Years 5 and 6 Achievement Standard Lesson 3 – Cooking Good Food
Dropdown Lesson Menu
INTRODUCTION FOR TEACHERS
The Jimmy Little Foundation, in conjunction with the Fred Hollows Foundation have developed a recipe book full of healthy, easy to cook recipes. Choose a recipe where you are able to access all the ingredients and food that is easily accessible to the students and their families (especially remote students). Some activities involve an oven or heating using saucepans, some just involve mixing and refrigerating.
You may choose to ask the students to select recipes to cook for the class to have a healthy meal. Each small group could cook a different recipe.
Download a free PDF copy of "Kukumbat gudwan daga" Pocket edition by clicking the link picture
Click the top menu to visit the "Recipes" section of our website, which has all the recipes from the pocket edition - some with videos.
You can also purchase the full 70 page version for under $10 ((price subject to change without notice) from Bachelor Press HERE
If your students are involved in a remote lunch program, speak to the canteen supervisor or co-ordinator and ask if the students can put together their own lunch on a particular day. The students should wear plastic gloves, which will reinforce the concept of hygiene.
You may need to speak to a senior teacher or the principal for ideas on how to fund the produce you require.
If it is not viable for you to buy the produce, skip this activity. There are extension activities in other lessons that you could teach.
We have been learning about eating well, now let’s do it!
What should we do before we begin cooking?
Steer them towards this order:
- Wet hands with water
- Use soap and rub hands together
- Check fingernails are clean
- Rinse hands
- Dry hands on a CLEAN cloth
- Put on gloves when handling any food for others to consume
Ensure you have all ingredients, utensils, cooking resources before you begin.
A copy of the recipe per group.
Gloves per student to be worn after washing hands and during all preparation.
If you have chosen to work in small groups, with each group cooking their own recipe, assign the students particular roles e.g.
Preparation Chef – oversees the cutting up and preparation of food
Cooking Chef – oversees the actual cooking stage of the recipe
Presenting Chef – oversees the plating up and dishing out of the food.
Set up Chef – oversees the setting of the table, folding of the napkins, etc
Clean up Chef – oversees the cleaning and returning of equipment
Each chef is the leader for that particular part of the lesson and they direct and help others, they don’t actually do the job. E.G. If you are clean up chef you assign the other students in your group a role and ensure the job is completed to a satisfactory standard. If the job is not completed the clean up chef is responsible.
Give groups a copy of the recipe.
Remind them of sharp knives, model correct cutting techniques.
Master-Chef Style Competition
When food is being presented either:
A) the group who made the food eats their own food
B) serve each student a small taste test amount of each recipe
Whether option A or B are chosen, ask the students to rate the food out of 10
Rate areas such as colour, smell, healthiness, number of vegetables, fruit etc
Compare notes and opinions.
Begin the clean up with house points or class points awarded by teacher during the clean up.
Perhaps have an apron or a cooking book as a prize for the most helpful or most organised person in the kitchen, as judged by the teacher.
Give the group with the highest score for their recipe house points or class points.