Our Year 10 GCSE Food Preparation and Nutrition Students have been learning about the functions of fats in cooking food.  They were set the challenge to investigate the impact of different fats and oils when making shortcrust pastry.  Some interesting results were achieved and the students now have a better understanding of plasticity and shortening.  They also learnt how to evaluate a food experiment and analyse the results.

Well done Year 10. 

Mrs James – Head of Food.