a traditional English dish, comprising sausages in batter

a liquid mixture of egg, milk and flour e.g. Yorkshire pudding

to beat with a light, rapid movement, using a whisk or fork

prevents ingredients from separating and binds them together e.g. eggs in batters and mayonnaise

British English CC

Making toad in the hole

Cooking and nutrition

Macronutrients, fibre and water

Micronutrients

Pupils describe the source and function of macro and micro nutrients, as well as fibre and water in the diet for health. The concept of energy balance is reviewed, and pupils undertake nutritional analysis of recipes.

Energy and nutrients: source and function

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? The Eatwell Guide recommends that we should not eat meat.

What will happen to the batter mixture when cooked in the oven?

the onion and stock, makes the gravy thick.

The egg acts as an {{}}, allowing the ingredients to bind together.

First, preheat the oven to 220 ° C or gas mark 7.

While the vegetables are roasting, make the batter.

Pour the batter evenly between the Yorkshire pudding tin holes.

Place this toad in the hole recipe in the correct order.

What are the two largest food groups in the Eatwell Guide?

What three pieces of equipment are being used here?

Which shows the safest position for the saucepan on a hob?

__________ is where food poisoning bacteria is spread between food, surfaces, hands and/or equipment.

It is important to be safe and {{ }} when preparing and cooking food.

Making toad in the hole

Lesson outcome

Content guidance