Lesson plan
Key Stage 3
Year 7
Lesson number: 4
Date:
Time: 1 hour
Lesson title: Ratatouille
This enables the pupils to demonstrate food preparation and cooking skills when making Ratatouille i.e.
peeling, chopping, slicing and dicing, frying and simmering. It also investigates the effect of cooking
vegetables. You may choose to use a similar recipe to demonstrate these skills, such as soup.
Learning
Learning objective
To prepare and cook a
seasonal fresh
vegetable dish such as
ratatouille or soup,
using knives safely.
To demonstrate the
safe use of the hob.
To measure liquids
accurately.
To investigate and
evaluate the effects of
cooking vegetables.
To apply the principles
of food safety and
hygiene when cooking.
Learning outcomes
All pupils will …
Most pupils
should …
Some pupils
could …
All pupils will …
Most pupils
should …
Some pupils
could …
All pupils will …
Most pupils
should …
Some pupils
could …
All pupils will …
Most pupils
should …
Some pupils
could …
prepare and cook ratatouille.
prepare and cook ratatouille and explain the method used.
prepare and cook ratatouille, explain the method used and
adaptations that may be made.
demonstrate the safe use of the hob; measure liquids
accurately.
demonstrate the use of the hob taking into account their own
safety and that of others; measure liquids accurately.
demonstrate the use of the hob taking into account their own
safety and that of others; independently weigh and measure
ingredients accurately.
investigate the effects of cooking vegetables.
investigate and evaluate the effects of cooking vegetables.
investigate and evaluate the effects of cooking vegetables
and summarize how to reduce the impact.
list and apply the principles of food safety and hygiene when
cooking.
explain and apply the principles of food safety and hygiene
when cooking.
describe and apply the principles of food safety and hygiene
when cooking and manage their implementation
independently.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk
Teaching and learning activities
Time Activity
5
Register and introduction
Explain to the pupils that they will be making ratatouille. Go through the
learning objectives for the lesson.
Starter
Gather the pupils around a teaching area, with your tray of ingredients and
equipment. Ensure that all pupils have their apron on, hair tied back and
hands washed.
Briefly talk through the recipe; ask the pupils to identify the key points that
they should remember for example:
 Using the hob safely;
 Measuring liquid accurately;
 Using knives safely;
 Preparing vegetables;
 Being hygienic and safe when preparing food.
10
Resources and
equipment
Lesson plan
Ingredients tray
practical equipment
Recipe projected or
printed
Main activity 1
Ensure that all pupils wash their hands. Allow them to start making their
ratatouille.
During this time, circulate the room to ensure that pupils are preparing
ingredients and using the hob safely. In this time, pupils should:


25
Prepare the vegetables;
Sauté the ingredients in the saucepan, paying careful attention to
temperature control;
 Simmer the ratatouille, with a lid on the saucepan.
All ratatouille should be simmering, as they take at least 30 minutes.
While the ratatouille is cooking bring the pupils together. Use this time to
discuss the effects of cooking vegetables. Ask the pupils:










50
Why is it important to have the vegetables a similar size and shape?
What happens when heat is applied to the vegetables?
Why does a grilled courgette go crisp and brown and a boiled one
go soft and mushy?
Are all vegetables cooked in the same way?
What is the difference between raw and cooked vegetables? Which
do you like the taste/texture of, why does it change?
What is the difference between boiling and simmering?
Why do some vegetables take longer to cook than others?
Why do you think some nutrients are lost when vegetables are
cooked?
How can we reduce the loss of these nutrients?
How can we change the texture/flavour of vegetables?
Give a 5 minute time warning.
Remind pupils that all washing up should be completed, work surfaces
should be clean and their ratatouille should be on a stand, ready to be
placed into their containers.
55
Circulate the room, ensuring that work areas are clean and equipment is put
away properly.
Plenary
Ask the pupils:
 To describe the term simmering.
 Why did the vegetables soften?
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk
Homework
 What other vegetables and/or flavourings could be added?
Literacy and numeracy
Starter:
Require pupils to:
Main activities:
Requires pupils to:
Plenary:
Requires pupils to:
Literacy
 develop listening skills.


develop efficient reading and focus
on the important features of a text –
skimming, scanning and close
reading.
Numeracy


use units of measurement to
weigh and measure ingredients
accurately.
measure/calculate time.
use Standard English confidently in
a range of formal and informal
contexts, including classroom
discussion.
Homework
 Name other vegetables that could be used in this recipe.
 What other types of ingredients could be used to add flavour to the ratatouille.
 Where does ratatouille originate from?
 Gives some examples of meals that include ratatouille.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk