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Year 6 - Cooking and nutrition

Making bean and plantain stew

Healthy eating in action

Unit Summary

In the unit pupils apply key healthy eating messages to their own and others' diets. They examine and use food labels to make healthier choices, and calculate the energy and nutrients provided by a recipe that they make.

Lesson Summary

You will learn to use food skills to make a bean and plantain stew.

Key Notes

  • A bean and plantain stew has many variations and can be found in the Caribbean, as well as many African countries.
  • A plantain is in the banana family, but have thicker skins and are more starchy.
  • The food skills used to make bean and plantain stew are peeling, chopping, draining, stirring and using a hob.
  • Recipes can be analysed to calculate how much energy and nutrients they provide.

Vocabulary To Learn

  • plantain: a fruit from the banana family, but starchy with thicker skins
  • Caribbean: the region consisting of the Caribbean sea and its islands
  • boiling: cooking at the boiling point, bubbling rapidly
  • simmering: cooking just below the boiling point, bubbling gently

Common Mistakes To Avoid

  • When using the hob, boiling and simmering cooking methods are the same.

3 Quick Questions (With Answers)

1. Explain the lesson in two key points.

A bean and plantain stew has many variations and can be found in the Caribbean, as well as many African countries. A plantain is in the banana family, but have thicker skins and are more starchy.

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

a fruit from the banana family, but starchy with thicker skins.

3. Correct this common mistake.

Mistake: When using the hob, boiling and simmering cooking methods are the same. Correction: Boiling is at the boiling point, bubbling rapidly. Simmering is below the boiling point, bubbling gently.

More Lessons In This Unit

Browse all guides in the Year 6 Cooking and nutrition guide library.