OPEN FUTURES COOKING IN SCHOOL COOKING SKILLS TEACHING COOKING IN PRIMARY SCHOOL PREPARATION AND A PUPILS AGE

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1 OPEN FUTURES COOKING IN SCHOOL COOKING SKILLS Supporting the teaching of cooking and enhancing the development and progression of cooking in primary schools. AND A PUPILS AGE The information focuses on learning and teaching through cooking and food related activities for children aged between 4-11 years. Pupils motor skills and physical size will often dictate which skills can be attempted. Skills develop with practice especially if a number of new skills are introduced together. Existing skills can be practiced and reinforced alongside the introduction of new skill development. Small hands require small equipment, such as small sharp knives, but small hands also require small food such as cherry tomatoes rather than a salad tomato. Start with soft food, such as banana and eventually progress to raw potatoes. PREPARATION TEACHING COOKING IN PRIMARY SCHOOL An important part of preparation is the planning and production of set outs. This may require some ingredients being partially pre-prepared by the teacher such as cutting a pepper in half or choosing to use a spring onion rather than a whole onion. The skills chart is merely a guide of what children can achieve. Cooking is at the core of good food education and it links learning to life. It is important that children should be taught to: Use food safety and hygiene principles when handling food (refer to the risk assessment document for more information). Respect food and be aware of its cultural and social importance. Understand the effect that cooking processes have on food. Use a range of skills, techniques, equipment and cooking methods when preparing and cooking food. Understand the nutritional value of food and the part that ingredients or dishes play in contributing to a healthy balanced diet. Consider seasonality and use their knowledge of food when sourcing and preparing food. 1

2 PREPARING TO TEACH COOKING PLAN COOKING EXAMPLES LESSONS THAT Teach children food preparation techniques appropriate for their size, age, and previous experience. Alert pupils to the provenance of ingredients. Are relevant to the pupils lives and circumstances Build on and extend existing food knowledge and skills Reinforce positive attitudes to food and nutrition especially respect for food and its properties Are safe for the participants Exemplify best practice in food safety and hygiene Teach best practice using reliable and appropriate equipment suitable for each age group Start by teaching small children to use their hands when: PEELING bananas and satsumas TEARING salad leaves, Mozzarella cheese or herbs SPRINKLING herbs, grated cheese ground pepper MIXING salad ingredients or muffin mixtures PORTIONING fillings, bread dough or grated cheese Engage pupils in growing activities Develop pupils interest in where food comes from, seasonality, food production methods and food quality Celebrate food cultures and heritage Grow or purchase affordable locally sourced ingredients. Include familiar foods and gradually introduce new ones in order to extend the pupils experience and increase familiarity Invite parents and community members to take part in tasting the food Plan lessons specific to the age of the pupils and prepare set puts accordingly Introduce new skills and ingredients gradually, but also reinforce and practice existing knowledge and experience Introduce recipes with increasing complexity to aid progression Encourage tasting of both familiar and unfamiliar ingredients Always present food for tasting attractively Taste the foods with the children Store food carefully and appropriately and avoid unnecessary waste Develop pupils vocabulary and understanding of the qualities of food Develop the pupils knowledge and understanding of the nutritional value of food Discourage playing with food and funny face cooking Carry out a risk assessment prior to teaching children to prepare or cook food (refer to the separate risk assessment document for more information) All adults and children must wear clean protective clothing (aprons), remove nail polish and jewellery, tie back long or loose hair and wash hands. Food should be prepared in a meticulously clean area and clearing away must be thorough Teachers must be role models and apply correct safe techniques When cutting fruits and vegetables always use the bridge and claw techniques 2

3 COOKING SKILLS CHECKLIST FOR PRIMARY SCHOOLS Knife skills 'Bridge' knife technique - soft foods e.g. strawberry, cherry tomato Bridge' knife technique - harder foods e.g. apple 'Claw' knife technique - soft foods e.g. cucumber 'Claw' knife technique - harder foods e.g. carrot Simple combination of 'Bridge' and 'Claw' e.g. onion Snipping herbs in a jug using scissors Fine chopping of herbs 'Hedghogging' a mango Coring an apple Peeling skin from bananas satsumas etc Peeling soft vegetables e.g. raw courgette Peeling e.g. carrot, potato Grating soft foods e.g. courgette, cheese or par boiled new potatoes/carrots Grating harder foods e.g. carrot, apple Finer grating e.g. Parmesan cheese, nutmeg Reception !!!!!!!!!!!!!!!! Weighing and measuring Using measuring spoons and cups! Using a jug to measure liquids!! Using balance scales! 3

