Year 7
Recipe development
In this lesson we will look at how to develop a recipe to suit different needs. This lesson includes some physical activity and equipment beyond pen, paper or pencil. The cooking in this lesson must be done under adult supervision.
Year 7
Recipe development
In this lesson we will look at how to develop a recipe to suit different needs. This lesson includes some physical activity and equipment beyond pen, paper or pencil. The cooking in this lesson must be done under adult supervision.
These resources will be removed by end of Summer Term 2025.
Switch to our new teaching resources now - designed by teachers and leading subject experts, and tested in classrooms.
Lesson details
Key learning points
- how to use a broader range of preparation techniques and methods when cooking, e.g. stir frying, steaming, blending
- how to store, prepare and cook food safely and hygienically
- follow procedures for safety and hygiene and understand the process of risk assessment
- how to competently use a range of cooking techniques for example, selecting and preparing ingredients; using utensils and electrical equipment
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.
Loading...
3 Questions
Q1.
Why would you change a recipe?
To make it cook quicker.
To make it last longer.
To make it more suitable for children.
Q2.
What does HACCP stands for?
Hazards Analysed & Crucial Control Point.
Health Analysis and Critical Control Point.
Q3.
What should a specification do?
Suggest how much the meal would cost.
Tell you how it should taste and how to make it.
3 Questions
Q1.
How could you adapt a lasagna to improve the level of fibre? (Tick 2 boxes)
Use 3% lean minced meat.
Use a full fat cheese.
Use semi skimmed milk.
Q2.
How could you adapt a cake recipe to make it healthier? (Tick 2 boxes)
Make it egg-free.
Make it gluten-free.
Q3.
What could affect the cost of your product? (Tick 3 boxes)
Buying low fat options.
Portion control.