Making sweet potato katsu curry
I can use food skills to make a sweet potato katsu curry.
Making sweet potato katsu curry
I can use food skills to make a sweet potato katsu curry.
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Lesson details
Key learning points
- Katsu curry is a traditional Japanese dish of a pork cutlet (tonkatsu), served with rice and curry sauce.
- In line with the Eatwell Guide, we should have a plant-rich, diverse and balanced diet.
- Food skills used to make katsu curry include measuring, mixing, peeling, slicing, coating, and using the hob and oven.
- High standards of personal hygiene and safe food handling must be demonstrated at all times.
- Recipes and cooking methods can be modified to help meet current healthy eating messages and different budgets.
Keywords
Katsu - an abbreviation for the word of a pork ‘cutlet’ in Japanese (katsuretsu, カツレツ)
Plant rich - a diet that comprises lots of fruit, vegetables, cereals, beans, legumes, seeds and nuts
Personal hygiene - steps taken to prevent cross-contamination and reduce the risk of food poisoning
Budget - income and expenditure over a period of time
Common misconception
Recipes cannot be modified for different budgets, as the stated ingredients must always be used.
Recipes can be modified for different budgets, using a number of strategies, such as comparing costs, buying own-brand items, and using seasonal fruit and vegetables.
To help you plan your year 9 cooking and nutrition lesson on: Making sweet potato katsu curry, 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 sweet potato katsu curry, 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
making a smooth soup
making a meringue
making pastry
making bread
cooking noodles and vegetables
Assessment exit quiz
6 Questions
panko breadcrumbs and fried.
but long grain, jasmine, and wild rice can used.
onions, carrots, garlic, ginger, soy sauce and honey.
