Year 7
Health and safety: preparation and hygiene
In this lesson we will look at the health and safety of a kitchen and some food prep and cooking techniques. This lesson includes some physical activity and equipment beyond pen, paper or pencil. We recommend checking with a trusted adult before starting or doing the lesson with the trusted adult nearby.
Year 7
Health and safety: preparation and hygiene
In this lesson we will look at the health and safety of a kitchen and some food prep and cooking techniques. This lesson includes some physical activity and equipment beyond pen, paper or pencil. We recommend checking with a trusted adult before starting or doing the lesson with the trusted adult nearby.
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Lesson details
Key learning points
- how to taste and cook a broader range of ingredients and healthy recipes, accounting for a range of needs, wants and values
- how to actively minimise food waste such as composting fruit and vegetable peelings and recycling food packaging
Equipment
Basic food equipment
Content guidance
- Equipment requiring safe usage.
Supervision
Adult supervision recommended
Licence
This content is made available by Oak National Academy Limited and its partners and licensed under Oak’s terms & conditions (Collection 1), except where otherwise stated.
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3 Questions
Q1.
At what temperature should your fridge be kept?
0°C
3-6°C
6-8°C
Q2.
Which colour chopping block should you use for raw meat?
Blue.
Brown.
White.
Yellow.
Q3.
What temperature should your freezer be kept?
-1.8°C
-8°C
-80°C
3 Questions
Q1.
Which is not one of the 4 C's of cooking?
Chilling.
Cleaning.
Cooking.
Q2.
How many different colour chopping boards are there?
4
8
9
Q3.
Which knife technique would we use to prepare meat for a shish kebab?
Butterflying.
Dicing.
Mincing.