Cooking lesson plans' book

Teaching in practice ‘A cooking activity’ by Erasmus+, Stay 3E, https://creativecommons.org/licenses/by-sa/4.0

‘STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
Providingpracticalsolutionsforeffectiveteachingandenjoyable
learning at primarylevel’
LESSON PLAN
Lesson plan no 1 Country France
Course / subject A cooking activity
Topic Quantities, masses, capacities, conversions and proportionality
Lesson title Plum jam
Level /Age 7/9 Lesson duration 90 minutes
Lesson objectives
 To weigh the raw materials
 To adapt the quantities between the recipe and the raw materials +
ingredients in using proportionality
 To use mass units, liquid units and conversions to follow the recipe
Procedure
1. The pupils get the raw materials
2. They read their recipe and use proportionality notions (percentages, rule of
three) to adapt the recipe to the quantity of raw materials
3. They prepare the different quantities of ingredients following the recipe and
using mass units, liquid units and conversions
4. They cook!

References:
https://www.marmiton.org/recettes/recette_confiture-de-prunes-d-ente_42105.aspx
Materials
Maths: blackboard, slates and chalk (or a paper and a pen, a calculator
eventually).
Raw materials: plums, sugar, lemons, vanilla (pectin).
Cooking tools: saucepan, knife, wooden spoon, freezer

Providing practical solutions for effective teaching and enjoyable
learning at primary level´
LESSON PLAN
Lesson objectives
Cooking is such a nice opportunity for teaching.Pupils
 practice sensory skills, mathematic perception,sense of time,touch,smell,taste
 interact with meanings like proportions of ingredients,units of measurement
and numbers.
 get familiar with mathematical vocabulary like adding,reducing,measuring
and counting ,fractions in a fun environment
 increase their reading ability by reading the instructions of a recipe
 learn to follow orders like what happens first,next,after ,last while doing a
recipe.
Procedure
STEP 1
All start during the English lesson by asking the kids if they like to cook,if they do it
with heir family and what are their favourite cooking recipe.
STEP 2
They watch funny videos about cooking and hear English vocabulary related to
cooking https://www.youtube.com/watch?v=UfJMjU174m0
Lesson plan no 2 Country Greece
Topic Maths in cooking
Lesson title Sing ,count,measure and cook
Level /Age Level 1 Lesson duration 90 minutes

https://www.youtube.com/watch?v=zGvgErdj8EI
watch and sing a song about cooking
https://www.youtube.com/watch?v=RE5tvaveVak
STEP 3
The kids complete a vocabulary worksheet in English related to cooking
STEP 4
Kids and their teacher go to the school dining room .All wash their hands and start a
basic recipe for making bread.
They are separated in groups and the teacher gives each group the instructions of
the recipe and the ingredients. All members of each group take a responsibility in
order to follow the instructions as they should be .They weigh the ingredients using a
kitchen scale when it is necessary. Teacher is always a helping hand for all kids
STEP 5
They bake the bread into the school oven and while they are waiting .the kids cut
tomatoes, cucumbers into slices and pieces where they learn counting the slices
and fractions while cutting the tomatoes .
STEP 6
Once the bread is ready and a little cold, they cut it in pieces.
STEP 7
All participants go to the school garden for a picnic with everything they prepared in
the school kitchen.
Materials
Flour, salt, pepper, oil, water, bowls, jugs, knife
Reference
https://www.youtube.com/watch?v=UfJMjU174m0
https://www.youtube.com/watch?v=zGvgErdj8EI
https://www.youtube.com/watch?v=RE5tvaveVak
https://www.argiro.gr/recipe-category/pedia/

https://www.youtube.com/watch?v=kiaMV40Xui0
https://www.youtube.com/watch?v=53al2aBX3E8

