GCSE Food & Nutrition – Marinating & Coagulation Practical… mouthwatering!

As an introduction to the Food Science unit at GCSE, MGGS students have been exploring the skills of marinating and coagulation.  To help students understand the process of denaturation and coagulation they carried out a practical, working with a range of ingredients such as chicken, fish and vegetables.  

The final dishes were mouthwatering!