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Over the next two weeks, I would like you to do some Design and Technology

with a focus around cooking and nutrition!


Remember this is a two week block so take your time working through the different stages of D&T below.


Your DT challenge is to design, make and evaluate a PIZZA for PARENT 



The Design criteria:

Ingredients for the pizza topping must be seasonal




We would like you to:



Explore: Begin by exploring a range of toppings that are ‘in season’. What does ‘in season’ mean? What ingredients for toppings do you already have at home? What ae they called? Where are they grown? When can they be harvested? What are their taste, smell, texture and appearance? Pick up, smell and taste the ingredients. What words can we use to describe the shape, colour, feel, taste?

Explore: Talk with your families about basic food hygiene practices when handling food. E.g. What should we do before we work with food?

Explore: Talk with your families about the utensils/equipment and techniques you might need to use. Practice the skills you will need to create your final product e.g. kneading, mixing, slicing.

Explore the Eatwell plate with your families. 

Can you fill in your own? (TEMPLATE BELOW IF YOU WOULD LIKE TO USE IT).Why is it good to eat a balance of seasonal food? Which food groups do your seasonal foods belong to?



Evaluate: Can you evaluate some existing products to determine what your parents like best? What do they prefer and why? What might we want to include in our product to meet our parent’s preferences? Which ingredients might be the best for our product to match the design criteria?


Design: Draw and label a plan of your product. THINK: What will you need? What ingredients will you need? How much will you need? How will you present the product? Remember your design criteria including the likes and dislikes of the person you are making it for!


4.MAKE your product.


5. EVALUATE your final product. Does it meet your purpose? Does your user like it? What would you do differently next time/what could you change to make your final product better?



Key Vocabulary - which you and your family might want to consider throughout your project:

  •  ingredients, yeast, dough, bran, flour, wholemeal, unleavened, baking soda, spice, herbs  
  •  fat, sugar, carbohydrate, protein, vitamins, nutrients, nutrition, healthy, varied, gluten,      dairy, allergy,      intolerance, savoury, source, seasonality ​
  •  ​utensils, combine, fold,     knead, stir, pour, mix, rubbing in, whisk, beat, roll out, shape, sprinkle,   crumble  ​
  •  ​design specification, innovative, research, evaluate, design brief 

Focused skills - that you can learn and/or demonstrate as you work through your project:

  • Demonstrate how to measure out, cut, shape and combine e.g. knead, beat, rub and mix ingredients. 
  • Demonstrate how to use appropriate utensils and equipment that the children may use safely and hygienically. 
  • Techniques could be practised following a basic recipe to prepare and cook a savoury food product. 
  • Ask questions about which ingredients could be changed or added in a basic recipe such as types of flour, seeds, garlic, vegetables. Consider texture, taste, appearance and smell. 
  • When using a basic dough recipe, explore making different shapes to change the appearance of the food product e.g. Which shape is most appealing and why? 

This project on a document (should you want to print it out)

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