Year 3 - Cooking and nutrition
Making spring rolls
Cooking around the world
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This pupil-friendly study guide includes a unit summary, clear notes, common mistakes, and quick questions with answers.
Unit Summary
This unit develops pupils' food skills through the context of food from around the world. Pupils learn about the structure of a recipe, how to portion foods evenly and, with supervision, use heat in cooking.
Lesson Summary
You will learn to make spring rolls.
Key Notes
- Spring rolls are a starter, associated with China and Southeast Asia. The wrapper and fillings can change due to region.
- The food skills used to make spring rolls are grating, snipping, mixing, brushing, folding and using the oven.
- Spring rolls cooked in the oven are healthier than those fried in oil. They contain less fat.
Vocabulary To Learn
- starter: the first course of a meal
- wrapper: the outer layer of a spring roll
- filling: the inside of a spring roll
Common Mistakes To Avoid
- Spring rolls are always fried.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Spring rolls are a starter, associated with China and Southeast Asia. The wrapper and fillings can change due to region. The food skills used to make spring rolls are grating, snipping, mixing, brushing, folding and using the oven.
2. What does this key word mean in this lesson? 'starter'
the first course of a meal.
3. Correct this common mistake.
Mistake: Spring rolls are always fried. Correction: Spring rolls can be oven baked or steamed. There are many different varieties.
More Lessons In This Unit
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