Year 6 - Cooking and nutrition
Baked savoury rice
Food and healthy communities
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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 the food and dietary needs of different groups are examined. Dishes and meals are planned, based on their specific needs and healthy eating guidelines. Pupils make an oven baked veggie korma to celebrate with their school community.
Lesson Summary
You will learn to use food skills to make baked savoury rice for your school community.
Key Notes
- Rice dates back thousands of years to China. There are many types of rice used in different international dishes.
- Rather than using the hob, the dish is cooked covered in the oven. This keeps the heat and liquid in, cooking the dish.
- The food skills used to make baked savoury rice are measuring, peeling, chopping, mixing and using the oven (baking).
- Formal and informal feedback can help improve work in the future.
Vocabulary To Learn
- rice: the grains of a grass-like plant which is grown for food
- absorb: to 'soak-up' or 'take-in' liquid (like a sponge)
- feedback: in this context, information about how someone works or reactions to a food dish
Common Mistakes To Avoid
- Rice can only be cooked in a saucepan on the hob.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Rice dates back thousands of years to China. There are many types of rice used in different international dishes. Rather than using the hob, the dish is cooked covered in the oven. This keeps the heat and liquid in, cooking the dish.
2. What does this key word mean in this lesson? 'rice'
the grains of a grass-like plant which is grown for food.
3. Correct this common mistake.
Mistake: Rice can only be cooked in a saucepan on the hob. Correction: Rice can be cooked in different ways, such as on the hob, in a rice cooker, in the oven, and in a microwave. The hot water and steam help to 'cook' the rice.
More Lessons In This Unit
Browse all guides in the Year 6 Cooking and nutrition guide library.