Biscuit Bonanza
This Licence to Cook practical session is about baking biscuits, both savoury and sweet. During the session, students will make either Cheese straws or ANZAC biscuits. The session aims to improve students’ knowledge of flour based products and act as a reminder for the safe use of the cooker. It can be used as a stand-alone…
Baker's Haven
This Licence to Cook practical session is about the production of bread based products, with students making either Dinner rolls or Pesto pizza or Finnish fruit plait. There is scope for students to be creative, selecting different types of ingredients that could be combined into the dishes. The writing frames can be used before…
Cooking Session 16: Meal Appeal
This is the final practical session in the Licence to Cook course, and it is expected that students should be confident and competent in preparing and cooking a range of different dishes before this lesson. During this session, students consolidate their understanding by preparing and cooking a main meal, such as a shepherd's…
Cooking Session 15: Stir Fry Crazy
This Licence to Cook practical session aims to build students' confidence and independence in the kitchen, offering the opportunity to learn new skills and techniques which can lead to preparing and cooking a range of main meals. During this session, students can make either a sizzling stir-fry or fajitas. These recipes…
Cooking Session 14: Rice
This Licence to Cook practical session focuses on cooking with rice, revisiting many skills and techniques and allowing students to make dishes at school that they can easily recreate at home. During this session, students can make either a mushroom risotto or savoury rice. These recipes demonstrate the versatility of rice in…
Cooking Session 13: Celebration
This Licence to Cook practical session focuses on using the creaming method to make a simple cake. It provides the opportunity to use a hand-held electric mixer, although students can make this mixture using a wooden spoon. Weighing and measuring are important aspects of this session, as quantities need to be precise in order for…
Cooking Session 12: Curry to Go!
This Licence to Cook practical session is about making a simple curry dish in one pan. It demonstrates the use of simple pieces of equipment in the preparation of a dish that students could easily prepare at home. During this session, students can make a spinach, potato and chickpea curry, lamb korma or Thai green chicken curry.…
Cooking Session 11: Back to Basics
During this Licence to Cook practical session, students can make either a classic tomato ragu or ratatouille. These recipes demonstrate how a simple tomato based sauce can form the basis of many dishes and meals, as well as providing an opportunity to practice essential knife skills. Students will also use the hob to boil or simmer.…
Cooking Session 10: Mini Meals
During this Licence to Cook practical session, students make either koftas, spicy bean burgers or a fish and vegetable stack to demonstrate their skills and understanding of ingredient preparation. It also provides the opportunity for students to use a food processor to prepare ingredients. This session can act as a stand-alone…
Cooking Session 9: Pasta Mania
In this Licence to Cook practical session students make a savoury sauce and combine it with pasta to make a simple dish. Students start to prepare and cook items simultaneously, learning about timing and kitchen organisation. Key skills include weighing and measuring, use of the hob (boiling, simmering), grating, making a roux…
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…
Cooking Session 7: Feel the Rub
This Licence to Cook practical session extends the rubbing in technique so that students learn to form and shape the rubbed-in dough. This additional dimension is a progression from Cooking Session 6, Creative Crumbles, as students will need to carefully control the amount of liquid added to the mixture to prevent it from becoming…
Cooking Session 6: Creative Crumbles
During this Licence to Cook practical session, students make apple and sultana crumble or vegetable crumble. These recipes allow students to practice weighing and measuring, rubbing-in, preparation of fillings, layering ingredients and baking. Writing frames are provided for students to record their own top tips and the skills…
Cooking Session 5: Batch Bake
During this Licence to cook practical session, students make courgette and cheese muffins, fruit muffins or mini fruit cakes. These recipes demonstrate combining ingredients (with the all-in-one method), accurate weighing and measuring and using the oven. Writing frames are provided for students to record their own top tips…
Cooking Session 4: Soup-er!