Providing practical solutions for effective teaching and enjoyable learning
at primary level´
LESSON PLAN
Lesson objectives
• to encourage students to follow instructions and steps to make a fruit kebab
• to expand students’ vocabulary about fruit and equipment
• to teach students performing simple food preparation skills to make a fruit kebab
safely and hygienically
• to encourage the understanding of prepositions such as ‘under’, ‘on top’, ‘behind’,
‘onto’ by carrying out an action
• to encourage students to evaluate the appearance and taste of their fruit kebab.
Procedure
STEP 1
Ask the children if they know what resources they might need and what needs to
be done before beginning any cooking activity.
Talk about the need to wash hands thoroughly.
Ask the children if they can explain the sequence of events that might be needed to
make the kebabs – selecting fruit and equipment, peeling and cutting, threading
onto skewers, tidying up and washing hands again.
Talk about the safety aspects of working with food and knives, encourage the
children to think about what they might need to be aware of.
STEP 2
 Begin by looking at each of the fruits in turn, ask the children to describe them,
Lesson plan no 3 Country Italy
Topic Cooking fruit
Lesson title Making fruit kebabs
Level /Age Level 1 (A1) Lesson duration 90 minutes

can they name them?
 Let them hold them and smell them all, and talk about similarities and differences.
(Have they tried them before?)
 Remember to use lots of comments instead of questions, such as:
 I wonder what this one tastes like...
 I wonder what it looks like on the inside…
 This one is bigger than this one
 maybe we can sort them into sizes/colours/shape
 I wonder where this one was grown, was it on a tree or a bush?
 This fruit feels smooth/rough/hairy/bumpy
Activity
Once the children have explored the fruit through touch and smell, ask the children
to remind you of the sequence of events and the safety rules.
Then give each child a piece to cut.
Encourage them to cut the fruit in half then stop the class and discuss the fruit.
For example:
 This one has seeds in the middle, who else has seeds in their fruit?
 It is white inside and yellow on the outside
 Was it easy/hard to cut?
 Does it smell differently now?
 What bits can you eat? What needs to go in the bin?
Once the fruit is cut up, give each child a stick and encourage them to thread
different fruit onto it.
Encourage the children to tidy up and wipe down the tables etc.
Take photos of the different stages for follow up work.
Materials
 Fruit kebab ingredients (apples, strawberries, kiwi fruits, red grapes, pineapple,
melon), wooden cocktail sticks, chopping board, knives).
 The English copybook (to write down the recipe)
 Worksheets about the activity.
Reference
https://www.farmdrop.com/blog/food-fun-with-kids-recipe-1-fruit-kebabs/
http://www.eslprintables.com/vocabulary_worksheets/food/fruits/?page=16
https://fundraising.scouts.org.uk/Handlers/Download.ashx?IDMF=c39b1c75-a172-
4c0f-ac52-f7e3d5ac7b54

Providing practical solutions for effective teaching and
enjoyable learning at primary level´
LESSON PLAN
Lesson objectives
Students:
 know Christmas traditions and know their importance
 can read the recipe and later follow the steps of it, the instructions
 develop cooperation skills
 understand and follow hygienic rules
 know the safety rules in the kitchen
 can count within 10
 can precisely measure the ingredients and follow the proportions
 learn economical skills, assessing the number of biscuits out of one portion of
dough
 develop creativity while making and decorating biscuits
 follow the rules of savoir vivre
Procedure
 presentation and discussion about Christmas traditions in Poland and other
countries
 washing hands
 reading the recipe and preparing the collected ingredients
 multiplying the ingredients, measuring them – estimating the number of
biscuits, using spoons, glasses
 making the dough according to the recipe instructions
Lesson plan no 4 Country Poland
Topic Christmas traditions
Lesson title Making gingerbread biscuits
Level /Age Level 1
(A1 and above)
Lesson duration 90 minutes

 flattening the dough with a roller
 assessing the numer of biscuits, using the rest of the dough again to roll and
cut biscuits, putting the biscuits on an oven plate
 counting different things connected with the recipe while baking the biscuits,
(attachment nr 1)
 taking out the baked biscuits following the safety rules
 designing decorations for biscuits - (attachment nr 2)
 decorating the biscuits
 presenting the ready-made products
 collecting the biscuits into boxes or cans
 tidying the kitchen, summing up the lesson
Materials
The recipe, ingredients and maths teaching papers with exercises
Reference
www.kizoa.com/Movie-Video-Slideshow-Maker/d158876005k8797774o1l1/baking-
christmas-cookies
teaching materials – attached in ‘word’

