the food remaining after the rest has been eaten

British English CC

Making a seasonal salad

Cooking and nutrition

Seasonal fruit and vegetables

Reducing food waste

This unit explores the seasons in the UK and the seasonal fruit and vegetables available. Pupils examine the benefits of using local food and list ways to reduce food waste. Pupils create and make a salad using seasonal produce.

Seasonal food and ingredients

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? UK seasonal fruit and vegetables tend to be more expensive.

Bread making

We should use most {{}} within two days, stored in the fridge.

Pour the dressing over the top of the mixed salad.

Put the following seasonal salad recipe into the correct order.

Which two pieces of equipment should be used to peel a carrot?

Before and after cooking, we should always wash our {{}}.

True or false? Fresh fruit and vegetables need to be washed before they are used in a salad.

Where should leftover cooked pasta or chicken be stored to be used in a salad the next day?

Making a seasonal salad

Lesson outcome

Content guidance