Study Guides

Unit Summary

This unit concludes pupils' food learning journey in Key Stage 3. Pupils reflect on food culture, looking at how food is deeply rooted in identity, heritage, tradition, custom and celebration. Two dishes are prepared, highlighting different cooking styles and histories, and traceability is explored.

Lesson Summary

You will learn to use food skills to make jerk veg and black bean curry, with rice and peas.

Key Notes

• Cooking with jerk spice (jerking) originated from indigenous people from Jamaica.
• The dishes we cook, eat and serve, along with our food experiences, continues to evolve due to a variety of factors.
• Creating a timeplan ensures more efficient use of time when preparaing a dish or meal.
• The food skills used to make jerk veg curry are measuring, peeling, slicing, draining, mixing and using the hob.
• Food skills can be assessed for accuracy and precision, highlighting areas of further development.

Vocabulary To Learn

• jerk: a cooking style from the Taíno people, the indigenous (original) people of Jamaica
• sauté: a type of frying, a way of cooking food quickly in a small amount of oil in a shallow pan (over a medium to high heat)
• timeplan: a schedule that outlines a sequence of events or tasks with specific time allocations

Common Mistakes To Avoid

• The dishes we cook, eat and serve, along with our food experiences, have stayed the same over time.

3 Quick Questions (With Answers)

More Lessons In This Unit

• Making Scotch eggs, with a dipping sauce Study Guide
• Our dynamic food culture Study Guide