For my breakfast assessment, my partner and I focused on creating a balanced, visually appealing, delicious plate that shows a different mix of flavours and textures. In our class, we made a brioche bagel filled with a variety of vegetables, with other savoury ingredients. We also prepared a soft, moist apple fritter balanced with topping of fresh and sweet flavours of fruits, like strawberries, blackberries, grapes, and blueberries. These fritters were also topped with icing sugar, to create a sweetness and a bumpy texture. We tried our best to incorporate both of our ideas together so it was a meal we could both enjoy.

The fun part was experimenting with the fritter to get the perfect golden crust on the outside, whilst trying to make it perfectly soft and fluffy. Also assembling the fruits, on the plate made it look fresh and vibrant. We had lots of fun playing around with the fruits and foods trying to make it look presentable. Overall, it was a memorable and fun experiment to do together, and we are looking forward to continuing food tech next year, as well as creating new assessment dishes like this.