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Students cook food from around the world

Students cook food from around the world
The ingredients for egg fried rice with chicken and chilli sauce.
Tuesday 4th December 2012 by C. Freeman

Duck spring rolls, sushi and meatballs were all on the menu as our Year 11 students prepared for their controlled assessment with a practice run. The students had to prepare and cook everything from scratch in two and a half hours, working with a variety of ingredients and making sure their cooking methods were safe and healthy.

Teacher Mrs Wilson said: ‘They have to produce two courses of foods from around the world so some of the dishes today are quite exotic. Some are making pasta from scratch, with spaghetti being a bit more tricky than the flat lasagne sheets. The majority are doing four or five different recipes so they then have to dovetail the steps, to combine their preparation.’

Many of the dishes were Chinese or Thai, with Aaron Crosby marinating chicken wings in ginger, soy sauce, black pepper and sugar, while Georgia Hunt was making a feast of prawn toast, thai fish cakes, duck spring rolls with hoisin sauce, egg fried rice with chicken and red chilli sauce. She said: ‘I went to a Thai restaurant and really liked it so I thought I would cook Thai food. The chicken curry has scotch bonnets in it so it will be really spicy.’

Rory Limmage also had an oriental flavour, preparing chicken yakisoba and sushi after being inspired by his favourite manga books.

Abbey Coles also prepared Chinese food, deep frying chicken balls and making spring rolls usisng filo pastry. She said: ‘As our menu is supposed to be in synch with the ‘Eatwell’ plate so the spring rolls are baked and the prawn toasts are going to be shallow fried.’

Italian cuisine was also influential with Andrew Dean and Bethan Ryan using plenty of tomatoes and basil to create starters of bruschetta followed by meatballs and home made pasta. The students will undertake their controlled assessment later this week.

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Copyright © 2007 - 2018, Brooke Weston Academy. All rights reserved.
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