a safe way to cut food in half or quarters

British English CC

Making veggie dip and dippers

Cooking and nutrition

Making a couscous salad

Making simple sushi

During this unit, pupils continue to acquire and develop their food skills. Pupils learn about the structure of a recipe and how to use the 'bridge hold' and 'claw grip'.

Cooking without heat

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? You need to get ready to cook every time you prepare and cook food.

Bread making

True or false? We do not need to wash our hands before we cook.

Put the parts of the recipe in the right order:

Making veggie dip and dippers

Lesson outcome

Content guidance