Cooking Skills By Key Stage

Cooking Skills in Early Years broadly cover:
Weighing and measuring – measure using spoons
Cutting skills: use a table knife to cut soft foods eg strawberries
Mixing: combine small amounts of cold ingredients in bowl, eg fruit salad
Shaping and assembling: use hands to shape dough in to simple shapes
Heating: preparing food for cooking eg cakes cases in a bun tray
Serving and garnishing: spoon cold food on to a plate
Food safety: take part in simple clearing up tasks eg clearing and cleaning tables
Recipes and ingredients: recognise familiar foods

Cooking Skills in Key Stage 1 broadly cover:
Weighing and measuring – use measuring spoons for liquids, solids and dry ingredients
Cutting skills: use a serrated knife to cut soft foods eg tomato
Mixing: with help crack and egg and beat with a fork
Shaping and assembling: use hands to shape dough into small ball shapes
Heating: prepare food for baking and frying eg greasing baking tins
Serving and garnishing: lightly sprinkle garnish on cold food
Food safety: take part in simple clearing up tasks eg clearing and cleaning tables
Recipes and ingredients: follow simple recipes instructions eg using a picture

Cooking Skills in Lower Key Stage 2 broadly cover:
Weighing and measuring – use digital scales and measuring jugs
Cutting skills: use serrated knives to cut hard foods eg carrots, onions
Mixing: crack an egg and beat with a whisk
Shaping and assembling: knead and shaping dough into aesthetically pleasing products – eg bread rolls
Heating: begin to use a toaster and microwave
Serving and garnishing: begin to understand appropriate portion sizes
Food safety: know how to get ready to cook
Recipes and ingredients: recognise and name a broad range of ingredient

Cooking Skills in Upper Key Stage 2 broadly cover:
Weighing and measuring – accurately use scales and measuring jugs
Cutting skills: dice and cut food into evenly sized-pieces
Mixing: confidently crack an egg
Shaping and assembling: use a rolling pin to roll out dough to an accurate size and thickness eg pizza
Heating: with supervision, begin to use the hob
Serving and garnishing: are able to plan and serve their own breakfast and a simple balanced cooked meal eg pizza and salad
Food safety: demonstrate good safety practices
Recipes and ingredients: identify how to change a recipe to improve a dish
Consumer awareness: are able to use food labels to inform choice