Local school teachers visit Brock for ‘free from’ cooking demo
Posted on: 15th March 2018
Food Technology teachers from local schools visited Brockenhurst College recently for a food demonstration event that focused on recipes for people with special dietary requirements.
The teachers were treated to an evening of supper and networking, followed by the demonstrations, some tasting, and a Q&A session.
The initiative’s aim was to share knowledge about how traditional dishes can be adapted without radically changing the taste and texture.
Brock lecturer Sarah Smith showed how to make a range of different foods to accommodate those with gluten-free, dairy-free, egg-free, nut-free, and vegan diets.
By substituting traditional ingredients with suitable alternatives, Sarah made a dairy-free crème brûlée from almond milk, jelly using agar from seaweed, and chocolate brownies that contained banana instead of egg.
The star of the show, however, was a meringue that was made using the liquid from a tin of chickpeas instead of egg white.
Feedback from teachers was very positive, with Anne Harding from The Mountbatten School in Romsey describing the demonstration as “amazing, interesting and inspiring”.
She added: “It was very useful because we needed to look at special diets as part of our Key Stage 4 learning provision.”
Hospitality lecturer Cathy MacArthur said: “This was an opportunity for us to network and build relationships with the schools. It also gave the teachers more of an idea about the things we cover here.”.
- Rotary Club donates £2,000 of surplus pandemic sewing funds to buy textile equipment for Brockenhurst College
- Engineering lecturer awarded Advanced Teacher Status and Chartered Teacher Status
- Hospitality students raise over £500 for Ukraine relief appeal with special takeaway menu