Cooking Skills By Key Stage
Cooking Skills Early Years broadly cover:
- Weighing and measuring – measure using spoons
- Cutting skills: use a table knife to cut soft foods eg strawberries
- Mixing: combine small amounts of cold ingredients in bowl, eg fruit salad
- Shaping and assembling: use hands to shape dough in to simple shapes
- Heating: preparing food for cooking eg cakes cases in a bun tray
- Serving and garnishing: spoon cold food on to a plate
- Food safety: take part in simple clearing up tasks eg clearing and cleaning tables
- Recipes and ingredients: recognise familiar foods
Cooking Skills KS1 broadly cover:
- Weighing and measuring – use measuring spoons for liquids, solids and dry ingredients
- Cutting skills: use a serrated knife to cut soft foods eg tomato
- Mixing: with help crack and egg and beat with a fork
- Shaping and assembling: use hands to shape dough in to small ball shapes
- Heating: prepare food for baking and frying eg greasing baking tins
- Serving and garnishing: lightly sprinkle garnish on cold food
- Food safety: take part in simple clearing up tasks eg clearing and cleaning tables
- Recipes and ingredients: follow simple recipes instructions eg using picture
Cooking Skills lower KS2 broadly cover:
- Weighing and measuring – use digital scales and measuring jugs
- Cutting skills: use serrated knives to cut hard foods eg carrots, onions
- Mixing: crack an egg and beat with a whisk
- Shaping and assembling: knead and shaping dough into aesthetically pleasing products – eg bread rolls
- Heating: begin to use a toaster and microwave
- Serving and garnishing: begin to understand appropriate portion sizes
- Food safety: know how to get ready to cook
- Recipes and ingredients: recognise and name a broad range of ingredients
Cooking Skills upper KS2 broadly cover:
- Weighing and measuring – accurately use scales and measuring jugs
- Cutting skills: dice and cut food in to evenly sized pieces
- Mixing: confidently crack an egg
- Shaping and assembling: use a rolling pin to roll out dough to an accurate size and thickness eg pizza
- Heating: with supervision begin to use the hob
- Serving and garnishing: are able to plan and serve their own breakfast and a simple balanced cooked meal eg pizza and salad
- Food safety: demonstrate good safety practices
- Recipes and ingredients: identify how to change a recipe to improve a dish
- Consumer awareness: are able to use food labels to inform choice