Baking Basics

Overview

Lesson 7 of 7 builds on earlier cooking techniques by moving into baking. Students practise accurate measuring, safe mixing methods, and use sensory understanding (smell/texture) to predict how ingredients affect cake texture and flavour.

Learning intentions

• Students will measure and combine ingredients accurately for a basic cake mixture.
• Students will use safe tool and heat practices during baking preparation.
• Students will explain how key ingredients contribute to cake texture and flavour.
• Students will transfer skills from previous lessons (selection/prep of ingredients and mixing/using utensils) to a new cooking context.

Success criteria

• I can measure ingredients accurately using the correct tools (e.g., grams, spoons) and record changes if needed.
• I can mix using the correct method (e.g., folding/whisking) without overmixing.
• I can describe how at least three ingredients affect cake texture and flavour (e.g., raising agent, fat, flour, sugar, eggs).
• I can follow safety rules for equipment (hands/utensils, oven/cooking space guidance).

Curriculum links

• Cooking and nutrition: become competent in a range of cooking techniques including selecting/preparing ingredients, using utensils, applying heat, and adapting their recipe.
• Cooking and nutrition: understand and apply the principles of nutrition and health by choosing ingredients appropriately and discussing how food supports energy and health.
• Cooking and nutrition: cook a repertoire of predominantly savoury dishes (adapted here to a predominantly baking-based “everyday cooking” context) so they can feed themselves and others a healthy and varied diet.
• Cooking and nutrition: understand the source, seasonality and characteristics of a broad range of ingredients (link ingredients in the recipe to everyday availability and properties).

Lesson structure (45 minutes)

1. 0–5 min · Starter check-in. Teacher displays a “cake ingredient match-up” card (flour, sugar, eggs, fat, raising agent) and asks students to predict what each does. Students quick-vote answers and justify with one sentence starter: “I think ___ affects ___ because ___.”

2. 5–12 min · Safety + equipment micro-teach. Teacher models safe tool use (measuring bowls, whisk/spoon, handling raw egg, keeping work area tidy) and oven safety rules (teacher-led oven access). Students repeat key safety statements using a 3-step checklist and identify where each tool belongs on their station.

3. 12–20 min · Measuring accuracy skill. Teacher demonstrates weighing vs spoon-measuring using a conversion chart and shows “level” measuring. Students work in their chosen support format: individually or paired. They measure ingredients into labelled bowls and tick them off on a measurement sheet.

4. 20–28 min · Mixing method (quality matters). Teacher demonstrates mixing stages (e.g., creaming or combining fat and sugar, then adding eggs, then gently adding flour/raising agent). Students follow the method timing and observe texture changes, recording one sensory note: “It looks/feels ___.”

5. 28–36 min · Bake preparation + ingredient impact reasoning. Teacher explains how to adapt within limits (e.g., if batter is too thick, add a small controlled amount of liquid; if lumpy, mix gently). Students transfer batter into tins (portioning if required), then complete a “Why it matters” section linking ingredients to texture/flavour (at least three ingredient statements).

6. 36–42 min · Clean-up and reflection. Teacher runs a quick “spot check” on safe, tidy workstations. Students clean equipment, wash hands (especially after raw egg handling), and write a short reflection: one thing done accurately and one thing to improve next time.

7. 42–45 min · Exit ticket (assessment). Students complete a brief exit ticket:

• Task A: “Name two tools and one safety rule.”
• Task B: “Explain how one ingredient changes texture and flavour.”

Resources

• Tiered recipe cards for a simple cake (with clear steps and time markers)
• 4-tier conversion chart (grams, spoons, ml) and measuring guide with pictures
• Weighing scales, mixing bowls, spoons, whisk
• Prepped ingredients in labelled containers (flour, sugar, fat/butter/oil, eggs, raising agent, flavouring such as vanilla)
• Cake tins and baking paper or measured portions
• Batter record sheets (texture check box + sensory note line)
• Safety checklist poster + image cue cards
• Timer, oven access protocol card (teacher-led)
• Dyslexia-friendly step cards with highlighted keywords and icons
• Hand-washing/clean-up station guidance cards

Assessment

• Teacher observation during measuring and mixing: accuracy, correct tool use, and safe handling.
• “Why it matters” ingredient contribution notes: checks understanding of texture/flavour links.
• Exit ticket (42–45 min): tool/safety knowledge and ingredient-impact explanation.

Differentiation

• Pair support option: students may work in pairs where one partner reads the step card and the other measures; roles switch halfway.
• 4-tier materials (including SEND support):
• Tier 1 (SEND): fewer steps per card, more images, sentence frames for ingredient impact (“___ helps make the cake ___ because ___.”).
• Tier 2 (secure): standard recipe with key words highlighted.
• Tier 3 (on track): recipe with one adaptation prompt (“If batter is thick, what can you change safely?”).
• Tier 4 (advanced): includes variation notes (swap sugar type, add cocoa, change flavour, adjust mix method slightly).
• Measurement conversion charts provided to all, with additional emphasis for students needing it.
• Dyslexia-friendly reading options:
• Short step cards with bold essential steps and matching images/icons.
• Teacher reads the first step; students then follow using the pictorial sequence.
• Use a “find the verb” approach: students highlight action words (weigh, sift, mix, fold, pour).

Extension (optional)

• Mini cookbook challenge (advanced learners, time permitting): Students create one page in a class “Mini Cookbook” with:
• A second cake recipe summary (e.g., chocolate version or fruit variation),
• A section titled “Ingredient impacts” explaining how the change will affect texture and flavour,
• One safety/measuring tip for that recipe.