Cooking and Nutrition
Year 4 - DT - Autumn 1 & 2
Embedded Files
Core Learning
Core Learning
Adapting a recipe, design and make biscuits
Design
• Designing a biscuit within a given budget, drawing upon previous taste testing judgements.
Make
• Following a baking recipe, including the preparation of ingredients.
• Cooking safely, following basic hygiene rules.
• Adapting a recipe to meet the requirements of a target audience.
Evaluate
• Evaluating a recipe, considering: taste, smell, texture and appearance.
• Describing the impact of the budget on the selection of ingredients.
• Evaluating and comparing a range of food products.
• Suggesting modifications to a recipe (e.g. This biscuit has too many raisins, and it is falling apart, so next time I will use less raisins).
Technical Knowledge
• To know that the amount of an ingredient in a recipe is known as the ‘quantity.’
• To know that safety and hygiene are important when cooking.
• To know the following cooking techniques: sieving, measuring, stirring, cutting out and shaping.
• To understand the importance of budgeting while planning ingredients for biscuits.
• To know that products often have a target audience.
Vocabulary
Vocabulary
Dips including salsa and coleslaw
Consistency
Chop
Core
Peel
Fork secure
Corer
Y peeler
Baton
Compare
What came before?
What came before?
In Key Stage 2, the children complete two 'Cooking and Nutrition' units per academic year.
In Year 3, the children designed and made a savoury biscuit and a pasta dish. They looked at ways of adapting a recipe, discussed seasonality and used the oven and hob safely.
What comes after?
What comes after?
In Key Stage 2, the children complete two 'Cooking and Nutrition' units per academic year.
In Year 5, the children will design and make rocks cakes, biscuits and pizzas. They will learn about food hygiene, food packaging and the different ways food can be cooked as well as kneading dough.
Useful Resources
Useful Resources
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