Key Stage: 3
Year: 7 Lesson number: ___
Time: _______________
Date: ____/____/_______
Lesson title: Ready to cook?
Curriculum links (Remove links which are not applicable)
Country
Curriculum Links
England
Design and Technology: Cooking and nutrition - become competent in a range of cooking techniques
Northern
Ireland
Learning for life and work: Home economics - Healthy eating - Develop practical skills in the safe, hygienic,
healthy and creative use of foods to plan, prepare, cook and serve a range of meals, for example, creative
use of ingredients, cooking for different cultures and occasions etc.
- Develop the practical skills in the safe use of a range of utensils and appliances in the preparation,
cooking and serving of a variety of
dishes, for example, selecting the equipment appropriate to the task; making use of labour saving
appliances and new technology in the kitchen etc.
- Investigate the impact of storage, preparation and cooking on food, for example, nutritional value,
prevention of food poisoning and spoilage,
etc.
Design and Technology: range - food - plan and carry out a broad range of practical cooking tasks safely
and hygienically
Wales
Learning
Learning objective
To state the tasks
involved in getting
ready to cook.
Learning outcomes (what we are looking for)
Students will list the tasks involved in getting ready to cook and explain why
they are important.
To define crosscontamination.
Students will be able to define cross-contamination and give three examples of
how to prevent it from occurring.
Teaching and learning activities
Time
Activity
Resources and
equipment
Lesson plan
0
Welcome and registration
Introduce the learning objectives.
5
Reveal the images on the Ready to cook? PowerPoint presentation
Ready to cook?
and ask students to work in pairs to discuss how these might relate to PowerPoint
food hygiene and safety. Explain to the students that the lesson will
presentation (Slide 3).
focus on getting ready to cook
10
Reveal the words on the Ready to cook? PowerPoint presentation
and discuss the different aspects of getting ready to cook.
Use the Ready to cook? PowerPoint presentation to explain these
steps in greater detail. Ask students to complete the note sheet to
provide them with a summary of the key points.
Ready to cook?
PowerPoint
presentation
Printed copies of the
Ready to cook? note
sheet
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
25
Provide students with the recipe Minced lamb tagine and the Safety
first worksheet. When students have completed the worksheet ask
students to highlight any health and safety tips they might need to
be aware of when cooking this dish.
Printed copies of the
Minced lamb tagine
recipe.
Discuss the following with the students:
 safe storage of ingredients for Minced lamb tagine recipe
 knife skills
 safe use of the hob
 prevention of cross contamination between raw and cooked
food
 test for readiness.
40
Use the Fridge to fork PowerPoint presentation to test student
knowledge from the lesson.
Explain to students the task of completing the Safe storage
worksheet for homework.
Pack up
Fridge to fork
PowerPoint
presentation
Printed copies of the
Safe storage
homework sheet
55
Plenary
Pose the following questions to the students:
 List the tasks involved in getting ready to cook.
 Define cross-contamination.
 Give three examples of where cross-contamination could occur.
Remind students about the Safe storage homework sheet.
Homework

Complete the worksheet Safe storage worksheet
Further information and support (for the teacher)


www.meatandeducation.com
www.food.fsa.gov.uk
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.