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Year 5 - Cooking and nutrition

Making a poke bowl

Creative cooking

Unit Summary

This unit focuses on being creative with food, looking at how recipes can be adapted. Changing ingredients, forming different shapes and great presentation are covered. Food skills are further secured, with attention to health and safety.

Lesson Summary

You will learn to use food skills to make a poke bowl.

Key Notes

  • Poke bowls originate from Hawaii, traditionally using fish. Modern bowls have many ingredients, attractively presented.
  • Recipes can be modified to use different ingredients, depending on availability, cost and sensory attributes.
  • Hands should be washed before and after cooking, after touching the bin, blowing your nose and cleaning.
  • The food skills to make a poke bowl are: measuring, grating, slicing, dicing, mixing (shaking), juicing and arranging.
  • A dish can be improved by evaluating its appearance, smell, texture and taste.

Vocabulary To Learn

  • poke: a dish originating from Hawaii
  • presentation: the arrangement of ingredients to make the dish look appealing
  • sensory attributes: the features of a food: its appearance, smell, taste and texture

Common Mistakes To Avoid

  • All fruit and vegetables should be peeled before use.

3 Quick Questions (With Answers)

1. Explain the lesson in two key points.

Poke bowls originate from Hawaii, traditionally using fish. Modern bowls have many ingredients, attractively presented. Recipes can be modified to use different ingredients, depending on availability, cost and sensory attributes.

2. What does this key word mean in this lesson? 'poke'

a dish originating from Hawaii.

3. Correct this common mistake.

Mistake: All fruit and vegetables should be peeled before use. Correction: Not all fruit and vegetables need to be peeled, such as apples and potatoes. The peel, or skin, can be tasty and be good for us. However, they should be washed to remove any dirt, insects and bacteria.

More Lessons In This Unit

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