Year 2 - Cooking and nutrition
Making a couscous salad
Cooking without heat
Study Hub
Study Guides
This pupil-friendly study guide includes a unit summary, clear notes, common mistakes, and quick questions with answers.
Unit Summary
During this unit, pupils continue to acquire and develop their food skills. Pupils learn about the structure of a recipe and how to use the 'bridge hold' and 'claw grip'.
Lesson Summary
You will learn to make a couscous salad.
Key Notes
- Couscous is a traditional North African dish. There are many variations.
- Liquids, such as water, are measured in a measuring jug. Dry foods, such as couscous, are weighed using weighing scales.
- The food skills used to make a couscous salad are measuring, cutting and mixing.
- Food must be stored and prepared safely and hygienically.
Vocabulary To Learn
- couscous: a traditional North African dish
- weigh: to find out how heavy something is
- measure: to find out the size of something
Common Mistakes To Avoid
- Couscous is a grain.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Couscous is a traditional North African dish. There are many variations. Liquids, such as water, are measured in a measuring jug. Dry foods, such as couscous, are weighed using weighing scales.
2. What does this key word mean in this lesson? 'couscous'
a traditional North African dish.
3. Correct this common mistake.
Mistake: Couscous is a grain. Correction: Couscous is not a grain. However, couscous is made from semolina, which is coarsely ground durum wheat which is sprinkled with water and rolled to form small granules. It more closely resembles pasta.
More Lessons In This Unit
Browse all guides in the Year 2 Cooking and nutrition guide library.