1
Providingpracticalsolutionsforeffectiveteachingandenjoyablelearning at primary
level´
LESSON PLAN
Lesson plan no 5 Country Romania
Topic World Healthy Eating Day – 16th October
Lesson title “Healthy sandwiches”
Level /Age 10 -11 years old Lesson duration 90 minutes
Lesson objectives
 Identify healhy and unhealthy food
 Ingredients for a sandwich
 Prepare a healthy sandwich
Procedure
Students of the class IV E participated, along withtheir parents, in the activity, underthe
coordination of theirteacher.
Part I
To start off, the teacher presented some information regarding World Healthy Eating Day –
October 16th
Studentsandparentswatchedtwovideopresentations-„Foodthatshouldbeavoidedin
children’sdiets”and„Whatweputinourchildren’splates”,followedbydiscussions about
how healthy our diets are.
Video materials:
https://www.digi24.ro/magazin/stil-de-viata/viata-sanatoasa/alimentele-care-trebuie-
evitate-in-dieta-copiilor-715221
https://www.digi24.ro/magazin/stil-de-viata/viata-sanatoasa/ce-le-punem-copiilor-in-
farfurie-riscurile-aditivilor-din-alimente-791114

2
Therewereparentsthatwantedtodemonstratehowtheyprepareahealthymealfor
theirfamily,exemplifyingthepreparationofahealthybreakfast.
Students formed teams and prepared projects about healthy foods, which were
presentedinfrontoftheclass.Eachstudenthadtopickafruitorvegetable,whichhe
had to describe, pointing out itsqualitiesand properties.

3
Part II
Theybroughtaseriesofingredientsforpreparingasandwich.Eachstudentpickedthe
necessaryingredients for makinga healthy and funny sandwich.
At the end, every student presented the sandwich they made, and then ate it.

5
For the effort, every student also got a diploma.

7
Materials
Laptop,projector,markers,projects,diplomas,ingredients(bread, lettuce,tomatoes,slices of
cheese,olives,oliveoil,cucumbers,ham)plates,forks,napkins,etc.
Reference
1. Michiela Poenaru, „Minte sănătoasă în corp sănătos”, Editura Coresi,
București, 2008;
2. Dr. EmilRădulescu, „Alimentația inteligentă”, EdituraViata și sanatate, București,
2011;
- marteriale video
3. https://www.digi24.ro/magazin/stil-de-viata/viata-sanatoasa/alimentele-care-
trebuie-evitate-in-dieta-copiilor-715221
4. https://www.digi24.ro/magazin/stil-de-viata/viata-sanatoasa/ce-le-punem-copiilor- in-
farfurie-riscurile-aditivilor-din-alimente-791114
Teacher – Nicu–Cătălin Barbu
Class 4E

LESSON PLAN
Lesson plan no 6 Country SPAIN
Topic Healthy eating
Lesson title Healthy faces
Level /Age 6/7 years
Level 1
Lesson duration 45 minutes
Lesson objectives:
 Practice the ordinal numbers.
 Work in small teams.
 Enjoy healthy ”cooking” and eating.
Procedure:
PREPARE (15 minutes):
- Divide the pupils into groups of 4.
- Give each group a plate, a slice of pineapple, twenty segments of mandarin orange,
four slices of banana, a strawberry and two cranberries.
- Ask them to make a face on the plate with the fruit.
SHOW AND EXPLAIN (10 minutes):
- Pupils show their results and explain how they made them.
- Talk about maindifficulties inprocedure and results.
THINK AND WRITE (15 minutes):
- Give them pictures of the fruit so that they put them in a proper order
according to the steps they should follow to make funny, pretty and healthy
faces.
- Paste the pictures of the fruit in that order on a paper and write the
instructions, using the ordinal numbers.
CONCLUSION (5 minutes):
- Talk about the importance of doing things in order and of being able to give
instructions correctly and in the right order.
At break time, eat the healthy faces (after taking some pictures!) and enjoy.

