Over two lessons, Year 3 chefs have been building their confidence in essential food preparation skills. They worked in a carousel-style rotation, moving between different stations to practice a range of techniques. At one table, they focused on chopping, while another group worked on peeling. A third table group practised the skill of grating, allowing them to explore different textures and refine their fine motor skills. Using their developed skills, the children designed their puff pastry tarts, selecting from a variety of seasonal fruits and vegetables. They also explored the nutritional benefits of different colours in food and discussed how their ingredient choices contribute to a balanced diet. In the next lesson, they will evaluate their creations, reflecting on taste, texture, presentation, and the overall success of their recipes.
