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Cooking

Cooking at Avenue

 

Classes will cook three times over the school year, 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.

 

They are:

 

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
  • Sift flour
  • 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.

 

Themed Lunches

  • EYFS - Gingerbread Biscuits
  •  Year 1 & 2- Savoury Scones or Cheese and Vegetable Pasties
  • Year 3 & 4 - Vegetable Soup or Savoury Cheese Tarts
  • Year 5  - Veggie Pizza
  • Year 6 – Stuffed Peppers
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