Lesson Title: Something Fishy

Lesson plan

Key Stage 3 Year 7

Lesson number: 10 Date:

Time: 1 hour

Lesson title: Something fishy This enables the pupils to demonstrate food preparation and cooking skills when making fish goujons, i.e. fish preparation and shaping, coating, use of the oven. They will also consider the effect of heat and cooking on these ingredients.

Learning

Learning objective Learning outcomes To prepare using one or All pupils will … prepare and cook fish goujons. more foods that Most pupils prepare and cook fish goujons and explain the method used. provides a source of should … protein, such fish Some pupils prepare and cook fish goujons using a modified recipe. goujons, chicken could … goujons or bean burgers. To demonstrate the skill All pupils will … demonstrate the safe use of the oven; prepare and shape of shaping and using fish goujons. the oven. Most pupils demonstrate the use of the oven taking into account their should … own safety and that of others; prepare and fish goujons. Some pupils demonstrate the use of the oven taking into account their could … own safety and that of others; independently prepare and shape fish goujons. To apply the principles All pupils will … list and apply the principles of food safety and hygiene when of food safety and cooking. hygiene when cooking. Most pupils explain and apply the principles of food safety and hygiene should … when cooking. Some pupils describe the principles of food safety and hygiene when could … cooking and manage their implementation independently.

© British Nutrition Foundation 2014 www.foodafactoflife.org.uk Teaching and learning activities Time Activity Resources and equipment Register and introduction Explain to the pupils that they will be making fish goujons. Go through the Lesson plan learning objectives for the lesson.

5 Starter Gather the pupils around a teaching area, with your tray of ingredients and Ingredients tray equipment. Ensure that all pupils have their apron on, hair tied back and practical equipment hands washed.

Briefly talk through the recipe; ask the pupils to identify the key points that Recipe projected or they should remember for example: printed . Preheating and using the oven safely; . Greasing/lining the baking tray; . Measuring accurately; . Using a zester; . Cutting fish safely; . Cracking and beating an egg (pupils can share an egg); . Coating fish goujons; . Being hygienic and safe when preparing food.

10 Main activity 1 Ensure that all pupils washed their hands. Allow them to start making their fish goujons.

During this time, circulate the room to ensure that pupils are preparing ingredients and using the oven safely. In this time, pupils should: . Preheat the oven; . Grease/line their baking trays; . Measure their ingredients; . Crush the cornflakes; . Crack and beat the egg; . Zest the lemon; 20 . Mix the cornflaskes, lemon zest and black pepper in a bowl.

At this stage most pupils should be ready to cut their fish. Check all the pupils are using a clean knife a chopping board to prepare the fish. Then, pupils should: . Cut the fish into ‘finger’ sized pieces; . Dip the fingers in flour, beaten egg and cornflakes; . Transfer the coated fish goujons to the baking tray; . Place in the oven, using oven gloves. Main activity 2 35 All fish goujons should be baking, as they take between 10-15 minutes in the oven. During this time pupils should be washing up, cleaning work surfaces and putting away equipment.

You may wish to allow them to have a tangy dip (see recipe).

Gather the pupils together.

Review the effect of heat on their dish: . Why have they gone brown? . How has the fish changed in appearance and texture? . Why did they use flour, yogurt/egg? . How and why has the coating changed?

Remind pupils that all washing up should be completed, work surfaces

Circulate the room, ensuring that work areas and work surfaces are clean, equipment is put away properly and the floor is swept. 55 Plenary Homework Pose the following questions to the pupils: . What were the main skills demonstrated today? . Name other fish that could be used. . What is the difference between white fish and oily fish? . How could this recipe be modified? . What other flavouring ingredients could be used? . What could you serve with the dish to make a main meal?

Literacy and numeracy

Literacy Numeracy Starter: . learn new vocabulary, relating it Require pupils to: explicitly to known vocabulary and understanding it with the help of context and dictionaries. Main activities: . develop efficient reading and focus on . use units of measurement Requires pupils to: the important features of a text – to weigh and measure. skimming, scanning and close reading. ingredients accurately . measure/calculate time.

Plenary: . use Standard English confidently in a Requires pupils to: range of formal and informal contexts, including classroom discussion.

Homework

. Name 5 different types of fish which could be used to make fish goujons. . Suggest 3 types of herbs or spices that could be added. . What types of dipping sauces could be served with the fish goujons? . What could be served with the fish goujons for a main meal? . What would be your top tips for making fish goujons?