Lesson Title: Curry in a Hurry

Lesson plan

Key Stage 3Year 7

Lesson number: 15Date:

Time: 1 hour

Lesson title: Curry in a hurry

This enables the pupils to demonstrate food preparation and cooking skills when making a vegetarian curry, i.e. the use of spices and herbs in flavouring a dish, and the skills of vegetable preparation, sautéing and simmering. The pupils will consider the range of spices and herbs available for seasoning and flavouring dishes and how to use them effectively.

Learning

Learning objective / Learning outcomes
To prepare and cook a savoury main meal dish, such as potato and mushroom curry or vegetable chilli. / All pupils will … / prepare and cook a savoury main meal dish.
Most pupils should … / prepare and cook a main meal dish and explain the methods used.
Some pupils could … / prepare and cook a main meal dish, explain the methods used and the functions of the main ingredients.
To demonstrate the use of spices and herbs in flavouring a dish, and the skills of vegetable preparation, sautéing, simmering. / All pupils will … / demonstrate the use of spices and herbs in flavouring a dish and the skills of vegetable preparation, sautéing, simmering.
Most pupils should … / demonstrate the use of spices and herbs in flavouring a dish and name alternatives that could be used, and the skills of accurate vegetable preparation, sautéing, simmering.
Some pupils could … / demonstrate the use of spices and herbs in flavouring a dish, name alternatives that could be used and, independently, independently, the skills of vegetable preparation, sautéing, simmering.
To demonstrate and apply the principles of food safety and hygiene when cooking / All pupils will … / list the principles of food safety and hygiene when cooking.
Most pupils should … / explain the principles of food safety and hygiene when cooking.
Some pupils could … / describe the principles of food safety and hygiene when cooking and manage their implementation independently.

Teaching and learning activities

Time / Activity / Resources and equipment
5 / Introduction
Registration.
Explain to the pupils that they will be making curry. Go through the aims and objectives for the lesson.
Starter
Gather the pupils around a demonstration area, with your tray of ingredients and equipment. Ensure that all pupils have removed their jumpers, rolled up long sleeves, tied up long hair, put a clean apron on and thoroughly washed and dried their hands.
Briefly talk through the recipe – note your expectations, for example:

Preparing the ingredients carefully and accurately;
Simmering the curry;
Using the hob safely;
Being hygienic and safe when preparing food.

/ Ingredients
Recipe
10 / Main activity 1
Remind the pupils how to:

Prepare the vegetables;
Measure the curry paste;
Make up the stock.

Remind pupils:

About turning on and using the hob safely;
How to regulate the heat;
The difference between boil and simmer.

15
40 / Main activity 2
Ensure that pupils all thoroughly wash and dry their hands. Allow them to start making their curry.
During this time, circulate the room to ensure that pupils are preparing ingredients and using the oven safely. In this time, pupils should:

Prepare their ingredients;

Add the vegetables and then add the otheringredients;
Add liquid according to recipe and simmer;

Use the hob safely.

All curries should be on the hob cooking - they take at least 15 minutes. During the remaining time pupils should be washing up, cleaning work surfaces and putting away equipment.
Ask the pupils to find out what spices were used to make their curry paste. Compare different types if applicable.
Show them a range of different spices and ask pupils to identify the different types.
Show them how spices can be blendedto make a curry paste or powder.
Circulate the room, ensuring that sinks are clean and equipment is put away properly.
Ensure the cooked curries are labelled (name, date, storage and reheating instructions) and stored in the fridge once cool. / Range of spices and flavourings
55 / Plenary
Pose the following questions to the pupils:

Name 3 alternativeingredients that could be successfully used in

this recipe.

Why is it important to make sure the vegetables are even sized?
What could you serve this dish with?

Literacy and numeracy

Literacy / Numeracy

learn new vocabulary, relating it explicitly to known vocabulary and understanding it with the help of context and dictionaries.

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.
calculate energy and nutrients.

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

Homework

UsingExplore food or another nutrition analysis programmecalculate and evaluatethe energy and nutrients provided by the dish you prepared and cooked.