting down to a great meal with a nice glass of “wine” (Ribena in a wine glass). Overall, this was a job well done to these emerging young chefs
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FLG – Zen Organic farm Visit
This week, Food Lovers Guide (Elements) class took a trip to Zen organic farm, in new territories. Students learnt the value of organic farming as they tried their hands at tomato, mushroom and lettuce picking and got to see a pot belled pig and a goat. They also made their own lunch of pizzas and salads, using the freshly picked ingredients. As Betty Tsu, who was also on this trip rightly put it, it was “definitely worth it.”Maya Jordan said it was amazing and one of the best days of her life
Salad bar in FLG
Today, students made a range of salads and created their own salad bar. The lesson kicked off with a presentation from Karen Chow from Farm direct. Farm Direct is a local hydroponic vegetable farm. Karen spoke to students about hydroponic vegetable farming, food safety and sustainability. She also brought it some samples of different lettuce varieties. These were later used by students to make some of salads that were sold at the salad bar. Staff who came down at lunch to try the salads were very impressed and gave students very positive feedback.
Fast Foods in Food Lovers Guide to Culture
Week 3 of food lovers guide. Students found out about what really goes into their favourite fast foods. They were then asked to make their own fast food in order to show them just how easy it is for them to make their own. Students were split into groups and each group was asked to make a portion of potato wedges, burgers, chicken nuggets and coleslaw salad. At the end of the this task, students had to vote for the group with the best fast foods.
Food Lover’s Guide to Culture
Food Lover’s Guide to Culture kicked off this week with students making a variety of breads from around the world. Students were asked to research what breads are eaten around the world. They were then challenged to make any bread of their choice from the countries they had researched. It was a tall order because this was the first practical task they had been set in this elements course. the students exceeded my expectations because they produced some very good bread.
International Canape’s for Element Drama and World of Wearable Art
The pupils from Food Lover’s Guide to Culture where contacted by the Stage manager of the Drama Elements to put on some food for their Cyberspace performance. We decided it was a great opportunity to show of skills and understanding of International flavours by providing a range of canapes. We then contacted Textiles and asked if they would like to display their World of Wearable Art paces.
The Canapes on offer were;
Chinese Hoi Sin Duck Spoons
Mexican Salsa Puffs and Re-fried Bean/Jalepeno Whirls
Eastern European Smoked Salmon Bilini’s
Italian Pesto and Balsamic Vinegar Bites (with the occasional Olive).
American Mini Choco-Banoffee Tartlets
Food lover’s Guide – Finale
In the final two weeks of Food Lover’s Guide to Culture, pupils were given the opportunity to make anything they wanted, so long as it represented their culture. they also had to do a presentation about it afterwards, to explain why they choose it, the origin and cultural root, shopping for ingredients in the wet markets, how to make it, feedback from others and personal reflections.
We had a really good mix of traditional foods from all parts of Asia, England and Australia and a few fusion dishes which incorporated different aspects of the pupils heritage.
Below is the link to my favourite video presentation by Goldie Wong , who really incaptulated what the course was all about.
