Year 5 - Cooking and nutrition
Making bruschetta
Food production
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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 goes through different ways in which our food is produced and processed, using a range of examples. The reasons why and how our food is processed is highlighted. Pupils identify the origin of ingredients through cooking a baked dish.
Lesson Summary
You will learn to use food skills to make bruschetta.
Key Notes
- Bruschetta can be traced back to ancient Rome. It is grilled bread with toppings, such as olive oil, tomato and cheese.
- Ingredients for a recipe have been produced and processed so that we can easily use them in the home.
- The food skills used to make bruschetta include peeling, slicing, dicing, mixing, using the oven, rubbing and spreading.
- The origin of ingredients in a recipe can be identified and substitutes made.
Vocabulary To Learn
- bruschetta: grilled bread, rubbed with garlic, with various toppings
- antipasto: something eaten or drunk before or at the beginning of a meal
- fermented: a process which changes a food or drink, caused by bacteria or yeast
- rennet: a substance used to curdle milk, producing curds and whey
Common Mistakes To Avoid
- Cheese is only made with milk from dairy cows.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Bruschetta can be traced back to ancient Rome. It is grilled bread with toppings, such as olive oil, tomato and cheese. Ingredients for a recipe have been produced and processed so that we can easily use them in the home.
2. What does this key word mean in this lesson? 'bruschetta'
grilled bread, rubbed with garlic, with various toppings.
3. Correct this common mistake.
Mistake: Cheese is only made with milk from dairy cows. Correction: Cheese is made with milk from many animals, including goats, sheep, buffalo, reindeer and alpaca, as well as dairy cows.
More Lessons In This Unit
Browse all guides in the Year 5 Cooking and nutrition guide library.