Tag Archives: protein

Simple but effective

by Ms.Mills

The senior cycle Home Economics class got a chance to put their theory into practice yesterday evening. We examined the properties of protein- foam formation, denaturation caused by heat, acids and agitaton, gel formation, elasticity and maillard reaction.  The meringues that group 2 produced were superb. There is nothing like an fun filled Friday class … Continue reading →

Guilt free fish and chips cookery practical

by Ms.Mills

©  7 reasons to include fish in your diet  White fish contains no fat so it is suitable for low calorie diets. Oily fish contains polyunsaturated oil and omega 3 fatty acids which is suitable for low cholesterol diets and those at risk of a heart attack. Fish is easily digested which is suitable for elderly people, … Continue reading →