Materials:
Pineapples, bananas, mandarin oranges, strawberries, cranberries, plates
and knives (for teacher and parents).
Reference:
https://www.google.es/search?q=receta+cara+fruta+ni%C3%B1os+facil&tbm=is
ch&source=iu&ictx=1&fir=HXsK6C9VKOERJM%253A%252CicMzAI3OVidgKM%
252C_&usg=__fZ2Ryc3z1QjbhrAZ5owvrsPD1UE%3D&sa=X&ved=0ahUKEwj_p6
qmv8DbAhWIWBQKHcGXCcQQ9QEIMTAD#imgrc=HXsK6C9VKOERJM:
https://www.pequeocio.com/recetas-ninos-fruta-divertida/
[EXAMPLE OF POSSIBLE INSTRUCTIONS:
∙ First, put the slice of pineapple in the middle of the plate.
∙ Second, put the segments of mandarine (except one) around the slice of pineapple.
∙ Third, put two slices of banana on the slice of pineapple, as eyes, near the top, and
one slice of banana besides the other; and put the other two slices of banana on the
segments of mandarin close to the previous slices of banana on the pineapple, as
ear.
∙ Fourth, put the strawberry on the hole in the middle of the slice of pineapple, as a
nose.
∙ Fifth, put one cranberry on each ”banana eye”.
∙ Sixth and finally, put a segment of mandarin under the strawberry, as a smiling
mouth.]

Providing practical solutions for effective teaching
and enjoyable learning at primary level´
LESSON PLAN
Lesson objectives
Pupils
 get food knowledge which is given by practical examples of ingredients like
butter ,sugar,eggs and their different forms from raw to cooked
 will use mathematical skills in baking like weighing,measuring,mixing or
estimating and this can happen without even realise it.
 learn about safety rules in the kitchen by identifying the things that are
hot,sharp and be more careful
 get science learning from mixtures,see chemical reactions(a cake rising)and
the process the ingredients go through to become the final product
 adapt social skills and cooking together with classmates,parents and teachers
help them learn to share,take turns in order to get things right in a recipe
 help themselves to grow and adapt healthy self-esteem development
 learn Maths most from simple ,everyday activities like cooking
 have fun !!
Lesson plan no 7 Country Greece
Topic Maths and cooking
Lesson title Kourambiede, a Greek Christmas recipe
Level /Age Level 2 Lesson duration 90 minutes

Procedure
STEP 1
During Maths lesson the teacher brings a kitchen scale in the classroom and
invites kids to choose objects .When they do it he/she asks questions like ‘which
object do you think is heavier or lighter?’or ‘Are we sure that our gusss is
right?’They come to the conclusion that we need to weigh them by using the right
tool .Then the teacher presents the kitchen scale.They come and weigh the
object they had chosen.Some of them write notes about the results.At the end
they see if they were right on their first guess.Moving forward the teacher
explains he meaning of kilograms and grams ,liter and ml..They again are asked
to guess if the objects they hold are weighing some grams or kilograms and so
on. They have a lot at the notes to see if they are right.
STEP 2
They watch relevant videos to help them understand
https://www.youtube.com/watch?v=zsv7bYSrzMU
https://www.youtube.com/watch?v=zsv7bYSrzMU
STEP 3
The kids brought some ingredients that they need for a Christmas Greek
traditional recipe ,Kourambiedes ( a kind of butter cookies ) they are going to
make, as the English teacher mentioned to them. So Maths and English at the
same lesson. Apart from that some parents whose job is related to baking are
invited to help with the whole procedure. They brought most of the equipment
they need.
STEP 4
All the participants go to the school dining room-kitchen for making the recipe.
Kids in groups wear protective caps to avoid hair to go into the bowls with the
ingredients, wash their hands and take a piece of paper with the instructions of
the recipe. They also take the ingredients they need and equipment for
measuring them like spoons, jugs etc. They read the instructions carefully and
they listen to what the parents and the teacher have to say in order to do things
right step by step. Adults are always close because safety comes first and they
are willing to give advice and help.
STEP 5
The kids use cookies cutters to give their dough Christmas shapes and place
them into pans and straight to the oven to bake.
STEP 6
When the kourambiedes are ready ,they let them cool and then put icing sugar
on top. Kids decorate them in plates ,offer some to other classes and enjoy

