Year 2 - Cooking and nutrition
Making veggie dip and dippers
Cooking without heat
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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 veggie dip and dippers.
Key Notes
- Crudités, the dippers, comes from the French word meaning 'rawness'.
- Before preparing and cooking food, we should tie back long hair, put on an apron and wash hands.
- When cutting food with a knife safely, we should use the Bridge Hold and the Claw Grip.
- The food skills used to make veggie dips and dippers are measuring, mixing, peeling and cutting.
Vocabulary To Learn
- bridge hold: a safe way to cut food in half or quarters
- claw grip: a safe way to slice food
- dip: a cold, thick sauce
Common Mistakes To Avoid
- You do not need to get ready to cook every time you prepare and cook food.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Crudités, the dippers, comes from the French word meaning 'rawness'. Before preparing and cooking food, we should tie back long hair, put on an apron and wash hands.
2. What does this key word mean in this lesson? 'bridge hold'
a safe way to cut food in half or quarters.
3. Correct this common mistake.
Mistake: You do not need to get ready to cook every time you prepare and cook food. Correction: We should always get ready to cook, so that we are hygienic (clean).
More Lessons In This Unit
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