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All Saints Junior School

Children's Cooking

We have a beautiful kitchen for our pupils.

Each child gets to prepare, cook and host a meal each year. Below are the menus, photos and skills they learn for each year group.

Year 3

Principles of a healthy and varied diet

I can explain what makes a healthy lunch including: - types of filling for bread, water as a drink, fruit in the flap jack, 50/50 bread, baked hand-made crisps and vegetable bag
I understand that my body needs a certain amount of sugars for energy

Cooking techniques

I can handle a small knife safely and correctly (cutting and washing up)
I understand that different chopping boards should be used for different food groups
I can knead dough into bread rolls
I can use the bridge technique for cutting
I can use a potato peeler safely. I know that I must peel away from myself
I can weigh a range of ingredients accurately using an electronic scale
I can cut a carrot into chunks

Understanding of seasonality and ingredients

I understand that foods such as bread and crisps can be homemade rather than processed
I know that potatoes are vegetable and that they are grown in the ground

Year 4

Principles of a healthy and varied diet

I understand that meat is part of a varied diet
I understand that in this recipe, pork can be substituted with other meats or meat substitutes
I understand that my plate should comprise of different colours

Cooking techniques

Understanding of seasonality and ingredients

I can explain how foods should be stored
I can explain why foods are labelled with ‘best before’ dates
I can explain the information that should be presented on packaging, in accordance with EU law
I understand that pork comes from a pig
I understand that food is imported from around the world

Year 5

Principles of a healthy and varied diet

I understand that nutrients come from foods: why our body needs them, what they do and which foods we can find them in
I understand that healthy diets must incorporate a varied range of foods
I can talk about some of the tips suggested by the foods standards agency
I understand that the recommendation is to eat 7 fruit/vegetables a day

Cooking techniques

I can follow a recipe
I can use eggs, herbs and breadcrumbs to bind mince together and roll into balls
I understand that I must have the right consistency when mixing semolina and water to make pasta
I can hand roll pasta (stiff)

I can cut with precision when cutting the pasta into equal parts
I can use a garlic crusher
I can apply different skills when preparing salad e.g. tearing lettuce and cutting cucumber
I can use the creaming method to make sponge
I can explain when I know that a sponge is cooked
I know how to lay a table correctly/present food for guests

Understanding of seasonality and ingredients

I am aware that most foods can me homemade rather shop brought
I understand that beef comes from a cow
I understand that meat can come in many forms such as minced and joints/frozen and fresh

Year 6

Principles of a healthy and varied diet

I understand that while food has changed over the years, the basic requirements to keep our bodies alive still remain the same
I understand that 33% of my diet should be filled with fruits and vegetables
I can identify the sections of the ‘eat well plate’ and evaluate whether my daily diet falls within the guidelines
I understand the positive and negative impacts of saturated fats

Cooking techniques

I can handle raw chicken correctly. I understand that chicken is the most dangerous of all meat groups
I understand that different parts of a chicken give different flavours
I can use electrical equipment safely (grinder)
I can use an appropriate knife to cut vegetable batons precisely
I can shred cabbage
I can use a piping bag in the correct manor to make potato towers
I can use a microwave to melt chocolate successfully.
I can crush and mix ingredients at the right temperature t make a smooth paste
I can use a sieve for a variety of purposes
I can lay a table/present food independently and hold conversation at the dinner table

Understanding of seasonality and ingredients

I understand that most foods can me homemade rather shop brought
I can explain some key differences between food during the rations and food today
I understand that some foods in the green section of the Eat-well plate may not be as healthy as they could be, depending on the way they are cooked
I understand that today, most foods can now be grown in the UK using modifications such as greenhouses