Lesson Title: Pudding Plans

Lesson plan

Key Stage 3 Year 8

Lesson number: 14 Date:

Time: 1 hour

Lesson title: Pudding Plans This lesson enables pupils to demonstrate food preparation skills when making an Oaty apple crumble, i.e. fruit preparation, rubbing in method, use of the oven. During the session the pupils will also consider seasonality and reducing food waste.

Learning Learning objective Learning outcomes To prepare and cook a All pupils will… prepare and cook a main meal dish suitable for a hot school main meal dish suitable lunch. for a hot school lunch Most pupils prepare and cook a main meal dish suitable for a hot school such as, oaty apple should … lunch and explain the methods used. crumble or fruit cobbler. Some pupils independently prepare and cook a main meal dish suitable could … for a hot school lunch and explain the methods used. To demonstrate the All pupils will … demonstrate the preparation of fruit, a rubbed in mixture, use preparation of fruit, a of the oven. rubbed in mixture, use Most pupils demonstrate the preparation of fruit, a rubbed in mixture, use of the oven. should … of the oven and explain the methods used. Some pupils independently demonstrate the preparation of fruit, a rubbed could … in mixture, use of the oven and explain the methods used. To demonstrate and All pupils will … list the principles of food safety and hygiene when cooking. apply the principles of Most pupils explain the principles of food safety and hygiene when food safety and hygiene should … cooking. when cooking. Some pupils describe the principles of food safety and hygiene when could … cooking and manage their implementation independently. To create a recipe card All pupils will… create a recipe card that includes a nutritional profile. that includes a Most pupils design and create a recipe card that includes a nutritional nutritional profile to should … profile. accompany the dish. Some pupils design and create an illustrated recipe card that includes a could … nutritional profile.

© British Nutrition Foundation 2017 www.foodafactoflife.org.uk Teaching and learning activities Time Activity Resources and equipment Introduction Registration. Recipes (see Explain to the pupils that they will be making a fruit crumble. Go through the session 6) aims and objectives for the lesson.

Starter Gather the pupils around a demonstration area, with your tray of ingredients and equipment if needed. Ensure that all pupils have removed their jumpers and rolled up long sleeves, tied their hair back, put a clean apron on and thoroughly washed and dried their hands.

Briefly talk through the recipe – note your expectations, for example: Use practical skills . Measuring accurately; videos to re-cap/ . Coring and slicing the apple – demonstrate if necessary; demonstrate: . Making the crumble topping, using the rubbing-in technique; . Layering the apple slices, other ingredients and crumble topping; Rubbing in . Pre-heating and using the oven safely; . Being hygienic and safe when preparing food. Using equipment You may wish to demonstrate the preparation of the crumble topping. Discuss with the pupils: Preparing . The main ingredients being used; ingredients . What is happening to the ingredients during the rubbing in process; . Why other ingredients are added, e.g. spices for flavour, oats to add texture/fibre, use of brown flour.

You may also wish to talk about enzymic browning and demonstrate the effects of this on some of the apple slices (see extension task below). 15 Main activity 1 Ensure that all pupils thoroughly wash and dry their hands. Allow them to start making their crumble.

In this time, pupils should: . Preheat the oven; . Measure their ingredients; . Use the rubbing-in technique to make their crumble topping; . Core and slice the apple.

30 At this stage most pupils should be ready to assemble their crumble. Check all the crumble toppings before being baked. Pupils should: . Assemble their crumble; . Place the crumble into the oven safely, using oven gloves.

35 All crumbles should be baking, as they take at least 25 minutes in the oven. During this time pupils should be washing up, cleaning work surfaces and putting away equipment. Main activity 2 45 Gather the pupils together. Discuss seasonality and the benefits of using fruit in season. . What fruit is in season now? Seasonality chart . Why can we buy some fruit all the year round? Are there disadvantages to this? Love food, hate . How can minimise the wastage of fruit? waste

Remind pupils that all washing up should be completed, work surfaces should be clean and their dishes should be cooling ready to be placed in a labelled container.

© British Nutrition Foundation 2017 www.foodafactoflife.org.uk Circulate the room, ensuring that sinks are clean and equipment is put away properly. 55 Plenary Write down the definition of three key terms used in the lesson. Literacy and numeracy

Literacy Numeracy Starter: . using Standard English confidently in a Require pupils to: range of formal and informal contexts, including classroom discussion. 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 ingredients accurately. . measure/calculate time. Plenary: . use Standard English confidently in Requires pupils to: their own writing and speech.

Homework Ask the pupils to come up with a list of 5-6 ideas for reducing food waste at home and in school. They should explain why their ideas would help to reduce food waste.

Extension

Investigation – enzymic browning

1. Cut an apple or parsnip into portions and then into eight equal slices (grating also works very well) 2. Photograph the eight slices 3. Then carry out the following with the slices: a. 1 x control b. 1 x close wrap in clingfilm c. 1 x immerse in cold water d. 1 x immerse in brine (salt and water solution) e. 1 x immerse in lemon juice f. 1 x immerse in bicarbonate of soda g. 1 x immerse in caster sugar h. 1 x immerse in vitamin C solution 4. Photograph the slices again 5. Photograph again after 10 minutes 6. Photograph after 20 minutes

Questions to ask

1. What do you see? 2. Why has this happened? 3. What conditions would prevent the changes? 4. Why is this important? 5. What recipes can you think of where browning would adversely affect the product?