A Knowledge organiser that captures the essential knowledge and skills learnt throughout the unit Design and Technology, Year 5, Cooking and Nutrition: Developing a recipe.

This resource is designed to support pupils as they learn how to adapt recipes to suit different dietary needs and preferences. It highlights key concepts such as food hygiene and safety, the nutritional value of ingredients, and the importance of understanding food provenance through a farm-to-fork journey. Pupils are introduced to practical food preparation skills—including snipping, juicing, grating, mixing, and measuring—and are encouraged to modify a familiar dish, such as spaghetti bolognese, through substitution and adaptation. It also introduces essential vocabulary and practical food preparation skills including mixing, grating, and measuring. This is a valuable tool for promoting healthy eating habits and building pupils’ confidence in the kitchen.

• Design and Technology scheme of work.
• Year 5 Design and Technology scheme of work.