Learning objective

  • To follow and make an adapted recipe.

Success criteria

  • I can use

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National curriculum

Design and technology

Cooking and nutrition

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Cross-curricular links

None.

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Before the lesson

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Lesson plan

Recap and recall

Arrange the children in pairs and hand out a whiteboard and pen (one between two). Display the Presentation: Noughts and crosses and ask the children to draw a 3 x 3 grid on their board. Instruct the children to write a different word in each box. Explain that the game is similar to noughts and…

Learning objective

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Adaptive teaching

Pupils needing extra support

Could use a table knife and the fork secure method to cut softer ingredients; could grate less resistant ingredients before trying resistant foods.

Pupils working at greater depth

Could be asked why using accurate measurements is important in cooking; could be asked to determine which the best type of hold is, bridge or claw, for a particular food.

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Assessing progress and understanding

Pupils with secure understanding indicated by: preparing the right quantities

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Vocabulary definitions

  • balanced

    A combination of the correct types and amounts of foods.

  • cross-contamination

    When something harmful spreads from one food to another.

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In this unit

Assessment- D&T Y5: Cooking and nutrition: Developing a recipe

Lesson 1: From farm to fork

Lesson 2: Different choices

Lesson 3: Nutritional value

Lesson 4: Preparing ingredients

Lesson 5: Designing labels

Lesson 6: Making bolognese

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: 2nd May, 2024

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Lesson 5: Designing labels Previous Lesson
Lesson 6: Making bolognese Next Lesson

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Assessment – D&T Y5: Cooking and nutrition: Developing a recipe

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Lesson 5: Designing labels

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Lesson 4: Preparing ingredients

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Lesson 3: Nutritional value

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