2. Lesson Objectives 1.Name the food groups and parts of the digestive system 2.Identify sources of food 3.Explain uses of each food group 4.Design a healthy meal that fits the design brief

3. Salivary glands What else is missing? Fill in your own diagram on your sheet and be careful of your spelling!

4. Loop Game Can you complete the loop as a team? How fast can you do it?!

5. Do you know where these came from?

6. A Peanut Plant! A peanut pod!

7. What can a Vegan eat? A Vegan is a person who doesn’t eat any foods that have come from an animal. What foods do you think that this includes? So what do you think they can eat? Can they get all of the nutrients they need from each of the necessary food groups? Now complete the sheet circling the foods that you now know they can’t eat.

8. Design a meal Your task for the end of this lesson is to design a healthy 3 course meal that is to be served cold. You will make this yourself in your session in the dining hall. Remember to consider what has been mentioned today to make your meal not only look appetising and taste good but also be healthy!

9. Traffic LightsTraffic LightsTraffic LightsTraffic Lights 1.Protein is used for growth and development 2.There are 8 food groups 3.Vegans can eat honey 4.Vegans don’t eat eggs 5.A healthy meal should include a drink preferably water 6.Peanuts grow on branches 7.Dairy is the name of a food group 8.Healthy food can taste good

10. Homework 1)Go through the booklet, read through the information and have a go at the mini activities. 2)Make sure your design brief page is completed. Talk to your parents to see if there are any items that you can bring from home on the day to make your meal exciting!

11. What’s odd about this picture???

13. Lesson Objectives 1.Explain reasons for good hygiene 2.Describe how to use a sharp knife correctly 3.Finalise your recipe 4.Outline plan for your cooking session

14. Hygiene: Hand washing Good hygiene includes washing your hands but very few people wash their hands correctly. Watch the following video clip and then use this information to complete a cartoon sequence or flow diagram of how a person should wash their hands. Correct hand washing procedure Think: Why does she take off her jewellery? Why does the lady use warm rather than hot water? Why does she use soap? Why does she use a new hand towel to turn off the tap?

15. Safety: How to use a sharp knife correctly 1.Chopping should always be done on a clean chopping board. 2.Check which board is for which food type, each kitchen is different. 3.ALWAYS place a damp tea towel under your chopping board. 4.ALWAYS carry the knife by the handle. 5.ALWAYS carry the knife with the point towards the ground 6.Keep finger tips curled under when chopping food. 7.ALWAYS aim the knife and the movement of your chopping away from your hands and body.

16. How to use a chef's knife correctly Chef Todd Mohr explains how to use a sharp chef’s knife correctly. It is a little different to the ones you will be able to use but the rules and ideas are the same. Pay close attention otherwise you may be adding a deep red colouring to your food in the future!

17. Storage of foods You have a worksheet labelled “Storing food”. Read through and answer the question. Then use the following information to “fill your fridge” on your worksheet. When storing food in a fridge there are some rules to follow: 1)Keep fresh fruit and vegetables in the drawers to avoid them getting squashed or contaminated, this is also the coldest part of the fridge to slow down ripening. 2)Keep dairy products such as milk and butter in the door of the fridge where the temperature is slightly higher. 3)Place raw foods that are wrapped or contained on the bottom levels to avoid drips etc falling down onto other foods. 4)Keep cooked foods wrapped or contained on higher shelves to avoid contamination from raw foods lower down. 5)Keep self contained foods such as eggs on higher shelves.

18. Fill the Fridge drawer Fridge shelvesFridge door shelves

19. The Grand Design On the day of cooking you will need to follow the plan of action carefully. Take a few minutes to read through the page “Food Practical Lessons” now. Now that you know the plan for the day, the safety rules and hygiene procedures this is now the time to complete your recipe. Remember to use some the things that were talked about today to make your instructions clear and detailed.

20. 5,4,3,2,1 5 – Name 5 ways to prevent disease transmission 4 – Name 4 ways to transmit bacteria 3 – Name 3 steps of the correct way to wash your hands 2 – Name 2 foods that can be placed in the fridge drawers 1 – Name 1 way to hold you fingers of your non chopping hand when using a knife

21. Homework Complete your recipe page! On the day of your cooking session remember to bring all your extra ingredients in LABELLED containers, an apron, a hair band (if you need it!) and most importantly YOUR RECIPE!!!

22. Can you name all that this scene is made from???