Why would you change a recipe?

What does HACCP stands for?

What should a specification do?

Recipe development

How could you adapt a lasagna to improve the level of fibre? (Tick 2 boxes)

How could you adapt a cake recipe to make it healthier? (Tick 2 boxes)

What could affect the cost of your product? (Tick 3 boxes)

how to use a broader range of preparation techniques and methods when cooking, e.g. stir frying, steaming, blending

how to store, prepare and cook food safely and hygienically

follow procedures for safety and hygiene and understand the process of risk assessment

how to competently use a range of cooking techniques for example, selecting and preparing ingredients; using utensils and electrical equipment

In this lesson we will look at how to develop a recipe to suit different needs.

This lesson includes some physical activity and equipment beyond pen, paper or pencil. The cooking in this lesson must be done under adult supervision.

Lesson overview:Recipe development

Equipment Required

Content guidance

Supervision Level

Catering for needs: