Lesson plan
Key Stage 3
Year 7
Lesson number: 12
Date:
Time: 1 hour
Lesson title: Breakfast Muffins
This enables the pupils to demonstrate food preparation and cooking skills when making a batch of Breakfast
(or savoury) muffins, i.e. mixing, folding, dividing a mixture, and using the oven. The pupils will also review
the functions of the main ingredients used. They will complete an evaluation of their dish against the
specification.
Learning
Learning objective
To prepare and cook a
batch of breakfast
muffins and evaluate
the dish.
To demonstrate the
skills of mixing, folding
and dividing a mixture,
using the oven.
To apply the principles
of food safety and
hygiene when cooking.
Learning outcomes
All pupils will …
prepare and cook a batch of savoury or fruit muffins and
evaluate the dish.
Most pupils
prepare and cook a batch of savoury or fruit muffins and
should …
explain the method used; evaluate the dish and summarise
the results.
Some pupils
prepare and cook a batch of savoury or fruit muffins, explain
could …
the method used and the functions of the main ingredients;
evaluate the dish and write a summary of the results.
All pupils will …
demonstrate the skills of mixing, folding and dividing a
mixture, using the oven.
Most pupils
accurately demonstrate the skills of mixing, folding and
should …
dividing a mixture, using the oven.
Some pupils
independently demonstrate the skills of mixing, folding and
could …
dividing a mixture, using the oven.
All pupils will …
list and apply the principles of food safety and hygiene when
cooking
Most pupils
explain and apply the principles of food safety and hygiene
should …
when cooking
Some pupils
describe the principles of food safety and hygiene when
could …
cooking and manage their implementation independently.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk
Teaching and learning activities
Time Activity
Resources and
equipment
Register and introduction
5
Starter
Gather the pupils around a demonstration 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 – note your expectations, for example:
 Preheating the oven;
 Measuring accurately;
 Preparation of their chosen flavouring ingredients;
 Sifting the flour into the mixing bowl;
 Checking the egg;
 Combining ingredients together to make a batter;
 Dividing the mixture equally between 12 muffin cases;
 Being hygienic and safe when preparing food.
10
25
Main activity 1
Ensure that pupils all wash their hands. Allow them to start making their
muffins.
During this time, circulate the room to ensure that pupils are preparing
ingredients and using the oven safely. In this time, pupils should:
 Preheat their oven;
 Measure their ingredients;
 Prepare the flavouring ingredients, mash the banana and wash
prepare the berries;
 Mix oats, yogurt, banana and milk;
 Mix the oil, eggs and sugar together;
 Combine all the ingredients together to make a uniform mixture;
 Fold in berries, do not over mix.
Check that most pupils have reached this stage. Pupils should then:
 Divide the mixture equally between cases, using two spoons;
 Place the muffin tray in the preheated oven using oven gloves.
30
Main activity 2
All muffins should be baking, as they take 20 minutes in the oven.
Remind pupils that all washing-up should be completed, work surfaces
should be clean.
Gather the pupils together.
Review the functions of the ingredients used to make the muffins and the
effects of any additional ingredients.
Ask the pupils:
 What makes the muffin rise?
 What would happen if you changed the proportion of dry and liquid
ingredients?
 Why is it important to divide the mixture evenly?
Explain to the pupils that they will be evaluating their dish using a sensory
profile. Remind them about sensory descriptors and how to complete the
star profile (mention that they are measuring the intensity of the descriptor).
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk
Lesson plan
Ingredients tray
practical equipment
Recipe projected or
printed
55
Plenary
Ask the pupils:
 How much did your muffins cost to make?
 Compare the cost of your muffins with your group. Why are some
more/less expensive than others?
Muffins worksheet
- costing
Homework – star
diagram
Literacy and numeracy
Starter:
Require pupils to:
Main activities:
Requires pupils to:
Literacy
 learn new vocabulary, relating it
explicitly to known vocabulary and
understanding it with the help of context
and dictionaries.
 develop efficient reading and focus on
the important features of a text –
skimming, scanning and close reading.
Numeracy



Plenary:
Requires pupils to:

use units of measurement
to weigh and measure
ingredients accurately.
measure/calculate time.
calculate the cost of the
recipe.
use Standard English confidently in a
range of formal and informal contexts,
including classroom discussion.
Homework
 Complete the star diagram. Explain your results. Identify any unexpected results and analyse why
they may have happened.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk