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More dips to dunk. Eatwell . Starter. How many of these food groups can you identify ?. Learning Objectives. Know What makes a good dipper / dunk and how they can be used to complement a food dip Understand How the eatwell plate can be used to analyse a dip and dipper selection. - PowerPoint PPT Presentation
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More dips to dunk
Eatwell ...
StarterHow many of these food groups can you
identify ?
Learning ObjectivesKnow What makes a good dipper / dunk and how they can be used
to complement a food dip Understand How the eatwell plate can be used to analyse a dip and
dipper selection.
Be able to... Identify a range of dippers / savoury snacks Explain what a dipper is and give some examples of what it
could be made from. Link dips and dunker selection to eatwell plate Sort a number of raw ingredients in to the correct food groups. Locate “dips around the world” linked to originality Consider the function of some of the key ingredients in dips.
Dippers & DunkersWhat makes a good one ?
Hummus
Carrots
Guacamole
Bread sticks
Raita
Papadums
Salsa
Grilled flour tortillas
Satay
Chicken sticks
Sweet Chilli
Prawns
Taramasalata
Pitta bread
Cheese fondue
Bread cubes
Sardine dip
Blinis
Aioli
Cucumber sticks
Hangman : Mini Review
Eatwell plate - Reminder
Complete Eatwell activitySelect ONE dip recipeDecide on your dunkerComplete the Eatwell plate
Compare yours with someone else in the group
Mini Review : Just a Minute
One person starts to speak about the topic - Eatwell Plate. At the first repetition, pause or mistake another takes over - and so on until the minute is up.
Dips around the worldDiscuss where some dips originate
and when and how they might be eaten in that country;
Raita – India, Guacamole –Mexico, Hummus – Greece.
Where in the world ?Find the countries on a map.
Mexico SwitzerlandGreeceThailand
Where in the world ?
Mini Review - Anagrams
Develop by getting students to come up with their own mana rags ...
m u a o c a l e g
a r a m a t a s a t l a
a s a l s
Functions of ingredientsSardine Dip - What and why ?
100g of low fat soft cheese - Black pepper - 120g canned sardines in spring water - ½ a lemon -
Functions of ingredientsHummus - What and why ?
1 x 400g can chickpeas -½ a lemon - 1 clove of garlic -3 x 15ml spoons tahini -3-4 x 15ml spoons water -
Mini Review :Txt Msg
Write a txt msg explaining your learning
Savoury bread based snacksYou will the opportunity to make a range
of savoury bread based products
How many can you think of ?
Savoury bread based snacks
Chapatti bread
Cheese Twists
BlinisPoppadom
Bread sticks
Pretzels
Pitta
Naan bread
Potato cakes
Review : Questions you would like to ask
Today we have been studying dips and dippers.
Write down the questions today’s lesson has inspired you to think of.
Now, write down 3 questions to ask other people in the class about today’s lesson.
Do I know ? Can you do ?Do you know What makes a good dipper / dunk and how they
can be used to complement a food dip Do you understand How the eatwell plate can be used to analyse a dip and
dipper selection.
Are you able to... Identify a range of dippers / savoury snacks Explain what a dipper is and give some examples of what it
could be made from. Link dips and dunker selection to eatwell plate Sort a number of raw ingredients in to the correct food
groups. Locate “dips around the world” linked to originality Consider the function of some of the key ingredients in dips.
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