Peeling

British English CC

Making yakisoba noodles

Cooking and nutrition

Making a mini deli salad

Making leek and potato soup

This unit introduces pupils to working in a different environment, learning new skills and procedures, and using a range of equipment. The focus is on establishing hygiene and safety procedures, and the food skills measuring, peeling, cutting and using the hob. Sensory work is undertaken.

Independent and confident 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.

What piece of equipment is being used here?

True or false? Sushi (raw fish) is the only popular food in Japan.

 {{  }} is the use of our senses to assess a food or drink.

Food {{  }} can caused by eating something contaminated with bacteria.

Match the following food hygiene practices.

Which part of the cooker is used to boil pasta in a saucepan?

True or false? Noodles are usually made from barley.

What would you use to accurately measure a small amount of oil?

Which pieces of equipment would you use for the bridge hold?

Exit Quiz