The Year 10s are currently learning about food intolerances and allergies. To support the theory, they made gluten free brownies. Jack Loiacono and Christian Raucci paired up in the kitchen this week to produce this amazingly decadent brownie.
Continuing with the amazingly decadent theme, the Year 12s baked lemon meringue mini tarts. Not only were they visually learning about coagulation and aeration, they also had a go at using the blow torches. John was very pleased with the resulting mini tart which he enjoyed for morning tea.
Mrs Lois Curry
Food Technology Assistant
