How to analyse and develop a dish for a ready meal

In this lesson we'll look at how to evaluate the prototype dish and plan any development needed. This lesson includes some physical activity and equipment beyond pen, paper or pencil. We recommend checking with a trusted adult before starting or doing the lesson with the trusted adult nearby.

How to analyse and develop a dish for a ready meal

In this lesson we'll look at how to evaluate the prototype dish and plan any development needed. This lesson includes some physical activity and equipment beyond pen, paper or pencil. We recommend checking with a trusted adult before starting or doing the lesson with the trusted adult nearby.

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Lesson details

Key learning points

  1. select appropriately from a wider, more complex range of materials, components and ingredients, taking into account their properties such as water resistance and stiffness
  2. how to use taste, texture and smell to decide how to season dishes and combine ingredients
  3. create production schedules that inform their own and others' roles in the manufacturing of products they design

Equipment

Frozen/chilled ready meals (or packaging for analysis). Variety of food stuffs and food equipment.

Content guidance

  • Equipment requiring safe usage.

Supervision

Adult supervision recommended

Licence

This content is made available by Oak National Academy Limited and its partners and licensed under Oak’s terms & conditions (Collection 1), except where otherwise stated.

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4 Questions

Q1.
What is this kitchen utensil used for?
An image in a quiz
Drinking from.
Correct answer: Smashing ingredients to a paste.
Stirring ingredients together.
Q2.
True or false, when preparing a dish, the order that ingredients are cooked in is really important?
False.
Correct answer: True.
Q3.
True or false, ingredient lists are shown in the order of 'largest quantity' first?
An image in a quiz
False.
Correct answer: True.
Q4.
True or false, a person can safely eat this meal on 13/01/2021?
An image in a quiz
Correct answer: False
True

4 Questions

Q1.
True or false, a production schedule is as important as the recipe?
False
Correct answer: True
Q2.
What is the name for this diagram below?
An image in a quiz
Flow diagram.
Pie chart.
Correct answer: Star profile.
Q3.
True or false, this meal should be avoided because the saturated fats content is highlighted in red?
An image in a quiz
Correct answer: False
True
Q4.
True or false, home cooked meals are healthier than bought ready meals?
Correct answer: False
True

Lesson appears in

UnitDesign and technology / Chilled ready meals

Design and technology