In this story Mr Valdez takes the class on a dairy farm visit. They meet Mrs Jenkins, the farmer, and learn about how milk is produced. Includes worksheet for a cheese tasting survey.

In this story Mr Valdez takes the class on a dairy farm visit. They meet Mrs Jenkins, the farmer, and learn about how milk is produced. Includes a worksheet based on writing about the farm.

In this story Mr Valdez takes the class on a dairy farm visit. They meet Mrs Jenkins, the farmer, and learn about how milk is produced. Includes worksheet about the different types of food made from milk.

Worksheet about parts of a plant that we can eat.

The aim of this session is to help children understand that bread is eaten all over the world in different forms. The main activity, ‘Have a go’, involves children making their own bread and developing their kneading and shaping skills.

The aim of this session is to help children understand that lots of the foods we eat are grown and come from plants. The main activity, ‘Have a go’, involves the children learning how to make a crunchy vegetable salad and develop their cutting and grating skills.

Two different worksheets for tasting activities.

A guide for when children are tasting food.

Step by step recipe guide to pizza wheels.

A healthy cornish pasty recipe.

A teacher’s guide for a lesson looking at making a quick pizza.

Follow the link for more recipes.

There are lots of different pieces of equipment used in cooking, some of which have special jobs. A4 equipment cards.

Healthy sandwich wrap recipe.

A series of ‘How to’ information sheets on basic cooking skills.

A Knowledge organiser providing key facts around dairy, meat and fish.

A Knowledge organiser providing key facts around where food comes from.

A diary for children to record their activity throughout the day. Follow the link for lesson plans.

Step by step recipe guide to cheese straws.

The manufacture of any cook-chill product is monitored throughout preparation, distribution and sale for quality, hygiene and safety. Food at temperatures between 5°C and 63°C for long periods of time are at risk, as micro-organisms can easily multiply. Monitoring and controlling temperature and time can help prevent this from occurring.