Recipe development

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.

Recipe development

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 details

Key learning points

  1. how to use a broader range of preparation techniques and methods when cooking, e.g. stir frying, steaming, blending
  2. how to store, prepare and cook food safely and hygienically
  3. follow procedures for safety and hygiene and understand the process of risk assessment
  4. how to competently use a range of cooking techniques for example, selecting and preparing ingredients; using utensils and electrical equipment

Equipment

Basic food equipment

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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3 Questions

Q1.
Why would you change a recipe?
To make it cook quicker.
To make it last longer.
To make it more suitable for children.
Correct answer: To make it suit the user.
Q2.
What does HACCP stands for?
Correct answer: Hazard Analysis Critical Control Point.
Hazards Analysed & Crucial Control Point.
Health Analysis and Critical Control Point.
Q3.
What should a specification do?
Correct answer: Detail the requirements/needs that the meal should meet.
Suggest how much the meal would cost.
Tell you how it should taste and how to make it.

3 Questions

Q1.
How could you adapt a lasagna to improve the level of fibre? (Tick 2 boxes)
Use 3% lean minced meat.
Use a full fat cheese.
Use semi skimmed milk.
Correct answer: Use wholemeal flour.
Correct answer: Use wholemeal pasta sheets.
Q2.
How could you adapt a cake recipe to make it healthier? (Tick 2 boxes)
Make it egg-free.
Make it gluten-free.
Correct answer: Use dried fruit instead of sugar.
Correct answer: Use unsaturated spread instead of butter.
Q3.
What could affect the cost of your product? (Tick 3 boxes)
Buying low fat options.
Correct answer: Buying special offers.
Correct answer: Growing your own produce.
Portion control.
Correct answer: Where you buy your ingredients from.

Lesson appears in

UnitDesign and technology / Catering for needs

Design and technology