Cooking and Nutrition
Year 3 - DT - Spring 1 and 2
Embedded Files
Core Learning
Core Learning
Eating seasonally, design and make tarts
Design
• Designing a recipe for a savoury tart.
Make
• Following the instructions within a recipe.
• Tasting seasonal ingredients.
• Selecting seasonal ingredients.
• Peeling ingredients safely.
• Cutting safely with a vegetable knife
Evaluate
• Establishing and using design criteria to help test and review dishes.
• Describing the benefits of seasonal fruits and vegetables and the impact on the environment.
• Suggesting points for improvement when making a seasonal tart.
Technical Knowledge
• To know that not all fruits and vegetables can be grown in the UK.
• To know that climate affects food growth.
• To know that vegetables and fruit grow in certain seasons.
• To know that cooking instructions are known as a ‘recipe’.
• To know that imported food is food which has been brought into the country.
• To know that exported food is food which has been sent to another country..
• To know that eating seasonal foods can have a positive impact on the environment.
• To know that similar coloured fruits and vegetables often have similar nutritional benefits.
• To know that the appearance of food is as important as taste.
Vocabulary
Vocabulary
Language of a recipe
Savoury
Adapt
Mix
Rubbing in
Rolling and cutting
Pre-heat
Baking time
What came before?
What came before?
In Year 2, the children continued to discuss making healthy choices, used knives to cut and spread and designed and made sandwiches.
What comes after?
What comes after?
In Key Stage 2, the children complete two 'Cooking and Nutrition' units per academic year.
In Year 4, the children design and make dips and salads. They learn to use the 'fork secure' technique to chop and use a corer, peeler, grater and kettle safely.
Useful Resources
Useful Resources
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