Cooking and Nutrition

Core Learning

Develop a recipe, bolognese 

Design

• Adapting a traditional recipe, understanding that the nutritional value of a recipe alters if you remove, substitute or add additional ingredients.

• Writing an amended method for a recipe to incorporate the relevantchanges to ingredients.

• Designing appealing packaging to reflect a recipe.

• Researching existing recipes to inform ingredient choices.

Make

• Cutting and preparing vegetables safely.

• Using equipment safely, including knives, hot pans and hobs.

• Knowing how to avoid cross-contamination.

• Following a step by step method carefully to make a recipe.

Evaluate

• Identifying the nutritional differences between different products and recipes.

• Identifying and describing healthy benefits of food groups.

Technical Knowledge

• To understand where meat comes from - learning that beef is from cattle and how beef is reared and processed.

• To know that recipes can be adapted to suit nutritional needs and dietary requirements.

• To know that I can use a nutritional calculator to see how healthy a food option is.

• To understand that ‘cross-contamination’ means bacteria and germs have been passed onto ready-to-eat foods and it happens when these foods mix with raw meat or unclean objects.

• To know that coloured chopping boards can prevent cross-contamination.

• To know that nutritional information is found on food packaging.

• To know that food packaging serves many purposes.