Delicious Dip and Dippers Resource List

Delicious Dip and Dippers resource list

Resources Key:

P = Poster

PP = PowerPoint

R = Recipe

SB = SMART board

TN = Teachers’ notes

WS = Worksheet

Resource type / Resource title / Description
TN 1 / Balance of Good Health / Background information for teachers’ about the Balance of Good Health
TN 2 / Food Skills / Teachers’ notes showing safe ways of preparing food with children.
PP 1 / Dips and Dippers / 10 Photographs of dips and dippers for discussion.
PP 2 / What’s in the dip? / 4 dips and pictures of their ingredients.
PP 3 / Hygiene / This PowerPoint looks at the personal hygiene rules which needtobe followed before any cooking work begins.
SB 1 / Where dips come from / A world map with 5 labelled countries and 5 labelled dips. Each dipmust be dragged to its country of origin.
SB 2 / Dip Evaluation / An evaluation table for 4 dips. Words can be written onto the table or dragged in from the word bank. The word bank, deliberately, does not provide enough words for all the spaces.
SB 3 / What’s in it? / An alternative to PP 2, this resource shows 3 dips and requires the ingredients for each dip to be written in the space. The shade can then be moved to reveal the ingredients found in the dips.
SB 4 / Sort the dip and dipper – cheese dip / This shows the Balance of Good Health model and the individual ingredients from a cheese dip and accompanying dippers. The ingredients must be sorted into the correct food groups.
SB 5 / Sort the dip and dipper – sardine dip / This shows the Balance of Good Health model and the individual ingredients from a sardine dip and accompanying dippers. The ingredients must be sorted into the correct food groups.
SB 6 / Where should the food be stored? / This activity shows a selection of individual foods from dips and dippers. These foods need to be sorted into either the fridge or the cupboard. Some of the ingredients can go in either place (although some will last longer in the fridge). Below are a list of the ingredients which must be kept in a particular place:
Cupboard Fridge
Banana Chicken
Olive oil All cheeses
Prawns
SB 7 / Planning my dip and dipper / 3 blank boxes labelled ingredients, equipment and method for planning a dip.
SB 8 / Balance of Good Health / A blank Balance of Good Health model which can used to analyse the food groups found in a dip and dipper or plan a dip and dipper to cover certain food groups.
SB 9 / Cheese Dip recipe / A Cheese Dip recipe which can be used as a starting point to write a new dip. Ingredients can be written in and others can be crossed out.
R 1 / Guacamole recipe / Recipe for Guacamole.
R 2 / Mild Hummus recipe / Recipe for mild hummus.
R 3 / Cheese Dip recipe / Recipe for cheese dip.
R 4 / Salsa recipe / Recipe for salsa dip.
R5 / Sardine Dip recipe / Recipe for sardine dip.
R 6 / Pineapple and banana salsa recipe / Recipe for pineapple and banana dip.
WS 1 / Dip Evaluation 1 / A worksheet version of SB 2
WS 2 / Dip Evaluation 2 / A worksheet version of SB 2 but blank so different dips can be draw or written in.
WS 3 / Dipper Evaluation 1 / A worksheet with 4 dippers to be evaluated.
WS 4 / Dipper Evaluation 2 / A blank copy of the worksheet above.
WS 5 / Balance of Good Health / A worksheet version of SB 7 for children to use when practicing sorting foods into the correct food groups.
WS 6 / Planning my dip and dipper / A worksheet version of SB 8.
P 1 / Balance of Good Health Poster / An A4 poster of the Balance of Good Health.