Fit for School Health & Wellbeing Activity Programme



HEALTHY Schools Lesson Resource Bank

Second Level – Munch & Move

Interdisciplinary Learning Project – Be Health Literate

Planning Framework Context for Learning – Healthy Eating

Cooking Skills Module – Mini Chefs 6

HEALTHY Schools

Mini Chefs 6

Contents

|Theme |Topic |Suggested Learning Activities |

|Cooking Skills |Macaroni Cheese (Dairy) |Introduce |

| | |Explain |

| | |Demonstrate |

| | |Get Cooking |

Mini Chefs 4

Theme: Cooking Skills

Topic: Macaroni Cheese (Dairy)

|SUGGESTED LEARNING ACTIVITY |

|Introduction |

| |

|Macaroni cheese is a cheap, tasty and nutritious dish and one which can be prepared at school with limited cooking facilities. A traditional ‘Mac ‘n’ cheese’ is made with a white béchamel |

|sauce, but this recipe uses a simpler process. The dish originates from an Italian dish brought to England in the 14th century (a cheese and pasta casserole known as makerouns). |

| |

|The main focus of this lesson is milk and dairy foods, showing how they can be used to cook a range of simple dishes. In the UK most of our dairy products are made with cow’s milk; however |

|people also eat dairy foods made with milk from sheep and goats. In some countries other animals are used to provide milk for cheese making, such as reindeer in Scandinavia. |

| |

|Most British dairy cows eat grass in the field during the summer and silage (pickled grass or maize) in the winter. In order to produce milk, cows need to give birth to a calf. They are then |

|milked on average 2-3 times a day. Milking is not painful or uncomfortable; it is like the cow feeding its baby calf. The milk is chilled and stored on the farm until a tanker comes to collect |

|it and takes it for processing by a dairy company. As well as liquid milk, milk is also used to make cheese, yoghurt, cream and butter. |

| |

|The Milk and dairy foods food group, as depicted on the eatwell plate, includes milk, yoghurt and cheese. These foods are sources of protein and calcium. To make healthier choices, go for |

|lower-fat milk and dairy foods. Protein supports the growth and maintenance of healthy muscles and helps to maintain healthy bones. Calcium is needed for the development of strong bones, so it |

|is important to include these foods in a varied and balanced diet as part of a healthy lifestyle. |

| |

|The Macaroni cheese recipe used highlights foods from three main groups of the eatwell plate, starchy foods (macaroni), fruit and vegetables (peas) and milk and dairy foods (cheese). Together |

|these make a complete meal, although it could be served with additional vegetables or salad to help towards 5 A Day. |

| |

|Aims of the session |

|To teach children how to make macaroni cheese. |

|To introduce children to milk and dairy foods and how they can be used in cooking. |

|To explain to children how milk is produced and how cheese is made. |

|To identify the working characteristic of cornflour to help thicken a sauce. |

|To enable children to name and use a range of basic cooking equipment (knife, grater) and demonstrate basic food preparation skills e.g. making a sauce, grating, mixing. |

| |

|Children will |

|learn how to make macaroni cheese and demonstrate a range of food preparation skills safely and hygienically (grate, weigh, measure, mix) |

|discuss where milk comes from and how cheese is made |

|recall and carry out the personal hygiene drill, with support |

|eat and evaluate the taste and appearance of their dish |

|be encouraged to build their skills and confidence by making the dish again at home as part of a family meal |

| |

|Skills |

|Weighing, measuring, grating, using the hob, mixing, using the oven. |

| |

|Outline of activity |

|Introduce children to where milk and dairy foods come from. Ask children if they know which foods are made from milk. What animals provide milk? Do they know how cheese is made? Discuss the |

|main nutritional properties of dairy foods and the dish they are making. |

|Show the children how to make macaroni cheese step-by-step, with children following each stage. |

|Make the recipe in groups of four children. |

|Eat the macaroni cheese while it is warm. Ask children to give feedback on its appearance, smell, flavour and texture. Ask if they would make it again at home and what improvements they would |

