Tag: Food Technology

25. Chocolate Chip Muffins – FOOD TECHNOLOGY – Week 8 T1

Hola, Reader!

During Food-Tech yesterday, Whaea Leigh (the teacher for that class) allocated us to bake chocolate chip muffins! That day, I was the Kitchen Porter – the baker of the group. To be honest, making the batter was so easy(!), because one of my friends was the Sous Chef (the leader of the kitchen station/the person who grabs the ingredients and measures them into a bowl) and her job was to fetch the dry ingredients and gather them all into a large bowl – bringing it back to the base. Then, she went and united the wet essentials in a smaller bowl then brought that back to the station as well. All I had to do was mix them together. My job as the Kitchen Porter was to combine the wet and dry ingredients once the two individuals successfully mixed solos. I don’t quite know/remember what the foundation of the muffins were, this writing is just a recount of what I’ve learnt. Anyways, when I finished interweaving the mix, Whaea Leigh made her way to my station with a bucket of chocolate chips then sprinkled half a cup into the batter. Along with that, she kindly poured half into my friends hands and mines (she didn’t do that with the other groups – till one of them spotted us eating the chocolate then whined for some too.)

Since there were already muffin papers in the pastry tray, we only had to add the batter into the muffin wrappers (equally) for ourselves. There were 12 spaces in the tray and three of us in my group had 4 muffins each. We measured the batter and poured it in our wrappers equally with a spoon, the spoon’s construction taking the measurement of even cupcakes. Putting it into the oven for 12 minutes, as we were waiting – we also had to clean. But I swiped the batter onto my finger and tasted it.. the flavour was awesome. The sweet butter added a delightful zest towards the taste which was something I can’t forget.

~Here’s what our muffins looked like for reference~

What I’ve learnt in the making, was that cleaning during the process is important. Otherwise, saving the cleaning part for later would add more stress onto us and waste more time once we’ve finished making our product.

When the muffins finished baking, we had to do our own presentation for the first time this term and be creative with our ideas to impress our future self/others.  My design for my presentation was like a flower petal drawn with chocolate syrup, and the muffin applied into the middle acts as the pollen within flowers in general. I drizzled chocolate syrup in a zigzag motion onto my chocolate chip muffin then sprinkled cocoa powder and icing sugar too, to add a character into my muffin that shows that my muffin is definitely as delicious as it looks. I felt like a true chef as I was baking, because that session and food is actually my favorite from now on. I’ll wait for next week to see if it’s better!

Bye!

 

25. ~FOOD TECHNOLOGY~ – T1 Week 7

Kia Ora, Reader.

On Monday, a Tech (where we hike to another school to learn more advanced things) this week, group 2 has made Mac’&Cheese.

Unexpectedly, we had no roles that day, so we just done whatever we could in the kitchen – like do any roles such as cleaning without being told to, helping with the cooking even though we weren’t assigned for that job, and yeah. I’m pretty sure you get what I mean.

 

THE SKILLS WE’VE USED WERE: Communicating with others, following the ingredients/method, and trying to clean as we were cooking.

In the middle of cooking, one of my partners messed up the mac&cheese sauce, and I (yes I) solved the problem and made it better than it originally was 😛.  I managed to improve the sauce with the help of the food technology teacher Whaea Leigh. We helped it become better by adding more cheese and straining the clumpy flour with the strainer and kinda like breaking it apart so it could individually mix together immaculately for no clumps. The strangest part in the making was the fact that we had to microwave milk – I found that abnormal because when adding  milk into Mac&cheese, I usually add it in straight up without heating the liquid. SO that was something I’ve learnt – that you could microwave liquid such as milk.

We put our kai into small tin pans big enough for ourselves to hold and eat. For reference, here’s what our making looked like. (An image I found online on Google since the photos we took at Food Tech couldn’t go through Room 9’s drive.)

It looked similar to that but less burnt and more with a crispy aspect.  

