He taught us how to hold knives correctly, how to cut food safely using the bridge and claw techniques. We listened very carefully to what he had to say as we were junior chefs for the time we were cooking. During our session we made Rainbow Couscous and Berry Cheesecake pots all are very healthy and ideal for lunchboxes. We used our new knife skills to cut cherry tomaoes, cucumber and pepper in small pieces, watched dehydrated couscous 'come alive' when hot water was added to it. We all had specific jobs to do: 2 people to juice the lemon, 1 or 2 people to 'fluff' up the couscous, 1 person to add the pepper and 1 person to add the sweetcorn. We combined all of these ingredients plus the vegetables we chopped up and mixed it all together. The smell was amazing! We shared it out between us and then cleaned our table with antibacterial spray. Next we made the berry cheesecake pots, we layered oats, frozen mixed fruit, cheescake mix (fat free/low fat youghurt, low fat cream cheese, honey, sweetener and vanilla essence) then topped it with oats and a piece of fruit. We really wanted to eat these straight away but we had to go back to class. We had an amazing time as you can see from our photos!
Monday, 21 March 2016
We have been cooking!!!!
Last Wednesday Richard from Cooking Together Wales took a cookery workshop with years 3 and 4.
He taught us how to hold knives correctly, how to cut food safely using the bridge and claw techniques. We listened very carefully to what he had to say as we were junior chefs for the time we were cooking. During our session we made Rainbow Couscous and Berry Cheesecake pots all are very healthy and ideal for lunchboxes. We used our new knife skills to cut cherry tomaoes, cucumber and pepper in small pieces, watched dehydrated couscous 'come alive' when hot water was added to it. We all had specific jobs to do: 2 people to juice the lemon, 1 or 2 people to 'fluff' up the couscous, 1 person to add the pepper and 1 person to add the sweetcorn. We combined all of these ingredients plus the vegetables we chopped up and mixed it all together. The smell was amazing! We shared it out between us and then cleaned our table with antibacterial spray. Next we made the berry cheesecake pots, we layered oats, frozen mixed fruit, cheescake mix (fat free/low fat youghurt, low fat cream cheese, honey, sweetener and vanilla essence) then topped it with oats and a piece of fruit. We really wanted to eat these straight away but we had to go back to class. We had an amazing time as you can see from our photos!
He taught us how to hold knives correctly, how to cut food safely using the bridge and claw techniques. We listened very carefully to what he had to say as we were junior chefs for the time we were cooking. During our session we made Rainbow Couscous and Berry Cheesecake pots all are very healthy and ideal for lunchboxes. We used our new knife skills to cut cherry tomaoes, cucumber and pepper in small pieces, watched dehydrated couscous 'come alive' when hot water was added to it. We all had specific jobs to do: 2 people to juice the lemon, 1 or 2 people to 'fluff' up the couscous, 1 person to add the pepper and 1 person to add the sweetcorn. We combined all of these ingredients plus the vegetables we chopped up and mixed it all together. The smell was amazing! We shared it out between us and then cleaned our table with antibacterial spray. Next we made the berry cheesecake pots, we layered oats, frozen mixed fruit, cheescake mix (fat free/low fat youghurt, low fat cream cheese, honey, sweetener and vanilla essence) then topped it with oats and a piece of fruit. We really wanted to eat these straight away but we had to go back to class. We had an amazing time as you can see from our photos!
Sunday, 20 March 2016
Chinese Visitors
To celebrate the day we wore red for our Chinese visitors, the Chinese teachers came into school to tell us about how children learn in China. They taught us how to make Chinese paper lanterns and we watched them perform a traditional Chinese dance. We asked lots of questions and found out lots of information about the Chinese way of life.
Sunday, 7 February 2016
Our visit to Cardiff & the Principality Stadium
On Thursday 28th January we visited Cardiff as part
of our ‘Wonderful Wales’ topic. We drove around the City looking at all the
important landmarks and ate our lunch in Cardiff Bay.
We had a tour around the Principality Stadium which was
great! We met Ryan Jones, who was
filming in the stadium, and he had a photograph with the class. We went into the ‘Press Room’, which was
named after Ray Gravell, before going into the home and away changing
rooms. We saw some of the Welsh rugby
and football jerseys hanging up. A few
of the names we recognised were Sam Warburton, Dan Biggar, Aaron Ramsey and
Gareth Bale.
Afterwards we walked through the tunnel the players run out from. We climbed steps to reach the very top of the stadium and we also sat in the very best seats where the Queen and other special guests sit. These were very comfortable and there was an excellent view of the pitch. We learned that birds of prey are used to stop other birds nesting in the roof. They borrow Harris Hawks from Cardiff Castle to scare off the pigeons!
Our tour guide was very pleased that we asked lots of sensible questions and we were very well behaved.
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