Food Tech Blog

Kia ora! On Monday, we had Food Tech, and what we made was mac and cheese.

The things we learnt were dicing, sautéing, boiling, and the different types of chefs. They are Head Chef, Executive Chef, and Kitchen Hand.

First, we had to tie our hair up and take off anything on our wrists. When we got inside, we had to put our bags away. Then we needed to write our names on the board. The jobs my friends wanted were Sous Chef and Kitchen Hand. I was the Kitchen Porter, which means I chop the food and cook it. The Kitchen Hand cleans and tidies around the kitchen. The Sous Chef watches what happens around the kitchen and tests the food.

Second, we had to grab all of the ingredients, which were a square slice of cheese, a grater for the cheese, a chopping board to go under the pasta, and a pot. We filled the pot halfway with water and put it on to boil at 5. We also added some oil while it was cooking. When it started to bubble, we put the pasta into the pot. After it was done boiling, we took some of the excess water out and added some cheese, then kept stirring. When that was done, we added some cream. It would come out watery if you added too much cream, and it would also be watery if you kept too much water. Then we kept stirring. When it was done, we added whatever toppings or seasonings we liked.

When we were done, we needed to take photos of our food and clean up our mess, which wasn’t much. We cleaned the table, put the chairs up, and left to meet up with the rest of the groups.

Thank you for reading my blog!

Nga mihi,
Keiti