Making herby focaccia

Cooking and nutrition

This unit extends pupils' cooking techniques, focusing on their food skill proficiency. Pupils develop food skills and apply their nutrition understanding. Recipe modification is undertaken, through nutritional analysis, and the functional properties of key ingredients are analysed.

Cooking techniques and proficiency

Physical activity and equipment requiring safe use

Use of ingredients which may contain allergens.

Risk assessment required - may contain allergens

Use of equipment that may require supervision for safety, e.g. scissors in KS1, needles, paint, knives, cooking.

True or false? Coeliac disease is caused by a reaction to gluten in wheat flour only.

What food skill is this image demonstrating?

During making and baking, what does yeast produce to help the bread rise?

The action of kneading develops the __________ in the flour, helping to create a soft, elastic dough.

What cutting technique is being shown here?

To measure flour to make bread, we would use ____

Match the ingredient to the correct measuring equipment.

We should always prepare and cook food __________ and __________.

Content guidance

Risk assessment required - may contain allergens

Risk assessment required - equipment

Adult supervision required

Exit Quiz