Learning objective
- To understand how ingredients are reared and processed.
Success criteria
- I can identify
This content is for subscribers only. Join for access today.
National curriculum
Design and technology
Cooking
This content is for subscribers only. Join for access today.
Cross-curricular links
None.
This content is for subscribers only. Join for access today.
Before the lesson
This content is for subscribers only. Join for access today.
Lesson plan
Recap and recall
Before undergoing this unit, check that the children can recall that: There are different techniques to prepare food. Healthy food forms part of a balanced diet. Hygiene is important when working with food.
This content is for subscribers only. Join for access today.
Extended-mode explainer videos
How to extend your display to view the lesson page and preseantion mode simultaneously. Choose your operating system below to watch the video
If you need further support with extending your display,
please contact [email protected].
Extended-mode explainer video: For Mac
Extended-mode explainer video: For Windows
Adaptive teaching
Pupils needing extra support
Could use the Activity: Farm to fork storyboard (support) to help them design their poster; could watch the Beef - From farm to fork on VideoLink video in shorter sections, pausing after each stage to note one fact or draw a quick sketch.
Pupils working at greater depth
Could be asked to consider the ethical implications of beef production; could be asked to consider reasons why people do not eat beef.
This content is for subscribers only. Join for access today.
Assessing progress and understanding
Pupils with secure understanding indicated by: identifying the ingredients in spaghetti bolognese;
This content is for subscribers only. Join for access today.
Vocabulary definitions
-
abattoir
A place where animals are killed and processed into meat.
-
beef
Meat from a cow.
This content is for subscribers only. Join for access today.
Maintained by: Kapow Primary team
Last update: 19th November, 2025
Assessment – D&T Y5: Cooking and nutrition: Developing a recipe
Assessment quiz and Knowledge catcher for use at the start and/or end of the unit...
Lesson 2: Different choices
Changing ingredients to create a healthy bolognese recipe.
Lesson 4: Preparing ingredients
Practising relevant food preparation skills for a recipe.
Lesson 3: Nutritional value
Evaluating the nutritional content of ingredients and making choices based on this.
