Best fats for making pastry
Preparation for the Year 10's Food Preparation and Nutrition NEA 1 is going well. We are introducing them to the science element of the coursework by doing a dry run in Year 10...or should we say an oily run!
They have been testing the best fats for making pastry. Students looked at taste, texture, colour and 'shortness' of the pastry, in order to select the best results. Whilst lard was really crumbly, many decided they liked a combination of butter and margarine.
Excellent food science Year 10.