Summary

The principle behind this resource is to supplement pupils' investigations into bread and sandwiches and to prepare for them to make their own bread and/or sandwiches.

Talk first about the kind of breads that pupils are familiar with.

Discuss the principles of kneading, proving and rising with the pupils. Go through the following vocabulary and discuss each word:

granary, wholemeal, sesame, poppy seed, chapatti, soda, pitta, bagel, samosa, flavoured, sweet, savoury, ingredients, shaping, mixing, topping, white, brown, kneading, proving, baking, cooking method, grilling, boiling, frying, glazing, yeast, wheat, grain, flour, dough, crust, rise, texture, doughy, crisp, chewy, yeasty, stretchy, elastic, hygiene, bacteria, mould, decay and food poisoning.

Tell pupils that they must try and use the words above when talking about, designing, making and investigating bread.

Go through each of the photos with the class. Ask them to answer the questions listed for each photo.

Pupils should make notes about each photo and this could be used to create a display if the photos are printed out.

Suitable for

Year 5 or 6

Using a non-interactive whiteboard

Pupils can make their own notes in groups, pairs or individually.

Teachers may like to take small groups at a time to involve pupils in lengthier discussions about this worldwide and vital foodstuff.

Prior learning required

Pupils should have had previous experience of making simple foods in the classroom.

Basic hygiene rules and the use of simple kitchen implements such as knives and chopping boards should have been learnt in earlier years.

Aims and objectives

For pupils to understand:

• the importance of bread worldwide
• that packaging and transport are important
• that there are many types of breads

Timings

Teachers should discuss the photos with pupils and this could take between 10 and 30 minutes.

The photos can be used as an additional resource later.

Suggestions for group activities

Pupils should have opportunities to make their own bread or sandwiches.
Pupils may also design a sandwich with a variety of ingredients.
Pupils could carry out research into breads around the world.

Suggestions for differentiation

Some pupils may need help in kneading and making sandwiches.

Teachers should consider safety factors involved in cooking bread and in using implements in sandwich making.

Further activities

Some pupils could progress further and make different types of bread.

Curriculum links

KS2 Design and technology: designing skills

Pupils should be taught to:

1. use information sources to generate ideas for products
2. consider appearance, function, safety and reliability when developing ideas for products