More dips to dunk

Eatwell ...

StarterHow many of these food groups can you

identify ?

Learning ObjectivesKnow What makes a good dipper / dunk and how they can be used

to complement a food dip Understand How the eatwell plate can be used to analyse a dip and

dipper selection.

Be able to... Identify a range of dippers / savoury snacks Explain what a dipper is and give some examples of what it

could be made from. Link dips and dunker selection to eatwell plate Sort a number of raw ingredients in to the correct food groups. Locate “dips around the world” linked to originality Consider the function of some of the key ingredients in dips.

Dippers & DunkersWhat makes a good one ?

Hummus

Carrots

Guacamole

Bread sticks

Raita

Papadums

Salsa

Grilled flour tortillas

Satay

Chicken sticks

Sweet Chilli

Prawns

Taramasalata

Pitta bread

Cheese fondue

Bread cubes

Sardine dip

Blinis

Aioli

Cucumber sticks

Hangman : Mini Review

Eatwell plate - Reminder

Complete Eatwell activitySelect ONE dip recipeDecide on your dunkerComplete the Eatwell plate

Compare yours with someone else in the group

Mini Review : Just a Minute

One person starts to speak about the topic - Eatwell Plate. At the first repetition, pause or mistake another takes over - and so on until the minute is up.

Dips around the worldDiscuss where some dips originate

and when and how they might be eaten in that country;

Raita – India, Guacamole –Mexico, Hummus – Greece.

Where in the world ?Find the countries on a map.

Mexico SwitzerlandGreeceThailand

Where in the world ?

Mini Review - Anagrams

Develop by getting students to come up with their own mana rags ...

m u a o c a l e g

a r a m a t a s a t l a

a s a l s

Functions of ingredientsSardine Dip - What and why ?

100g of low fat soft cheese - Black pepper - 120g canned sardines in spring water - ½ a lemon -

Functions of ingredientsHummus - What and why ?

1 x 400g can chickpeas -½ a lemon - 1 clove of garlic -3 x 15ml spoons tahini -3-4 x 15ml spoons water -

Mini Review :Txt Msg

Write a txt msg explaining your learning

Savoury bread based snacksYou will the opportunity to make a range

of savoury bread based products

How many can you think of ?

Savoury bread based snacks

Chapatti bread

Cheese Twists

BlinisPoppadom

Bread sticks

Pretzels

Pitta

Naan bread

Potato cakes

Review : Questions you would like to ask

Today we have been studying dips and dippers.

Write down the questions today’s lesson has inspired you to think of.

Now, write down 3 questions to ask other people in the class about today’s lesson.

Do I know ? Can you do ?Do you know What makes a good dipper / dunk and how they

can be used to complement a food dip Do you understand How the eatwell plate can be used to analyse a dip and

dipper selection.

Are you able to... Identify a range of dippers / savoury snacks Explain what a dipper is and give some examples of what it

could be made from. Link dips and dunker selection to eatwell plate Sort a number of raw ingredients in to the correct food

groups. Locate “dips around the world” linked to originality Consider the function of some of the key ingredients in dips.