Making paska
I can use food skills to make paska.
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Lesson details
Key learning points
- Paska is a Ukrainian bread eaten at Easter and taken to church.
- There are many foods that are eaten to mark religious events and special occasions.
- The food skills used to make paska include measuring, zesting, juicing, mixing, kneading, shaping and using the oven.
Keywords
Religion - a system of faith, belief and worship
Ukraine - a country in Eastern Europe
Paska - a traditional Easter bread from the Ukraine
Kneading - the process of pulling, folding and stretching a dough
Zesting - to scrape away the outer layer of peel from a citrus fruit
Common misconception
Bread dough does not need to be kneaded.
Bread dough should be kneaded for 10 minutes, as it helps it to become smooth and elastic. Kneading helps the dough to rise.
To help you plan your year 5 cooking and nutrition lesson on: Making paska, 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 paska, 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 Our rich global food cuisine 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 food skill is being demonstrated here?
Q2.Before we cook, we should wash our hands and wear a clean .
Q3.Match the food to the stages of production:
seeds grow, 'ears' of grain, combine harvester
growing on trees, flowers pollinated, picked in an orchard
sown in paddy fields, lots of water, plants cut and harvested
Q4.What number should a weighing scale display before you weigh 100 g of flour?
Q5.The Eatwell Guide recommends that cakes, biscuits and crisps should be eaten ...
Q6.Match how the following foods are cooked:
oven (baking)
hob (frying)
grill
hob (boiling)
hob (stir-frying)
Assessment exit quiz
6 Questions
Q1.True or false? Bread dough does not need to be kneaded.
Q2.Paska is a traditional Easter bread from the ...
Q3.Match the religious festival to the food served:
Latkes (potato pancakes) and Challah (bread)
Hot cross buns and Easter eggs
Sweets (laddos, barfis) and savoury snacks (samosas)
Kheer (a rice pudding) and sticky rice with mango
Q4.What food skill is happening here?
Q5. fruits can all be juiced this way.
