*New* Cooking and nutrition: Developing a recipe

Learning a simple bolognese recipe and developing it.

Lessons

Lesson 1: From farm to fork

  • To understand how ingredients are reared and processed.

Lesson 2: Different choices

  • To make adaptations to design a recipe.

Lesson 3: Nutritional value

  • To evaluate nutritional content.

Lesson 4: Preparing ingredients

  • To practise food preparation skills.

Lesson 5: Designing labels

  • To design a product label.

Lesson 6: Making bolognese

  • To follow and make an adapted recipe.

Key skills

  • Explaining the farm-to-fork process.
  • Researching
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Key knowledge

To know:

  • That beef comes
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Key vocabulary

abattoir

adaptation

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Unit resources

Assessment: Cooking and nutrition: Developing a recipe

Assessment resources for this unit. Use

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Knowledge organiser

A visual summary document to support

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Key vocabulary

A display version of the key

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Subject resources

D&T Long-term plans

A suggested order for teaching Design

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Curriculum planning Knowledge and skills progression

A document summarising the development of

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Assessment

Spreadsheet to record teacher assessments against

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National curriculum mapping

This National curriculum coverage document shows

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Key vocabulary

Vocabulary document that shows key vocabulary

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Equipment list

A handy spreadsheet allowing you to

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