The Year 8 Master Chef competition where the students made a dish with vegetables and where potato was the feature.
Time was tight with just one hour to cook and present the dish to the class. Students worked in pairs and part of the task included pre planning and researching the nutritional value of the humble potato . Working as a team in the short time frame and making sure all tasks were completed (including clean up) was part of this challenge.
Dishes included stuffed potatoes, potato burgers, potato fritters, soups, loaded wedges and vegetable salads.
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