tasting the rest of them.
STEP 7
For homework they have to write down in a hardboard the recipe( the amount of
the ingredients and the steps of making the recipe) in English, draw the pastry
and present the recipe to the class during the next lesson.
Materials
All the ingredients for the recipe and the equipment they need for doing it.
Some are brought to school by the parents they help them with the recipe.
Reference
https://www.youtube.com/watch?v=VGHxGDxps4o
https://www.youtube.com/watch?v=ceeAHRq8bm8
https://www.youtube.com/watch?v=0A83skSAxKI
https://www.youtube.com/watch?v=yD1i3RRV2zg

LESSON PLAN
Lesson plan no 8
Country Italy
Topic Maths and Cooking
Lesson title Pasta, our passion!
Level /Age Level 2 Lesson duration 90 MINUTES
Lesson objectives
Read the directions and perform the appropriate action.
Determine the amount of each ingredient required to make the recipe.
Cook pasta with tomato sauce.
Procedure
Wash hands.
Talk about the safety aspects of working with food.
Read the recipe.
Check the ingredients.
Weigh the ingredients and calculate the right amount.
Follow the instructions to cook the pasta and the sauce:
 Fill a large pot with water and add salt.
 Bring the water to the boil
 Slowly add the pasta to the boiling water
 Start timing when the water returns to the boil.
 Most pastas cook in 8-12 minutes. Check the package directions!

 While the pasta is cooking, put some oil in a large pan.
 Stir in the tomato sauce
 Bring the sauce to the boil for 5 minutes
 Drain the pasta into a colander placed inside a sink
 Mix the pasta with the sauce
 Top with parmesan cheese and oil.
Take pictures of the steps and of the result.
Materials
Recipe.
Ingredients (200 gr. Italian pasta, 1 can of tomato sauce, salt, olive oil, freshly
grated parmesan cheese).
Large pot, a big spoon
Reference
http://www.nourishinteractive.com/nutrition-education/teachers-lesson-plans/14-kids-
cooking-healthy-foods-nutrition-lesson-plan

STAY 3E –Stay Eco-friendly, Entrepreneurial, European.
LESSON PLAN
Lesson objectives
1. The main aims of the lesson:
 Practising counting abilities
 Developing healthy eating habits
 Doing food with using ready recipe
 Developing ability to work in group
2. Detailed aims:
 a student can estimate the results of operation – adding and multiplying to 3000
 a student can read a chart
 a student can count the caloric value of the meals
 a student knows his/her energetic requirements
 a student can make a simple menu according to the rules of healthy diet
 a student knows how prepare “cebularze’ using ready recipe
 a student knows how to follow safety rules in kitchen
Procedure
3. The course of the lesson in class:
 Introducing the subject of the lesson
A teacher put a poster with the sentence: „A healthy eating is….” On the blackboard. The
students work in groups writing the ending of the sentence. The leaders of the groups read
the endings aloud and the teachers makes notes on the poster. He/she puts the answers in
3 groups: diversity, a proper quantity, regularity of the meals. The teacher summarizes the
poster and then reads out the subject of the lesson.
 Making the menu of a student of the 6th class – work in groups
The teacher explains that the food we eat gives us energy which is counted in calories. The
Lesson plan no 9 Country Poland
Topic
Natural numbers. Estimating the results of rules/operation.
Lesson title
The energetic value of the meals. Cooking ‘cebularz lubelski’.
Level /Age 6 class/12years Lesson duration 1h in class+2h in kitchen

