This time the students from Feilding Intermediate School were busy making coconut-carob ice-cream, lemon sorbet and vegan cheesecakes – strawberry flavoured and peanut butter salted caramel. That was a new challenge as the recipes were more complex. The students tackled it enthusiastically and the results will be sold at the Feilding Farmers’ Market again.
Choosing ingredients
Carefully measuring ingredients
Preparing cheesecake base
Students from Feilding Intermediate School Food Technology Program working with ‘Hands-On Food’ in a production Line, getting ready for Fridays Feilding Farmers Market. The students have experimented, received feedback, improved their products and in these photos can be seen eagerly packing and making everything ready. Two products will go to market this week, the Macaruffles (Almond with Coconut and Vanilla are definitely my favourite) and the Anti-Cranky Spread. We will have some product available at the Wholegrain Organics Food Trailer in the Square on Tuesday from 11am until 4pm. The students will set up a little stall under the red canopy of the Wholegrain Organics Food Trailer at the Feilding Farmers Market this Friday the 18/09/2015, from 10am until 12 noon.
Sealing the Packets
Smaller packets of Macaruffles
More Macaruffles
Finished Product ready for the Market
Packing Macaruffles
Everyone’s Involved
Nearly all the Packing Done
More finished Product ready for Sale
Sorting Garlic
Organising Ingredients
Blending into a Delicious Spread
Ingredients into the Blender
Green Smoothie
Afternoon Smoothie Making using Healthy Organic Ingredients
Getting Ready for the Taste Testers
Wanting Feedback on their Recipes. Ready to Collect Comments
Here come the Taste Testers
Feedback from Fellow Students
Feedback from Teachers
In our afternoon session the Feilding Intermediate year 8 students developed nutritious and tasty breakfast smoothie recipes. After investigating some recipe ideas from Jamie Oliver, students formulated their own recipe, either based on frozen fruit and oat milk, or a green smoothie based on spinach, organic apple juice, organic frozen banana and fresh lime. They then made their smoothies and we all tasted them. Based on feedback gained they adjusted their recipes until they were really delicious – recording accurate amounts of each ingredient. The green smoothie was delicious with the addition of ginger, or extra frozen banana and freshly squeezed lime juice. At that point we filled six little taster cups with each smoothie, and invited our official tasting team from the next classroom. Students collected further feedback from the tasting panel and used this feedback to reflect on any further improvements they could make to their recipe. Ka pai – all your smoothies ended up very delicious. No one said “that will do”, but everyone pushed on until they really got something great.
Yup, 200g of spinach, this is gonna be gooood
Last Friday the students in the Feilding Intermediate School Food Technology program were told the products they are making will be sold at the Feilding Farmers Market in the coming weeks. So the pictures below show our production day, next Friday will be packaging and pricing. The students enjoyed making something to a consistent quality in small commercial batches. Before production started they tasted competing products and made a list of possible ingredients. The feedback from fellow students and some staff of the school was positive :). Three flavours were made; Carob and Date, Raspberry and Almond and Vanilla.
You can purchase a packet of Macaruffles by clicking here.
Food Technology Concepts
Good Question
Market Research – What Ingredients are in Similar Products?
The students at the Feilding Intermediate Food Technology program were given a product development brief – after grinding grain and blending nuts and seeds, the photos below show that they met their brief in a timely fashion and received some valuable feedback to improve their products from some fellow students and teachers. The anti-cranky spread resulted in some funny contorted faces but also some surprised students asking for seconds. We are looking forward to the next session and after costing and pricing the anti-cranky spread this may be the unique product to test at the Feilding Farmers Market.
Anti-Cranky Spread Brief
All hands on making Anti-Cranky spread
The photos below are samples of what we will be making with our school kids soon;
Individual serves of carob mud cake with coconut cream/carob ganache.
Waffles are a great breakfast food, and can be made from many gluten free wholegrains such as buckwheat, rice, quinoa, millet and corn.
Delicious pizza base made from mashed potato, baked in the stone oven.
The current year 8 Hands-On Food Technology group at Feilding Intermediate are developing a product called “macaruffles” – something like a macaroon and a truffle, made from all things healthy 🙂
Pictures coming soon…
Recent Comments