Making a poke bowl
I can use food skills to make a poke bowl.
Making a poke bowl
I can use food skills to make a poke bowl.
These resources will be removed by end of Summer Term 2025.
Switch to our new teaching resources now - designed by teachers and leading subject experts, and tested in classrooms.
These resources were created for remote use during the pandemic and are not designed for classroom teaching.
Lesson details
Key learning points
- Poke bowls originate from Hawaii, traditionally using fish. Modern bowls have many ingredients, attractively presented.
- Recipes can be modified to use different ingredients, depending on availability, cost and sensory attributes.
- Hands should be washed before and after cooking, after touching the bin, blowing your nose and cleaning.
- The food skills to make a poke bowl are: measuring, grating, slicing, dicing, mixing (shaking), juicing and arranging.
- A dish can be improved by evaluating its appearance, smell, texture and taste.
Keywords
Poke - a dish originating from Hawaii
Presentation - the arrangement of ingredients to make the dish look appealing
Sensory attributes - the features of a food: its appearance, smell, taste and texture
Common misconception
All fruit and vegetables should be peeled before use.
Not all fruit and vegetables need to be peeled, such as apples and potatoes. The peel, or skin, can be tasty and be good for us. However, they should be washed to remove any dirt, insects and bacteria.
To help you plan your year 5 cooking and nutrition lesson on: Making a poke bowl, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 5 cooking and nutrition lesson on: Making a poke bowl, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 2 cooking and nutrition lessons from the Creative cooking unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
Loading...
Starter quiz
6 Questions
rice, flour, beans
milk, water
oil, spices, herbs
Exit quiz
6 Questions
white, brown, wild
red cabbage, carrot, cucumber
salmon, tuna, mackerel
lime juice, oil
