PPT-Skill Up Start Cooking!

Preparing for compulsory cooking activities in the primary curriculum Jane Sixsmith Director of Focus on Food September 2014 Cooking and Nutrition compulsory for all children up to the age of 14. What is the skill Choose 1 of the following to introduce the skill State the skill Listen attentively Quote Be a good listener your ears will never get you in trouble Frank Tyger Data from school survey SWIS MSIP etc Read a piece of literature pic HHS Tumbling Unit. (1) 1.6 Emotional. Marta and Javier are preparing to perform their tumbling routine in front of the class. They are nervous before they begin. How can this affect the outcome of their routine?. Task. When you leave home, you will need to start being able to cook your own meals. . You would like to cook a spaghetti bolognese for tea tonight but your friends would also like to go to the cinema with you.. Classification of Motor Skills and abilities. Objective: know the classifications of skill. Muscular involvement Gross-fine. Environmental Open-closed. Continuity (discrete, serial, continuous). Pacing (self paced, external paced). FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Moist-heat Methods. Involves cooking foods in hot water, steam, or a combination. 4 Craft & Trade Skills 1 Cartwright & Wheelwright: STR + AGIL [~] 3 Craft & Trade Skills 1 Great Swords (K): STR x2 (RES) 5 Combat Skills 1 Cavalry Lances (K only): AGIL + DISC (RES) 5 Combat Skills 1 Beef burgersLet’s start cooking! 1. Turn on the grill to a medium temperature or, if it’s nice outside, light the barbecue. 2. Using the bridge technique cut the onion in half lengthways. 3. Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: . Last modified: 23. rd. August 2013. Starter. In pairs or otherwise, try and match the blue and orange cards..  .  .  .  .  .  .  .  .  .  .  .  .  .  .  .  . A reminder of the Laws of Indices. Basic cooking skills. Understanding basic nutrition and identifying healthy meal options. Following simple recipes and understanding cooking instructions and terms. Learning about food safety and kitchen safety. Planners and equipment out please.. Do not talk over the teacher. . Raise your hand to participate. . Star Challenge. Objective:. . To understand the different methods of cooking in an oven.. Outcomes: . Topics:. Sports that include a variety oh health related components of fitness. Rules and safety. Skill cues. Offense /defense strategies. Modified games. Skill development. Opportunities to participate outside of class. invites an Italian-American nonna to cook with her, sharing traditional Italian recipes and fond memories of growing up in Italian in America. Rossella has traveled the country and performed cooking d . Chapter 8. Learning Objectives. Explain the difference between a seasoning and a flavoring ingredient and give examples of each.. Identify appropriate times for adding seasoning and flavoring ingredients to the cooking process for best flavor..