Food and Nutrition
Year 3 & 4
Year 3 Curriculum Cooking
Autumn Term
- Bread Rolls
- Guacamole
- Tortillas
- Pyramid Experiments
- Chocolate Rock Experiment
Spring Term
- Fossil Experiment
- Erupting Volcano
Summer Term
- Ginger Millet Porridge
Bread Rolls
- Flour Strong Bread 16k - Matthew Cotswold Flours: 65.000 g
- Yeast - DCL: 61.665 g
- Sugar Caster - Silverspoon: 0.863 g
- Sea salt Cornish - Cornish Sea Salt Co: 0.123 tsp (5g)
- Oil Rapeseed - KTC: 0.247 tsp (5g)
- Oil Rapeseed - KTC: 0.123 tsp (5g)
Method
- STEP 1: Tip the flour, yeast, sugar, salt, and oil into a bowl. Pour over 325ml warm water, then mix (with a spatula or your hand) until it comes together as a shaggy dough. Make sure all the flour has been incorporated. Cover and leave for 10 mins.
- STEP 2: Lightly oil your work surface and tip the dough onto it. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a stand mixer, you can do this with a dough hook for 5 mins. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
- STEP 3: Tip the dough onto a lightly floured surface and roll into a long sausage shape. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
- STEP 4: Heat the oven to 230C/210C fan/gas 8. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.) Bake for 25-30 mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
Guacamole
- Lime: 0.100 each
- Coriander Fresh: 5.000 g
- Onion Red: 5.000 g
- Avocado Pear: 15.000 g
- Tomato Salad: (Quantity not provided)
Get hands-on making your own tortillas from scratch!
- Sea salt Cornish: 0.311 g
- Water: 33.126 ml
- Polenta - Centaur: (Quantity not provided)
Pyramid Experiments
- Marshmallows Princess - Bookers: 100.000 g
- Pasta Spaghetti - Reggia: 100.000 g
Chocolate Rock Experiments
- Chocolate White Belcolade - Patisserie Products: 100.000 g
- Chocolate Dark Belcolade - Patisserie Products: 100.000 g
Fossil Experiment
Erupting Volcano
- Vinegar Malt Table Top - Sarson's: 100.000 ml
- Bicarbonate of Soda - Chef William: 1.000 tsp (5g)
- Colouring Gel Blue - Dr Oetker: 1.000 g
Ginger Millet Porridge
- Sugar Caster - Silverspoon: 0.031 Cup (284.1g)
- Water: 0.251 Cup (284.1g)
- Milk Full Fat - Cottswold: 0.502 Cup (284.1g)
- Ginger Fresh: 0.125 tsp (5g)
- Quinoa - Buchanans: 71.534 g
Method
- Add the millet flour, ginger, and sugar to a bowl. Whisk in the water until a smooth batter forms.
- Add the batter to a small pot. Click on the heat and pour on 1 1/2 cups of milk. Bring the mixture to a simmer and cook until thickened. You must keep whisking this to avoid lumps and sticking – it works just like making custard or pudding. Add the rest of the milk if it gets too thick.
- Serve with sugar on top.
Year 4 Curriculum Cooking
Autumn Term
- Carrot & Coriander Soup
- Digestion Experiment
- Cucumber ‘Sushi’
Spring Term
- Rock Cakes
- Electricity Experiment
- Potato Circuit
Summer Term
- TBC – Kingfisher Project
Carrot & Coriander Soup
- Carrot: 112.017 g
- Onion Spanish: 124.464 g
- Coriander Fresh: 24.893 g
- Oil Rapeseed - KTC: 0.249 tbsp (15g)
- Potatoes Washed: 24.893 g
Method
- Heat 1 tbsp vegetable oil in a large pan, add 1 chopped onion, then fry for 5 mins until softened.
- Stir in half the coriander and 1 chopped potato, then cook for 1 min.
- Add the 450g peeled and chopped carrots and 1.2l vegetable , bring to the boil, then reduce the heat.
- Cover and cook for 20 mins until the carrots are tender.
- Tip into a food processor with a handful of coriander then blitz until smooth (you may need to do this in two batches). Return to pan, taste, add salt if necessary, then reheat to serve.
Digestion Experiment
- Carrot: 112.017 g
- Onion Spanish: 124.464 g
- Coriander Fresh: 24.893 g
- Oil Rapeseed - KTC: 0.249 tbsp (15g)
- Potatoes Washed: 24.893 g
Cucumber 'Sushi'
- Cucumber: 0.299 each
- Peppers Mixed: 0.042 kg
- Carrot: 0.017 kg
- Rice Sushi: 24.956 g
Method
- Slice off both ends of the cucumber and then cut the cucumber into 2 sections.
- Remove the centre of the cucumber using an apple corer.
- Add around 4 slices of capsicum or carrot (or a mix of both) to the centre of the cucumber. Thenstuff with rice to fill the cavity, pushing the rice down to ensure the cucumber is fully stuffed.
- Cut into sushi slices and serve.
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.
Electricity Experiment
- Potatoes Washed: 3.261 g
- Watermelon: 3.261 g
- Onion Spanish: 3.261 g
- Banana: 3.261 g
- Orange: 0.033 each
- Lemon: 0.033 each
- Grapes - Mixed: 3.261 g
- Apple Gala: 3.261 g
- Pineapple: 3.261 g
Potato Circuit
- Potatoes peeled
Kingfisher Project
After School Cooking Activity - Year 3 & 4
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
- Picturesque Pizza
- 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
Picturesque Pizza
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
