Chefs competition

Pupils in class:
•    Learn where to place and how to store products correctly 
•    Learn how to extend lifetime of foods and products
•    Learn new sustainability practices

1 - 2 lesson units 

•    virtual shopping list
•    You can use ours or create your own one

Plan meals from the virtual shopping list. Use possible leftovers from previous day. Learn how to plan meals wisely and how to be creative in the kitchen.

Icebreaker: 

Discuss with the students if they know how to prepare their favourite meals. 

Activity:

1.    Plan week menu from this shopping list, or create your own game, and your own shopping list. Predict what are the possible leftovers. Try to use them in tasty way a learn how to plan meals wisely and how to be creative in the kitchen.
2.    Imaginary shopping list: Various vegetable as carrot, Parsniple, Red lentil, Beans, Milk, Almond Milk, Tofu, Oil, Salt, Herbs, Nuts, Canned tomato, Canned corn, Pasta, Rice, Cheese, Toasted bread.
3.    Monday - vegetable soup with noodles, Red lentil with eggs and toust with olive oil and herbs     
Question - What is left over and still good to use? 
Leftovers from vegetable, some eggs, some noodles...
Task - Create recipe with whats left from today and whats on shoping list.

Tuesday - Creamy vegetable soup from vegetable and red lentil with almond milk and roasted almonds, Noodle salad with peas and corn and grilled tofu
Question - What is left and still good to use? Some tofu...
Task - Create recipe with tofu and whats left from shoping list.
And so on...