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Cooking Session 8: Deli Salads

This Licence to Cook practical session is about creating a deli-style salad using a range of different ingredients. Students are presented with the opportunity to cook a range of starchy foods, whilst simultaneously preparing other ingredients for their salad.

The aim of the session is to improve students’ organisational skills in the kitchen and embed essential knife skills. During this session, students can make either a vegetable couscous salad or a layered pasta salad. Although not included, students could also make their own dressings.

Key skills include weighing and measuring, knife skills, ingredient preparation, use of the hob (cooking pasta, potato, rice), combining, layering, and presenting. Writing frames are provided for students to record their own top tips and the skills they use.

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Subject(s)Food Preparation and Nutrition, Design and technology
Age11-14
Published2000 - 2009
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Direct URLhttps://www.stem.org.uk/rxz9m

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