Year 4 - Cooking and nutrition
Making Irish soda bread
Cooking for life
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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 focuses on weighing and measuring, making three dishes to refine food skills. Historical context and science through food is explored during cooking activity.
Lesson Summary
You will learn to use food skills to make Irish soda bread.
Key Notes
- Irish soda bread originates from Ireland in the 1830s, a time of financial hardship.
- To ensure that a recipe works, it is important to weigh and measure ingredients accurately.
- The food skills used to make Irish soda bread are measuring, mixing, shaping, scoring and using the oven.
- The bread rises due to bicarbonate of soda being added. During cooking, it produces gas bubbles.
- Hands should be thoroughly washed to prevent dirt or bacteria contaminating our food.
Vocabulary To Learn
- dough: a mix of flour and water or milk
- soda bread: a type of bread which is quick to make
- bicarbonate of soda: a white powder used to make food rise when baked
- bacteria: tiny, single-celled organisms (some are harmless, some cause food poisoning)
Common Mistakes To Avoid
- People with an allergy cannot eat bread.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Irish soda bread originates from Ireland in the 1830s, a time of financial hardship. To ensure that a recipe works, it is important to weigh and measure ingredients accurately.
2. What does this key word mean in this lesson? 'dough'
a mix of flour and water or milk.
3. Correct this common mistake.
Mistake: People with an allergy cannot eat bread. Correction: Some people have an allergy to flour made from wheat, which many breads are made from. There are other flours that can be used, so they can eat bread.
More Lessons In This Unit
Browse all guides in the Year 4 Cooking and nutrition guide library.