Stage 6 Food Technology

Sulman Year 11 Food Technology students have recently been learning about the functional properties of food, such as dextrinization and gelatinisation and how these properties are affected by factors like temperature and agitation.

To assist in understanding the theory covered in recent units of study, students were asked to prepare and cook several dishes of their choice to exemplify various functional properties of food.

All Sulman Program students and staff were lucky to be able to share in the eating of the delicious food that our Food Technology students have prepared this past semester, which included macaroni cheese, Caesar salad, cheesy scones, lemon meringue pie and pavlova.