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New
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Year 7

Making a mini deli salad

I can make a mini deli salad in my new food room.

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New
New
Year 7

Making a mini deli salad

I can make a mini deli salad in my new food room.

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Lesson details

Key learning points

  1. Food is deeply ingrained in our cultural heritage by an ingredient, a national dish, or traditions and celebrations.
  2. In specialist food rooms there are procedures that must be followed to ensure safe and hygienic preparation and cooking.
  3. There are many different pieces of equipment available in specialist food rooms. Some have specific functions and uses.
  4. The food skills used to make a mini deli salad are cutting (bridge hold and claw grip techniques), grating and layering.
  5. Washing up and wiping work surfaces, prevents bacteria from spreading that could cause food poisoning.

Keywords

  • Culture - the ideas, customs, and behaviour of a group of people or a society

  • Hygienic - keeping yourself, equipment and area clean

  • Bacteria - single celled microorganisms, which could cause food poisoning

  • Claw grip - a safe technique to slice or dice food

  • Bridge hold - a safe technique to cut food in half

Common misconception

Food lessons are just cooking.

Food lessons include cooking, which is important, but also applying healthy eating, where food comes from, safety (preventing accidents) and hygiene (making sure food is safe to eat), science, and consumer and food culture. Food is who we are.


To help you plan your year 7 cooking and nutrition lesson on: Making a mini deli salad, download all teaching resources for free and adapt to suit your pupils' needs...

Welcome pupils to the food room, going through the procedures you have in place to get ready to cook, and getting ingredients and equipment ready. It's useful to keep repeating these so that it becomes the norm.
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Teacher tip
equipment-required

Equipment

For ingredients and equipment see the recipe in additional materials.

content-guidance

Content guidance

  • Risk assessment required - may contain allergens
  • Risk assessment required - equipment
supervision-level

Supervision

Adult supervision required

copyright

Licence

This content is © Oak National Academy Limited (2025), licensed on Open Government Licence version 3.0 except where otherwise stated. See Oak's terms & conditions (Collection 2).

Lesson video

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6 Questions

Q1.
What food skill is this showing?
An image in a quiz
cutting
peeling
Correct answer: grating
Q2.
True or false? It is not important to wash hands or wear an apron before cooking.
True
Correct answer: False
Q3.
What is this piece of equipment called?
An image in a quiz
a vegetable knife
Correct answer: a vegetable peeler
a fish slice
a measuring spoon
Q4.
What words could be used to help describe the sensory qualities of a dish?
fat, carbohydrate, protein
bacteria, hygiene, soap
Correct answer: smooth, cheesy, salty
Q5.
Which part of the cooker is used to boil pasta?
grill
Correct answer: hob
oven
Q6.
What techniques are the bridge hold and claw grip?
Correct answer: cutting techniques
grating techniques
mixing techniques
peeling techniques

6 Questions

Q1.
True or false? Food lessons are just cooking.
True
Correct answer: False
Q2.
Which of these can shape our food culture?
Correct answer: history
Correct answer: national dishes
nutrition
Correct answer: traditions
Q3.
Which is the claw grip technique?
An image in a quiz
An image in a quiz
Correct Answer: An image in a quiz
An image in a quiz
Q4.
Why is the bridge hold a safe way to cut?
An image in a quiz
Correct answer: fingers are away from the knife
fingers do not need to touch the food
Correct answer: the food is held securely on the chopping board
the food is cut above the chopping board
Q5.
Working in a hygienic way helps to prevent from spreading that could cause food poisoning.
Correct Answer: bacteria
Q6.
Working helps to prevent accidents, such as using a knife and grater safely, or not running.
Correct Answer: safely, in a safe way

Additional material

Download additional material