energy requirements depend on the age, sex, job of the person and if we eat too much we
can become fat.
After that the teacher gives the students the cards of work. The students work in groups
making the menu. The teacher is coordinating the work of the groups.
 Analyzing the results of group work
Each group presents its menu. The rest of the class is checking if the menu is correct. The
posters done by the class are in the classroom.
 Making ‘cebularze lubelskie’ in the kitchen
Divide the class into groups consisting max of 4 pupils. Distribute places to work. Share
recipes between them. At first pupils have to read all recipe, then they have to choose all
necessary kitchen tools. The teacher asks to take quadruple of one portion from the recipe
and be careful of the proper amount of the rest ingredients. It is important to share all duties
in the group equally. The teacher’s role is to help pupils, to suggest something but not
replace them. We have to pay attention to keep the place clean while pupils prepare all
meals and follow the regulations of the cooking classroom (culinary studio).
Materials
4. Didactic means:
 worksheets
 the charts of the caloric value of food products’
 the charts of energetic requirements,
 the sheet of the package paper and a post-it note
 recipe of the dish
ANNEX:
Worksheet 1
Read this text carefully:
The spine is the scaffolding for the body. It has also the following functions:
 The growth of the bones is decisive when it comes to the height of the person
 It protects the organs
 The marrow inside the bones produces blood cells
 The bones are magazines of the minerals especially of calcium.
There are two kinds of products that makes human bones:
 The organic substance that makes the bones elastic
 The mineral elements – that make the bones hard and resistant
With the age the amount of calcium is smaller as well the weight of the bones. It makes
the bones less resistant. We do not feel the loss of the weight of the bones. Loosing bone
cells is a process that cannot be reversed, but it can be slowed and stopped by leading a
healthy lifestyle, proper healthy habits and giving your body the correct amount of calcium
every day.
During the whole life human body needs huge amounts of calcium. The requirements
for calcium changes with the age. When the child is growing, he/ she needs big amounts of

calcium, smaller amounts in the medium age and really a lot in the old age.
Calcium is given to the body with the food. However the amount of calcium in the
food products is not always enough and the menu for the children and adults should be
strengthened by the mineral elements.
CARD 2:
Exercise 1
Read the chart „The energy requirements” (annex number 1) and say what is the norm of
energy requirements for a child of your age.
…………………………………………………………………………………………………………
…………………………………………………………………………………………………………
Exercise 2
Using the charts of caloric value of food products (annex 2) make a menu for the student of
5th class. Write the result of the work on the sheet of paper.
When making the menu remember:
 The energetic value of the meals cannot be bigger than the norm.
 Food should be various, with some fruit and vegetables.
 The meals should be tasty.
 Don’t forget you snack for school!
CARD 3
„The energy requirements”
Population Standard in
kilocalories
Population Standard in
kilocalories
Children at the age:
1-3 years old 1300
4-6 years old 1700
7-9 years old 2100
10-12 years old 2600
Girls Boys
13-15 years old 2800 13-15 years old 3300
16-20 years old 2700 16-20 years old 3700
Men Women
Seating occupation
2600
Seating
occupation
2300
Moderate work 3200 Moderate work 2800
Hard work 4000 Hard work 3200
Very hard work 4500
Person at the age
over 65
2300

The caloric value of some meals in kilocalories (kcal)
Product The quantity Kcal
Potatoes Medium portion 100
Cooked pasta 1 portion 300
Cooked groat of barley 1 portion 48
Cooked rice 1 portion 56
Cutlet in breadcrombs One piece small size 218
Cutlet made of mashed meat 1 piece 240
Meat with the sauce 1 piece 175
Stew, hotpot 1 laddle – big spoon 215
1 piece 108
Dumplings with the meat 1 piece 92
Baked chicken leg 1 piece 155
Fried fish 1 portion 78
Risotto with meat and vegetables 2 big spoons 196
Casserole with pasta, meat and vegetables 2 big spoons 241
Cauliflower soup 1 plate 98
Pea soup 1 plate 192
Cabbage soup 1 plate 96
Tomato soup with rice 1 plate 137
Chicken soup with pasta 1 plate 149
Cucumber soup with cream 1 plate 132
Hard-boiled egg with the mayonaisse 1 piece 150
Cereal 1 spoon 38
Frankfurter 1 piece 122
Smoked mackerel Little portion 230
Yogurth 1 portion 120
Pudding 1 glass 404
Kisiel 1 glass 100
Honey 1 spoon 23
Yeast roll with cheese 1 piece 280
Apple pie 1 piece 5cmX5cm 224
Cheesecake 1 piece 5cmX5cm 248
Biscuit 1 piece 44
Wafer 1 piece 81
Chocolate bar „Mars” 1 little 88
Chocolate bar „Twix” 1 piece 240
Drops 1 piece 15
Chocolate 1 bar 23
Tangerine 1 fruit 23
Kiwi 1 fruit 23
Medium size banana 1 fruit 120
Medium size apple 1 fruit 75
Orange 1 fruit 40
Orange juice 1 glass 112
Apple juice 1 glass 89
Exotic fruit juice 1 glass 142

