Lesson Number: 4Date

Lesson plan

Key Stage 3Year 7

Lesson number: 4Date:

Time: 1 hour

Lesson title: Ratatouille

This enables the pupils to demonstrate food preparation and cooking skills when making Ratatouille i.e. peeling, chopping, slicing and dicing, frying and simmering. It also investigates the effect of cooking vegetables. You may choose to use a similar recipe to demonstrate these skills, such as soup.

Learning

Learning objective / Learning outcomes
To prepare and cook a seasonal fresh vegetable dish such as ratatouille or soup, using knives safely. / All pupils will … / prepare and cook ratatouille.
Most pupils should … / prepare and cook ratatouille and explain the method used.
Some pupils could … / prepare and cook ratatouille, explain the method used and adaptations that may be made.
To demonstrate the safe use of the hob.
To measure liquids accurately. / All pupils will … / demonstrate the safe use of the hob; measure liquids accurately.
Most pupils should … / demonstrate the use of the hob taking into account their own safety and that of others; measure liquids accurately.
Some pupils could … / demonstrate the use of the hob taking into account their own safety and that of others; independently weigh and measure ingredients accurately.
To investigate and evaluate the effects of cooking vegetables. / All pupils will … / investigate the effects of cooking vegetables.
Most pupils should … / investigate and evaluate the effects of cooking vegetables.
Some pupils could … / investigate and evaluate the effects of cooking vegetables and summarize how to reduce the impact.
To apply the principles of food safety and hygiene when cooking. / All pupils will … / list and apply the principles of food safety and hygiene when cooking.
Most pupils should … / explain and apply the principles of food safety and hygiene when cooking.
Some pupils could … / describe and apply the principles of food safety and hygiene when cooking and manage their implementation independently.

Teaching and learning activities

Time / Activity / Resources and equipment
5 / Register and introduction
Explain to the pupils that they will be making ratatouille. Go through the learning objectives for the lesson.
Starter
Gather the pupils around a teaching area, with your tray of ingredients and equipment. Ensure that all pupils have their apron on, hair tied back and hands washed.
Briefly talk through the recipe; ask the pupils to identify the key points that they should remember for example:

Using the hob safely;
Measuring liquid accurately;
Using knives safely;
Preparing vegetables;
Being hygienic and safe when preparing food.

/ Lesson plan
Ingredients tray
practical equipment
Recipe projected or printed
10 / Main activity 1
Ensure that all pupils wash their hands. Allow them to start making their ratatouille.
During this time, circulate the room to ensure that pupils are preparing ingredients and using the hob safely. In this time, pupils should:

Prepare the vegetables;
Sauté the ingredients in the saucepan, paying careful attention to temperature control;
Simmer the ratatouille, with a lid on the saucepan.

25 / All ratatouille should be simmering, as they take at least 30 minutes.
While the ratatouille is cooking bring the pupils together. Use this time to discuss the effects of cooking vegetables. Ask the pupils:

Why is it important to have the vegetables a similar size and shape?
What happens when heat is applied to the vegetables?
Why does a grilled courgette go crisp and brown and a boiled one go soft and mushy?
Are all vegetables cooked in the same way?
What is the difference between raw and cooked vegetables? Which do you like the taste/texture of, why does it change?
What is the difference between boiling and simmering?
Why do some vegetables take longer to cook than others?
Why do you think some nutrients are lost when vegetables are cooked?
How can we reduce the loss of these nutrients?
How can we change the texture/flavour of vegetables?

50 / Give a 5 minute time warning.
Remind pupils that all washing up should be completed, work surfaces should be clean and their ratatouilleshould be on a stand, ready to be placed into their containers.
Circulate the room, ensuring that work areas are clean and equipment is put away properly.
55 / Plenary
Ask the pupils:

To describe the term simmering.
Why did the vegetables soften?
What other vegetables and/or flavourings could be added?

/ Homework

Literacy and numeracy

Literacy / Numeracy
Starter:
Require pupils to: /

develop listening skills.

Main activities:
Requires pupils to: /

develop efficient reading and focus on the important features of a text – skimming, scanning and close reading.

use units of measurement to

weigh and measure ingredients
accurately.

measure/calculate time.

Plenary:
Requires pupils to: /

use Standard English confidently in a range of formal and informal contexts, including classroom discussion.

Homework

Name other vegetables that could be used in this recipe.
What other types of ingredients could be used to add flavour to the ratatouille.
Where does ratatouille originate from?
Gives some examples of meals that include ratatouille.