Making veggie dip and dippers
I can make a veggie dip and dippers.
Making veggie dip and dippers
I can make a veggie dip and dippers.
These resources will be removed by end of Summer Term 2025.
Lesson details
Key learning points
- Crudités, the dippers, comes from the French word meaning 'rawness'.
- Before preparing and cooking food, we should tie back long hair, put on an apron and wash hands.
- When cutting food with a knife safely, we should use the Bridge Hold and the Claw Grip.
- The food skills used to make veggie dips and dippers are measuring, mixing, peeling and cutting.
Keywords
Bridge hold - a safe way to cut food in half or quarters
Claw grip - a safe way to slice food
Dip - a cold, thick sauce
Common misconception
You do not need to get ready to cook every time you prepare and cook food.
We should always get ready to cook, so that we are hygienic (clean).
To help you plan your year 2 cooking and nutrition lesson on: Making veggie dip and dippers, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 2 cooking and nutrition lesson on: Making veggie dip and dippers, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
Explore more key stage 1 cooking and nutrition lessons from the Cooking without heat unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.
Equipment
For ingredients and equipment see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Starter quiz
4 Questions
Exit quiz
4 Questions
carrot.
pepper.
yogurt and mayonnaise.