How to analyse and develop a dish for a ready meal
In this lesson we'll look at how to evaluate the prototype dish and plan any development needed. This lesson includes some physical activity and equipment beyond pen, paper or pencil. We recommend checking with a trusted adult before starting or doing the lesson with the trusted adult nearby.
How to analyse and develop a dish for a ready meal
In this lesson we'll look at how to evaluate the prototype dish and plan any development needed. This lesson includes some physical activity and equipment beyond pen, paper or pencil. We recommend checking with a trusted adult before starting or doing the lesson with the trusted adult nearby.
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These resources were created for remote use during the pandemic and are not designed for classroom teaching.
Lesson details
Key learning points
- select appropriately from a wider, more complex range of materials, components and ingredients, taking into account their properties such as water resistance and stiffness
- how to use taste, texture and smell to decide how to season dishes and combine ingredients
- create production schedules that inform their own and others' roles in the manufacturing of products they design
Equipment
Frozen/chilled ready meals (or packaging for analysis). Variety of food stuffs and food equipment.
Content guidance
- Equipment requiring safe usage.
Supervision
Adult supervision recommended
Licence
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4 Questions
Q1.What is this kitchen utensil used for?
Q2.True or false, when preparing a dish, the order that ingredients are cooked in is really important?
Q3.True or false, ingredient lists are shown in the order of 'largest quantity' first?
Q4.True or false, a person can safely eat this meal on 13/01/2021?
4 Questions
Q1.True or false, a production schedule is as important as the recipe?
Q2.What is the name for this diagram below?
Q3.True or false, this meal should be avoided because the saturated fats content is highlighted in red?
