After choosing their ingredients, the children independently chopped them up ready for the pasta dish. Alongside this, they also attempted to roll their own pasta shapes. They used the skills demonstrated to them by our school chef and then attempted to do it themselves. The farfelle pasta proved to be the most challenging shape; however, some of our junior chefs really got the hang of it!
We independently designed our structures, constructed the bridges and made changes to the design if necessary.
Healthy Chicken and Fish Wraps
For our cookery project, we needed to plan, design and make a healthy wrap. After deciding on our ingredients, we independently designed an exploded diagram. An exploded diagram allowed us to show the contents of our wrap recipe prior to making it. We drew a diagram to show the separate ingredients that we planned to use.
After completing our final designs, we chose the protein, salad leaf and sauce that we would like to be included in our healthy wrap. We independently breaded the cuts of meat, dressed our wrap and folded the wrap securely so that the filling stayed inside. We soon found out that the amount of fillings would affect how easy it was to wrap. Would we need to use less protein next time? Perhaps we had overfilled it? These were things we needed to consider when making wraps again in the future.
I found it really difficult to fold my wrap without my ingredients spilling out. I'd clearly used far too many salad leaves.
I would always usually choose chicken for inside a wrap if I was going to somewhere like McDonalds or KFC; however, after tasting the breaded fish goujons, I decided to try something new. They were delicious.