Making toad in the hole
I can use food skills to make toad in the hole.
Making toad in the hole
I can use food skills to make toad in the hole.
These resources will be removed by end of Summer Term 2025.
Lesson details
Key learning points
- Toad in the hole is a traditional English dish of sausages in Yorkshire pudding, dating back to the 18th Century.
- The food skills used to make toad in the hole are measuring, cutting, whisking and using the oven.
- The Eatwell Guide recommends choosing lean cuts of meat and to eat less processed meat, like bacon, sausages and salami.
- Steam from milk and eggs makes the batter rise. The egg acts as an emulsifier, binding the ingredients together.
Keywords
Toad in the hole - a traditional English dish, comprising sausages in batter
Batter - a liquid mixture of egg, milk and flour e.g. Yorkshire pudding
Whisking - to beat with a light, rapid movement, using a whisk or fork
Emulsifier - prevents ingredients from separating and binds them together e.g. eggs in batters and mayonnaise
Common misconception
The Eatwell Guide recommends a plant-rich, non-meat diet.
The Eatwell Guide recommends that we should have a plant-rich diet and reduce the amount of red and processed meat, if we eat too much.
To help you plan your year 8 cooking and nutrition lesson on: Making toad in the hole, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 8 cooking and nutrition lesson on: Making toad in the hole, 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 3 cooking and nutrition lessons from the Energy and nutrients: source and function 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
Loading...
Starter quiz
6 Questions
draining
dicing
rolling out
whisking
stir-frying
Exit quiz
5 Questions
adds air to the batter
makes the batter rise.
the onion and stock, makes the gravy thick.