Year 2 - Cooking and nutrition
Bread for all
Food for occasions and celebrations
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This pupil-friendly study guide includes a unit summary, clear notes, common mistakes, and quick questions with answers.
Unit Summary
In this unit pupils taste a range of bread and explore different varieties from around the world. They examine how and why bread is eaten on special occasions, and plan and make a bread 'pocket' for a special occasion.
Lesson Summary
You will learn to name and describe the look, smell, taste and texture of different breads.
Key Notes
- All bread is made from flour, mainly from wheat or corn (maize).
- There is a wide range of breads available to purchase (or make) in the UK.
- Some people cannot eat wheat, which is milled into flour to make bread. A different type of flour is used.
- We can use a range of sensory words to describe the appearance, smell, taste and texture of bread.
Vocabulary To Learn
- bread: a food made from flour and water
- flour: a powder made from wheat grains
- sensory words: words used to describe the look, smell, taste and texture of a food
Common Mistakes To Avoid
- Bread is complicated to make, so we can only buy bread from a bakery or shop.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
All bread is made from flour, mainly from wheat or corn (maize). There is a wide range of breads available to purchase (or make) in the UK.
2. What does this key word mean in this lesson? 'bread'
a food made from flour and water.
3. Correct this common mistake.
Mistake: Bread is complicated to make, so we can only buy bread from a bakery or shop. Correction: Basic bread is made from flour and water, mixed together (sometimes other ingredients are added to make it rise and add flavour). Bread can easily be made at home.
More Lessons In This Unit
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