Food and Nutrition
Year 1 & 2
Year 1 Curriculum Cooking
Autumn Term 1
- Jelly Baby Day
Autumn Term 2
- Blubber Experiment
- Sugar-Free Gingerbread Men
Spring Term 2
- Carrot Cake
Summer Term 1
- Tudor Banquet
Jelly Babies
- Sugar
- Glucose Syrup
- Water
- Beef Gelatine
- Maize Starch
- Fruit Juices From Concentrates (Strawberry, Pear, Blackcurrant, Lime, Lemon, Orange)
- Citric Acid
- Flavourings
- Colours (Anthocyanins, Curcumin, Paprika Extract)
- Safflower Concentrate
- Spirulina
Discover how animals stay warm with this interactive experiment!
Sugar Free Gingerbread Men
- Flour Plain 1.5kg - Matthew Cotswold Flours: 16.554 g
- Bicarbonate of Soda - Chef William: 0.047 tsp (5g)
- Spice Ginger Ground - Triple Lion: 0.095 tsp (5g)
- Spice Cinnamon Ground - Triple Lion: 0.047 tsp (5g)
- Butter Unsalted - Arla: 5.912 g
- Egg: 0.047 each
- Syrup Golden - Silverspoon: 0.189 tsp (5g)
Carrot Cake
- C- Carrot Cake: 1.000 Portion
- Sugar Soft Brown - Billingtons: 12.500 g
- Oil Rapeseed - KTC: 12.500 ml
- Flour Self Raising 16k - Matthew Cotswold Flours: 12.500 g
- Baking Powder Gluten Free - Doves: 0.500 g
- Carrot: 4.000 g
- Sultanas - Buchanans: 2.000 g
- Sugar Icing - Silverspoon: 6.250 g
- Spread Vegan - Golden Summer: 2.000 g
- Orange: 5.000 g
- Egg: 0.250 each
Tudor Banquet
Year 2 Curriculum Cooking
Autumn Term 1
- WW2 theme day -eggless sponge
Autumn Term 2
- Science taste test
Spring Term 2
- Summer fete- Rocky road
Eggless Sponge
- Teabags - PG Tips: 1.000 Teabag
- Butter Unsalted - Arla: 84.987 g
- Sugar Caster Silver Spoon - Tescos: 84.987 g
- Sultanas - Buchanans: 84.987 g
- Baking Powder Gluten Free - Doves: 14.998 g
- Herb Allspice - Santa Maria: 4.999 g
- Spice Cinnamon Ground - Triple Lion: 1.000 g
- Water: 0.500 pint
- Flour Plain Wholemeal Baking - Allinsons: 282.957 g
Science Taste Test
- Lemon: 0.101 each
- Cucumber: 0.050 each
- Apricots Dried - Buchanans: 10.059 g
- Celery: 10.059 g
- Blueberries - Fresh: 10.059 g
- Breadsticks - Tesco: 10.059 g
- Bread White Medium Sliced - Braces: 20.118 g
Summer fete- Rocky road
- Biscuits Digestive - Mcvities: 17.000 g
- Chocolate Drops - Scot Bloc: 17.000 g
- Syrup Golden - Silverspoon: 1.500 g
- Marshmallows Princess - Bookers: 5.000 g
- Spread Vegan - Golden Summer: 12.000 g
Monkerton After School Cooking Activity
Click the week below to see the cooking plan.
Week 1
Week 2
Week 3
Week 4
Week 5
Week 6
Week 7
Week 8
Week 9
- Fruit Flapjack
- Coleslaw & Potato Wedges
- Scones
- Potato & Spring Onion Cake
- Rock Cakes
- Simple Spring Rolls
- Breakfast Muffins
- DIY Pot Noodles
- Mini Meatballs
Fruity Flapjack
- Apricots Dried - Buchanans: 12.499 g
- Oats - Mornflake: 24.999 g
- Marigold - JDS Foods: 8.333 g
- Sugar Soft Brown - Billingtons: 8.333 g
- Syrup Golden - Silverspoon: 5.000 g
Coleslaw and Potato
Scone
- Flour Self Raising - Matthew Cotswold Flours: 22.500g
- Sea Salt Cornish - Cornish Sea Salt Co: 0.100 pinch (0.3g)
- Butter Unsalted - Arla: 5.500g
- Milk Semi-Skimmed - Cottswold: 16.000ml
Potato & Spring Onion Cake
Rock Cakes
- Flour Self Raising - Matthew Cotswold Flours: 25.000g
- Marigold - JDS Foods: 9.375g
- Sugar Caster - Silverspoon: 9.375g
- Sultanas - Buchanans: 9.375g
- Egg: quantity not specified
Method
- Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking parchment.
- Mix the flour, sugar, and baking powder in a bowl and rub in the cubed butter until the mixture looks like breadcrumbs. Then, mix in the dried fruit.
- In a clean bowl, beat the egg and milk together with the vanilla extract.
- Add the egg mixture to the dry ingredients and stir with a spoon until the mixture just comes together as a thick, lumpy dough. Add a teaspoon more milk if needed to make the mixture stick together.
- Place golfball-sized spoons of the mixture onto the prepared baking tray. Leave space between them as they will flatten and spread out to double their size during baking.
- Bake for 15–20 minutes, until golden-brown. Allow to cool for a couple of minutes, then turn them out onto a wire rack to cool.
Simple Spring Roll
- Carrot - 25.000 g
- Onions Spring - 12.500 g
- Peas - Popular Peas - 6.250 g
- Sauce Hoisin - Centaur - 3.750 ml
- Pastry Filo - Theos Traditional - 21.250 g
- Oil Rapeseed - KTC - 0.250 g
- Beansprouts - Tescos - 10.000 g
Breakfast Muffins
- Flour Self Raising 16k - Matthew Cotswold Flours: 25.500 g
- Baking Powder 170g - Dr Oetker: 1.000 g
- Apple Solid Pack - Marillo: 10.000 g
- Sugar Caster - Silverspoon: 10.000 g
- Spice Cinnamon Ground - Triple Lion: 1.000 g
- Egg: 0.100 each
- Milk Semi-Skimmed - Cottswold: 24.000 ml
- Oil Rapeseed - KTC: 9.000 ml
DIY Pot Noodles
- Boullion Powder Vegetable - Knorr: 1.000 g
- Sugar Soft Brown - Billingtons: 1.000 g
- Carrot: 50.000 g
- Onions Spring: 10.000 g
- Peas - Popular Peas: 5.000 g
- Ginger Fresh: 0.500 g
- Puree Garlic - Cambray: 1.000 g
- Sauce Soy Light - Centaur: 10.000 g
- Lemon Juice - Lefktro: 1.000 g
- Water: 150ml
Mini Meatballs
- Beef Minced: 56.250 g
- Peas - Popular Peas: 25.000 g
- Sweetcorn - IQF: 25.000 g
- Ketchup Tomato - Heinz: 3.750 g
- Bread Pitta - Large: 1.000 Pitta
