Year 2 - Cooking and nutrition
Making a mackerel and tomato pâté, with celery sticks
Where my food comes from
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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 explore the origins of foods, listing foods that are grown, reared and caught. They construct simple 'farm to fork' food chains showing how food changes from its origin to consumption.
Lesson Summary
You will learn to make mackerel and tomato pâté, with celery sticks.
Key Notes
- Pâté is a savoury spread, often made from fish, meat, cheese and vegetables. It can be traced back to the Roman Empire.
- The food skills used to make mackerel and tomato pâté are measuring, mixing, cutting and spreading.
- The ingredients originate from fish (caught), dairy cows (cream cheese, reared) and plants (tomato and celery, grown).
- A range of words can be used to describe the texture of a dish, such as smooth or crunchy.
Vocabulary To Learn
- mackerel: a type of fish
- texture: describing the feeling of food in the mouth or its appearance
Common Mistakes To Avoid
- When making pâté, they must always be cooked.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Pâté is a savoury spread, often made from fish, meat, cheese and vegetables. It can be traced back to the Roman Empire. The food skills used to make mackerel and tomato pâté are measuring, mixing, cutting and spreading.
2. What does this key word mean in this lesson? 'mackerel'
a type of fish.
3. Correct this common mistake.
Mistake: When making pâté, they must always be cooked. Correction: Not all pâtés must be cooked first, some are non-cook. This pâté uses canned mackerel (which is already cooked), soft cheese and vegetables. Vegan and vegetarian pâtés can also be made.
More Lessons In This Unit
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