Baked savoury rice
I can use food skills to make baked savoury rice for my school community.
Baked savoury rice
I can use food skills to make baked savoury rice for my school community.
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Lesson details
Key learning points
- Rice dates back thousands of years to China. There are many types of rice used in different international dishes.
- Rather than using the hob, the dish is cooked covered in the oven. This keeps the heat and liquid in, cooking the dish.
- The food skills used to make baked savoury rice are measuring, peeling, chopping, mixing and using the oven (baking).
- Formal and informal feedback can help improve work in the future.
Keywords
Rice - the grains of a grass-like plant which is grown for food
Absorb - to ‘soak-up’ or ‘take-in’ liquid (like a sponge)
Feedback - in this context, information about how someone works or reactions to a food dish
Common misconception
Rice can only be cooked in a saucepan on the hob.
Rice can be cooked in different ways, such as on the hob, in a rice cooker, in the oven, and in a microwave. The hot water and steam help to ‘cook’ the rice.
To help you plan your year 6 cooking and nutrition lesson on: Baked savoury rice, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 6 cooking and nutrition lesson on: Baked savoury rice, 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 Food and healthy communities unit, dive into the full primary 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
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Prior knowledge starter quiz
6 Questions
Q1.When placing food into, or taking food out of, the oven, what equipment should be used?
Q2.Which food group can rice be found on the Eatwell Guide?
Q3.If the oven is needed for a recipe, it should usually be preheated.
Q4.Which ingredients are measured using this piece of equipment?
Q5.Match the following food hygiene tips.
hands.
long hair.
apron.
long sleeves.
watches and jewellery.
Q6.When draining food, we use a over the sink.
Assessment exit quiz
6 Questions
Q1.Rice needs lots of and __________ temperatures to grow.
Q2.Rice is a food for more than half the people in the world (around 3.5 billion people).
Q3.Match the rice dishes to the country of origin.
China
Italy
Japan
India
Nigeria
Spain
Q4.What food skill is being demonstrated here?
