Making a mini deli salad
Lesson details
Learning outcome
I can make a mini deli salad in my new food room.
Key learning points
- Food is deeply ingrained in our cultural heritage by an ingredient, a national dish, or traditions and celebrations.
- In specialist food rooms there are procedures that must be followed to ensure safe and hygienic preparation and cooking.
- There are many different pieces of equipment available in specialist food rooms. Some have specific functions and uses.
- The food skills used to make a mini deli salad are cutting (bridge hold and claw grip techniques), grating and layering.
- Washing up and wiping work surfaces, prevents bacteria from spreading that could cause food poisoning.
Keywords
Culture - the ideas, customs, and behaviour of a group of people or a society
Hygienic - keeping yourself, equipment and area clean
Bacteria - single celled microorganisms, which could cause food poisoning
Claw grip - a safe technique to slice or dice food
Bridge hold - a safe technique to cut food in half
Common misconception
Food lessons are just cooking.
Food lessons include cooking, which is important, but also applying healthy eating, where food comes from, safety (preventing accidents) and hygiene (making sure food is safe to eat), science, and consumer and food culture. Food is who we are.
Teacher tip
Welcome pupils to the food room, going through the procedures you have in place to get ready to cook, and getting ingredients and equipment ready. It's useful to keep repeating these so that it becomes the norm.
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.What food skill is this showing?
Q2.True or false? It is not important to wash hands or wear an apron before cooking.
Q3.What is this piece of equipment called?
Q4.What words could be used to help describe the sensory qualities of a dish?
Q5.Which part of the cooker is used to boil pasta?
Q6.What techniques are the bridge hold and claw grip?
Assessment exit quiz
6 Questions
Q1.True or false? Food lessons are just cooking.
Q2.Which of these can shape our food culture?
Q3.Which is the claw grip technique?
Q4.Why is the bridge hold a safe way to cut?
Q5.Working in a hygienic way helps to prevent from spreading that could cause food poisoning.
Q6.Working helps to prevent accidents, such as using a knife and grater safely, or not running.
To help you plan your 7 cooking and nutrition lesson on: Making a mini deli salad, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your 7 cooking and nutrition lesson on: Making a mini deli 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 3 cooking and nutrition lessons from the Independent and confident cooking unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.