Following on from the children’s work on the eatwell plate, today we looked at bread varieties and fillings. The children carried out a sensory analysis of brioche, pitta, tortilla, white bread bun and gluten free bread. Primarily, we looked at taste, smell and texture. Then, we tasted a variety of sandwich fillings: ham, chicken, cucumber, tomato and three varieties of cheese. The class completed their analysis sheet using some wonderful adjectives to describe the flavours, tastes and smells they had experienced.

Over the next few weeks, we will look at food hygiene in the kitchen and design and create our own sandwiches.