Food technology skills checklist: Reception. AGE 4-5 1. Bridge knife technique soft foods e.g. strawberries, cherry tomatoes 1. Using measuring spoons and cups 2. Using balance scales 1. Sieving flour 2. Kneading 3. Shaping e.g. bread rolls 4. Handling and folding filo pastry. 5. Cutting out rolled pastry 6. Glazing, e.g.brushing with egg, milk and oil. 5. Using a lemon squeezer. 6. Beating ingredients together e.g. salad dressing
Year 1. AGE 5-6 1. Bridge knife technique soft foods e.g. strawberries, cherry tomatoes 2. Claw knife technique soft foods e.g. cucumber 3. Snipping herbs in a jug using scissors. 1.Using measuring spoons and cups 2. Using balance scales 1.Sieving flour 2. Kneading 3. Shaping e.g. bread rolls 4. Handling and folding filo pastry. 5. Cutting out rolled pastry 6. Glazing, e.g.brushing with egg, milk and oil. 7. All in one cake mixing. 8. Dividing mixture into tins e.g. muffins. 5. Using a lemon squeezer. 6. Scooping 7. Beating ingredients together e.g. salad dressing
Year 2. AGE 6-7 1. Bridge knife technique soft foods e.g. strawberries, cherry tomatoes 2. Bridge knife technique harder foods e.g. apple. 3. Claw knife technique soft foods e.g. cucumber 4. Snipping herbs in a jug using scissors. 5. Grating soft food, e.g. courgette, cheese. 1. Using measuring spoons and cups 2. Using a jug to measure liquids. 3. Using balance scales 1. Sieving flour 2. Cutting fat into flour. 3. Cracking an egg. 4. Beating an egg. 5. Rubbing fat into flour. 6. All in one cake mixing. 7. Dividing mixture into tins e.g. muffins. 8. Mixing to form a bread dough. 9. Kneading 10. Shaping e.g. bread rolls 11. Handling and folding filo pastry. 12. Handling and rolling puff pastry. 13. Cutting out rolled pastry 14. Glazing, e.g.brushing with egg, milk and oil. 5. Spreading with a table knife e.g. butter.
6. Scooping 7. Mashing 8. Crushing garlic 9. Using a lemon squeezer. 10. Beating ingredients together e.g. salad dressing 11. Shaping e.g. fishcakes/burgers
Year 3. AGE 7-8 1. Bridge knife technique soft foods e.g. strawberries, cherry tomatoes 2. Bridge knife technique harder foods e.g. apple. 3. Claw knife technique soft foods e.g. cucumber 4. Claw knife technique hard foods e.g. carrot 5. Snipping herbs in a jug using scissors. 6. Peeling soft vegetables e,g, courgette. 7. Grating soft food, e.g. courgette, cheese. 1. Using measuring spoons and cups 2. Using a jug to measure liquids. 3. Using balance scales 4. Using digital or spring balance scales 1. Sieving flour 2. Cutting fat into flour. 3. Cracking an egg. 4. Beating an egg. 5. Rubbing fat into flour. 6. Adding liquid to flour. 7. All in one cake mixing. 8. Scraping out a bowl with a spatula. 9. Dividing mixture into tins e.g. muffins. 10. Mixing to form a bread dough. 11. Kneading 12. Shaping e.g. bread rolls 13. Handling and folding filo pastry. 14. Handling and rolling puff pastry. 15. Cutting out rolled pastry
16. Glazing, e.g.brushing with egg, milk and oil. 5. Spreading with a table knife e.g. butter. 6. Scooping 7. Mashing 8. Crushing garlic. 9. Using a lemon squeezer. 10. Beating ingredients together e.g. salad dressing 11. Shelling a hard-boiled egg. 12. Shaping e.g. fishcakes/burgers.
Year 4. AGE 8-9 1. Bridge knife technique soft foods e.g. strawberries, cherry tomatoes. 2. Bridge knife technique harder foods e.g. apple. 3. Claw knife technique soft foods e.g. cucumber 4. Claw knife technique hard foods e.g. carrot 5. Snipping herbs in a jug using scissors. 6. Hedgehog a mango. 7. Peeling soft vegetables e,g, courgette. 8. Grating soft food, e.g. courgette, cheese. 9. Grating harder foods, e.g. carrot, apple. 1. Using measuring spoons and cups 2. Using a jug to measure liquids. 3. Using balance scales 4. Using digital or spring balance scales 1. Sieving flour 2. Cutting fat into flour. 3. Cracking an egg. 4. Separating an egg. 5. Beating an egg. 6. Rubbing fat into flour. 7. Adding liquid to flour. 8. All in one cake mixing. 9. Creaming fat and sugar. 10. Folding flour into creamed mixture. 11. Scraping out a bowl with a spatula. 12. Dividing mixture into tins e.g. muffins. 13. Mixing to form a bread dough. 14. Kneading
15. Shaping e.g. bread rolls 16. Handling and folding filo pastry. 17. Handling and rolling puff pastry. 18. Handling and rolling shortcrust pastry. 19. Cutting out rolled pastry 20. Glazing, e.g.brushing with egg, milk and oil. 5. Spreading with a table knife e.g. butter. 6. Scooping 7. Mashing 8. Crushing garlic 9. Using a lemon squeezer. 10. Beating ingredients together e.g. salad dressing 11. Shaping e.g. fishcakes/burgers. 12. Coating with egg and breadcrumbs. 13. Shelling a hard-boiled egg.