The outcome of our product looked and tasted spectacular! The way the cheese exterior combined well with the pasta is very unforgettable.

That’s it for this post! Catch you later. If you have any questions or thoughts – maybe possibly liked my work, please comment them down below, whether it’s positive or not.. I’ll take it.

(God Bless you) Bye!

 

 

 

25. \\Food Technology\\ – T1 Week 6

Malo e lelei, Reader.

For food technology (This week Monday), Group 2 were assigned to bake Pizza (!).

What we did first as we walked into class, was that we had to do our daily Monday routine and pack our bags away in a small cub to get it out of view. We then sorted our groups out by writing the roles of those who were determined on what obligation they should take over, on a whiteboard. The groups are still the same, but the jobs of the kitchen just keep rotating its way. That day, I was the Kitchen Hand, the one who cleans after the baker (Kitchen Porter) – so I don’t exactly know what the ingredients included in the pizza method are.

The skills that were used as we baked were; Kneading the pizza dough, cleaning as we worked, measuring the right ingredients for the wanted outcome, using the oven properly, and working together as a team.

We half’ed the pizza dough into thirds and helped ourselves to make our own pizza for ourselves. Here’s the mathematics part though, so Group 2, food technology students, has 15 people in total. 15 divided by 5 is the equal amount that’s enough for 3 people per group. There are 5 stations In the food tech kitchen which in conclusion of this part is saying that is enough for all divided people (the three lot) to have their own stations in their group of THREE (I hope I explained well, I’m try’na avoid being vague with my explanation.). -So that’s why we separated our dough into three because there are three people (who are my great friends :).) working at my assigned position scullery.

Frankly, I found it tough making the pizza, because the dough was honestly oily which made the tomato paste abscond off lightly. I attempted to make the type of tomato pie with cheese stuffed into the crust – so a cheese crust'(ed) pizza variety. We unfortunately didn’t have that much cheese to cope with because the teacher tried to save more for subsequent classes, so we tried to use as little cheese possible and was hyper-vigilant with what we’re doing.. to not only make sure that we don’t accidentally wreck our hard work process, but also to equivalently use the ratio of the cheese so we could have virtuous pizzas for our presentation and its appearance. (So the person looking at the Pizza may be fooled to think that it taste great).

Ethically, the whole of group 2 could agree with me that the pizza we’ve made with the same recipe tasted like a fifty-fifty between the scale of scrumptious and disgusting. The pizza’s taste wasn’t as savory as our hypothesis compromised, but the presentation looked fortunate.

I would like to show what others made in tech (Since the person who ‘brang’ the camera only took photos of the boys stations) but the photos are still being transferred in the people who attend group 2’s camera rolls (I’ll try update this sooner or later). Here’s (for reference) the pizza we’ve tried to recreate though:

That’s it for this post! Comment down your thoughts about my experience, also please correct my grammar/writing within this post..I hope you understood what I’ve constructed and remember, God loves you and Jesus does too. Their love is unconditional.

Ngā Mihi Nui

Trinity

 

 

25. FOOD TECHNOLOGY – T1 Week 5

Kia Ora, Reader.

On Monday this week, which is the day when the year 7’s and 8’s go out to tech – which is in Papakura Intermediate, during the afternoon, when the bell rings for recess, the senior seniors of Edmund Hillary walk out for tech and stays all the way through till 2:30 – 2:32 which is when the bell rings for Edmund Hillary School home time.

Anyways, this week on Monday, Group 2 which is the group assigned for Food Tech aka Cooking/Baking class, in their class:

WALT:

Bake by using teamwork and positive communications. We attempted to make WeetBix Slices, which turned out to taste delicious overall.

(Here is a website that includes the ingredients of how WEET-BIX SLICES are made, try to make it at home, I recommend it!

https://www.chelsea.co.nz/recipes/browse-recipes/weetbix-slice

In that link, it has the method and the ingredient of how to create the cocoa slice(s).)

