Food tech lessons for the Year 8 pupils are always a lot of fun. Each session kicks off with a quick reminder of the Lansdowne School Fresh Rules.
In a recent session, the menu featured a delightful potato Rosti. Food safety and hygiene were key learning objectives for this lesson. We aimed to see how the pupils could apply these to their cooking routines. All students were encouraged to work as independently as possible.
The practical learning began with washing and peeling the potatoes, with students following instructions to use the potato peeler correctly.
Grating the potatoes came next, and paper tissues were used to extract and absorb the moisture from them.
Then, we moved on to grating some cheese, which was added to the potato mix. The students washed and chopped spring onions, applying safe chopping techniques.
Halal turkey ham was rolled and sliced, using a shredding technique, and then stirred into the bowl.
One student suggested using an egg to help bind the mixture, but it was explained that the starch in the potatoes would suffice. A dash of olive oil and mixed herbs were the final ingredients.
The students shaped the mixture into small circular portions on a baking tray and handled the trays with care when placing them in the oven.
While the potato Rostis were cooking, the Year 8 students brainstormed safety rules they could all share.
Finally, they had a moment to taste their potato Rostis together as a group.
