Year 5 - Cooking and nutrition
Food for the senses
Our rich global food cuisine
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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 discover unfamiliar flavours of the world through tasting, and explore how food is woven into tradition, custom, religion and special occasions. To illustrate, pupils make Paska, a traditional bread for Easter.
Lesson Summary
You will learn to describe a range of different ingredients used to flavour dishes from around the world.
Key Notes
- Herbs, spices, fruits and aromatic ingredients have a range of smells and flavours.
- Different cuisines around the world are associated with different smells and flavours.
- The sensory attributes of ingredients can be described and rated (measured).
Vocabulary To Learn
- cuisine: a style or method of cooking in a certain country or region
- senses: sight, hearing, smell, taste, and touch
- herbs: leafy green parts of plants which are used in cooking
- spices: the seeds, roots, bark, or dried fruit of plants
- aromatic: other fruit and vegetables that add aroma and flavour to dishes, e.g. garlic, fresh ginger
Common Mistakes To Avoid
- Sensory evaluation can only help us decide whether we like a food or not.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Herbs, spices, fruits and aromatic ingredients have a range of smells and flavours. Different cuisines around the world are associated with different smells and flavours.
2. What does this key word mean in this lesson? 'cuisine'
a style or method of cooking in a certain country or region.
3. Correct this common mistake.
Mistake: Sensory evaluation can only help us decide whether we like a food or not. Correction: Sensory evaluation can help us decide whether we like foods, but also allows us to describe and compare foods.
More Lessons In This Unit
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