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Lesson 10 of 10
  • Year 5

Create your own dish to reflect your chosen culture or celebration

In this lesson, we will follow your own method and create your own dish to reflect your chosen celebration. We will also explore getting your individual or group to carry out a sensory evaluation. 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 10 of 10
  • Year 5

Create your own dish to reflect your chosen culture or celebration

In this lesson, we will follow your own method and create your own dish to reflect your chosen celebration. We will also explore getting your individual or group to carry out a sensory evaluation. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.

Download all
Share activities with pupils

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Lesson details

Key learning points

  1. why materials have been chosen
  2. how well products achieve their purposes
  3. how well products meet user needs and wants

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.
You have created a design specification for your dish what does it address?

A list of how to cook your dish.
Correct answer: The users' wants, needs, preferences and values.
What you want to dish to taste like.

Q2.
When you developed your design ideas for your dish how did you present it?

A model of the end product.
Correct answer: A recipe card to include the ingredients, equipment and method.
A sketch of the end product.

Q3.
What is the key thing you have changed to allow your dish to reflect your chosen culture or celebration?

Correct answer: The ingredients used.
Where the ingredients have been purchased from.

Assessment exit quiz

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5 Questions

Q1.
What do we need to do to ensure we are working safely in the food environment?

Be careful.
Correct answer: Follow food hygiene advice: cooking, cleaning, chilling and be aware of cross contamination.
Watch and copy what others do.

Q2.
What is key to preventing cross contamination?

Correct answer: Cleaning is key to ensure microorganisms or bacteria is not unintentionally transferred into a food product.
The way it is presented.
Where you get your ingredients from.

Q3.
There are various way we can use to combine ingredients when making food products, can you identify them? (Tick 2 boxes)

Add together
Correct answer: Knead
Mix
Correct answer: Whisk

Q4.
There are also various methods used for cooking ingredients, what methods have we explored?

Boil, deep fry, bake and micro wave.
Correct answer: Boil, simmer, fry and bake.
Boil, steam, bake fry and roast.

Q5.
What is the purpose of carrying out an evaluation after making a food product?

Correct answer: To gather feedback from the end user on how the product smells, tastes, feels and looks to help improve the food product even more.
To make sure you get to taste what you have made.
To see if can smell and taste the ingredients.