a mixture of ingredients pounded into a paste

British English CC

Making a Thai curry

Cooking and nutrition

Eat local to taste the world

Making mini Victoria sponges

This unit focuses on the wide range of cuisines, ingredients, cooking techniques and equipment that are used around the world. Pupils explore food imports, food produced in the UK, and food waste. They cook two dishes to highlight cuisine differences, undertaking different types of evaluation.

Local food to worldwide cuisine

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.

Thai green curry paste includes the following ingredients:

Food leftovers can be used in other recipes, helping to reduce {{}}.

True or false? Food can be stored in the fridge uncovered, as it is cold and a safe storage area.

strong grasp of the skill and works independently

demonstrates full mastery and can guide others

Match the following levels of cooking proficiency:

Fry the vegetables, then add the curry paste and coconut milk.

Place the following Thai curry recipe in the correct order.

a healthy way of cooking based around the Eatwell Guide

a cooking technique that only uses specific equipment

a style or method of cooking of a particular country or region

Fruit and vegetables should be washed before use to remove any dirt, insects and ...

What food skill is being demonstrated here?

When cooking two dishes at the same time, both recipes should be read first to decide which order to complete the steps in each recipe. What is this process called?

UK homes are responsible for around {{}} of all food waste.

Match the following healthy eating messages to the foods.

Making a Thai curry

Lesson outcome

Content guidance