4th May 15
Year 9 Food Technology students recently produced some Sushi as part of their class topic on Asian Food. The students learnt how to select the right ingredients and the way in which the rice starch is used (as opposed to thrown away as is typical in the West) to produce a sticky glutinous base for a selection of different Sushi products.
The students in particular learnt why personal hygiene is especially important when producing products which are not cooked; as most harmful bacteria when cooked above 62C will be destroyed.
Students produced from one Sushi Nori (roasted seaweed sheet) six individual Salmon and Avocado Sushi. The verdict was very mixed; some students loved the taste and texture, whilst others considered it an acquired taste!