- Discuss the importance of preparing a food area, wearing aprons, and personal hygiene. Discuss why some foods are high risk and should be kept in a fridge.
- Demonstrate or explore different ways of making sandwiches eg toasted sandwiches, double-decker sandwiches, open sandwiches, club sandwiches, filled pitta, filled fajitas, 'doorstep'/chunky filled sandwiches. Discuss how different effects can be achieved and who would eat these sandwiches.
- Show the children how to prepare and/or cook simple sandwich components eg hard-boil an egg, make tuna mayonnaise, grill bacon rashers, make cheese on toast.
- Use different spreads eg butter, margarine, mayonnaise on the bread to carry out a discrimination test to see if children can identify each spread.
- Discuss the function of each ingredient in the sandwich eg bread - to hold filling, spread - to bind together and moisten.
- Show the children how to use a knife for slicing and cutting eg keeping fingers well back and cutting away from self, using a fork to hold a tomato still while cutting through the prongs and a grater. Ask them to practise using them correctly and safely.
- Discuss how food ingredients change when different preparation techniques are used or heat/cold is applied.
- Ask the children to record what they have eaten over three days. Use time and plate wallcharts to show different times of meals. Discuss ways of improving our diet.
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- identify important aspects of personal hygiene before handling food eg washing hands, keeping long hair tied back, wearing an apron
- identify which foods should be kept in a fridge and why some foods are high risk
- use sharp tools correctly to ensure safety and accuracy
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