Learning objective

  • To develop cutting and peeling skills.

Success criteria

  • I can identify

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National curriculum

Design and technology

Make

Pupils

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Cross-curricular links

None.

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Before the lesson

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Lesson plan

Recap and recall

Display the Presentation: Range of answers and ask the children to discuss the question with a partner and decide the correct choices. Expect the children to say that lychees and bananas do not grow in the UK naturally. Ensure the children understand that growing these fruits in the UK would take a lot of energy, so…

Learning objective

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Adaptive teaching

Pupils needing support

Could use a table knife and the fork secure method; could work with an adult before the lesson looking at different foods and how some have a tough exterior and some do not.

Pupils working at greater depth

Could be asked to compare the knife and the peeler; could be asked about the health and safety aspects of the knife compared to the peeler.

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Assessing progress and understanding

Pupils with secure understanding indicated by: identifying equipment used for

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Vocabulary definitions

  • cut

    To use a knife to make food smaller.

  • grate

    To rub a food against sharp holes to break it into pieces.

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Example work

Roby Park Primary School, Liverpool

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In this unit

Assessment - D&T Y3: Cooking and nutrition: Eating seasonally

Lesson 1: Food around the world

Lesson 2: Seasonal food

Lesson 3: Cutting and peeling

Lesson 4: Tasting seasonal ingredients

Lesson 5: Making a mock-up

Lesson 6: Evaluating seasonal tarts

Originally created by:

Kapow Primary team
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Our team comprises experienced classroom teachers who love the foundation subjects
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Maintained by: Kapow Primary team

Last update: 15th April, 2024

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Lesson 2: Seasonal food Previous Lesson
Lesson 4: Tasting seasonal ingredients Next Lesson

Related content

Lesson 2: Seasonal food

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Lesson 5: Making a mock-up

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Lesson 4: Tasting seasonal ingredients

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Lesson 1: Food around the world

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