Year 9 Food Technology students embarked on an exciting culinary journey during their Food lessons this half term, focusing on the many skills used to make a glazed apple cake. This hands-on experience not only allowed them to create a delicious treat but also equipped them with a myriad of essential cooking skills.
Throughout the lesson, students honed various cooking techniques that are fundamental to baking including:
Weighing and measuring
Understanding the significance of precise measurements is crucial in baking. Students practiced using scales to ensure accuracy, which is vital for achieving the desired texture and flavour in their apple cakes. For students to complete this section of the task they must have a secure knowledge of maths; many are surprised and how frequently maths is used in food, for weighing, measuring, timing, oven temperature, portioning, upscaling recipes and calculating costs to name just a few.
Knife skills
Knife skills were a key focus, as students learned to safely and effectively peel, core, and chop apples. These skills are essential for preparing ingredients efficiently and minimising waste.
Preparation before baking
Students learned how to properly prepare baking tins to prevent sticking and ensure even baking. They also gained confidence in using the oven, understanding temperature control and timing to perfect their cakes.
Principles of food hygiene and safety
Food hygiene and safety were paramount throughout the lesson. Students were taught how to handle eggs safely, emphasising the importance of preventing cross-contamination. Additionally, they learned to use knives and small electrical equipment with care, ensuring a safe cooking environment.
The science of aeration and enzymic browning
An exciting aspect of the lessons was the exploration of the science behind aeration. Students used, mechanical, physical and chemical aeration methods to expand and help rise their flavoured sponge; giving the cake its light and fluffy texture. This scientific understanding deepened their appreciation of the baking process. Alongside this students had to demonstrate how to prevent enzymic browning of seed fruits which were used to identify portion and improve presentation prior to making and using their own sugar glaze to give the ultimate finish to their masterpiece.
By the end of the term, Year 9 students will not only have mastered the art of baking but also developed a solid foundation in essential cooking skills, food hygiene, and safety practices. This experience will undoubtedly serve them well in future culinary endeavours with a deeper understanding of the science that goes hand in hand with food preparation and cooking.