{"id":41247,"date":"2025-06-27T12:57:26","date_gmt":"2025-06-27T02:57:26","guid":{"rendered":"https:\/\/www.thebuzz.net.au\/mlc\/?post_type=article&#038;p=41247"},"modified":"2025-06-27T12:57:27","modified_gmt":"2025-06-27T02:57:27","slug":"year-12-food-technology","status":"publish","type":"article","link":"https:\/\/www.thebuzz.net.au\/mlc\/article\/year-12-food-technology\/","title":{"rendered":"Year 12 Food Technology"},"content":{"rendered":"<div class=\"elementToProof\">Year 12 Food Technology students have recently been engaging in experimentation related to the preservation of foods. They produced two cured salmon products, salmon gravlax and beetroot cured salmon which were then vacuum sealed to extend the shelf life of the fish.<\/div>\n<div>\u00a0<\/div>\n<div class=\"elementToProof\">The students also explored bottling and sterilisation processes and produced dill pickles and jam. The last preservation experimentation involved use of the dehydrator to produce a range of dried fruits and fruit leathers (also known as fruit \u2018roll ups\u2019).<\/div>\n<div>\u00a0<\/div>\n<div class=\"elementToProof\"><a href=\"mailto:rwillemsen@mlcsyd.nsw.edu.au\"><em><strong>\u2013 Renee Willemsen\u00a0<\/strong><\/em><\/a><\/div>\n<div class=\"elementToProof\">Head of Department \u2013 Technology and Applied Sciences (TAS)<\/div>\n<div>\u00a0<\/div>\n<div><em>Click on image gallery for full size images<\/em><\/div>\n<div>\u00a0<\/div>\n<div>\n<div id='gallery-1' class='gallery galleryid-41247 gallery-columns-3 gallery-size-medium'>\n<figure class='gallery-item link-'>\n<div class='gallery-icon'>\n<a href=\"https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/38\/2025\/06\/Food-Tech-2.jpg\" data-rel=\"lightcase:1:slideshow\" title=\"\">\n<img decoding=\"async\" src=\"https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/38\/2025\/06\/Food-Tech-2-480x640.jpg\" alt=\"\" \/>\n<\/a><\/div>\n<div class='gallery-item__overlay d-flex justify-content-center align-items-center'><span class='fal fa-plus fa-2x'><\/span><\/div><\/figure>\n<figure class='gallery-item link-'>\n<div class='gallery-icon'>\n<a href=\"https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/38\/2025\/06\/Food-Tech-4.jpg\" data-rel=\"lightcase:1:slideshow\" title=\"\">\n<img decoding=\"async\" src=\"https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/38\/2025\/06\/Food-Tech-4-459x640.jpg\" alt=\"\" \/>\n<\/a><\/div>\n<div class='gallery-item__overlay d-flex justify-content-center align-items-center'><span class='fal fa-plus fa-2x'><\/span><\/div><\/figure>\n<figure class='gallery-item link-'>\n<div class='gallery-icon'>\n<a href=\"https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/38\/2025\/06\/12-Food-Tech-1.jpg\" data-rel=\"lightcase:1:slideshow\" title=\"\">\n<img decoding=\"async\" src=\"https:\/\/d1dfwahqlx324v.cloudfront.net\/uploads\/sites\/38\/2025\/06\/12-Food-Tech-1-480x640.jpg\" alt=\"\" \/>\n<\/a><\/div>\n<div class='gallery-item__overlay d-flex justify-content-center align-items-center'><span class='fal fa-plus fa-2x'><\/span><\/div><\/figure>\n<\/div>\n\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Year 12 Food Technology students have recently been engaging in experimentation related to the preservation of foods. They produced two cured salmon products, salmon gravlax and beetroot cured salmon which were then vacuum sealed to extend the shelf life of the fish. \u00a0 The students also explored bottling and sterilisation processes and produced dill pickles [&hellip;]<\/p>\n","protected":false},"featured_media":41258,"comment_status":"closed","ping_status":"closed","template":"","article_category":[6],"article_tag":[],"class_list":["post-41247","article","type-article","status-publish","has-post-thumbnail","hentry","article_category-senior-school"],"_links":{"self":[{"href":"https:\/\/www.thebuzz.net.au\/mlc\/wp-json\/wp\/v2\/article\/41247","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.thebuzz.net.au\/mlc\/wp-json\/wp\/v2\/article"}],"about":[{"href":"https:\/\/www.thebuzz.net.au\/mlc\/wp-json\/wp\/v2\/types\/article"}],"replies":[{"embeddable":true,"href":"https:\/\/www.thebuzz.net.au\/mlc\/wp-json\/wp\/v2\/comments?post=41247"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.thebuzz.net.au\/mlc\/wp-json\/wp\/v2\/media\/41258"}],"wp:attachment":[{"href":"https:\/\/www.thebuzz.net.au\/mlc\/wp-json\/wp\/v2\/media?parent=41247"}],"wp:term":[{"taxonomy":"article_category","embeddable":true,"href":"https:\/\/www.thebuzz.net.au\/mlc\/wp-json\/wp\/v2\/article_category?post=41247"},{"taxonomy":"article_tag","embeddable":true,"href":"https:\/\/www.thebuzz.net.au\/mlc\/wp-json\/wp\/v2\/article_tag?post=41247"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}