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King's Court First School

Caring, Sharing and Learning Together

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Autumn - DT

Lesson 1: Food - Where food comes from 

The bread-making process

The bread-making process is seen from start to finish at a small specialist bakery. The first stage is to mix the ingredients - water, flour, yeast and salt - to make the dough. The dough is then kneaded into different shapes and sizes to make round or stick loaves. Extra ingredients are added to the dough, such as seeds, olives, nuts or herbs, to add flavour to the basic bread. The unbaked bread dough is left in a 'prover' to allow it to rise, before being baked in a hot oven ready to be sent to the local market.


Activity: Children could watch this clip to clarify the steps and ingredients to make their own set of instructions that they could use to make their own bread. 

Lesson 2: Food - Five types of food 


Five types of food


Athlete Amanda Jones explains what people need to eat for a healthy lifestyle. She lists the five types of food which must be eaten every day to stay healthy. She also explains why exercising and getting enough sleep are part of a healthy lifestyle.


Activity: Children could use a paper plate and some different coloured plasticine to show a balanced nutritious plate.

Lesson 3: Preparation and Cooking 

Optimum temperatures to make fudge and toffee

Justin Coope, a fudge and toffee maker, explains how important it is to measure the temperatures of fudge or toffee mixture carefully to ensure it doesn't become too soft or too hard when it cools. He explains he needs to heat fudge to 118 degrees Celsius while toffee needs to be heated to 140 degrees Celsius. He uses a digital thermometer to measure the temperature. Chocolate burns more easily and can only be heated to about 30 degrees Celsius.


Activity: Within a topic on cooking, this clip could be used to provide inspiration but also precision on the importance of temperature in cooking. Watching the entire clip would give children a feel for the process involved in making sweets. This learning could then be applied to their activity. Children could design their own dipped chocolates and, to avoid burning, carefully measure the temperature of the chocolate using a digital thermometer. Adult supervision would be required.