We are learning to:
• use seasonal vegetables to make a healthier food product
• use food preparation and cooking skills
• describe key attributes of a food product
• work safely in the kitchen, using good hygiene practices
• work together as a team
• manage time effectively
• evaluate a food product.
Success criteria: “I am successful when I can...”
• use courgettes or other seasonal vegetables to make healthier fritters
• grate vegetables using a large-hole grater
• form similar-sized fritters, fry and then share these evenly amongst my team
• describe key attributes of courgette fritters
• work with my team to make healthier fritters safely, within time constraints.
Evaluate the outcome
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