traditionally, a hard-boiled egg enclosed in sausage meat, rolled in breadcrumbs, and fried

the process of shaping or molding food into shapes or forms

in this context, applying a layer of a substance to the surface of a food

to track a food and its ingredients through all stages of the ‘farm to fork’ food chain

ensuring animals have a good quality of life

Making Scotch eggs, with a dipping sauce

Cooking and nutrition

Our dynamic food culture

Making Jerk veg and black bean curry, with rice & peas

This unit concludes pupils' food learning journey in Key Stage 3. Pupils reflect on food culture, looking at how food is deeply rooted in identity, heritage, tradition, custom and celebration. Two dishes are prepared, highlighting different cooking styles and histories, and traceability is explored.

Food culture and custom

Discussion of food production involving animals.

Depiction or discussion of sensitive content

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.

Match the food occasion to the typical types of foods served:

True or false? Scotch eggs originate from Scotland.

ingredients used, with allergens highlighted

to track food through its ‘farm to fork’ food chain

Match the following information on food labels:

We should try to have a diversity of {{  }} foods.

Mix the sausage meat with fresh herbs and black pepper.

Roll each egg in flour, beaten egg, and breadcrumbs.

Put the following Scotch egg recipe into the correct order.

True or false? Baking foods, rather than frying them, is a healthier cooking method.

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

Saucepan handles should be turned {{  }} from the front of the hob.

Washing fruit and vegetables, as well as your hands, before cooking helps to remove:

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