Making a poke bowl
Lesson details
Learning outcome
I can use food skills to make a poke bowl.
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.
Teacher tip
Allow pupils to be creative and choose ingredients for their own poke bowl, from a selction you provide. A range of seasonal, school-grown and canned fruit and vegetables can be used. Pupils can use small paper bowls to create and present their poke.
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
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Prior knowledge starter quiz
6 Questions
Q1.What is this cutting technique called?
Q2.Match the measuring equipment to the ingredients:
rice, flour, beans
milk, water
oil, spices, herbs
Q3.How many portions of fruit and vegetables should we have each day?
Q4.What should you do before you start to cook?
Q5.Before eating, rice, potatoes and pasta need to be ...
Q6.What is happening here?
Assessment exit quiz
6 Questions
Q1.True or false? All fruit and vegetables should be peeled before use.
Q2.Poke bowls originate from the island of ...
Q3.Match the ingredients to the different types:
white, brown, wild
red cabbage, carrot, cucumber
salmon, tuna, mackerel
lime juice, oil
Q4.Which of these is the claw grip?
Q5.Regular washing prevents dirt and bacteria touching the food, which can cause food poisoning, contaminating food.
Q6.Put this poke bowl recipe in the correct order.
To help you plan your 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 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 primary cooking and nutrition curriculum, or learn more about lesson planning.