Making Jerk veg and black bean curry, with rice & peas
I can use food skills to make jerk veg and black bean curry, with rice and peas.
Making Jerk veg and black bean curry, with rice & peas
I can use food skills to make jerk veg and black bean curry, with rice and peas.
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Lesson details
Key learning points
- Cooking with jerk spice (jerking) originated from indigenous people from Jamaica.
- The dishes we cook, eat and serve, along with our food experiences, continues to evolve due to a variety of factors.
- Creating a timeplan ensures more efficient use of time when preparaing a dish or meal.
- The food skills used to make jerk veg curry are measuring, peeling, slicing, draining, mixing and using the hob.
- Food skills can be assessed for accuracy and precision, highlighting areas of further development.
Keywords
Jerk - a cooking style from the Taíno people, the indigenous (original) people of Jamaica
Sauté - a type of frying, a way of cooking food quickly in a small amount of oil in a shallow pan (over a medium to high heat)
Timeplan - a schedule that outlines a sequence of events or tasks with specific time allocations
Common misconception
The dishes we cook, eat and serve, along with our food experiences, have stayed the same over time.
The dishes we cook, eat and serve, along with our food experiences, continue to evolve (change over time) due to a variety of factors, such as history, culture, social media and health.
To help you plan your year 9 cooking and nutrition lesson on: Making Jerk veg and black bean curry, with rice & peas, 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 Jerk veg and black bean curry, with rice & peas, 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.
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Explore more key stage 3 cooking and nutrition lessons from the Food culture and custom 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
Q1.Your hands, hair, face, skin, clothing and jewellery can all be a source of bacteria which can be transferred onto food. This is known as ...
Q2.What food skill is being demonstrated here?
Q3.Which of these foods does not count towards 5 A DAY?
Q4.Diets and recipes can be modified to use beans and lentils, helping to diversify sources.
Q5.Which statement best describes the 4Cs.
Q6.The process of occurs when starch is heated in water.
Assessment exit quiz
6 Questions
Q1.True or false? The dishes we cook, eat and serve, along with our food experiences, have stayed the same over time.
Q2.Jerk is deeply rooted in history and has evolved into a cherished part of their culinary heritage.
Q3.Match the following:
... taste bitter or strong.
... capsaicin, which provides the spiciness.
... get hot and start to caramelise.
... water and swells, turning it soft.