4 COOKING SKILLS CHECKLIST FOR PRIMARY SCHOOLS Weighing and measuring (continued) Reception Using digital or spring balance scales! Baking skills Sieving flour! Cutting fat into flour!! Cracking an egg!! Separating an egg Beating an egg!! Rubbing fat into flour!! Adding liquid to flour! All in one cake mixing Creaming fat and sugar Folding flour into creamed mixture Scraping out a bowl with spatula! Dividing mixture into tins e.g. muffins Mixing to form a bread dough!! Kneading! Shaping e.g. bread rolls! Handling and folding filo pastry! Handling and rolling puff pastry!! Handling and rolling shortcrust pastry Cutting out rolled pastry! 4

5 COOKING SKILLS CHECKLIST FOR PRIMARY SCHOOLS Baking skills (continued) Reception Glazing e.g. brushing with egg, milk, oil! Other skills!! Tearing e.g. herbs!! Crumbling cheese e.g. feta cheese Arranging ingredients / toppings!! Spreading with the back of a spoon e.g. pizza topping!! Spreading with a table knife e.g. butter! Scooping Mashing Crushing garlic Using lemon squeezer! Beating or whisking ingredients together e.g. salad dressing Shaping e.g. fishcakes / burgers!! Coating with egg and breadcrumbs! Using the hob e.g. to sweat vegetables for soup! Whisking, e.g. egg whites or cream!! Shelling a hard-boiled egg! 5

6 COOKING SKILLS INDIVIDUAL RECORD NAME Knife skills 'Bridge' knife technique - soft foods e.g. strawberry, cherry tomato Bridge' knife technique - harder foods e.g. apple 'Claw' knife technique - soft foods e.g. cucumber 'Claw' knife technique - harder foods e.g. carrot Simple combination of 'Bridge' and 'Claw' e.g. onion Snipping herbs in a jug using scissors Fine chopping of herbs 'Hedghogging' a mango Coring an apple Peeling skin from bananas satsumas etc Peeling soft vegetables e.g. raw courgette Peeling e.g. carrot, potato Grating soft foods e.g. courgette, cheese or par boiled new potatoes/carrots Grating harder foods e.g. carrot, apple Finer grating e.g. Parmesan cheese, nutmeg Whisking, e.g. egg whites or cream Shelling a hard-boiled egg Weighing and measuring Using measuring spoons and cups Using a jug to measure liquids Using balance scales Attempted Achieved 6

7 COOKING SKILLS INDIVIDUAL RECORD NAME Weighing and measuring (continued) Using digital or spring balance scales Baking skills Sieving flour Cutting fat into flour Cracking an egg Separating an egg Beating an egg Rubbing fat into flour Adding liquid to flour All in one cake mixing Creaming fat and sugar Folding flour into creamed mixture Scraping out a bowl with spatula Dividing mixture into tins e.g. muffins Mixing to form a bread dough Kneading Shaping e.g. bread rolls Handling and folding filo pastry Handling and rolling puff pastry Handling and rolling shortcrust pastry Cutting out rolled pastry Attempted Achieved 7

8 COOKING SKILLS INDIVIDUAL RECORD NAME Baking skills (continued) Glazing e.g. brushing with egg, milk, oil Other skills Tearing e.g. herbs Crumbling cheese e.g. feta cheese Arranging ingredients / toppings Spreading with the back of a spoon e.g. pizza topping Spreading with a table knife e.g. butter Scooping Mashing Crushing garlic Using lemon squeezer Using the hob e.g. to sweat vegetables for soup Whisking, e.g. egg whites or cream Shelling a hard-boiled egg Beating or whisking ingredients together e.g. salad dressing Shaping e.g. fishcakes / burgers Coating with egg and breadcrumbs Using the hob e.g. to sweat vegetables for soup Whisking, e.g. egg whites or cream Shelling a hard-boiled egg Attempted Achieved 8