Making a seasonal salad
I can use food skills to make a seasonal salad.
Making a seasonal salad
I can use food skills to make a seasonal salad.
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Lesson details
Key learning points
- A salad can be modified to use fruit and/or vegetables that are in season, as well as food that is leftover.
- Using food that is in season can be cheaper, and better for the planet (local, less waste) and you (greater variety).
- The food skills used to make a seasonal salad are peeling, grating, cutting and mixing.
- The ingredients used in a recipe can be mapped against the UK seasons.
Keywords
Seasonal - relating to a season in the year
Leftovers - the food remaining after the rest has been eaten
Ingredients - foods used in a recipe to make a dish
Common misconception
UK seasonal fruit and vegetables tend to be more expensive.
UK seasonal fruit and vegetables tend to be less expensive, as there are lots of them.
To help you plan your year 4 cooking and nutrition lesson on: Making a seasonal salad, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 4 cooking and nutrition lesson on: Making a seasonal salad, 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 Seasonal food and ingredients unit, dive into the full secondary 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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Starter quiz
6 Questions
December, January and February
March, April and May
June, July and August
September, October and November
Exit quiz
5 Questions
red cabbage and carrot
radish and spring onion
tomato and cucumber
beetroot and sweetcorn