Key Knowledge

Dips and dippers: Children use the basic principles of a healthy and varied diet to design and prepare a dip and dipper dish.

• To know where in the world some foods originate from
• To begin to know the five groups in the Eatwell Guide
• To know that everyone should eat at least five portions of fruit and vegetables every day and begin to explain why
• To know there are different tools for different purpose and to use tools for
• To know how to evaluate their ideas and products against design criteria and record them in a meaningful way
• To know how to design, prepare and make a simple dip and dipper dish.
• To know food preparation hygiene rules and why they are important

Key Skills

• Name, discuss and sort foods into the five groups in the Eatwell Guide
• Discuss what this means for the food products they design and make
• Taste a variety of different foods and describe the appearance, taste, texture, and their opinion
• Use what they know about the Eatwell Guide to design and prepare and evaluate a dip and dipper dish.
• Follow food preparation hygiene rules to wash hands and prepare food surfaces ready for food preparation
• Select from and use a range of tools and equipment to perform practical tasks, including cutting and chopping to make a Dip and Dipper.
• Develop safe food preparation techniques of washing, peeling, snipping and chopping, using tools that are suitable for KS1 children eg. scissors for snipping, square ended knives for cutting.

Key Vocabulary

Ingredients, dips, evaluate, senses, taste,

texture, smell, appearance.

Dipper, explore, sensory, evaluating,

crunchy, dry, hard, sweet, juicy.

Protein, dairy, fruit, vegetables,

carbohydrate, balanced, diet, varied.

Hygiene, blend, grate, crush, mix, peel,

chop, slice, layered, marbled, The Bridge,

The Claw.

Equipment, method, design.

Evaluate, plan.