|make. |

|What you will need |

|Ingredients |

|For Group 1 |

|(4children) |

|For Group 2 |

|(8children) |

|For Group 3 |

|(12children) |

|For Group 4 |

|(16children) |

| |

|Frozen Peas |

|100g |

|200g |

|300g |

|400g |

| |

|Marconi |

|175g |

|350g |

|525g |

|700g |

| |

|Mature Cheddar Cheese |

|175g |

|350g |

|525g |

|700g |

| |

|Semi Skimmed Milk |

|525ml |

|1050ml |

|1575ml |

|2100ml |

| |

|Cornflour |

|2 teaspoons |

|4 teaspoons |

|6 teaspoons |

|8 teaspoons |

| |

|English Mustered Powder |

|½ teaspoon |

|1 teaspoon |

|1 ½ teaspoon |

|2 teaspoon |

| |

|Cayenne Pepper |

|Pinch |

|Pinch |

|Pinch |

|Pinch |

| |

| |

|Equipment |

|For Group 1 |

|(4children) |

|For Group 2 |

|(8children) |

|For Group 3 |

|(12children) |

|For Group 4 |

|(16children) |

| |

|Kitchen Paper |

| |

| |

| |

| |

| |

|Weighing Scales |

|1 |

|2 |

|3 |

|4 |

| |

|Large Saucepan |

| |

| |

| |

| |

| |

|Colander |

| |

| |

| |

| |

| |

|Set of bowls (1 large 1 small) |

|1 |

|2 |

|3 |

|4 |

| |

|Box Grater |

|1 |

|2 |

|3 |

|4 |

| |

|Chopping Board |

|1 |

|2 |

|3 |

|4 |

| |

|Mixing Spoon |

|1 |

|2 |

|3 |

|4 |

| |

|Ovenproof dish 20cm x 16cm |

|Or individual disposable foil trays |

|1 |

|2 |

|3 |

|4 |

| |

|Teaspoon |

|1 |

|2 |

|3 |

|4 |

| |

|Measuring Jug |

| |

| |

| |

| |

| |

|Measuring Spoon |

|1 set |

|2 sets |

|3 sets |

|4 sets |

| |

|Oven Gloves, 1 per oven |

| |

| |

| |

| |

| |

| |

|How to run the session |

|Before the children arrive |

|Collect examples of milk and dairy foods, and types of small pasta; you can use empty packaging to create a small display. |

|Check for any allergies or intolerances to milk or dairy foods (or wheat, pasta). Alternatives could be used. |

|To engage the children on where milk comes from and how cheese is made, bookmark videos from the internet (see list below). |

|If you do not have access to a hob in the session, pre-cook and weigh the pasta for the children. Or you may wish to pre-cook the pasta due to time constraints. If you do have access to a hob, |

|cook all the pasta together, drain and divide equally among the groups of children. |

|Defrost the peas either by leaving them out half an hour before the class or pouring boiling water over them. Sit the peas on a kitchen towel to soak up any excess water. |

|Measure 175g blocks of cheese, cut so that it is easy for the children to grate. You may wish to allow children to cut and measure the cheese as part of the lesson. |

|Set out the demonstration area with all ingredients and equipment listed. Have dried and pre-cooked pasta available for comparison. |

|Set out the aprons, ingredients and equipment needed for each group. If you do not have oven proof dishes, use individual disposable foil dishes (helpful to allow children to take home their |

|dish and less washing-up). In which case you will need baking trays to put them on in the oven. |

|Prepare the room and tables. Display the recipe on the whiteboard and/or provide copies of the recipe on the table for children to follow. |

|Preheat the oven. If it is not in the same room, ensure that others in the school know that it us being used. |

| |

|Note: The activity also includes two extension activities you may wish to undertake whilst the dish is cooking. These include making a simple soft cheese and a cheese tasting |

|Activity |

| |

|Introduction |

|Explain to the children that they will be making macaroni cheese. |

| |

|Get ready to cook |

|Ensure that all the children are ready to cook. Children should: |

|tie up long hair |

|remove jewellery |

|roll up long sleeves |

|wear an apron |

|wash their hands |

| |

| |

|You’ll need: Recipe on the whiteboard/copies of recipes for the children to read through |

