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Sensory work with food

Sensory work with food

Teachers' Guide

This is the main guide for Cooking and Food Skills for children aged 8-11 years.

Key Fact 1

Around the world people use a range of different ingredients, equipment and cooking techniques to prepare food.

Key Fact 2

When planning to cook we need to consider current healthy eating advice, the needs of different people and occasions.

Key Fact 3

When planning to cook, we need to select the most suitable ingredients, equipment and food skills for successful results.

Key Fact 4

There is a range of additional food skills which enable us to cook.

Key Fact 5

Buying, storing, preparing and cooking food safely and hygienically are vital for health.

FFL Podcast

The FFL podcast has been produced to provide teachers with news and information about food education in primary schools.

Cool creations

Non-cook recipes for the primary school classroom.

Hot and happening

Recipes that involve the use of the grill or hob.

Brilliant baking

Baking recipes for the primary classroom.

Videos: Peel, chop and grate

See how to prepare fruit and vegetables safely.

Videos: Cool creations

See how to make some recipes that do not need any cooking!

Sensory evaluation is a scientific discipline that analyses and measures human responses to the composition of food and drink, e.g. appearance, touch, odour, texture, temperature and taste. In schools it provides an ideal opportunity for children to evaluate and give feedback on their dishes, test products and experimental designs.

The way in which sensory work is conducted, along with the different tests and sensory language used, needs to be taught. This will help children to understand the process and develop their sensory vocabulary. It also means that children will record and generate evaluative feedback to support their work.

The resources below introduce children to the senses, and include worksheets for different tasting activities. The concept of umami is also introduced.