a sweet bun dough, rolled-up with a mixture of dried fruit, sugar and spices

the process of pulling, folding and stretching dough

a protein found mainly in flour milled from wheat

descriptions of what a ‘good one looks like’ in order for it to be considered successful

Making Chelsea buns

Cooking and nutrition

Making sweet potato katsu curry

Making a sweet & sour fakeaway

Through three recipes, the emphasis of this unit is on accurate and precise use of a range of food skills, and independent working. High standards of food safety are embedded, and pupils modify recipes for health and explore food science in action and the cost of ingredients.

Accurate and precise cooking

Physical activity and equipment requiring safe use

Use of ingredients which may contain allergens.

Risk assessment required - may contain allergens

Use of equipment that may require supervision for safety, e.g. scissors in KS1, needles, paint, knives, cooking.

True or false? Any type of flour any be used to make a bread dough.

Which ingredient is the following describing? It is a microorganism. When mixed with sugar and liquid, and given warmth, it produces carbon dioxide (gas).

Match the heat transfer method to the food:

ensure the dish is of a consistently high quality

During kneading, the protein {{}} starts to stretch and link together. Kneading makes the networks strong, allowing the dough to trap gas bubbles helping the dough to rise.

Brush with butter and sprinkle with sugar and fruit.

Place the following Chelsea buns recipe in the correct order.

What food skill is being demonstrated here?

Washing fruit and vegetables, as well as your hands, before cooking helps to remove:

Diets and recipes can be modified to use beans and lentils, helping to diversify __________ sources.

in descending order of weight, and allergens.

can be used to compare and choose healthier foods.

What are the two main cutting techniques called?

Food {{}} and safety is always important when storing, preparing and cooking food.

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