Year 5. AGE 9-10 1. Bridge knife technique soft foods e.g. strawberries, cherry tomatoes. 2. Bridge knife technique harder foods e.g. apple. 3. Claw knife technique soft foods e.g. cucumber 4. Claw knife technique hard foods e.g. carrot 5. Simple combination of Bridge and claw e,g, onion. 6. Snipping herbs in a jug using scissors. 7. Hedgehog a mango. 8. Coring an apple. 9. Peeling soft vegetables e,g, courgette. 10. Grating soft food, e.g. courgette, cheese. 11. Grating harder foods, e.g. carrot, apple. 12. Finer grating e.g. Parmesan cheese, nutmeg 1. Using measuring spoons and cups 2. Using a jug to measure liquids. 3. Using balance scales 4. Using digital or spring balance scales 1. Sieving flour 2. Cutting fat into flour. 3. Cracking an egg. 4. Separating an egg. 5. Beating an egg. 6. Rubbing fat into flour. 7. Adding liquid to flour. 8. All in one cake mixing. 9. Creaming fat and sugar. 10. Folding flour into creamed mixture. 11. Scraping out a bowl with a spatula.
12. Dividing mixture into tins e.g. muffins. 13. Mixing to form a bread dough. 14. Kneading 15. Shaping e.g. bread rolls 16. Handling and folding filo pastry. 17. Handling and rolling puff pastry. 18. Handling and rolling shortcrust pastry. 19. Cutting out rolled pastry 20. Glazing, e.g.brushing with egg, milk and oil. 5. Spreading with a table knife e.g. butter. 6. Scooping 7. Mashing 8. Crushing garlic 9. Using a lemon squeezer. 10. Beating ingredients together e.g. salad dressing 11. Coating with egg and breadcrumbs. 12. Shaping e.g. fishcakes/burgers. 13. Whisking e.g. egg whites or cream. 14. Shelling a hard-boiled egg.
Year 6. AGE 10-11 1. Bridge knife technique soft foods e.g. strawberries, cherry tomatoes. 2. Bridge knife technique harder foods e.g. apple. 3. Claw knife technique soft foods e.g. cucumber 4. Claw knife technique hard foods e.g. carrot 5. Simple combination of Bridge and claw e,g, onion. 6. Fine chopping herbs 7. Snipping herbs in a jug using scissors. 8. Hedgehog a mango. 9. Coring an apple. 10. Peeling soft vegetables e,g, courgette. 11. Peeling e. g carrot 12. Grating soft food, e.g. courgette, cheese. 13. Grating harder foods, e.g. carrot, apple. 14. Finer grating e.g. Parmesan cheese, nutmeg 1. Using measuring spoons and cups 2. Using a jug to measure liquids. 3. Using balance scales 4. Using digital or spring balance scales 1. Sieving flour 2. Cutting fat into flour. 3. Cracking an egg. 4. Separating an egg. 5. Beating an egg. 6. Rubbing fat into flour. 7. Adding liquid to flour. 8. All in one cake mixing.
9. Creaming fat and sugar. 10. Folding flour into creamed mixture. 11. Scraping out a bowl with a spatula. 12. Dividing mixture into tins e.g. muffins. 13. Mixing to form a bread dough. 14. Kneading 15. Shaping e.g. bread rolls 16. Handling and folding filo pastry. 17. Handling and rolling puff pastry 18. Cutting out rolled pastry 19. Handling and rolling shortcrust pastry. 20. Glazing, e.g.brushing with egg, milk and oil. 5. Spreading with a table knife e.g. butter. 6. Scooping 7. Mashing 8. Crushing garlic 9. Using a lemon squeezer. 10. Beating ingredients together e.g. salad dressing 11. Shaping e.g. fishcakes/burgers. 12. Coating with egg and breadcrumbs. 13. Using a hob (only with adult supervision) e.g. to sweat veg for soup) 14. Whisking e.g. egg whites or cream. 15. Shelling a hard-boiled egg.