Combining ingredients: making a soup

In this lesson, we will carry out a focused practical task to explore how to prepare, cut, peel, chop and combine ingredients using a range of tools and equipment. You will follow a method sheet and learn how to prepare and make a healthy soup using seasonal vegetables. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.

Combining ingredients: making a soup

In this lesson, we will carry out a focused practical task to explore how to prepare, cut, peel, chop and combine ingredients using a range of tools and equipment. You will follow a method sheet and learn how to prepare and make a healthy soup using seasonal vegetables. This lesson includes some physical activity and equipment beyond pen, paper or pencil. Please make sure your child is adequately supervised.

Lesson details

Key learning points

  1. how to prepare and cook a variety of predominantly savoury dishes safely and hygienically including, where appropriate, the use of a heat source
  2. how to use a range of techniques such as peeling, chopping, slicing, grating, mixing, spreading, kneading and baking

Equipment

Weighing scales, measuring jugs, bowls, spoons - various sizes, baking trays

Content guidance

  • Equipment requiring safe usage.

Supervision

Adult supervision recommended.

Licence

This content is made available by Oak National Academy Limited and its partners and licensed under Oak’s terms & conditions (Collection 1), except where otherwise stated.

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4 Questions

Q1.
Which foods should we include in our soup to ensure it is healthy and varied? (Tick 3 boxes)
Correct answer: Carbohydrates
Correct answer: Protein
Sauce
Seasoning
Correct answer: Vegetables
Q2.
What will we do in order to make our soup?
Cut and cook all of our ingredients
Follow the recipe card
Correct answer: Prepare, process and combine the ingredients
Q3.
Before we begin to cook our soup we must...
Correct answer: Clean our work area
Have a rest beforhand
Have a snack
Q4.
We will be measuring ingredients today. What equipment might we use? (Tick 3 boxes)
Bowl
Correct answer: Jug
Ruler
Correct answer: Scales
Correct answer: Tablespoon

5 Questions

Q1.
In order to meet food hygiene standards outlined by the Food Standards Agency, before we begin preparing to make a food product we must consider and plan for which of the following? (Tick 4 boxes)
Carbohydrates
Correct answer: Chilling
Correct answer: Cleaning
Clothing
Consider
Correct answer: Cooking
Correct answer: Cross contamination
Q2.
What is the key purpose of cooking food?
To make it taste delicious
Correct answer: We need to cook food to ensure that any harmful bacteria is killed to ensure it is safe to eat.
Q3.
What must we do in terms of personal hygiene before we begin preparing food in the kitchen? (Tick 2 boxes)
Prepare all of our equipment
Turn off our mobile phone
Correct answer: Wash our hands with warm water and soap
Correct answer: Wear an apron
Q4.
Before we cook we must clean our foods. Which foods do we clean?
All food
Correct answer: Fruit and vegetables
Meat
Q5.
To cut and prepare the vegetables can you identify one technique that we use?
Correct answer: Bridging method
Chop
Cut

Lesson appears in

UnitDesign and technology / Cooking and nutrition: celebrating culture and seasonality

Design and technology