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Year 6 - Cooking and nutrition

Making Cornish pasties

Safe and edible food

Unit Summary

Pupils explore different ways to store, prepare and cook food so that it is safe to eat. They examine food labels for safety and quality assurance marks, and make Cornish pasties to apply their food safety and food origins learning.

Lesson Summary

You will learn to use food skills to make Cornish pasties.

Key Notes

  • Cornish pasties, known as 'Oggy', originate from Cornwall. They were traditionally eaten by tin miners.
  • Care should be taken when handling raw meat to prevent cross-contamination.
  • The filling traditionally includes potato, onion and swede, commonly grown in the UK, and meat.
  • The food skills used to make Cornish pasties are rubbing-in, rolling-out, peeling, dicing, shaping and using an oven.

Vocabulary To Learn

  • Cornish: relating to Cornwall, its people or language
  • pasty: a folded pastry case, typically with a savoury filling
  • swede: a large, round yellow-fleshed root vegetable
  • cross-contamination: the process by which bacteria are transferred from one place to another

Common Mistakes To Avoid

  • Any Cornish pasties made and sold in the UK can use the name 'Cornish pasty', as it is based on a recipe.

3 Quick Questions (With Answers)

1. Explain the lesson in two key points.

Cornish pasties, known as 'Oggy', originate from Cornwall. They were traditionally eaten by tin miners. Care should be taken when handling raw meat to prevent cross-contamination.

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

relating to Cornwall, its people or language.

3. Correct this common mistake.

Mistake: Any Cornish pasties made and sold in the UK can use the name 'Cornish pasty', as it is based on a recipe. Correction: Only pasties made in Cornwall to a specific recipe can be called a 'Cornish pasty'; it is legally protected in the UK by Protected Geographical Indication (PGI) status.

More Lessons In This Unit

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