Getting to Grips

Fruit fusion or dippy divers, anyone? Here's a delicious way to introduce young cooks to aspects of safe food handling and the use of food handling tools. Groups create fruits and/or vegetable salads to share with the class.

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Instructional Ideas

  • Create a class cookbook of the recipes the groups develop
Classroom Considerations

  • The 13-page illustrated packet includes a rationale for the lesson, a shopping list as well as an equipment list, differentiation and inclusion suggestions, a hygiene risk assessment, step-by-step directions, and worksheets
  • The first in a series of 16 resources designed for foods classes

  • The plan encourages class members to use different types of fruit and vegetables

  • None