Medium size cucumber 1 piece 20
Paprika 1 piece 23
Tomato 1 piece 34
Radish 1 piece 1
Cooked cauliflower 1 piece 210
Sauerkraut 1 glass 40
Carrot 1 portion 28
Cooker beetroots 1 portion 27
Pickled cucumber 1 piece 30
CARD 4 Recipe
English Polish
Onion cakes from Lubelski region
Ingredients:
250 g of wheat flour
1 tea spoon of instant yeast
2 tea spoons of sugar
½ glass of milk
1 egg
½ tea spoon of salt
3 spoons of butter
2 onions
1 spoon of poppy seeds
2 spoons of oil
2 spoons of cheese (it’s optional)
Preparing:
1. Put flour into the bowl, add some heated
milk and sugar and yeast.
2. Mix very carefully, at the end sprinkle it
with the wheat. Put it away for few minutes
until your leaven starts growing.
3. In the meantime melt butter, cool it down
and add to the grown leaven. Add some salt.
4. Beat the egg (remember to leave some of
this egg to the end) and add it to the bowl.
5. Add the rest of milk to the same bowl and
mix carefully.
6. Knead the dough until it’s flexible.
7. Ready cake put into the bowl which is
spread with oil, cover it and put away in a
hot place to grow up.
8. In the meantime cut an onion into big
cubes, sprinkle with salt and fry it. When
your onion is soft add some pepper to taste.
9. Add poppy seeds and put it away.
10. When your cake is grown share it into six
parts. Make a ball from each part and roll it
out into a thin cake.
Cebularze Lubelskie
Składniki na cebularze lubelskie
250 g mąki pszennej
1 łyżeczka drożdży instant
2 łyżeczki cukru
1/2 szklanki mleka
1 jajko
1/2 łyżeczki soli
3 łyżki masła
2 cebule (najlepiej cukrowe)
1 łyżka maku
2 łyżki oleju
2 łyżki żółtego sera (opcjonalnie)
Przygotowanie dania cebularze lubelskie
1. Do miski przesiewamy mąkę. Robimy
wgłębienie. Wlewamy część letniego
mleka, wsypujemy cukier i drożdże.
2. Lekko mieszamy zagarniając odrobinę
mąki. Posypujemy lekko mąką i
odstawiamy na kilka - kilkanaście minut,
aż zaczyn zacznie pracować.
3. W między czasie roztapiamy masło. Do
wyrośniętego zaczynu dolewamy
ostudzone masło i sól.
4. Jajko lekko ubijamy. Zostawiamy
odrobinę jajka do posmarowania, a
resztę wlewamy do miski.
5. Stopniowo dolewamy mleko i mieszamy.
6. Wyrabiamy ciasto. Ciasto ma być
elastyczne.
7. Wyrobione ciasto odkładamy do miski
nasmarowanej olejem, przykrywamy i
odstawiamy w ciepłe miejsce do
wyrośnięcia.
8. W międzyczasie kroimy cebulę w grubą
kostkę. Podsmażamy cebulę na oleju

11. Preheat the oven to 200’C.
12. The edge of each cake spread with the
rest of your egg. Put fried onions with poppy
seeds into the middle.
13. If you wish sprinkle it with grated cheese.
14. Bake your onion cakes in 200’C for
about 15 minutes.
(cebulę dobrze jest posolić podczas
smażenia). Kiedy cebula już zmięknie
doprawiamy solą i pieprzem.
9. Do ciepłej dodajemy mak i mieszamy.
Odstawiamy.
10.Wyrośnięte ciasto dzielimy na 6 równych
części. Z każdej formujemy kulę i
wałkujemy na płaski placek.
11.W międzyczasie nagrzewamy piekarnik
do 200 stopni.
12.Każdy placek po brzegach smarujemy
zostawionym jajkiem. Na środek każdego
placka wykładamy cebulę z makiem.
13.Możemy też cebulę posypać dodatkowo
startym serem.
14.Cebularze pieczemy w 200 stopniach
przez około 15 minut, aż się zarumienią.

