In cooking club the children learned the importance of food hygiene and safety. We made sure that everyone had washed their hands thoroughly before each session and surfaces and equipment was clean. The children listened carefully to instructions relating to using kitchen utensils to ensure everyone was safe. Everyone demonstrated great communication and teamwork skills each week as they worked alongside a partner sharing ingredients and equipment.

Session one 

This week we made Easter chocolate nests. We had to melt the butter and chocolate in the microwave, the children noticed and commented on the  changes to the ingredients. 
Everyone agreed that the melted chocolate smelled delicious! The children carefully counted out their mini eggs onto their nest. 

Session two

This week we made pitta bread pizza. We had lots of toppings that needed chopping up so the children had to make sure they were being safe when handling the sharp knives. Spreading the tomato purée was a Little tricky but we persevered. 

Session three

We made a healthy version of Eton Mess this week by substituting the cream with Greek yogurt. There were lots of different skills that we had to utilise to create our dessert including; mashing our frozen berries, chopping the strawberries and crushing our meringues. The children carefully arranged each layer into their cups and the final desserts looked delicious!

Session four

This week we made a lovely Rainbow Pasta Salad. We had a range of healthy vegetables that needed chopping up. Once again everyone made sure to follow our rules to stay safe when using the knives. We noted that the pasta bows went from being hard to soft and increased in size once cooked. 
 

Session five

This week we made Rainbow fruit kebabs. There were lots of different fruits that we needed to prepare for our kebabs. Threading the fruit onto the skewer was the trickiest part but all of the children demonstrated that they were resilient learners.