How to analyse and develop a dish for a ready meal
In this lesson we'll look at how to evaluate the prototype dish and plan any development needed. 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.
How to analyse and develop a dish for a ready meal
In this lesson we'll look at how to evaluate the prototype dish and plan any development needed. 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.
These resources will be removed by end of Summer Term 2025.
Lesson details
Key learning points
- select appropriately from a wider, more complex range of materials, components and ingredients, taking into account their properties such as water resistance and stiffness
- how to use taste, texture and smell to decide how to season dishes and combine ingredients
- create production schedules that inform their own and others' roles in the manufacturing of products they design
Equipment
Frozen/chilled ready meals (or packaging for analysis). Variety of food stuffs and 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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4 Questions
4 Questions
