Making bruschetta
I can use food skills to make bruschetta.
Making bruschetta
I can use food skills to make bruschetta.
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Lesson details
Key learning points
- Bruschetta can be traced back to ancient Rome. It is grilled bread with toppings, such as olive oil, tomato and cheese.
- Ingredients for a recipe have been produced and processed so that we can easily use them in the home.
- The food skills used to make bruschetta include peeling, slicing, dicing, mixing, using the oven, rubbing and spreading.
- The origin of ingredients in a recipe can be identified and substitutes made.
Keywords
Bruschetta - grilled bread, rubbed with garlic, with various toppings
Antipasto - something eaten or drunk before or at the beginning of a meal
Fermented - a process which changes a food or drink, caused by bacteria or yeast
Rennet - a substance used to curdle milk, producing curds and whey
Common misconception
Cheese is only made with milk from dairy cows.
Cheese is made with milk from many animals, including goats, sheep, buffalo, reindeer and alpaca, as well as dairy cows.
To help you plan your year 5 cooking and nutrition lesson on: Making bruschetta, 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 bruschetta, 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 production 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.Match these ingredients to how they are produced.
grown
reared
caught
Q2.What is the name of the equipment being used?
Q3.To be hygienic, what should you do before you cook?
Q4.Match the ingredients to the Eatwell Guide food groups:
Fruit and vegetables
Potatoes, bread, pasta and rice
Beans, pulses, fish, eggs and meat
Dairy and alternatives
Oil and spreads
Q5.If you sneeze, or touch the bin or a raw egg, during cooking you should ...
Q6.To safely cut a tomato in half, the cutting technique is used.
Assessment exit quiz
6 Questions
Q1.True or false? Cheese is only made with milk from dairy cows.
Q2.Match the following:
to make oil.
and then fermented to make vinegar.
picked, dried and crushed for pepper.
to make cheese.
to make flour.
Q3.Bruschetta is an __________ antipasto, a dish eaten before a meal.
Q4.What food skill is being demonstrated here?
