Lesson plan
Key Stage 3
Year 8
Lesson number: 4
Date:
Time: 1 hour
Lesson title: Mini carrot cakes
This lesson enables pupils to demonstrate food preparation skills to prepare mini carrot cakes, i.e. peeling
and grating carrot, melting and mixing ingredients, folding in, dividing mixture evenly, baking. The lesson also
recaps how to use a nutritional analysis programme to calculate the nutritional value of a dish and how to
create a food label.
Learning
Learning objective
To prepare and cook a
dish which
demonstrates the role of
carbohydrates in the
diet, such as mini carrot
cakes, apple cakes or
berry cakes.
To demonstrate cake
making methods.
To calculate the
nutritional content and
create a food label for a
dish.
To demonstrate and
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 a dish using carbohydrate.
prepare and cook a dish using carbohydrate and explain the
methods used.
prepare and cook a dish using carbohydrates, explain the
methods used and functions of the main ingredients.
demonstrate cake making methods.
demonstrate cake making methods and explain the method
used.
demonstrate all cake making methods, explain the method
used and the characteristics of the ingredients used.
calculate the nutritional content and create a food label for a
dish.
independently calculate the nutritional content and create a
food label for a dish.
calculate the nutritional content, consider portion size and
the energy provided; create a food label for a dish.
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 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
Resources and
equipment
Introduction
Explain to the pupils that they will be making mini carrot cakes. Go through
the aims and objectives for the lesson.
5
Starter
Gather the pupils around a demonstration area, with your tray of ingredients
(if needed) 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;
 Melting the margarine;
 Preparing the carrot;
 Sifting the flour into the mixing bowl;
 Checking the egg;
 Combining ingredients together to make a smooth mixture;
 Dividing the mixture equally between 12 cake cases;
 Being hygienic and safe when preparing food.
10
20
Demonstration
Remind pupils about pre-heating the oven and that when placing and
removing items from the oven they must always wear oven gloves.
Demonstrate the method; melt the margarine (remind the pupils not to
overheat the fat). Top and tail, peel and grate one carrot (have other
prepared). Combine the carrots, sugar and margarine in the mixing bowl. Sift
in the flour, cinnamon and baking powder. In a separate bowl beat the eggs
and then add to the mixture. Mix in the sultanas and nuts.
Show pupils the consistency of a uniform mixture, e.g. not traces of flour
around the bottom of the bowl.
During the demonstration explain the main functions of the ingredients and
the raising agent, what is going to happen when the cakes are cooked.
Divide mixture equally between cases, using 2 spoons. Using oven gloves,
place the cakes into the hot oven carefully.
Main activity 2
Ensure that pupils all wash their hands. Allow them to start making their mini
carrot cakes.
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;
 Combine all the ingredients together to make a uniform mixture.
Check that most pupils have reached this stage. Pupils should then:
 Divide the mixture equally between cases, using two spoons;
 Place the patty tin in the preheated oven using oven gloves.
All mini carrot cakes should be baking, as they take 15-20 minutes.
Remind pupils that all washing-up should be completed, work surfaces
should be clean and their salad should be placed into a container.
Circulate the room, checking that work areas are clean and equipment is put
away properly.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk
Ingredients and
equipment
Recipes
Recipes
Equipment and
ingredients
50
Main activity 3
Gather the pupils and remind them how to calculate the nutritional value of a
recipe.
Show the pupils how to create a food label for their dish.
Remind pupils that all washing-up should be completed, work surfaces
should be clean and their mini carrot cakes should be cooling.
Explore Food or
alternative nutrition
analysis
programme.
My Recipe
worksheet
Circulate the room, ensuring that sinks are clean and equipment is put away
properly.
55
Plenary
Pose the following questions to the pupils:
 Why was the egg cracked into a separate bowl?
 Name 5 different ingredients that could be added to the cake
mixture.
 What are the main functions of the ingredients used?
 What made the cakes rise?
Literacy and numeracy
Starter:
Require pupils to:
Main activities:
Requires pupils to:
Literacy
 listen with a purpose, selecting relevant
information. They are expected to listen
for a detailed understanding of content
and to focus on specific areas for
comment.
 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
Calculate the nutritional value of the dish you have made and create a food label.
© British Nutrition Foundation 2014 www.foodafactoflife.org.uk