Extra Session 2: Bread

Getting started

Four videos to introduce getting ready to cook and weighing/measuring.

Licence to Cook

Learn more about Licence to Cook.

Sessions 1 to 5

Access teachers' notes, lesson plans and recipes for sessions 1 to 5.

Sessions 6 to 10

Access teachers' notes, lesson plans and recipes for sessions 6 to 10.

Sessions 11 to 16

Access teachers' notes, lesson plans and recipes for sessions 11 to 16.

Using equipment

Four videos showing how to use small pieces of electrical equipment safely.

Preparing ingredients

Thirteen videos showing how to prepare a range of ingredients safely - including knife skills.

Using the cooker

Four videos showing how to use the cooker safely, including draining away boiling water (after boiling on the hob).

Using flour

Five videos showing how to rub-in, form a dough, roll out a dough, fold a mixture and spoon mixture into cases.

Making a sauce

Two videos showing how to make a white and a tomato sauce.

Extra Session 1: Biscuits

Access teachers' notes, lesson plans and recipes for the extra biscuit sessions.

Extra Session 2: Bread

Access teachers' notes, lesson plans and recipes for the extra bread sessions.

Extra Session 3: Pancakes

Access teachers' notes, lesson plans and recipes for the extra pancake sessions.

Additional resources

Resources to support the teaching and learning of food preparation and cooking

Nutritional analysis

Explore food is a user-friendly online nutritional analysis tool for secondary school students

Bread - Dinner rolls, Pesto pizza or Finnish fruit plait

This session is about the production of bread based products. As with other sessions, students will revisit many skills and techniques, therefore making them more confident cooks.  It also provides you with the opportunity to assess students' practical capability. You could use the practical observation sheet to help.

During this session, students will make either Dinner rolls or Pesto pizza or Finnish fruit plait. These have been chosen as they improve essential knowledge of yeast and flour based products, act as a reminder for the safe use of the cooker and can be cooked by students easily at home to have as a snack or as part of a meal. If some of your students are intolerant to gluten, use gluten free flour.    

There is lots of room for students to be creative, selecting different types of ingredients that could be combined into the dishes. You could get your students to use the Dinner rolls or Pesto pizza or Finnish fruit plait recipe writing frames before cooking to develop their own ideas. The students’ own recipe creations could then be used in this session.