Year 9 food preparation and nutrition

To conclude their Half Term topic of Cereals, all of our Year 9 Food students have been learning to make French Fruit Tarts, using Pate Sucree, a sweet shortcrust pastry, to line individual tartlet tins. Made over the course of two lessons, the cooled tart cases were filled with crème patissiere, a sweet custard-like pastry cream and then decorated with fresh fruit. Anyone who has visited any French town is likely to have seen these attractive tartlets temptingly displayed in the window of a Patisserie. They make a delicious treat and Y9 made a great effort in producing some appetising tartlets.

Next half term we focus on Eggs – have an enjoyable week off Y9 and well done for your hard work.

Mrs James, Head of Food.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s