Cooking at Avenue
Classes will cook three times over the school, one of these sessions will include cooking the school a themed lunch, another will include cooking produce that has been grown at school and a third session which will fit in with topic learning.
We are teaching a progression of skills within our cooking lessons.
Year 1 and 2
With close supervision use bridge hold to cut harder food using a serrated vegetable knife – such as an apple
With close supervision use the claw grip to cut soft foods using a serrated vegetable knife – such as a tomato
With close supervision mash cooked food such as potatoes with a masher
With close supervision peel soft vegetables using a peeler such as a cucumber
With close supervision cut food into evenly sized largish pieces such as potatoes
With close supervision and physical guidance when needed peel harder food such as apple or potato
With close supervision use a melon baller to core an apple
With close supervision grate soft food using a grater e.g cheese
Drain away liquids using a sieve or colander e.g sweetcorn
Use a lemon squeezer
Mix and stir dry ingredients
Rub fat into flour
Crack an egg and beat
Spread soft spread on to bread
Use hands to shape dough balls or small shapes
Arrange cold ingredients e.g sandwich, fruit kebabs, bruschetta
Use measuring spoons for liquids, solids and dry ingredients
Year 3 and 4
Use a measuring jug to measure liquid
Use weighing scales
With supervision begin to use the claw grip to cut harder food using as serrated knife e.g carrot
With supervision begin to use both the bridge and the claw grip to cut the same food using a serrated vegetable knife e.g onion
With supervision use a masher to mash hot food to a fairly smooth texture
With supervision begin to use a peeler harder food (e.g. apple , potato)
With supervision, cut foods into evenly sized strips or cubes (e.g pepper, cheese)
Year 5 and 6
Confidently crack an egg and with supervision, whisk using an electric hand mixer or balloon whisk an egg eg. For fairy cakes.
With supervision, confidently use both the bridge hold and claw grip to cut the same food using a serated vegetable knife eg. Onion. With support use a can opener and open ring pull tins.
EYFS - Iced Fairy cakes and children will vote for the meat and veggie pie that day for the whole school.
Year 1 - Welsh Rarebit
Year 2 - Savoury Muffins
Year 3 - Savoury Tart
Year 4 - Sweet Potato Soup
Year 5 - Veggie Pizza
Year 6 – Stuffed Peppers
These are photos of Year 4 making the sweet potato soup.
Year 6 made a selection of Greek cooking including falafels and pitta bread, raita and polenta cake.
We invited relatives to come and help us plant seeds. We had a lovely afternoon, we planted tomatoes, potatoes, chard, peas and a selection of herbs.
We hope to cook with these ingredients towards the end of the summer term.