|You’ll need: Aprons sink soap and hand towels |

|Activity Inspire the children |

|Show the children the range of dairy products. |

|Question the children: What do these foods have in common? (Milk) |

|How is milk produced? Where does it come from? |

|Explain to the children that most of the milk we consume in Britain comes from dairy cows. Have any children visited a dairy farm before? Can they name two animals that also provide milk? |

|(Goats and sheep.) |

|What foods and recipes are made from milk and dairy products? |

|You may wish play a short video showing how milk is produced and how cheese is made. This will help children reinforce the learning and engagement. |

|Ask children to recall the eatwell plate. Ask them to identify the name of the food group for the foods you are looking at. (Milk and dairy foods.) What main nutrients are provided by foods |

|from this food group? (Protein and calcium.) |

|Tell the children that they will be making macaroni cheese. The dish originates from an Italian dish brought to England in the 14th century (a cheese and pasta casserole known as makerouns). |

|There are many different versions of the dish – it is commonly known as ‘Mac ‘n’ cheese’. |

|The Macaroni cheese recipe used highlights foods from three main groups of the eatwell plate. These are starchy foods (macaroni), fruit and vegetables (peas) and milk and dairy foods (milk and |

|cheese). Together these make a complete meal, although could be served with additional vegetables or salad to help towards 5 A Day. |

| |

|Demonstration |

|Go through the recipe so that children understand your expectations. |

|Show them how to make the recipe step-by-step. |

|If you have access to a hob, heat a large pan of water to cook the pasta |

|– ask children how you know the water is ready (it should rapidly bubble) – drain when the pasta is ready according to the instructions on the pack (al dente, ‘firm to the bite’ – explain to |

|the children). |

|Show children the dried and cooked pasta – what differences can they see? Why do they think these have happened? |

|Show how to grate the cheese safely – keeping fingers away from the grater. |

|Combine the pasta, peas and cheese together and pour into an ovenproof dish or individual foil dishes. Mix the cornflour, mustard, cayenne pepper and a little milk into small bowl – explain |

|that you are mixing to make a smooth paste – the cornflour will thicken the milk into a sauce. |

|Pour in the milk and stir to blend. |

|Pour the sauce over the pasta. |

|Optional activity 1: Show the children how to make a simple cheese recipe. Juice the lemon and stir it into the milk. Ask children to tell you what they see (it should start to curdle). Cover |

|the milk and show the children the next step when the macaroni cheese is in the oven. |

| |

|You’ll need: Video, The eatwell plate |

|You’ll need: Ingredients: milk and a lemon. Equipment: juicer, 2 bowls and spoon; sieve, bowl and muslin cloth |

| |

|Activity Get cooking! |

|Divide the children into groups of four |

|Ask them to check that they have the right equipment, according to the recipe. |

|Ask them to measure and weigh the ingredients required. |

|Check their measurements are accurate and ask them to work together to check each others’ measurements. |

|Supervise the children setting the oven to the correct temperature, if the oven is in the same room. |

|If you have access to a hob, supervise the cooking of the pasta. |

|Supervise the use of the graters, reminding children to watch their fingers. |

|Ask children to mix the pasta, cheese and peas together thoroughly so the flavours blend. They may need to help one-another to pour into their dishes. |

|Check that they make a smooth paste for the sauce base before adding the milk. |

|Use oven gloves when placing items in and taking items out of the oven. |

|Show the children the cooked macaroni cheese – it should look golden brown. You may show children at the end of the cooking activity if you are not able to cook a sample in advance. |

| |

|Optional activities – while the macaroni cheese is baking: |

|Finish making the simple cheese. (Activity 1 – first step explained at the end of the demonstration.) Show the children the curds, then pour the mixture into a sieve which is lined with a |

