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Lesson 6 of 10
  • Year 5

Combining ingredients: making healthy pancakes

In this lesson, we will carry out a focused practical task to explore how to combine a range of ingredients. We will use a range of tools and equipment to explore how using heat changes the product. You will follow a method sheet and learn how to prepare and make healthy pancakes, where we encourage you to explore with various fillings. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.

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View unit
Lesson 6 of 10
  • Year 5

Combining ingredients: making healthy pancakes

In this lesson, we will carry out a focused practical task to explore how to combine a range of ingredients. We will use a range of tools and equipment to explore how using heat changes the product. You will follow a method sheet and learn how to prepare and make healthy pancakes, where we encourage you to explore with various fillings. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.

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Lesson details

Key learning points

  1. develop a simple design specification to guide their thinking
  2. generate innovative ideas, drawing on research
  3. make design decisions, taking account of constraints such as time, resources and cost
  4. that recipes can be adapted to change the appearance, taste, texture and aroma

Equipment

Weighing scales, measuring jugs, bowls, spoons - various sizes, baking trays

Content guidance

  • Equipment requiring safe usage.

Supervision

Adult supervision recommended

Licence

This content is made available by Oak National Academy Limited and its partners and licensed under Oak’s terms & conditions (Collection 1), except where otherwise stated.

Lesson video

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Prior knowledge starter quiz

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3 Questions

Q1.
What is meant by sensory evaluation?

A fun way to evaluate
Correct answer: Relates to the senses being stimulated by tasting food products
Relates to the way we evaluate all products

Q2.
Which sense would be best to use when carrying out a sensory analysis?

Listening to the food product
Correct answer: Tasting the food product
Touching the food product

Q3.
When we evaluate food labels on food packaging, we are evaluating the way in which the packaging:

Correct answer: Informs the user about the key facts and ingredients
Looks and the shapes and colours used
Protects the food product

Assessment exit quiz

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4 Questions

Q1.
What ingredients are needed to make a pancake mix?

Correct answer: Flour, milk and egg
Flour, water and egg

Q2.
Which of these are key in the prevention of cross contamination when preparing and cooking a food product?

Chilling
Correct answer: Cleaning
Cooking

Q3.
When we cook pancakes this results in a change, can you identify if this is reversible or not

Correct answer: Irreversible
Reversible

Q4.
How can we make a pancake healthy filling?

Correct answer: Use ingredients that are fresh
Use ingredients that are pre-cooked
Use ingredients that are processed