Year 10 students learnt more about Food Processing by making mozzarella cheese using milk, vegetarian rennet, citric acid and salt. The students were then tasked with using the fresh mozzarella to make a bruschetta starter dish with toasted garlic ciabatta, tomatoes, red onion and basil. Their food presentation skills were put to the test when plating and garnishing the dish. This lesson enabled the students to gain a deeper understanding of how cheese is made and the science behind it. They enjoyed the challenge of shaping the cheese and tasting the final product.