DT
Food and Nutrition
To begin their bolognese topic, the children explored different sauces that contained a variety of key ingredients. From this, they could then make adaptations to a base recipe, such as adding chillies or more garlic.
The children then looked at the nutritional values of some sauces and created their own tables using the adaptations from the previous lesson. They were able to see the affects of adding, removing and adjusting ingredients and tried to get as much ‘green’ as possible.
The children put together all their cooking skills and made lots of delicious bolognese sauces! They used cutting and grating skills, different grips, garlic crushing and stirring, all safely and efficiently.
