Food Smart – Food Miles

Adaption maybe required depending on needs and age.

Outline Resources

Introduction

20mins

Do you know where food comes from? We don’t just get it from a supermarket, it is grown, but where?

Working in small groups, place the cards on a world map where you think they are grown. Feedback to the class on where you think they come from and why. How many did you get right?

(You may want to get the students to consider geographical differences, weather conditions etc… )

Fruit & Vegetable Cards World Map Teacher Resource Notes

Activity 1 –

Where in the

World?

20mins

Activity Consider a standard frozen Ham & Pineapple Pizza. There are approx. 26 different ingredients in any one pizza, in this one there are 16 main ingredients – but how far have they all travelled?

Can you match the ingredients to the plane of where they are from and place them on the map?

Discuss as a class and see how many you got right in your groups.

(You could get the class to add up the miles to work out how far everything has travelled) That is a total of 41,600miles and doesn’t include the packaging and distribution to shops for sale!

Pizza Cards Plane Cards Teacher Resource

Activity 2 – Local Food &

Benefits

10mins

Activity Are there any of the ingredients listed that you think you would be able to buy from local suppliers?

What do you think are the benefits to eating food which is locally grown?

Discuss in your groups and feedback to the class -

• Full of flavour – due to being harvested at its peak rather than early for shipment

• Seasonal

• More nutrients

• Supporting local economy/producers

• Environment – doesn’t need to be transported and less packaging waste

• Safer food supply – know where it comes from, how it was produced etc

Plenary/

Homework

5mins

Activity Do you know of anywhere locally which produces food? In groups list any you can think of – you may also like to consider additional food groups other than fruit and vegetables?

Lesson Food Miles 50-minute session

Learning Outcomes

• To be able to understand what food comes from the UK and what comes from the rest of the world.

• To understand how many different ingredients, make up a meal and the impact of food miles

• To be able to make considered food choices (Potential links to Geography & Maths)

Resources Needed

• Fruit & Vegetable Cards

• World Map

• Teacher Resource Notes – How far does it travel?

Share your ideas with the class. – This could be set as a homework or research task?

Extension Visit

You may like to contact a local food producer, supplier or farm to fully understand what food is produced locally to you and what goes into getting this from farm to fork. https://farmsunday.org/schools

Food Smart – Food Miles (Extension)

Adaption maybe required for needs and age. Consideration must be given to any allergy or dietary requirements.

Outline

Link

15mins

Thinking about what you have learnt about locally produced food. Have a look at what is available and what flavours you would like to try together.

Consider additional flavours such as fruits and herbs to add to your smoothie. Create a list of ingredients and a method of preparing.

Preparation 5mins

• Ensure all students hands have been washed and dried hands thoroughly, as per Food Hygiene Regulations

https://www.foodafactoflife.org.uk/search-results?q=food+safety https://www.foodafactoflife.org.uk/search-results?q=hygiene

• All surfaces are clean for food preparation (you may wish to use boards, trays, washable table cloths)

• Have all the utensils available washed and ready for use

• Access to washing up facilities should also be considered

Depending on the age and ability of the students you may want to consider including Food Preparation Skills of peeling and chopping the ingredients independently. Help and guidance can be found at https://www.foodafactoflife.org.uk/search-results?q=key+skill

Pair or individual working is recommended

Cooking

30mins

Working in pairs prepare and create the smoothie.

It might be an idea to have small tasting cups available, so they can try each other’s from a tasting table. Consideration should also be given to portion control – BNF Find Your Balance and food waste. https://www.nutrition.org.uk/shop/leaflets-and-posters/product/find-your-balance-short-booklet-8pp.html

Eating together and discussing what they have completed is a great social way to enjoy food and further promotes healthy eating.

