Food and Nutrition
Year 5 & 6
Year 5 Curriculum Cooking
Autumn Term
- Astronaut Ice Cream
- Potato Plastic
Spring Term
- Flatbread
Summer Term
- Potted Cheese
- White Bread
Astronaut Ice Cream
- Egg: 8.167 each
- Sugar Caster - Silverspoon: 2.042 Cup (284.1g)
- Flavouring Vanilla - Bako Select: 1.361 tsp (5g)
- Cream Of Tartar - Dr Oetker: 0.681 tsp (5g)
- Colouring Gel Blue - Dr Oetker: 1.361 g
Method
- Start by separating your eggs and saving only the whites in a large bowl. Begin mixing them with an electric mixer until slightly foamy.
- Add the cream of tartar and mix again until it is white, foamy, and soft peaks form. This should take a couple of minutes.
- Slowly add the sugar, spoonful by spoonful, while mixing to avoid deflating the foaminess. Be careful not to add all of it at once.
- Add the vanilla extract and coloring gel at this stage and mix until stiff peaks form. The peaks should not bend over when you lift a spatula or spoon.
- Scoop the mixture onto a baking sheet lined with parchment paper.
- Bake in an oven preheated to 200 degrees for 2 hours to allow it to dry out and become crispy.
- Cool completely on the tray.
Potato Plastic
- Water: 30.811 ml
- Vinegar White Wine - Lefktro: 2.054 ml
- Glycerine Dr Oetker: 2.054 g
- Thickening Granules - McDougalls: 3.081 g
Flatbread
- Flour Self Raising 16k - Matthew Cotswold Flours: 35.294 g
- Baking Powder Gluten Free - Doves: 0.059 tsp (5g)
- Yoghurt Natural - BV Dairy: 17.647 g
- Oil Rapeseed - KTC: 0.118 tbsp (15g)
Potted Cheese
- Cheese Cheddar Mature Grated - Longmans: 350.156 g
- Butter Salted - Arla: 75.033 g
- Mustard Colman's: 0.500 tsp (5g)
- Salt - Cornish Sea Salt Co: 1.000 g
- Cayenne Pepper - Schwartz: 0.250 g
Method
- Beat the cheese and butter in a food processor until almost smooth.
- Add the mustard and cayenne pepper, then beat again.
- Pack tightly into small sterilised jars.
- Melt butter in a pan and use just the separated liquid off the top to pour gently over the cheese mixture.
- Allow to set, then cover with a waxed paper disc and pop on the lid.
- This will keep for up to 2 months unopened in the fridge. Once opened, use within a week.
White Bread
- Flour Strong Bread 16k - Matthew Cotswold Flours: 48.077 g
- Sea salt Cornish - Cornish Sea Salt Co: 0.192 tsp (5g)
- Yeast - DCL: 0.673 g
- Oil Rapeseed - KTC: 0.288 tsp (5g)
- Water: 28.846 ml
Year 6 Curriculum Cooking
Autumn Term
- Lasagne
Spring Term
- Chicken Kebabs
- Cheesey Coleslaw
- Potato Salad
- Garden Salad
Summer Term
- Pavlova
Lasagne
- Oil Rapeseed - KTC: 0.333 tbsp (15g)
- Beef Minced: 124.882 g
- Onion Spanish: 0.167 kg
- Puree Garlic - Cambray: 0.167 tsp (5g)
- Water: 33.302 ml
- Paste Tomato - Royal Crown: 16.651 g
- Tomatoes Chopped 2.5kg - Sunrich Foods Ltd: 133.207 g
- Butter Unsalted - Arla: 16.651 g
- Flour Plain 16kg - Matthew Cotswold Flours: 16.651 g
- Milk Full Fat - Cottswold: 0.333 l
- Pasta Lasagne Sheets - Pastificio: 66.604 g
