Lesson plan
Key Stage 3
Year 8
Lesson number: 14
Date:
Time: 1 hour
Lesson title: Pudding Plans
This lesson enables pupils to demonstrate food preparation skills when making a Oaty apple crumble, i.e.
fruit preparation, rubbing in method, use of the oven. During the session the pupils will also consider
seasonality and reducing food waste.
Learning
Learning objective
To prepare and cook a
main meal dish suitable
for a hot school lunch
such as, oaty apple
crumble or fruit cobbler.
To demonstrate the
preparation of fruit, a
rubbed in mixture, use
of the oven.
To demonstrate and
apply the principles of
food safety and hygiene
when cooking.
To create a recipe card
that includes a
nutritional profile to
accompany the dish.
Learning outcomes
All pupils will…
prepare and cook a main meal dish suitable for a hot school
lunch.
Most pupils
prepare and cook a main meal dish suitable for a hot school
should …
lunch and explain the methods used.
Some pupils
Independently prepare and cook a main meal dish suitable
could …
for a hot school lunch and explain the methods used.
All pupils will …
demonstrate the preparation of fruit, a rubbed in mixture, use
of the oven.
Most pupils
demonstrate the preparation of fruit, a rubbed in mixture, use
should …
of the oven and explain the methods used.
Some pupils
Independently demonstrate the preparation of fruit, a rubbed
could …
in mixture, use of the oven and explain the methods used.
All pupils will …
list the principles of food safety and hygiene when cooking.
Most pupils
explain the principles of food safety and hygiene when
should …
cooking.
Some pupils
describe the principles of food safety and hygiene when
could …
cooking and manage their implementation independently.
All pupils will…
create a recipe card that includes a nutritional profile.
Most pupils
design and create a recipe card that includes a nutritional
should …
profile.
Some pupils
Design and create an illustrated recipe card that includes a
could …
nutritional profile.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk
Teaching and learning activities
Time Activity
Introduction
Registration.
Explain to the pupils that they will be making. Go through the aims and
objectives for the lesson.
Resources and
equipment
Recipes (see
session 6)
Starter
Gather the pupils around a demonstration area, with your tray of ingredients
and equipment if needed. Ensure that all pupils have their apron on; hair tied
back and washed their hands.
Briefly talk through the recipe – note your expectations, for example:
 Measuring accurately;
 Coring and slicing the apple – demonstrate if necessary;
 Making the crumble topping, using the rubbing-in technique;
 Layering the apple slices, other ingredients and crumble topping;
 Pre-heating and using the oven safely;
 Being hygienic and safe when preparing food.
15
You may wish to demonstrate the preparation of the crumble topping.
Discuss with the pupils:
 The main ingredients being used;
 What is happening to the ingredients during the rubbing in process;
 Why other ingredients are added, e.g. spices for flavour, oats to add
texture/fibre, use of brown flour.
Main activity 1
Ensure that all pupils wash their hands. Allow them to start making their
chosen dishes.
In this time, pupils should:
 Preheat the oven;
 Measure their ingredients;
 Use the rubbing-in technique to make their crumble topping;
 Core and slice the apple.
30
At this stage most pupils should be ready to assemble their crumble. Check
all the crumble toppings before being baked. Pupils should:
 Assemble their crumble;
 Place the crumble into the oven safely, using oven gloves.
35
All crumbles should be baking, as they take at least 25 minutes in the oven.
During this time pupils should be washing up, cleaning work surfaces and
putting away equipment.
Main activity 2
Gather the pupils together. Discuss seasonality and the benefits of using
fruit in season.
 What fruit is in season now?
 Why can we buy some fruit all the year round? Are there
disadvantages to this?
 How can minimise the wastage of fruit?
45
Remind pupils that all washing up should be completed, work surfaces
should be clean and their dishes should be cooling ready to be placed in a
container.
55
Circulate the room, ensuring that sinks are clean and equipment is put away
properly.
Plenary
Write down the definition of three key terms used in the lesson.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk
Seasonality chart
Love food, hate
waste
Literacy and numeracy
Starter:
Require pupils to:
Main activities:
Requires pupils to:
Literacy
 using Standard English confidently in a
range of formal and informal contexts,
including classroom discussion.
 develop efficient reading and focus on
the important features of a text.
Numeracy


Plenary:
Requires pupils to:

use units of measurement
to weigh and measure
ingredients accurately.
measure/calculate time.
use Standard English confidently in
their own writing and speech.
Homework
Ask the pupils to come up with a list of 5-6 ideas for reducing food waste at home and in school. They should
explain why their ideas would help to reduce food waste.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk