The New Foods Room
What a great new facility Lawrence Area School has and the students are very lucky to have the opportunity to work in a modern room with all the latest ovens and cook tops.
Here are a few photos of the room, they really don't do it justice so if you are passing please pop in and have a look.

Microwaves for Sale.
The Home Ec Dept has 3 microwaves for sale, in very good condition. The cost is $50.00, they would be ideal for students or holiday homes.
Please contact Jo or the School Office if you would like one.

Food and Nutrition Room-
At last my room is finished and we will be using the room from tomorrow.
A BIG thank -you to the builders Dave and Steve and to all the other workman who helped get the room ready.
Also thank you to those teachers who have shared their classroom space with me over the last few weeks.
The classroom looks absolutely amazing!!! Please feel free to come in and have a look at this fantastic new facility.

Today the Year 12 and 13 Food and Nutrition class visited an orchard in Ettrick. Mark Darling the owner of the orchard spoke to the class about his orchard business, the different fruits he grows and how he prepares it for export all around the world. He gave us a detailed explanation of the work required on the fruit trees during each of the four seasons and also the fertiliser and spraying regimes  that are carried out at the orchard.
The fruit that is not sold on the overseas market is sold locally in his shop which is on the main road through Ettrick. Fruit that is unable to be sold is made into fruit juices which is also sold in the shop.
We then travelled up to one of Mark's orchards near Roxburgh where we got the opportunity to pick apricots and eat some to of course!!! Mark generously gave us plenty to take back and once back at school we cut them up and placed them in bags to be frozen. The apricots will be used in jams, sauces and various other preserves during the term.

Preparing all the apricots for freezing.

Our visit to Jan the Butcher.
We had a very informative and enjoyable visit to our local butcher today.
Jan demonstrated how to sharpen knives using both a steel and a stone. She then showed the class how to bone out and prepare various parts of a sheep.
The students and Mrs Murray learnt a great deal about the many different cuts that can be created with one sheep from the traditional cuts through to the more gourmet.
Jan entertained as well as informed us with her many stories from her career.

Jan talking to the Year 12 & 13 Food and Nutrition class.

Demonstration on how to sharpen a knife.

Tai has her turn.

Ellen has a go.

Boning out a forequarter.

All the cuts packaged and ready to EAT!!!

Thanks Jan for a great afternoon.

Food and Nutrition 2013

Welcome back to another school year.

Congratulations to the Food and Nutrition students who sat external exams last year, you all did extremely well and I am very proud of your results.


The classroom renovations are almost finished and I am looking forward to a fresh, new and modern teaching space.
I will let you know when it is completed and please feel free to come in and have a look.


Over the next 2 weeks we will be without a classroom so I am taking the opportunity to go out and about in Lawrence.
This week the senior foods class are off to see Jan at Blue Spur Butcher.  She is going to show us how to sharpen knives and process a sheep into simple and easy to use cuts of meat. This will fit in well with our unit on Local Foods and planning food for Special Occasions.

I will be updating this blog spot during the term so please remember to have a look at the photos, recipes and other student activities that will be posted.

Year 9 & 10 Chicken Rissoles with Salsa and Salad

Herby Chicken Rissoles

100g Chicken mince

1 clove garlic, crushed

¼ c breadcrumbs

¼  c grated courgette

¼  c carrot

3 t chopped fresh chives

1 egg, beaten

2 T Flour

Oil spray

Combine chicken mince, garlic, breadcrumbs, courgettes, carrot, chives and egg in a bowl.

Shape into 4 small rissoles and roll in flour.

Spray a frying pan with oil.

Add rissoles and cook over a medium heat, cooking each side for 5-6 minutes.

Ref- Healthy Food Guide Magazine October 2012

Kylie and Livi

Autumn and Cheyanne

Tomato Salsa

2 tomatoes

¼ c whole kernel corn

1 spring onion

¼ red pepper

Method

1. Chop tomatoes into 1 cm cubes
2. Slice spring onion thinly
3. Dice red pepper.
4. Combine all ingredients and season with salt and pepper.

Green Salad

Make a green salad from the selection of vegetable available.

Lettuce, shredded

Carrots, julienne

Tomato, sliced

Celery, sliced

Arrange your meal attractively using the Rissoles, salsa and salad. Make sure you think about colours and textures.

Oscar and J J

Hannah and Eloise

Brooke, Merran and Eden