- Cheese Cheddar Mature Grated - Longmans: 12.488 g
- Herb Basil Fresh: 3.330 g
- Carrot: 33.302 g
- Sea salt Cornish - Cornish Sea Salt Co: 0.167 pinch (0.3g)
- Spice Pepper Black Ground - Triple Lion: 0.167 pinch (0.3g)
- Cheese Mozzarella/Cheddar Mix 70-30 - Fiorella: 20.814 g
- Boullion Powder Beef - Knorr: 1.665 g
Chicken Kebabs
- Chicken Fillet: 99.848 g
- Peppers Mixed: 0.250 kg
- C - Flatbread: 0.998 Portion
- Flour Self Raising 16k - Matthew Cotswold Flours: 37.443 g
- Baking Powder Gluten Free - Doves: 0.062 tsp (5g)
- Yoghurt Natural - BV Dairy: 18.721 g
- Oil Rapeseed - KTC: 0.125 tbsp (15g)
- Tomato Salad: 49.924 g
- Lemon: 0.166 each
- Puree Garlic - Cambray: 0.166 tbsp (15g)
- Yoghurt Natural - BV Dairy: 49.924 g
- Spice Paprika - Triple Lion: 0.166 tbsp (15g)
- Ketchup Tomato - Devon Stiles: 0.499 tbsp (15g)
- Cheese Halloumi - Yamas: 83.206 g
Cheesey Coleslaw
- Cabbage White: 40.000 g
- Onion Red: 40.000 g
- Carrot: 20.000 g
- Mayonnaise - Heinz: 20.000 ml
- Creme Fraiche - BV Dairy: 30.000 ml
- Cheese Cheddar Mature Grated - Longmans: 17.500 g
- Mustard Colman's: 0.100 tbsp (15g)
Method
STEP 1
Thinly slice the cabbage and onion and coarsely grate the carrots.
STEP 2
Put all ingredients into a large bowl and mix well.
STEP 3
Cover and refrigerate or serve straight away.
Potato Salad
- Potatoes Mids Washed - 101.006 g
- Mayonnaise - Heinz - 0.379 tbsp (15g)
- Herb Parsley Fresh - 6.313 g
Garden Salad
- Lettuce Baby Leaf - Zenith - 62.727 g
- Tomato Cherry - 31.364 g
- Cucumber - 0.125 each
Pavlova
- Lemon - 0.042 each
- Egg - 0.504 each
- Sugar Caster - Silverspoon - 29.420 g
- Flavouring Vanilla - Bako Select - 0.084 tsp (5g)
Method
- Line a large baking sheet with baking parchment. Using an 18cm round cake tin or plate as a guide, draw a circle on the parchment, then flip it over. Heat the oven to 130C/110C fan/gas ½.
- Rub the reserved lemon half around the inside of a large bowl or stand mixer, then wipe with kitchen paper to remove any butter or oil. Tip in the egg whites and whisk with an electric whisk or the mixer on a low speed until the whites form small, foamy bubbles, about 1-2 mins. Keep going until the mix looks like shaving foam, then add the sugar, 1 tbsp at a time, until it’s a thick, glossy meringue. Rub some between your fingers – if you can feel any grains of sugar, keep whisking for a few minutes. Add the cornflour, lemon juice and vanilla, and whisk for another 30 seconds.
- Spoon the meringue onto the baking parchment, into the centre of the circle, and spread it out to the edges with a palette knife. Swipe the knife around the edge, then smooth the top. Bake for 15 mins, then turn the oven down to 100C/80C fan/gas ¼ and bake for 1 hr. Turn the oven off and leave the pavlova inside to cool for at least 2 hrs, or overnight.
- When you’re ready to serve, carefully invert the pavlova and peel away the parchment. Don’t worry if it cracks a little – it will be covered by the toppings.