Clear Down

10mins

Ensure students wash and clear working areas and utensils used as per Food Hygiene and Safety Regulations

Lesson Food Miles – Cooking Extension 60-minute session

Learning Outcomes

• Using produce grown locally (could be a local farm or school allotment) create a smoothie drink

Resources Needed

• Locally grown produce

• Blender or masher

• Knife & chopping board

• Jugs

Sugar Salt

Garlic

Flour

Pineapple Mozzarella

Tomatoes Peppers

Onions

Olive Oil

Ham

Black Pepper

Oregano Basil Cheddar Cheese

Mushrooms

South Asia - 5,000miles Netherlands - 600miles Central Asia - 6,000miles India - 5,000miles

UK - 200miles Russia - 3,400miles Spain - 1,300miles

Germany - 800miles UK - 200miles Mexico - 5,300miles Spain - 1,300miles

Italy - 1,000miles South America - 6,100miles India - 5,000miles UK - 200miles

UK - 200miles

Food Miles - Teacher Resource

Ham & Pineapple Pizza Main Ingredients - Travelled from - Number of Miles Travelled -

Ham UK 200

Pineapple South America 6,100

Mozzarella Cheese Italy 1,000

Cheddar Cheese UK 200

Tomatoes Spain 1,300

Garlic Central Asia 6,000

Peppers Mexico 5,300

Mushrooms UK 200

Onions Germany 800

Flour UK 200

Olive Oil Spain 1,300

Basil India 5,000

Oregano Russia 3,400

Black Pepper India 5,000

Salt Netherlands 600

Sugar South Asia 5,000

Green ingredients are

ones that could

potentially come from

the UK.

Information based on popular brands,, 2019

My Food Skills

Passport

Name: ___________________

Personal Hygiene Follow these steps whenever you‘re preparing or handling food.

Are you Safe & Ready? Tick

Tie Back Hair

Roll up Sleeves

Wear an Apron

Remove Jewellery and Watches

Get Ingredients & Equipment Ready

Have a Clean & Clear Working Space

Wash Your Hands

Preparation Skills List the equipment and food used to demonstrate each skill. Use this scale to show your confidence.

Kitchen Skills Don’t forget to use the correct knife skills for the technique you are using.

Skill Equipment Food

Weigh

Pour

Spoon

Measure

Level

Wash

Mash

Crush

Grind

Open/Break

Grease/Line

Skill Equipment Food

Peel (Peeler)

Peel (Knife)

Tear

Squeeze

Shred

Grate

Zest

Cut (Scissors)

Cut (Knife)

Slice

Dice

Chop

Skill Equipment Food

Shape

Spread

Layer

Roll

Pipe

Skill Equipment Food

Sprinkle

Cover

Cool

Glaze

Presentation Skills

Combination Skills List the equipment and food used to demonstrate each skill. Use this scale to show your confidence.

Cooking Skills

Skill Equipment Food

Beat

Fold

Rub (Baking)

Rub (Cooking)

Knead

Flour/Bread

Skill Equipment Food

Stir

Mix

Combine

Whisk

Blend

Sift

Skill Equipment Food

Bake

Boil

Melt

Simmer

Steam

Grill

Fry

Skill Equipment Food

Stir-Fry

Roast

Microwave

Stew

Poach

Braise

Well Done You have shown you have the ability and confidence

in a variety of food skills

Food Skills - Certificate of Achievement

My Food Skills

Passport -

Glossary of Terms

Personal Hygiene Follow these steps whenever you‘re preparing or handling food.

Are you Safe & Ready? Tick

Tie Back Hair

Roll up Sleeves

Wear an Apron

Remove Jewellery and Watches

Get Ingredients & Equipment Ready

Have a Clean & Clear Working Space

Wash Your Hands

Preparation Skills These are typically the skills you will use to prepare food prior to cooking.

Kitchen Skills These skills tend to involve sharp utensils and knifes.

Weigh To measure ingredients using weighing

scales.

Pour To transfer a liquid ingredient using a jug

or bottle.

Spoon To add an ingredient in small amounts by

using a spoon.

