Bread & Soup (Lower Key Stage 2)

Design Brief: Design and make a lunchtime meal that promotes the ‘Five a Day’ healthy eating message
Strand of Learning: Cooking & Nutrition
Overview: In this unit of work children create a simple lunch of a healthy soup and a bread roll. Children follow instructions and recipes to make a classic tomato soup and a bread roll. Children learn how bread is made and develop their skills in preparing food and kneading bread. Children consolidate their understanding of how taste testing can be used to evaluate food products and through participating in taste tests develop their own taste vocabulary. Children learn some of the key messages around healthy eating and use this information to explain how their lunchtime meal provides them with a healthy, balanced meal.

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PDF Worksheets

Medium Term Planning includes:

Children should know:

The difference between a design brief and design specifications.
That design specifications describe how a product should be made, how it works or what it should do.
That a list of the main stages of turning a design into a product will aid the making process.
How the client can be used to evaluate the success of a product.
That peer review of their product is useful in identifying ways in which it could be improved.

Cooking and Nutrition

Food is either grown, reared, or caught for food.
The principles of a healthy and varied diet, particularly the importance of fruit and vegetables.
The importance of food preparation routines that are safe and hygienic.

Children should know how to:

How to conduct research, including consumer surveys to find out needs and wants of the client
How to generate ideas for a product, considering its purpose and who the client is.
How to design a product that meets client’s needs and the design brief.
Follow instructions to ensure that they work safely.
Select suitable tools, equipment, materials, and components for the task.
List the ways in which a finished product meets the design specifications.
Evaluate their product using a range of sources including client review, peer review, design brief and the design criteria

Children should know how to:

Follow a recipe accurately.
Demonstrate a range of baking and cooking techniques.
Create and refine recipes, including ingredients, methods, cooking times and temperatures.

Food Preparation Skills