Study Guides

Unit Summary

This unit introduces pupils to working in a different environment, learning new skills and procedures, and using a range of equipment. The focus is on establishing hygiene and safety procedures, and the food skills measuring, peeling, cutting and using the hob. Sensory work is undertaken.

Lesson Summary

You will learn to make a mini deli salad in your new food room.

Key Notes

• Food is deeply ingrained in our cultural heritage by an ingredient, a national dish, or traditions and celebrations.
• In specialist food rooms there are procedures that must be followed to ensure safe and hygienic preparation and cooking.
• There are many different pieces of equipment available in specialist food rooms. Some have specific functions and uses.
• The food skills used to make a mini deli salad are cutting (bridge hold and claw grip techniques), grating and layering.
• Washing up and wiping work surfaces, prevents bacteria from spreading that could cause food poisoning.

Vocabulary To Learn

• culture: the ideas, customs, and behaviour of a group of people or a society
• hygienic: keeping yourself, equipment and area clean
• bacteria: single celled microorganisms, which could cause food poisoning
• claw grip: a safe technique to slice or dice food
• bridge hold: a safe technique to cut food in half

Common Mistakes To Avoid

• Food lessons are just cooking.

3 Quick Questions (With Answers)

More Lessons In This Unit

• Making leek and potato soup Study Guide
• Making yakisoba noodles Study Guide