a savoury tart; a pastry crust and a savoury egg/cream filling

a type of traditional pastry used for tarts, pies and flans

the process of changing a liquid to a solid

a standard by which something may be judged

British English CC

Making veggie tarts

Cooking and nutrition

Growing, rearing and catching our food

Making mini carrot & orange cakes

Pupils describe the origins of different foods, identifying how they have been produced, processed and sold. Food labels are used to investigate ingredient origins. Pupils cook two dishes, investigating ingredient source, as well as functional properties.

Food origins

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? Shortcrust pastry works best when warm butter (or baking fat) and water are used. 

Which of these could be used as criteria to assess how successful the final dish is?

Whisk the egg and milk, and pour in the pastry circles.

Order the veggie tarts recipe in the correct sequence.

During cooking, the egg and milk mixture sets (becomes firm) due to the heat. This process is known as {{  }}. 

Which equipment is used to measure liquids?

To ensure good food hygiene, what do you need to do before you cook?

What is used to place and remove a baking tray in an oven?

Match the three main parts of a cooker to the cooking method/food.

Exit Quiz

True or false? Shortcrust pastry works best when warm butter (or baking fat) and water are used.