Prepare a snack and drink
Pupil resources for this lesson. Use these sheets alongside the matching slideshow.
Make a snack and drink | Process record
1. My make
Draw, label or dictate your snack and drink.
Fruit pot ingredients: banana, mandarin, yoghurt.
Separate oatcake.
Cup of measured water.
2. Measure and check
Complete or point to the matching amount and tool.
Yoghurt: 50 g or 50 ml? Scales or cup?
Drinking water: 150 ml or 150 g? Measuring jug or plate?
The dish is already on the scales. What do you press before adding food?
3. Read, do, check
Put these recipe actions in order. Then name your team job.
Add measured yoghurt and keep the oatcake separate.
Complete the hygiene and label routine.
Measure 150 ml water and pour it.
Prepare and weigh the fruit.
Exit check
Does a successful lesson require tasting?
Source: BUILD_FoodWise_Autumn1_W1-W6_Complete_Pack.zip · Documents/Pupil_Booklet.docx
Recipe | Fruit pot, oatcake and water
One practice portion. Adult approves every product first. This is a cold preparation task; eating is optional. Put an untasted finished portion in the agreed labelled, covered container if it is not served immediately.
Ingredients for 1: ½ small banana (about 50 g peeled); 50 g drained tinned mandarin segments in juice; 50 g plain yoghurt; 1 plain oatcake (about 10 g); 150 ml drinking water. Portion size is for practising measuring, not an individual food prescription.
Equipment: stable chopping board, adult-approved table knife or pre-cut banana, bowl, teaspoon, scales, measuring jug, cup and serving dish. Adult opens the tin, drains the fruit and removes the sharp tin/lid before pupils arrive.
Check: yoghurt contains MILK; an oatcake may contain OATS and other cereals containing gluten, and may have other allergens. Read the real labels, including any may-contain statement. No food here is guaranteed suitable for everyone.
1. Complete the kitchen routine and ask the adult to approve the ingredients. Put the dish on the scales; zero them.
2. Peel the banana and cut with the agreed tool on a stable board under adult supervision, or use adult-prepared pieces. Weigh about 50 g into the dish.
3. Zero the scales and add 50 g drained mandarin. Zero again and add 50 g yoghurt using a clean spoon. Keep the oatcake separate so it stays crisp.
4. Put the jug on a level surface. Pour 150 ml drinking water, check the mark at eye level and pour into a clean cup. Plain water needs no blender.
5. Check the ingredient list with the adult. Record one skill before choosing to observe or taste. Use your own spoon; never return a tasted spoon to shared food.
6. Serve promptly or cover, label and refrigerate the fruit pot at 0–5°C under the school plan. Return chilled ingredients promptly. Clear waste, wash safe equipment and reset.
Alternative agreed in advance: replace yoghurt with a suitable labelled alternative, or keep fruit and oatcake separate. An adult checks the revised allergens; alternatives are not automatically allergen-free. Paper option: use the amount and step cards, model pouring water only, and explain each food step.
Source: BUILD_FoodWise_Autumn1_W1-W6_Complete_Pack.zip · Documents/Resource_Cards.docx
Kitchen routine | Read, show, check
Read each step aloud. Mark observed, prompted, or practise again. A tick records today’s action; it is not a kitchen licence.
1. Tell the adult privately if you feel unwell or a food/ingredient does not match the agreed plan. Remove dangling items; secure long hair; sleeves clear and apron on. Cover cuts with the school-approved waterproof dressing.
2. Wet hands, use soap and rub all parts for at least 20 seconds: palms, backs, between fingers, thumbs, fingertips and wrists. Rinse and dry thoroughly with a clean disposable towel.
3. Work on a clean, clear surface. Check the board is stable and the tools are clean. Wash fruit and vegetables with water before preparing them; follow any ready-washed pack instructions.
4. Stop and wash hands again after touching hair or face, blowing your nose, handling rubbish, or going to the toilet. Re-clean or replace a contaminated tool before food work resumes.
5. Keep food covered when waiting. Keep ready-to-eat food away from raw foods needing cooking and from used or allergen-contaminated tools.
6. Stop before moving a sharp tool. Place it flat in the agreed safe place and ask the adult. Never pass a knife hand to hand or hide it in a sink. Clean and reset before leaving.
Source: BUILD_FoodWise_Autumn1_W1-W6_Complete_Pack.zip · Documents/Resource_Cards.docx