1
Providingpracticalsolutionsforeffectiveteaching
andenjoyablelearning at primarylevel´
LESSON PLAN
Lesson plan no 10 Country Romania
Topic About mixtures
Lesson title „Organic products”
Level /Age 11-12 years Lesson duration 90 minutes
Lesson objectives
 Learn about organic foods
 Speak about the importance of organic foods
 Identify the rules of hygiene for food preparation
 Cook a meal using organic foods
Procedure
IntheactivityonMay25,2018thestudentsinclass5Candsomeoftheparents
participated.
Part I
To begin with, the teacher introduced students to the activity, using the warmer “About
mixtures”andelicitingideasfromstudents.Then thetopicof the new lessonis
introduced: "The Importance of organic products for people"

2
The teacher, pupils and parents discussed about healthy foods, the pupils presented their
projectsaboutorganicproductsandtheirbenefitsforpeople’health.
Part II
Thepupilswereorganizedinteamsandtheybroughtdifferentorganicproductsto the
class,tousethemforcookingtheirownrecipes.Oneteampreparedfruitsalad, another one
made fruit juice, the third one made pancakes filled with fruit jam, andthe fourth team
prepared a „Brownie” cake, using little sugar.
One pupil’s mother, who is a cook, helped all the pupils in class.

5
Materials
Laptop,videoprojector,markers,organicproducts(freshfruit,flour,sugar,jametc), plates,
kitchenutensils.
Reference
- videos
1. https://www.digi24.ro/magazin/stil-de-viata/viata-sanatoasa/alimentele-care-
trebuie-evitate-in-dieta-copiilor-715221
2. https://www.digi24.ro/magazin/stil-de-viata/viata-sanatoasa/ce-le-punem-copiilor-
in-farfurie-riscurile-aditivilor-din-alimente-791114
Teacher – Teodora
Barbu Class 5C

G
LESSON PLAN
Lesson plan no
11
Country Spain
Topic Making a recipe
Lesson title The Restaurant
Level /Age Level 2 Lesson duration
60
MINUTES
Lesson objectives
Read comprehensively a recipe.
Work in small groups.
Use different mathematical operations properly.
Adjust amounts of ingredients to the number of people for a recipe.
Pleasure in well done things.
Procedure
RECIPE
We divided the class in groups of four pupils. We give different recipes for each group of
pupils.One recipe has ingredients for three people. We ask our pupils to adjust the recipe
for six people. Other recipe has ingredients for two people and they has to change it for
four. Another recipe has ingredients for two people and they have to adjust for five
people.
Later, they will make recipes in school kitchen.
Pupils we will go to the kitchen. There we will have all ingredients for the cakes. Pupils

have to measure everything to make a perfect recipe. We will put them in the owen and at
the end of the day we will have a cake tasting for the whole group.
The teacher will give some websites of funny cooking for pupils. Teacher will encourage
them to make some at home with parents.
Materials
White board, Journal, pencil, Internet. All the ingredients to make cakes, kitchen.
Reference
http://www.linguing.es/webs-de-idiomas/cocina-para-ninos-en-ingles-brownies/
http://educaciondivertida.com/aprendemos-ingles-cocinando-brownie/
http://learnenglishteens.britishcouncil.org/uk-now/read-uk/pancake-
day?_ga=2.14771958.1389737246.1535455086-2043878455.1535455086
https://www.youtube.com/watch?v=BgvpJv4opEQ&_ga=2.14771958.1389737246.15354
55086-2043878455.1535455086
http://www.thefoodies.org/resource/c/101/Novelty-and-Fun-Looking-
Foods.html?_ga=2.249578822.1389737246.1535455086-2043878455.1535455086
https://www.bbcgoodfood.com/recipes/collection/kids-
cooking?_ga=2.178292324.1389737246.1535455086-2043878455.1535455086

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