a group of similar organisms that can breed together to produce fertile offspring

the irreversible change of protein molecules, e.g. when liquid egg turns to solid during cooking

ready-to-eat food or drink that is sold by vendors or small businesses on the streets or in public places

ensure food is produced and processed to high standards for food safety and animal welfare

using resources to meet the needs of today, without adversely impacting on the needs of tomorrow

Fish strips street wraps

Cooking and nutrition

One planet

Making bang bang veg, with an Asian slaw!

This unit investigates the pressure on food systems, caused by climate change and a growing population. Pupils critique these challenges and explore principles of more sustainable diets, balancing the needs of the planet and human health. Practical work reinforces these principles in action.

Global food challenges

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 food skill is being demonstrated here?

True or false? Eating a limited range of fish is sustainable, as less species are caught.

__________ fishing means catching fish in a way that does not harm the ocean or the number of fish left.

What equipment can be used to make breadcrumbs?

lose water, become crisp, and change colour. They act as a barrier.

coagulates (cooks), binding the breadcrumbs to the fish.

denature during cooking, resulting in a white, flaky appearance.

Match the following descriptions for what happens when the fish strips bake in the oven:

Put the following fish strips street wraps recipe into the correct order:

Ensure the scales display 0 g before weighing.

Use the correct sized spoon, e.g. 5 or 10 ml.

Check that dough is rolled out to the correct length.

Match the measuring equipment to the tip:

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

What knife cutting technique would be used to slice this fish into strips?

two portions a week, one of which should be oily

two portions a week, one of which should be shellfish

How many portions of fish is recommended in the diet?

Match the heat transfer method to the food:

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 ...

Exit Quiz

What food skill is being demonstrated here?