a style or method of cooking in a certain country or region

leafy green parts of plants which are used in cooking

the seeds, roots, bark, or dried fruit of plants

other fruit and vegetables that add aroma and flavour to dishes, e.g. garlic, fresh ginger

Food for the senses

Cooking and nutrition

Customs and traditions

Making paska

In this unit pupils discover unfamiliar flavours of the world through tasting, and explore how food is woven into tradition, custom, religion and special occasions. To illustrate, pupils make Paska, a traditional bread for Easter.

Our rich global food cuisine

__________ come from the seeds, roots, bark, or dried fruit of plants.

pizza, lasagne, risotto and focaccia bread

dhal, tandoori chicken, naan bread and biryani

jollof rice, fufu, peanut soup and waakye (rice and beans)

Match the following cuisines to their popular foods:

The process of describing or rating food, using our senses, is called ...

{{ }} is used in Middle Eastern stews and, in the UK, apple crumble.

True or false? Sensory evaluation can only help us decide whether we like a food or not.

The __________ is used to detect the taste of a food.

Which of these cuisines traditionally uses lots of rice in their dishes?

Look at the food, describe its appearance.

Describe the texture of the food, as you eat it.

Sort the following into the correct order for tasting a food:

This lesson will be removed by end of Summer Term 2025.

Food for the senses

Lesson outcome

This lesson will be removed by end of Summer Term 2025.