Cooking and nutrition: Developing a recipe

Learning a simple bolognese recipe and adapting it to improve nutritional content.

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  5. Cooking and nutrition: Developing a recipe

Unit outcomes

Pupils who are secure will be able to:

  • Describe the process of beef production.
  • Research a traditional recipe and make changes to it.
  • Add nutritional value to a recipe by selecting ingredients.
  • Prepare and cook a version of bolognese sauce.

Lessons 4 and 6 will require an additional adult to support the activities. Lesson 6 will take longer than an hour.

Suggested prior learning

Cooking and nutrition: Adapting a recipe

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Lessons

Lesson 1: From farm to fork

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Lesson 2: Different choices

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Lesson 3: Nutritional value

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Lesson 4: Preparing ingredients

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Lesson 5: Designing labels

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Lesson 6: Making bolognese

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Key skills

  • Explaining the farm-to-fork process.
  • Researching
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Key knowledge

To know:

  • That beef comes
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Key vocabulary

abattoir

adaptation

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    Resources

Unit resources

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Design and technology

Knowledge organiser – D&T Y5: Cooking and nutrition: Developing a recipe

Aimed at pupils, two pages providing key facts and definitions from the unit 'Cooking and nutrition: Developing a recipe'.

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Design and technology

Vocabulary display – D&T Y5: Cooking and nutrition: Developing a recipe

A display version of the key vocabulary from the Developing a recipe unit.

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Subject resources

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Cross-curricular opportunities

Mathematics: Statistics – Complete, read and interpret information in tables, including timetables

Computing: Select, use and combine a variety of software

Build on the learning

ARCHIVED Year 6: Cooking and nutrition: Come dine with me

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