|muslin cloth (a Jay cloth, handkerchief or thin t-shirt will do) over a bowl. Ask children to describe what they see. What has happened to the milk? Ask if anyone wants to taste it. |

|Activity 2: Organise a milk, cheese or yoghurt tasting activity with the children. Ask them to record notes about the appearance, smell, flavour and texture. |

| |

|How to finish this activity |

|Show the children the cooked macaroni cheese. Ask them to describe its appearance. How does it compare to before it was cooked? |

|Scoop out some macaroni cheese on a plate. What has happened to the milk? What ingredient made the sauce thicken? (Cornflour.) |

|Discuss other vegetables that could be added, such as canned sweetcorn, frozen mixed vegetables, fresh spinach leaves or leftover roasted vegetables. |

|Ask them to suggest other types of pasta that could be used. What is their favourite type of pasta? |

|Eat the macaroni cheese with the children. Ask if they like it? Talk about when they might eat the macaroni cheese and what they might serve with it to make a meal, e.g. a mixed salad, |

|additional vegetables, a drink (water). |

|Provide the children with a copy of the recipe to take home – encourage them to make this with their parents/carers. |

| |

|You’ll need: Copies of the recipe to take home |

|Macaroni cheese |

| |

|This family favourite is quick and easy to make. Serve as a simple supper with a mixed salad |

|Cheese and milk are good sources of protein and calcium – you can also choose lower-fat options. Calcium helps the development of strong bones; protein supports the growth and maintenance of |

|healthy muscles and helps to maintain healthy bones. |

| |

|Serves | 6 children |

|Preheat the oven to 200°C/180°C Fan/Gas 6 |

| |

|Equipment: |

|Kitchen paper |

|Weighing scales |

|Large saucepan |

|Colander |

|Large bowl |

|Grater |

|Chopping board |

|Mixing spoon |

|20cm x 16cm ovenproof dish |

|Small bowl |

|Teaspoon |

|Measuring jug |

|Measuring spoons |

|Oven gloves |

| |

|Ingredients: |

|100g frozen peas, thawed |

|175g macaroni or other |

|short-cut pasta |

|175g mature Cheddar |

|525ml semi-skimmed milk |

|2 level tbsp cornflour |

|1/2tsp English mustard powder |

|Pinch of cayenne pepper |

| |

| |

| |

| |

|Instruction: |

|First, put the peas out to thaw. Now turn on the oven to 200°C/180°C Fan/Gas |

|Heat a large pan of water until boiling. Add the macaroni, stir once, and then return to the boil and simmer fast for 10mins. |

|Drain the pasta in a colander. Put it into a large bowl with the defrosted peas. |

|Grate the cheese onto the chopping board. Mix in with the pasta and peas. Turn into an ovenproof dish. |

|Measure out the cornflour, mustard and cayenne into a small bowl. Add a little milk and mix to a smooth paste. Add the rest of the milk and stir until evenly mixed. |

|Pour over the pasta mixture. Cook in the oven for 40mins until the top is nicely browned. |

| |

|Hints & tips: |

|To thaw peas quickly, put them in a sieve, pour over boiling water, then spread them out on a plate lined with double thickness kitchen paper. Leave for a few minutes to soak up the water. If |

|you’re short of time, you can cook the pasta in advance. |

| |

|Make your own: |

|Instead of macaroni, try using penne, pasta shells or fusilli. |

| |

|Each 254g serving contains: |

|Energy |

|1.252kj |

|Fat |

|Med |

|Saturate |

|High |

|Sugar |

|Low |

|Salt |

|Low |

| |

|299kcal |

|12.5g |

|7.5g |

|4.8g |

|0.7g |

| |

|15% |

|18% |

|38% |

|5% |

|12% |

| |

| |

|Typical energy values per 100g: 492kJ/117kcal |

| |

|Useful links: |

| |

|Basic food skills in primary schools, videos demonstrating cutting, peeling and grating. Visit: |

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|Find out where milk is from and how cheese is made. Visit: |

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|NHS Choices – Milk and dairy foods. Visit: |

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|ASDA Recipes using cheese. Visit: |

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