Year 8
Cooking techniques and preparing food safely
In this lesson, we will be looking at keeping food safe and being hygienic in the kitchen. We will be using utensils and equipment to prepare food. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.
Year 8
Cooking techniques and preparing food safely
In this lesson, we will be looking at keeping food safe and being hygienic in the kitchen. We will be using utensils and equipment to prepare food. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.
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Lesson details
Key learning points
- how to store, prepare and cook food safely and hygienically
- how to use utensils and electrical 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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5 Questions
Q1.
Which of these is the BEST description of a vegetarian?
A person that cannot eat bread.
A person that cannot process lactose.
A person that does not eat or wear meat or fish.
Q2.
True or false, free range hens are free to roam and NOT locked in at night at all.
True
Q3.
Coeliac disease is a condition where your immune system attacks your own tissues when you eat gluten which is found in wheat, barley and rye. Is this statement true or false?
False
Q4.
Which of the following is a carbohydrate?
Apple
Beef
Eggs
Q5.
Finish this sentence. Lactose is ...
... a natural gluten found in bread.
... a natural gluten found in milk.
... another name for milk.
5 Questions
Q1.
Which food is prepared on white chopping boards
Raw meat
Vegetables
White fish
Q2.
A roux is ...
... a type of butter used to make sauces.
... a type of saucepan, used to make a sauce.
... the whisk used with a sauce.
Q3.
True or false, proteins give the body energy?
True
Q4.
What was the process called when we covered the egg in sausagemeat?
Beating
Gelatinisation
Making a roux
Q5.
Which one of these is MOST linked to excellent personal hygiene?
Have mouse traps available.
Keep your equipment clean.
Use a knife and fork.