Our Year 10 Food and Nutrition students made chocolate ravioli today.

Working from scratch, the cohort demonstrated how they were able to use a specialist machine to develop the elasticity of the gluten in the pasta and to give it the correct bite and texture.

The lesson helped build on their existing theoretical and practical knowledge of the nutritional profile of pasta and the effect of heat when cooking it from fresh in boiling water.

The highlight of the lesson was, of course, tasting their creations after!

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