After School Cooking Activity - Year 5 & 6
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
Lamb Patty Pittas
Macaroni Cheese
Chicken Nuggets
Vegetable Couscous Salad
Ham & Spring Onion Muffins
Cauliflower Cheese
Tuna Tarts
Marble Pear Tray
Savoury Rice
Lamb Patty Pittas
Macaroni Cheese
Chicken Nuggets
- Breadcrumbs Panko - Golden Palace: 25.000 g
- Herb Mixed Dried - Chef William: 2.500 g
- Cheese Parmesan - Grana Padano: 7.500 g
- Chicken Breast Diced: 100.000 g
- Flour Plain 16kg - Matthew Cotswold Flours: 7.500 g
- Egg: 0.500 each
Vegetable Couscous Salad
- Cous Cous - Medio: 25.000 g
- Oil Rapeseed - KTC: 7.500 ml
- Pepper Yellow: 37.500 g
- Water: 43.750 ml
- Tomato Salad: (quantity not specified)
- Apricots Dried - Buchanans: 11.250 g
- Onions Spring: 3.750 g
- Cucumber: 25.000 g
- Boullion Powder Vegetable - Knorr: 1.250 g
- Herb Parsley Fresh: 3.750 g
Ham & Spring Onion Muffins
- Ham Gammon Cooked and Sliced: 8.333 g
- Onions Spring: 8.333 g
- Herb Basil Fresh: 3.750 g
- Flour Plain 16kg - Matthew Cotswold Flours: 20.833 g
- Baking Powder 170g - Dr Oetker: 1.250 g
- Egg: 0.083 each
- Milk Semi-Skimmed - Cottswold: 19.167 ml
- Oil Rapeseed - KTC: 5.000 ml
Cauliflower Cheese
- Spread Vegan - Golden Summer: 12.519 g
- Cauliflower: 150.222 g
- Cheese Cheddar Mature Grated Dairy Free - Violife: 37.556 g
- Flour Plain Gluten Free - Doves: 12.519 g
- Milk - Like Milk Dairy Free - Koko: 125.185 ml
Tuna Tarts
- Tuna 400g - Caterers Pride: 16.667 g
- Onions Spring: 0.833 g
- Sweetcorn - IQF: 2.500 ml
- Mayonnaise 2.15L - Heinz: 2.500 ml
- Bread White Medium Sliced - Braces: 20.000 g
Marble Pear Tray
- Sugar Caster - Silverspoon: 100.000 g
- Marigold - JDS Foods: 100.000 g
- Egg: 2.000 each
- Flour Self Raising 16k - Matthew Cotswold Flours: 100.000 g
- Cocoa Powder 5kg - DeZaan: 15.000 g
- Baking Powder 170g - Dr Oetker: 5.000 g
- Pear Conference: 100.000 g
Savoury Rice
GEC - Year 6
- Chocolate Chips Cookies
- Chocolate Truffles
- Gingerbread Men
- Oaty Apple & Orange Squares
- Raspberry & White Chocolate Chips Cookies
- Stained Glass Window Biscuit
- Vanilla Milkshake
- Biscoff Cupcakes
- KitKat Cupcakes
- Oreo Cupcakes
Chocolate Chips Cookies
Chocolate Truffles
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
- Sugar Soft Brown - Billingtons: 8.277 g
- Egg: 0.047 each
- Syrup Golden- Silverspoon: 0.189 tsp(5g)
Oaty Apple & Orange Squares
Raspberry & White Chocolate Chips Cookies
Stained Glass Window Biscuit
Vanilla Milkshake
Biscoff Cupcakes
KitKat Cupcakes
- Butter Unsalted - Arla: 25.800 g
- Sugar Caster Silver Spoon - Tescos: 16.600 g
- Egg: 8.300 g
- Flavouring Vanilla - Bako Select: 0.010 g
- Flour Plain 1.5kg - Matthew Cotswold Flours: 11.600 g
- Cocoa Powder 1kg - DeZaan: 4.100 g
- Baking Powder 170g - Dr Oetker: 0.830 g
- Milk Semi-Skimmed - Cottswold: 11.000 g
- Sauce Caramel - Noels: 8.750 g
- Oil Rapeseed
