Ask the children to create their own ‘Get ready to cook checklist’. This should indicate all the personal hygiene checks they will take when cooking. Ensure that children use this checklist when they undertake food preparation and cooking activities at school.

Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste.

A worksheet about naming different types of kitchen equipment.

A worksheet exploring how to keep safe in the kitchen.

A knowledge organiser providing key facts around food hygiene, safety and cooking.

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

Explain to the children that they need to draw and ingredient in the first box, draw how it is prepared in the next box and then draw it in a meal in the last box, e.g. a carrot – a carrot being peeled – carrot in a coleslaw.

A worksheet for children to describe the odour of different foods.

A worksheet to recap skills taught. What do the children know about cooking?

Buying, storing, preparing and cooking food safely and hygienically are vital for health. Includes activity cards to remind children of what to do when cooking.

A Knowledge organiser providing key information around food labelling and health claims.

A Knowledge organiser providing key information around food science.

A Knowledge organiser providing key information around food spoilage, contamination and poisoning.

A worksheet looking at making a sandwich.

A worksheet looking at making a sandwich.

A worksheet looking at making a sandwich.

A presentation to support learning about food in Victorian times.

A presentation introducing red meat.

A presentation exploring fruit and vegetables.

A poster looking at food presentation and styling.