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More dips to dunk

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.

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More dips to dunk

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  1. More dips to dunk Eatwell ...

  2. Starter • How many of these food groups can you identify ?

  3. 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. 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.

  4. Dippers & Dunkers • What makes a good one ?

  5. Hummus Carrots

  6. Guacamole Bread sticks

  7. Raita Papadums

  8. Salsa Grilled flour tortillas

  9. Satay Chicken sticks

  10. Sweet Chilli Prawns

  11. Taramasalata Pitta bread

  12. Cheese fondue Bread cubes

  13. Sardine dip Blinis

  14. Aioli Cucumber sticks

  15. Hangman : Mini Review

  16. Eatwell plate - Reminder

  17. Complete Eatwell activity • Select ONE dip recipe • Decide on your dunker • Complete the Eatwell plate Compare yours with someone else in the group

  18. 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.

  19. Dips around the world Discuss where some dips originate and when and how they might be eaten in that country; • Raita – India, • Guacamole –Mexico, • Hummus – Greece.

  20. Where in the world ? Find the countries on a map. • Mexico • Switzerland • Greece • Thailand

  21. Where in the world ?

  22. 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

  23. Functions of ingredients Sardine Dip - What and why ? • 100g of low fat soft cheese - • Black pepper - • 120g canned sardines in spring water - • ½ a lemon -

  24. Functions of ingredients • Hummus - 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 -

  25. Mini Review :Txt Msg Write a txt msg explaining your learning

  26. Savoury bread based snacks You will the opportunity to make a range of savoury bread based products How many can you think of ?

  27. Savoury bread based snacks Potato cakes Bread sticks Chapatti bread Poppadom Naan bread Blinis Pitta Cheese Twists Pretzels

  28. 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.

  29. 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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