On Wednesday 27th February, Year 10 GCSE Food Preparation and Nutrition students had a fantastic day working with the head chef from the Hop Pole Inn in Bewdley, Daren Bale.
Daren taught students the anatomy of a chicken, and students de-boned and portioned a chicken each. Students used the chicken breast to make a beautiful dish, plated to restaurant quality standard.
Students prepared a range of vegetables using julienne and brunoise cuts. They sautéed their chicken breasts, stir fried their vegetables and served with a cream sauce consistency of vegetable stock made from their vegetable peelings (to avoid wastage). The standards of the dishes the students made were fantastic, Mrs Savage-Barth was extremely proud of all students involved.
Students were then showed how to make a Swiss meringue, and practised plating up a dessert consisting of meringue, fresh cream, raspberries, strawberries and crumbled praline. Some students extended their practical skills and techniques by using a blow torch to brulee the Swiss meringue.
This day was very beneficial to all students, it allowed them to new skills, techniques and increase their confidence on plating food to a high standard.