Making bean and plantain stew
I can use food skills to make a bean and plantain stew.
Making bean and plantain stew
I can use food skills to make a bean and plantain stew.
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Lesson details
Key learning points
- A bean and plantain stew has many variations and can be found in the Caribbean, as well as many African countries.
- A plantain is in the banana family, but have thicker skins and are more starchy.
- The food skills used to make bean and plantain stew are peeling, chopping, draining, stirring and using a hob.
- Recipes can be analysed to calculate how much energy and nutrients they provide.
Keywords
Plantain - a fruit from the banana family, but starchy with thicker skins
Caribbean - the region consisting of the Caribbean sea and its islands
Boiling - cooking at the boiling point, bubbling rapidly
Simmering - cooking just below the boiling point, bubbling gently
Common misconception
When using the hob, boiling and simmering cooking methods are the same.
Boiling is at the boiling point, bubbling rapidly. Simmering is below the boiling point, bubbling gently.
To help you plan your year 6 cooking and nutrition lesson on: Making bean and plantain stew, 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: Making bean and plantain stew, 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.
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The assessment exit quiz will test your pupils' understanding of the key learning points.
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Explore more key stage 2 cooking and nutrition lessons from the Healthy eating in action 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.What should you do if you sneeze, or touch the bin or your nose, while preparing food?
Q2.What food skill is being shown here?
Q3.Match the food skill to make full sentences:
the dough for 10 minutes to make it smooth and elastic.
the carrot.
the onion, using the claw grip.
the rice and vegetables on the hob.
the pastry using a rolling pin.
Q4.Match the part of the cooker or equipment to how the food is cooked:
to boil rice
to cook sausages
to make toast
to bake bread
to warm milk
Q5.True or false? If the hob is needed for a recipe, it should be preheated.
Q6.When slicing and dicing food, we use a knife and a .
Assessment exit quiz
6 Questions
Q1.True or false? When using the hob, boiling and simmering cooking methods are the same.
Q2.A __________ is in the banana family, but has thicker skin and is more starchy.
Q3.Which food group can plantains be found on the Eatwell Guide?
Q4.Which sandwich is the least healthiest?
