Key Fact 4

Teachers' Guide

This is the main guide for Cooking and Food Skills for children aged 8-11 years.

Key Fact 1

Around the world people use a range of different ingredients, equipment and cooking techniques to prepare food.

Key Fact 2

When planning to cook we need to consider current healthy eating advice, the needs of different people and occasions.

Key Fact 3

When planning to cook, we need to select the most suitable ingredients, equipment and food skills for successful results.

Key Fact 4

There is a range of additional food skills which enable us to cook.

Key Fact 5

Buying, storing, preparing and cooking food safely and hygienically are vital for health.

Videos: Peel, chop and grate

See how to prepare fruit and vegetables safely.

Cool creations

Non-cook recipes for the primary school classroom.

Videos: Cool creations

See how to make some recipes that do not need any cooking!

Hot and happening

Recipes that involve the use of the grill or hob.

Videos: Hot and happening

See how to cook delicious hot meals.

Brilliant baking

Baking recipes for the primary classroom.

Videos: Brilliant baking

See how to bake a range of recipes.

Sensory work with food

Explore the senses.

FFL Podcast

The FFL podcast has been produced to provide teachers with news and information about food education in primary schools.
Stir Frying

Key Fact 4: There is a range of additional food skills which enable us to cook.

a) To be able to demonstrate an extended range of food skills and techniques.

This learning objective should be taught through practical food preparation and cooking experiences.

Recap with the children the basic food skills they have already learned. These should include:

  • The Bridge Hold;
  • The Claw Grip;
  • Grating;
  • Peeling.

Show the videos of these skills in action. Ask the children:

  • Who has used these skills?
  • What did you make?

If time allows, demonstrate these skills to the class – this will not only create excitement, but will enable children to understand what is required at first hand. See Demonstration Guide 253 for support. Involve the children by allowing several volunteers to help. Ensure that good personal hygiene and safe techniques are followed at all times. Go through each skill carefully to ensure that all children understand the safety aspects. See Cooking Guide 254 to support.

You may wish to consolidate this previous learning by viewing additional recipe videos and/or setting up basic cooking activities.

For example you could show and/or make:

  • Fruit Salad – using key skills to prepare a delicious and colourful salad;
  • Simple Sandwiches – practicing slicing and spreading skills;
  • Coleslaw – using slicing, grating and combining skills;
  • Fruit Smoothie – using a blender, with supervision.
Click here for the recipes.

Additional ideas are also available as recipe cards, including:

  • Veggie Snacks – a hummus/yogurt mix in cucumber and pepper shells;
  • Layered Salad – a colourful layered salad.

To further extend their range of skills and cooking techniques, introduce children to the following recipes.

This set of recipes builds on their basic skills, but also involves the use of heat in preparation and cooking:

  • Cous Cous Salad – slicing and chopping, using a kettle to cook the cous cous, combining;
  • Vegetable Kebabs – slicing foods and threading vegetables safely;
  • Chunky Soup – different vegetable preparation, using a hob.

Although your school may not have the facilities, children could also be introduced, either through a demonstration or video, to:

  • Stir-Fry Prawns – root ginger preparation, orange segmentation and stir-frying;
  • Curry in a Hurry – Quick Lamb Rogan Josh and Mushroom and Chickpea curries.
Click here for the recipes and videos mentioned above.

These skills can be further enhanced by the teaching and learning of the following recipes to introduce new experiences and skills:

  • Bread – accurate weighing and measuring, kneading, proving, shaping and baking;
  • Fruit Scones – sieving, rubbing-in, combining, rolling out, cutting, baking;
  • Gingerbread People – melting, combining, rolling out, cutting, baking, decorating;
  • Fancy fish fingers - dusting, dipping, coating;
  • Smoked haddock samosas - combining, assembling, folding.
Click here for these recipes and videos.

These could be extended through:

  • Delicious Dough: Pizza – rolling out, choosing traditional toppings, arranging and Chelsea Buns – rolling out, sprinkling, rolling up, slicing, baking;
  • Cheese Straws – sieving, rubbing-in, grating, combining, cutting, baking;
  • Blueberry Muffins – measuring, combining, sharing equally.

Additional ideas are also available as recipe cards and PowerPoint, including:

  • Haulomi kebabs – grilled cheese and vegetable kebabs;
  • Tomato, bean and pasta soup – a tasty Italian inspired vegetable soup.

All recipes stated above include suggested modifications, e.g. to promote fruit and vegetables or reduce fat or salt. Not all recipes need to be used – be selective and choose those best suited to the needs/abilities of the children you teach and the facilities you have in your school.


Recap with children:

  • There are a number of basic food skills which enable you to prepare a variety of simple dishes.
  • There are lots of other food skills and techniques which enable you to extend the dishes you can already cook.

Further activities

Create a class or school recipe book featuring all the dishes that are cooked. Use a digital camera to record the results, along with action sequences of cooking.

Cook a variety of dishes on a theme, e.g. 5 A DAY, World War 2, countries around the world.

If your school has a gardening/growing area, see if you can use the vegetables or fruit in your cooking sessions. Raised beds, pots and hanging baskets are perfect for smaller schools or those with limited gardening space.

Downloadable resources