Making green mac & cheese

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.

Match the equipment to its function when making green mac and cheese.

True or false? A roux sauce can have all the liquid (milk) added at the same time, and whisked occasionally.

Match the following way a recipe could be modified to help meet healthy eating guidelines.

The process of a roux sauce becoming thick is called ...

While the pasta is cooking, make the roux sauce.

Add the cheese and vegetables to the sauce.

Mix the sauce into the pasta and place into a baking tray.

Place this simplified macaroni cheese recipe in the correct order.

Which of these are not a 'getting ready to cook' step?

Food has been produced to high standards and organically in the UK.

Food has been caught to high standards and sustainably in UK seas.

Food is produced to high standards of food safety or animal welfare in the UK.

What does this logo mean on food packaging?

Rub the butter into the flour, until it resembles breadcrumbs.

Add the milk and mix to form a soft dough.

Place this recipe for scones in the correct order.

What is the scientific term for when egg is cooked and it becomes firm (sets)?

Content guidance

Risk assessment required - may contain allergens

Risk assessment required - equipment

Adult supervision required

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