Measure To determine the quantity or size of the

food or ingredient needed using a utensil.

Level To fill the liquid or ingredient to the level

of a utensil such as a spoon.

Wash The cleaning of raw ingredients prior to

prepping or cooking.

Mash Press food to make a smooth mixture &

removal of lumps.

Crush Create smaller pieces, typically using

hands, rolling pin or mortar and pestle.

Grind Mechanically cut food into smaller pieces,

with a food grinder or processor.

Open/Break To remove the non edible parts of foods

ready for use e.g. the shell from an egg.

Grease/Line Apply a layer of fat or greaseproof paper/

foil to a surface to prevent sticking.

Peel (Peeler) Removal of the skin or outer covering of a

food, using a peeler.

Peel (Knife) Removal of the skin or outer covering of a

food, using a knife.

Tear To roughly separate a food or ingredient

using your hands.

Squeeze To remove the juice from a food to add fla-

vouring e.g. orange juice.

Shred Similar to grating but results in larger pieces -

can also be achieved with scissors.

Grate Moving a food across a grate surface, which

results in multiple fine pieces.

Zest To finely grate a food or the outer skin of a

food to add flavour, e.g. lemon.

Cut (Scissors) Using scissors to divide a food or ingredient.

Cut (Knife) Using a knife to divide a food or ingredient.

Slice One or more knife cuts, which result in a

long, thin, flat piece (s).

Dice Multiple knife cuts that result in squared

pieces.

Chop Knife cuts that result in pieces of

approximately the same size.

Shape Form a food or mixture into a shape.

Spread Evenly applied mixture to food both

within & on the outer layer.

Layer Foods or ingredients placed on top of

each other in layers.

Roll Form a food into a shape. To ‘Roll Out’ is

to flatten a food using a rolling pin.

Pipe Forcing of a semisoft food such as cream

or frosting through a pastry bag.

Sprinkle To scatter a powdered ingredient or

droplets of a liquid to a food.

Cover To add a top final layer, such as icing.

Cool Allow the food to gradually reduce in

heat following cooking.

Glaze A coating applied to the outside of a food

to add flavour or decoration.

Combination Skills

Beat Rapid mixing to combine ingredients - can

be done with a variety of tools.

Fold Using a spatula from a vertical direction &

turning the wrist gently to mix.

Rub (Baking) Crumbling & breaking of butter into flour

using the fingertips

Rub (Cooking) Combination of herbs & spices rubbed

onto the outer layer of a food.

Kneed Handle a dough by pressing, folding and

rolling.

Flour/Bread To coat or dust a food or utensil.

Stir To combine two or more foods or

ingredients together.

Mix To stir two or more foods together until

merged.

Combine To gently stir two or more foods together

until combined.

Whisk Beating an ingredient to incorporate air

or blend together.

Blend To combine two or more ingredients,

until consistent in texture & colour.

Sift Removal of lumps/clumps from dry

ingredients through a sifter.

Bake Something that is baked has a constant

heat surrounding the entirety of the item.

Boil To bring a liquid to boiling point, typically

in a pan.

Melt To heat a solid food over a low heat until

it becomes a liquid.

Simmer Heating liquid in a gentle way just before

a boil. Should be on a low/medium heat.

Steam Cooked using the vapours from a boiled

liquid.

Grill To cook under a heat source, without the

additional of fat.

Fry Cook large pieces of food on a medium to

high heat, turning once or twice.

Stir-Fry Small pieces of food cooked quickly over

a very high heat using a wok.

Roast Cooked using dry heat, typically in an

oven.

Microwave Rapid heating of food at a constant

temperature.

Stew To cook a food in liquid for a long time in

a covered pot.

Poach Cooked at a low temperature in enough

liquid or fat to just cover the food.

Braise The browning of each side before adding

a seasoned liquid & cooked low & slow.

Cooking Skills

Presentation Skills