Making Chelsea buns
I can use food skills to make Chelsea buns.
Making Chelsea buns
I can use food skills to make Chelsea buns.
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Lesson details
Key learning points
- Chelsea buns date back to the 18th century and were created in the Chelsea area of London by the Chelsea Bun House.
- Gluten, a protein, is formed from flour when liquid is added and the dough is kneaded, making it elastic.
- The food skills used to make Chelsea buns include measuring, mixing, kneading, rolling, cutting and using the oven.
- There are three main forms of heat transfer, which affect food in different ways.
- A final dish can be judged by a set of success criteria, including sensory attributes, cost and nutrition.
Keywords
Chelsea buns - a sweet bun dough, rolled-up with a mixture of dried fruit, sugar and spices
Kneading - the process of pulling, folding and stretching dough
Gluten - a protein found mainly in flour milled from wheat
Heat transfer - the exchange of heat between two objects
Success criteria - descriptions of what a ‘good one looks like’ in order for it to be considered successful
Common misconception
Any flour can be used to make a bread-like dough.
Although most flours will produce a dough, a strong flour is recommended as it is high in protein (gluten), which is needed to help trap the air and form the bread structure when baked.
To help you plan your year 9 cooking and nutrition lesson on: Making Chelsea buns, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 9 cooking and nutrition lesson on: Making Chelsea buns, 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 3 cooking and nutrition lessons from the Accurate and precise cooking 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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Prior knowledge starter quiz
6 Questions
in descending order of weight, and allergens.
can be used to compare and choose healthier foods.
show where best to store food.
Assessment exit quiz
6 Questions
stir-fried vegetables
baked Chelsea buns
grilled fish fingers