an abbreviation for the word of a pork ‘cutlet’ in Japanese (katsuretsu, カツレツ)

a diet that comprises lots of fruit, vegetables, cereals, beans, legumes, seeds and nuts

steps taken to prevent cross-contamination and reduce the risk of food poisoning

income and expenditure over a period of time

British English CC

Making sweet potato katsu curry

Cooking and nutrition

Through three recipes, the emphasis of this unit is on accurate and precise use of a range of food skills, and independent working. High standards of food safety are embedded, and pupils modify recipes for health and explore food science in action and the cost of ingredients.

Accurate and precise 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.

True or fasle? Recipes cannot be modified for different budgets, as the stated ingredients must always be used.

but long grain, jasmine, and wild rice can used.

onions, carrots, garlic, ginger, soy sauce and honey.

What food skill is being demonstrated here?

Recipes and cooking methods can be modified to help meet current {{}} messages.

diversifying protein sources, e.g. more beans and pulses

Strategies to modify recipes for different budgets include:

Preheat the oven to 200°C or gas mark 6.

Slice the sweet potato, coat in breadcrumbs, and bake.

Cook the vegetables, add stock and curry powder.

Put the following katsu curry recipe into the correct order.

What should you wear for good personal hygiene when cooking?

What safe cutting technique is being shown?

Potatoes, bread, rice, pasta and other starchy carbohydrates

Beans, pulses, fish, eggs, meat and other proteins

Which food group should we have with each meal, as recommended by the Eatwell Guide?

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

Your hands, hair, face, skin, clothing and jewellery can all be a source of bacteria which can be transferred onto food. This is known as ...

Content guidance

Risk assessment required - may contain allergens

Risk assessment required - equipment

Adult supervision required

Exit Quiz