Creamy Beetroot Gelato

Zest of 1 lemon

1/3 c sugar

1/3 c water

1 c    cooked beetroot puree

2 T    corn syrup

1/3 c cream, lightly whipped

Method:

1. MIx zest with a little bit of sugar and set aside.
2. Heat sugar and water together in a small sauce pan until sugar has dissolved. Cool.
3. Stir in beetroot puree and zest mixture, stir to help cool down.
4. Transfer to shallow dish and refrigerate until cold.
5. Fold in whipped cream.
6. Use ice cream machine to churn and then place in the freezer.

Trying to find vegetable ice-cream recipes for my Y12 vegetable unit and I couldn't find any that was worth while. So I'll share what I have and see what the students can come up with.

Creamy Pumpkin Gelato

Zest of 1 lemon

1/3 c sugar

1/3 c water

1 c    cooked mashed pumpkin

2 T    corn syrup

1/3 c cream, lightly whipped

Method:

1. MIx zest with a little bit of sugar and set aside.
2. Heat sugar and water together in a small sauce pan until sugar has dissolved. Cool.
3. Stir in pumpkin mash and zest mixture, stir to help cool down.
4. Transfer to shallow dish and refrigerate until cold.
5. Fold in whipped cream.
6. Use ice cream machine to churn and then place in the freezer.

PS. I mash the pumpkin with a stick blender to minimize all graininess. 

Great Food Science resources! I own the complete range. I include them in my program but find them most useful for product development. http://mufti.massey.ac.nz/default.aspx.

Techlink food showcase

http://www.techlink.org.nz/student-showcase/food-and-biological/c-monster.htm

How exciting, today we met with a representative from the NZ Royal society for Science and Technology. We have to prepare for a presentation to education delegates from Oman. They are very interested in the Food Technology CREST project that we participate in. So next week our students will share their stories about the products they developed. CREST is an amazing project and it is through CREST that students become independent learners. It is enquiry based and integrated learning at its best. Students are given a brief, follows the technology process to develop a solution to an identified need.Throughout the process they rely on research and feedback from specialists to allow them to make informed choices in their decision making. Consequently developing a product that is fir for purpose.

Codes of practice HACCP - document the food safety of your process

Process flow diagram	Process description	Potential hazards	Is this hazard severe?	Critical control points	Corrective actions when CCP is not under control
(Start and end of process) (Action) (Inspect)	Describe the actions taken in each step of the production flow diagram.	Identify if the hazards are biological, chemical or physical.	How likely can it occur? How serious are the consequences?	E.g. time and temperature parameters.	What to do to bring the process back into control.

Food Technology in NZ secondary schools are taking the lead.
This article on Food Technology education shows how teachers of the subject in Australia practice a different form of technology than technology professionals and the wider community of food science. With the Mufti Kits now available from Massey University Food Technology practice in New Zealand schools are more suitably aligned for pathways into university and the wider profession of food science and technology.