The year 10 Food Technology class is currently learning about breads. They have explored various leavened and unleavened breads. Students also learnt about yeast and its role in bread making.

As a part of this unit we invited Daniel Giles to share his knowledge of indigenous breads with the students. On Thursday of week 5, he prepared a range of dampers with the students. Daniel demonstrated a plain and shallow fried variation of damper locally known as fry bread or Johnny cakes which can be served both as sweet and savoury bread. The sweet variation is best served with golden syrup, however, can also be served with honey, jam and cream or anything to suit your palate.

Students took the ideas and applied them to produce their own variation of damper such as pumpkin and cheese, mixed herbs and olive oil, filled fried bread with various fillings e.g. peanut butter, chocolate, jam, Nutella, etc.

Students thoroughly engaged with the learning on offer and produced very creative variations of damper. They then used the knowledge and ideas gained to design and produce a variation of bread for their assessment practical.

We thank Daniel for sharing his firsthand knowledge and experience with us.

Narinder Riar - Food Technology Teacher