Making Cornish pasties
I can use food skills to make Cornish pasties.
Making Cornish pasties
I can use food skills to make Cornish pasties.
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Lesson details
Key learning points
- Cornish pasties, known as 'Oggy', originate from Cornwall. They were traditionally eaten by tin miners.
- Care should be taken when handling raw meat to prevent cross-contamination.
- The filling traditionally includes potato, onion and swede, commonly grown in the UK, and meat.
- The food skills used to make Cornish pasties are rubbing-in, rolling-out, peeling, dicing, shaping and using an oven.
Keywords
Cornish - relating to Cornwall, its people or language
Pasty - a folded pastry case, typically with a savoury filling
Swede - a large, round yellow-fleshed root vegetable
Cross-contamination - the process by which bacteria are transferred from one place or to another
Common misconception
Any Cornish pasties made and sold in the UK can use the name ‘Cornish pasty’, as it is based on a recipe.
Only pasties made in Cornwall to a specific recipe can be called a ‘Cornish pasty’; it is legally protected in the UK by Protected Geographical Indication (PGI) status.
To help you plan your year 6 cooking and nutrition lesson on: Making Cornish pasties, 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 Cornish pasties, 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.
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 Safe and edible food 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.True or false? Fruit and vegetables should be washed before preparation, cooking and/or eating.
Q2.What food skill is this image showing?
Q3.Match the ingredients to a typical preservation technique:
making jam
freezing
canning
pickling
drying
Q4.During cooking, food is important to follow, such as washing hands and wearing an apron.
Q5.Match the different food production methods:
hens laying
planting, growing and picking
pig, processing, meat
dairy cow, milking
planting, growing and harvesting
Q6.What does this label mean?
Assessment exit quiz
6 Questions
Q1.True or false? Any Cornish pasties made in the UK can use the name ‘Cornish pasty’, as it is based on a recipe.
Q2.Which of these is showing rubbing-in?