This Licence to Cook practical session allows students to build confidence in using the hob. Although the hob may have been used before, this session concentrates on its safe use. In addition, it consolidates knife skills through the preparation of a variety of different vegetables. During this session, students will make either…
Shopping Tutorial 2
This Licence to Cook tutorial is about understanding the information on food labels and making informed decisions when choosing what to buy and eat. The differentiated slides cover: • Food labels • Ingredients • Date marks • Nutritional information • Guideline Daily Amounts • Choices affected…
Shopping Tutorial 1
This Licence to Cook tutorial is about ensuring value for money when shopping. The differentiated slides cover: • Planning ahead • Adapting recipes • Considering the requirements of those you will be catering for • How to save money and budget effectively • Comparing foods in a supermarket •…
Protecting Tutorial 2
This Licence to Cook tutorial follows on from the Protecting Tutorial 1 and investigates further the inportance of being safe and hygienic when preparing food. The differentiated slides cover: • Preparing raw ingredients • Cleaning work surfaces • Cooking thoroughly • Covering food and safe storage •…
Protecting Tutorial 1
This Licence to Cook tutorial is about being safe and hygienic when buying, carrying and storing food. The differentiated slides cover: • Looking at the quality of food when shopping • Storing food, including the use of the fridge and freezer • Date marks • Preparing the kitchen • Personal hygiene •…
Eating Tutorial 2
This Licence to Cook tutorial provides eight tips for making healthier food choices. The differentiated slides cover: • Basing meals on starchy foods • Eating lots of fruit and vegetables • Eating more fish • Reducing intake of saturated fat and sugar • Reducing salt intake • Increasing activity • Drinking…
Eating Tutorial 1
This Licence to Cook tutorial is about healthy eating and describes the variety of foods needed for a balanced diet, giving examples of each type. The differentiated slides cover: • The Eatwell plate • Examples of food in each of the five food groups • A balanced diet • Healthy food choices • Practical…
Cooking Tutorial 3
This Licence to Cook tutorial is about gaining confidence with cooking and developing essntial skills. The differentiated slides cover: • using small electrical equipment, e.g. whisk • handling raw meat safely • preparing an onion • using a knife safely to dice • preparing chillies, garlic and ginger The…
Cooking Tutorial 2
This Licence to Cook tutorial is about becoming more confident in cooking and developing essential skills. The differentiated slides cover: • using the hob to boil and simmer • using a kettle to measure boiling water safely • draining hot water away from pasta • an all-in-one white sauce • the rubbing…
Cooking Tutorial 1
This Licence to Cook tutorial is about becoming familiar with the cooking equipment, tools and ingredients. The differentiated slides cover: • areas where you might be cooking • basic tools and equipment • using a knife safely to prepare fruit and vegetables • basic techniques for preparing ingredients,…
Wise Food Shopping
This Licence to Cook face-to-face session is designed to accompany the Shopping 1 and Shopping 2 tutorials. A presentation encourages students to consider important factors when choosing what food to buy. These include thinking about who they are catering for and the occasion, making a shopping list, comparing foods and being inventive…
Hygiene and Safety
This Licence to Cook face-to-face session is designed to accompany Protecting 1 and Protecting 2 tutorials. The first presentations goes into detail about the important area of cooking safely, including how to prepare, cook and store food, chilling and reheating, clearing up and keeping clean as you go along. The second presentation…
Healthy Eating
This Licence to Cook face-to-face session is designed to accompany the Eating Well 1 and Eating Well 2 tutorials. A presentation starts with eight top tips for eating well and then gives further details about foods to increase or reduce for a healthy diet. This is followed up with three activity sheets in which students look at the…
Cooking Session 3: Brilliant Baking
This Licence to Cook practical session introduces students to the safe use of the oven, as well as consolidating the use of other pieces of equipment. During this session, students make either fruity flapjacks or tropical granola bars. These recipes have been chosen as they use the oven and/or the hob and require students to…
Cooking Session 2: Top Toastie
This Licence to Cook practical session allows students to learn how to use the grill safely, as well as handling and preparing a range of ingredients. During the session, students will make either a croque-monsieur or pizza toast. These recipes help to consolidate the safe use of a knife, as well as allowing students to use…
Cooking Session 1: Getting to Grips
This is the introductory cooking session for the Licence to Cook Course. It allows students to become familiar with the cooking area and provides an opportunity to assess their practical capability. During the session, students make either a fruit fusion or dippy divers. The recipes do not require the application of heat and…
Layering
In this resource from Bettys & Taylors, Cookery School Tutor Lisa Bennison demonstrates how different types of food and flavours can be layered on top of each other to create a more interesting and flavoursome dish. She takes six elements into account when layering a savoury vegetable tower: • flavour • texture •…
Making Pastry
In this resource from Bettys & Taylors, Head of the Cookery School Richard Jones looks at the ingredients for pastry and demonstrates rubbing in, dough making, rolling and baking blind. The clip is designed to be shown in class to demonstrate basic techniques or for use as a reminder for students.