Food and Technology

Our Food and Technology Course is a hands on introduction into the wonderful world of cooking and food appreciation. Students at all levels have the opportunity to undertake this course at Sherbrooke Community School. The above images show some of the amazing dishes the students have produced.
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For Primary Students this course can give them a chance to experience lots of new tastes and learn basic cooking methods and skills.
They love the hands on aspect of this course and get especially excited about using produce from our kitchen garden or using eggs laid by our very own hens. Of course their very favourite part is eating the foods they have cooked!
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And whilst this is only a taste of what is to come, it gives the students practical and theoretical knowledge which they can build on in their secondary years.

In years 7 and 8 the students get to work with more varied equipment and more involved recipes. They learn a variety of different cooking methods including frying, baking, roasting and boiling. They extend their food prep skills as well as their ability to  use recipes more independently.
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JUNE Recipe Share
- Little lemon
meringue pies

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Ingredients:
  •  Pastry
  • 2 1/4 cups plain flour
  • 1/3 cup caster sugar
  • 175g unsalted butter, chilled, chopped
  • 2 egg yolks
  • 2 tablespoons chilled water
Filling  
  • 1/2 cup sweetened condensed milk
  • 1 lemon, rind finely grated, juiced
  • 1 egg, separated
  • pinch cream of tartar
  • 1/4 cup caster sugar
Method:
  1. Process flour, sugar and butter until mixture resembles fine breadcrumbs. Add egg yolks and chilled water. Process until dough just comes together.
  2.    
  3. Turn dough out onto a lightly floured surface. Knead gently until smooth. Shape into a disc. Refrigerate for 10 minutes
  4. Place a flat baking tray in oven. Preheat oven and tray to 210°C. Roll out pastry to a thickness of 5mm. Cut pastry into six 8cm-wide squares.
  5. Lightly grease six 1/3-cup capacity muffin holes. Line with pastry. Place pan on baking tray. Bake for 10 to 15 minutes or until pastry is light golden. Reduce oven to 180°C.
  6. Combine condensed milk, lemon rind, 1/4 cup lemon juice and egg yolk in a bowl.
  7. Place egg white and cream of tartar in a separate bowl. Using an electric mixer beat until soft peaks form. Add sugar, 1 tbsp. at a time, beating well after each addition, until meringue is thick and glossy.
  8. Spoon lemon mixture into pastry cases. Top with meringue. Place muffin pan on baking tray. Bake for 10 to 15 minutes or until meringue is light golden