Year 4 - Cooking and nutrition
Making mini frittatas
The Eatwell Guide: for me and you
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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 map and plan meals inline with the Eatwell Guide food groups, suggesting improvements for the future. Pupils make a frittata, highlighting the food group included, as well as possible additions.
Lesson Summary
You will learn to use food skills to make mini frittatas.
Key Notes
- The frittata originates from Italy and was eaten in ancient Rome.
- The food skills used to make a frittata include cracking eggs, whisking, grating, cutting, pouring and using the oven.
- The eggs in the recipe make the egg mixture firm (set) when cooked, similar to cooking a fried or boiled egg.
- The ingredients used in a recipe can be mapped against the Eatwell Guide food groups.
Vocabulary To Learn
- frittata: a baked egg dish, with cheese and vegetables, originally from Italy
- whisking: to stir rapidly, using a whisk or fork
- firm: more solid, not liquid
Common Mistakes To Avoid
- You do not need to wash your hands after touching a raw egg.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
The frittata originates from Italy and was eaten in ancient Rome. The food skills used to make a frittata include cracking eggs, whisking, grating, cutting, pouring and using the oven.
2. What does this key word mean in this lesson? 'frittata'
a baked egg dish, with cheese and vegetables, originally from Italy.
3. Correct this common mistake.
Mistake: You do not need to wash your hands after touching a raw egg. Correction: You should always wash your hands after touching a raw egg. This helps to prevent the spread of bacteria. Some bacteria can cause food poisoning.
More Lessons In This Unit
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