Food Tech - By Te Pounamu

For tech today we completed our last session for Term 2. with our teacher Mrs Heka, who takes care of food tech show us how to cook traditional food queasiness. Today we cooked Chop Suey from the Samoan culture. This rotations theme is all about cultural food. Since there wasn't an equal amount of students in food class, My group : Joseph and i. Each person had their own roles to complete. Joseph and I worked together to make sure that the food was done properly, and that the main ingredients were prepared to be added in, while i was dicing the onion, chicken, and garlic. The equipment that we used from our trolley was: medium bowl, measuring cups/spoons, knives, Yellow and green cutting board, big pot, strainer, fork, and serving spoon. The ingredients were: mixed veges, chicken, soy sauce, boiling water, oil, vermicelli, and salt. We were told to remove the pot from the heat every 2 minutes, because of the stickiness from the chicken and vermicelli. At the end of the session, as always we cleansed down our top/bottom benches, especially the stoves/cum tray. While we were cooking our chop suey, Mrs Heka was getting the rice prepared and then we dished it which looked so deliciously delicious. 

Food Tech - By Mele

Today LS2 completed their last session of their rotation for Term 2. Our teacher was Mrs Heka, who takes care of food tech. Today we cooked Chop Suey from the background of Samoa. This rotations theme is all about cultural food. Since there wasn't an equal amount of students in food class, there was a group of 3: Avalon, Joel and I. Each person had their own roles to complete. Joel and I worked together to make sure that the dishes were done, and that the main ingredients were prepared to be added in, while Avalon was dicing the onion, chicken, and garlic. The equipment that we used from our trolley was: medium bowl, measuring cups/spoons, knives, cutting board, big pot, strainer, fork, and serving spoon. The ingredients were: mixed vegetables, chicken, soy sauce, boiling water, oil, vermicelli, and salt. We were told to remove the pot from the heat every 2 minutes, because of the stickiness from the chicken and vermicelli. At the end of the session, as always we cleansed down our top/bottom benches, especially the stoves/crum tray. While we were cooking our chop suey, Mrs Heka was getting the rice prepared. 

Food Tech - By Joel

Today was our last cooking session for the term. Throughout the whole experience of learning to cook cultural food we have really enjoyed cooking with Miss Heka. In tech today Avalon, Mele and I worked collaboratively together to cook chop suey, during our last session of cooking our goal was to make sure that the food was prepared the dishes were done and dried and put back into the trolly. The ingredients that we used was Vermicelli, Mixed veges, Onions, Garlic, Soy sauce, Hot water, Oil, Chicken. The equipment that we used to cook the ingredients was a large pot, Mixing tool(mixing spoon), Measuring spoons, Measuring cup, Medium bowl, Strainer, Knifes, fork.