KS1 have thoroughly enjoyed enhancing their chopping, peeling and grating skills this morning before measuring the required stock using cups. Delicious! 🍲
Children in KS1 taste tested a range of different soups, building on their existing food vocabulary for taste, small and texture as well as discovering likes and dislikes in preparation for making their own soup.
After learning about where some foods come from, children in KS1 tasted a range of different fruits and vegetables in order to develop vocabulary to describe smell, texture and taste.
LKS2 - Spanish cross-curricular learning
In their final workshop at Broughton High, Year 4 made fruit muffins and recapped all of their learning from the previous three weeks!
Children in Year 3 have learnt about the word ‘seasonality’ and what it means for us in the United Kingdom.
Children in Year 3 tasted a variety of savoury picnic foods, recording a range of appropriate vocabulary to describe appearance, smell, taste and texture.
In their second session at Broughton High School, Year 4 learnt how to wash their hands properly and saw what happens when they don’t! They learnt about how the release of carbon dioxide helps bread to rise and how gluten helps to give bread dough it’s elasticity. The children loved choosing from a selection of different herbs and shaping their dough into plaits, snails, rings and even a couple of hedgehogs!
Year 4 are attending food technology lessons at Broughton High School this half term. In their first week, they worked together to create apple crumbles. Congratulations to Wila who received ‘Chef of the Week’!
Children in UKS2 have been building on their understanding of seasonality in Britain and the benefits of eating seasonally.
Children in Reception made their own pancakes to celebrate Shrove Tuesday. 🥞
Children in Year 5 used what they have learnt over the previous few weeks to cook their adapted Brazilian recipes using a range of cooking techniques, including frying, boiling and baking.
Children in Year 6 used what they have learnt over the previous few weeks to cook their adapted Brazilian recipes using a range of cooking techniques, including frying, boiling and baking.
Children in UKS2 tasted some different varieties of chicken and cheese to see which they preferred for their dishes taking the design brief into consideration. They used this information to adapt basic Brazilian recipes ready for cooking.
To begin their food technology unit, children in UKS2 conducted research into popular ingredients and dishes within Brazilian cuisine. 🍴
Year 3 used different preparation techniques to plan and make a healthy picnic for the Nursery children to enjoy.
The children in Teddy's Nursery made egg sandwiches. They talked about what tools and ingredients they would need and what order they should do the steps to make the perfect sandwich. The children showed good basic hygiene awareness and knew that it was very important to wash their hands before they started.
The children had lots of fun spread the butter on the bread, peeling the hard boiled eggs and eating the final product!