A Practical Guide to Healthy Cooking in the Primary School: Understanding Nutritious Food for a Balanced Diet and Healthy Body

Description

As part of the national curriculum, cooking provides children with a variety of skills, from learning the science behind where food comes from to what good health is and understanding how ingredients can be turned into something tasty to eat. Packed full of practical advice, colourful recipes and nutritional guidance, this book will provide: Guidance to teach children a range of cooking skills, using a variety of ingredients from varying sources. An understanding as to where our food comes from; seasonal and all year round produce; how food is grown and transported to our shops and markets. The basic skills to make food safe, nutritious and palatable to eat Links to STEM, PSHE and D&T primary school curriculum subjects. Ideal for group work for any primary classroom that has access to a school kitchen, either in mainstream primary or special school settings, this book offers teachers, parents and other practitioners, a useful, photocopiable resource for delivering practical and hands-on lessons with scientific grounding. With clear, easy to read, step by step, written and illustrated recipes, this book provides all of the information needed to enable children, with supervision, to prepare and make tasty food, to share with family and friends, particularly on social and special occasions. Cover Half Title Title Page Copyright Page Table of Contents Acknowledgements Introduction PART 1 Why teach cooking in primary schools Rationale Seasonal food Shopping Food essential for good health and growth Allergies, food intolerances, and allergens Coeliac disease Egg substitution Alternative diets Sweet foods and obesity Food essential for mental health and wellbeing Food to avoid to lose weight and calories Links to other KS2 curriculum subjects Health and safety rules PART 2a Introduction Written recipes Illustrated recipes Recipes include PART 2b Recipes for starting skills Breakfast porridge – two ways Poached fruit with yogurt Carrot and red pepper soup Hummus dip Tzatziki dip Guacamole dip Green salad Carrot, cucumber and tomato salad Egg salad Tuna and green salad Potato salad Cheese and tomato on toast Poached eggs on toast Corned beef potato pie Fresh fruit salad PART 2c Recipes for improving skills Baked sweet potato with tomato salsa and cheese Courgette and mushroom risotto Quick pizza with a green salad Tuna and penne bake Apple and blackberry crumble PART 2d Recipes for adding more skills Vegetable lasagne Spinach, feta, and filo pie Ratatouille Lentil koftas with a mango yogurt dressing Lemon or savoury pancakes PART 2e Recipes for basic sauces/dressing Low-fat white sauce Nut-free pesto sauce French dressing Custard sauce PART 3 Supplementary information Lists Shopping lists Before you start – kitchen rules Glossary of cooking terms Cooking and food vocabulary Useful online resources and training options Useful websites Online videos and YouTube Book references Citations