 

For this week’s tech I had the job of ‘Kitchen Porter’ which is the role of the person who mixes the ingredients together – basically doing all the baking in the group. Then there’s the Kitchen hand, who is the cleaner of the group who cleans. The last role is the Sous Chef, which literally means the person who’s in-charge of their station/group and grabbing the ingredients for the session.

Since I’ve gotten the role of the baker, my buddy’s in my group weren’t so happy with their roles so I gave them a chance to bake with me using teamwork – I’ve helped dry the dishes and put the tray of our chocolate Weet-Bix  batter in and out of the oven, then into the fridge of where it cools down and harden for a better outcome. That’s what teamwork is, right?

The food we’ve made, which is the Weet-Bix slice, was so flavorsome, it tasted so sweet but good because the sprinkles added more sharpness to it, which polished the result of our food. The texture of the sustenance was crunchy, but soft at the same time – meaning that the exterior was dimly crunchy and the inside was like a brownie which was soft and nourishing. – Just like how lasagna is

For reference, this is what the Weet-Bix slice we tried to recreate looks like:

I wouldn’t say that the way my group made its presentation looked better, because it didn’t… but it did taste excellent, which is remarkably unforgettable to forget.

If you have any thoughts or questions, please comment them down below! Don’t hesitate to do so because I really look forward for some feedback. IF you couldn’t get to the link, try copying and pasting it on a new tab on Google, Thank you for reading!

(Add into your comment about my spelling please, so I can improve that as well 😀 .)

25. – FOOD TECHNOLOGY – T1 Week 4

Kia Ora!!

For Tech this Monday, Group 2 (the Food Tech community of E.H.S) Whaea Leigh, the Food Tech’s teacher, ordered us to make ‘Cinnamon Pancakes’ – where the ingredients were written on a laminated sheet. Never in my life have I ever heard of that dish, nor did the people who were assigned in my group.  Group 2 had to split into groups of 3-4 and work in a station through 1 to 5. My group chose station 5 because it looked nice and the grey aprons did improve the modern-like look.

I don’t exactly remember the ingredients for the kai, so don’t question me about it.

My group in tech, used to have 4 people coo-operating within the small community I gathered to bake with me, but now that the teachers discussed on making a new group (because there used to be 3 groups for each class but there were too many students for the teachers to handle), which is group 4, they moved one of my friends into that group.. sadly. Since doing that, one of my friends had to take cover of cleaning after ourselves (Kitchen Hand – Washing the dishes, dusting flooring clean, and etc things that involves polishing), and that couldn’t be me because I was Sous Chef – the person who’s in-charge of the kitchen station, also known as the one who grabs the ingredients for our group. It was fully confirmed that day

Whilst making the pancakes, we all took turns – So one of my friends started by using the canola-oil-spray (so the batter of the pancake doesn’t stick upon the pan) then poured in approximately half a cup of the flour mixture to invent the look of our attempted pancakes. It was pretty fragile so it could rip easily – we had to be careful for our pancakes as we did our presentation, which kinda represented the image down below.

FOR REFERENCE THIS IS WHAT THE CINNAMON PANCAKE LOOKED LIKE REMOTELY. (I can’t get the photos of what I’ve baked with my group because it’s inserted in the Papakura intermediate’s photo album 🙂 ).

Next week Monday, our roles will switch – So since this week (Monday) I was Sous Chef, next week I would be the Kitchen Porter – Meaning that I would have to make things according to the method on the ingredient(s) paper. The person this week who was the ‘Kitchen Hand’ (cleaning job) would be the Sous Chef (leader in short terms) next Monday then the closing of this state, the person who was Kitchen Porter would become the cleaner (Kitchen Hand). It keeps repeating like over and stuff. (If you understand what I’m trying to imply 😅)

I’m going to end this post now! Comment down your thoughts and please pin point the mistakes I’ve unintentionally written down.