Fresh Fruit Salad -Tevita Fi

This was was healthy dish because of all the different coloured fruits and it tasted really good.

Fresh Fruit Salad - Ola

We wash our fruit before using it and used both a large and small serrated knife to cut up the fruit. The recipe was easy to prepare, although cutting up the pineapple was a challenge. We presented our dish in wine glasses standing on a platter and garnished it with as small fruit kebab.

Fresh Fruit Salad - Lily

We served our fruit salad in wine glasses with ice cream and a small fruit kebab as a garnish. The dish smelt fresh.

Fresh Fruit Salad - Naomi

The dish was easy to put together and tasted really nice and sweet.

Fresh Fruit Salad - Javana

Everything was easy to prepare, although cutting and peeling the pineapple was the hardest. 

Fresh Fruit Salad - Teuila

Our fruit salad contained bananas, apples, kiwifruit, oranges, pineapple and grapes. We washed the fruit before using it.

Fresh Fruit Salad - Ana

We served our fruit salad in wine glasses, the taste was sweet and awesome and the fruit was very healthy.

Fresh Fruit Salad - Sophie

We served our fruit salad in wine glasses, which we placed on a plate with a small serving dish of ice cream and  a pretty skewer that we stuffed fruit on. The taste was yummy!

Fresh Fruit Salad - Marion

I layered the fruit my colour in a wine class and service it with a small dish of ice cream, it was very sweet and yummy.

Pumpkin Soup - Naomi

I presented the soup in the a double handled soup bowl, garnished with croutons and cream.

Pumpkin Soup - Ola

The recipe was easy to prepare, the only thing I found difficult was peeling the pumpkin skin.

Pumpkin Soup - Pharrah

The dish was easy to prepare and I did well using the food processor.

Pumpkin Soup - Rose

The pumpkin soup was simple to cook and the texture was smooth and creamy.

Pumpkin Soup - Marion

The taste of the soup was srcumptious and sweet. I loved it served with croutons.

Pumpkin Soup - Javana

The soup was nicely flavoured and the texture was soft and smooth.

Bechamel Sauce

Here is the recipe that the Year 11 Catering class used to practice making

their Bechamel sauce. The class has been learning about soups and sauces.

Look out for the photos and comments on the Pumpkin Soup they made in their practical class.

Macaroni Bake with Bacon, Onion and Cheese

Ingredients

• 2 rashers bacon
• 220g penne pasta or macaroni elbows
• 1 onion, chopped
• 1 clove garlic, minced
• 30g butter
• 3 tablespoons plain flour
• 2 cups (500ml) milk
• 3 cups (340g) grated cheddar cheese
  
  

Directions

1. Preheat oven to 180 degrees C.
2. Place bacon in a large, frypan. Cook over medium high heat until evenly brown. Drain.
3. In a large pot with boiling salted water, cook pasta until al dente. Drain.
4. In a medium frypan saute the chopped onion and minced garlic. Take off heat and add chopped cooked bacon and set aside.
5. To make the sauce, in a medium saucepan melt the butter over low heat. Once melted, add the flour and stir constantly for 2 minutes. Gradually add milk and continue stirring until thickened. Stir in 2 cups of the grated cheddar cheese and stir until melted.
6. Combine cooked pasta, sauteed vegetables and sauce. Pour into a 2 litre casserole dish. Add the last cup of grated cheddar cheese to top of mixture.
7. Bake uncovered in preheated oven until cheese on top is melted and brown, 15 to 20 minutes. Serve warm.
   
   
   
   
   

Fish Goujons - Penelope

The dish tasted fabulous! 

Fish Goujons - Rose

I presented the dish well , you can see in the photo that Ms Moore took. It tasted really delish and crunchy!

Fish Goujons - Teulia

I used the equipment really well because at the end of our cooking I had really good results. It tasted really good.

Fish Goujons - Marion

The dipping and shaking was something I did well. It tasted exactly like fish fingers. It was delicious with the tartare.