Making mushroom bean burgers, with flatbreads
I can use food skills to make mushroom bean burgers, with flatbreads.
Making mushroom bean burgers, with flatbreads
I can use food skills to make mushroom bean burgers, with flatbreads.
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Lesson details
Key learning points
- There are many different types of beans, cultivated around the world. They are a source of protein and fibre.
- When making two dishes, read both recipes to ensure efficient use of time via dovetailing tasks.
- The food skills used for bean burgers include measuring, mashing, dicing, mixing, shaping and using the hob and grill.
- Cooking from scratch allows the amount of fat, salt and sugars to be controlled, compared to shop bought.
- Front and back of pack nutrition information, and ingredient lists, allows consumers to make informed food choices.
Keywords
Nutrition information - information about the energy and nutrients provided by a food
Informed choice - making a decision, based on your needs, when you have the information or knowledge to guide you
Dovetailing - tasks fit together easily, resulting in a better use of time
Common misconception
When making two recipes at the same time, you should cook them separately in order. This takes longer, but the recipes are made well.
When making two dishes at the same time, read both recipes first to decide which order to complete the steps in each recipe - this is known as dovetailing. Dovetailing results in a better use of time, where tasks fit together easily.
To help you plan your year 8 cooking and nutrition lesson on: Making mushroom bean burgers, with flatbreads, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 8 cooking and nutrition lesson on: Making mushroom bean burgers, with flatbreads, 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 More sustainable diets 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
weighing scales
measuring jug
measuring spoons
stir-frying in a wok
baking in an oven
freezing in a freezer
roasting in an air-fryer
setting in a fridge
Exit quiz
6 Questions
in descending order of weight, and allergens.
can be used to compare and choose healthier foods.
amount of fat, salt and sugars to be controlled.