Year 5 - Cooking and nutrition
Making curry in a hurry
Food for energy and nutrients
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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 investigate food and drinks providing energy and nutrients for our health. They explore some of the functions of nutrients, as well as food sources. Main nutrients are linked to the Eatwell Guide food groups.
Lesson Summary
You will learn to use food skills to make a curry.
Key Notes
- Thought to be Indian in origin, however, many countries have their own versions, e.g. China, Thailand, Japan, and Korea.
- There are many different types of curry, some based on a specific ingredient (e.g. spinach) or blend of spices.
- The food skills to make a curry are peeling, chopping, opening cans, stirring and using the hob (simmering).
- The main nutrients provided by a recipe can identified by using the Eatwell Guide food groups.
Vocabulary To Learn
- curry powder: a mix of different spices
- simmering: to cook food just below the boiling point, while bubbling gently
- frying: to cook food in oil
Common Mistakes To Avoid
- Curry powder is a spice from a plant.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Thought to be Indian in origin, however, many countries have their own versions, e.g. China, Thailand, Japan, and Korea. There are many different types of curry, some based on a specific ingredient (e.g. spinach) or blend of spices.
2. What does this key word mean in this lesson? 'curry powder'
a mix of different spices.
3. Correct this common mistake.
Mistake: Curry powder is a spice from a plant. Correction: Curry powder is a mixture of different spices blended together, not a single spice.
More Lessons In This Unit
Browse all guides in the Year 5 Cooking and nutrition guide library.