Edge Top Road, Dewsbury, WF12 0BH

01924 325300


Overthorpe CofE Academy

Edge Top Road, Dewsbury, WF12 0BH

01924 325300


Overthorpe CofE Academy

Believe, enjoy, achieve.

Let's Get Cooking 



D&T Cookery Lessons


Reception Autumn Term 2018


The children in Reception are beginning to understand the dangers we could face when being in a kitchen and why we need to be careful when using kitchen equipment.  They have been tasting lots of new and different foods whilst putting together dishes that coincide with their Topic work of ‘Marvellous Me’ and ‘Traditional Tales’


KS1 Autumn Term 2018


The children have used many techniques in preparing and cooking various dishes.   These have included; Chopping, grating, slicing, mashing, peeling, zesting, juicing, melting, spreading, kneading, shaping and weighing, both liquids and dry ingredients as well as looking at the differences in boiling, frying and simmering.  We also used the hob, oven, grill and microwave.

Possible dangers you have to be aware of in a kitchen were also discussed, such as sharp knives and scissors and hot ovens and hot plates.  We also discussed how to use these safely as well as the importance of basic food hygiene, including why we wash our hands, tie our hair back and wear an apron.

The children were also asked to demonstrate their knowledge of which foods come from animals, for example beef from beef cattle, pork and bacon from pigs and which foods come from a plant, for example peppers and tomatoes, and if from a plant where it is grown and which part of the plant is eaten

 The recipes we have followed have been based on this Terms Topics of ‘Toy Story’ and ‘Great Fire of London’ have included a Southern Sausage and Bean Stew, to link with Woody the cowboy. We looked at where in America the Southern States are and the types of foods cowboys traditionally ate and recipes that come from South America. We also cooked ‘Great Fire of London’ biscuits which were apparently being baked at the time of the Great Fire in 1666.


Year 3 & 4 – Autumn Term 2018


As part of their Design Technology Food lessons Years 3 and 4 have been making and tasting dishes which use chocolate.  This is to link with the work the children have been doing in class on their topic ‘Charlie and the Chocolate Factory’.  We have chosen to look at recipes used by the Aztecs who were one of the first to find and use the Cocoa bean in their cooking. 

We also talked about Fair trade foods and recipes which could come from Mexico which again included chocolate and also bananas.

Dishes so far have included Chicken Enchiladas with a Mole Sauce, Spicy Bean Tacos and Chocolate and Banana Muffins.

The children learn safe chopping techniques, such as the bridge and claw and bridge methods.  We also practise other cooking techniques such as grating, measuring, boiling simmering and measuring using weighing scales, measuring jugs and spoons.  They also enjoy tasting the foods and ingredients they use.

As part of the DT Key Stage 2 Curriculum we also had a detailed look at the ‘Eat Well Guide’ and categorised foods into those that had been grown, caught, reared and processed. 

We did this using the ingredients we were cooking with.  The children first put them in the correct ‘Eat Well Guide’ sections and then categorised them under the above headings.


Year 5 Autumn Term


This term Year 5 have been cooking different recipes to tie in with the topic work they are doing in class, which is ‘Gadgets and Gizmos.  We have compared the outcome of dishes in which we have used cooking equipment such as weighing scales, spoons, knives, microwave and the oven etc. with dishes in which we haven’t.  Some of the successful dishes we tried were scone based pizzas and Autumn Feast Muffins.

The children also got to practise other cookery skills including weighing, measuring, chopping, slicing, grating, mixing, whisking, boiling, frying, simmering, and baking. They also had to wash and dry up all the equipment they had used.

Alongside the practical side Year 5 also discussed the names of all the ingredients they were using and whether they were reared from an animal, and which animal, whether they were processed, and what this meant, whether they were grown or whether they were caught.

The Eat Well Guide was also used as a prompt to fill in their own versions.

The different Seasons were also discussed, and how these could determine the types of food grown and also the impact this has on taste.