3-4 S.A.K.G
S.A.K.G News
The SAKG program encourages our students how to use readily available ingredients in the garden and pantry to cook healthy food that the whole family can enjoy.
During challenging times of isolation, it’s important to practise problem solving and creative thinking with food. Saraia in 3D explained what she substituted in her cooking activity.
The greens that I collected from my garden are:
Beetroot leaves, rosemary, carrot, radish, silverbeet leaves, spinach leaves, parsley, coriander, crimson broad bean flowers, garlic, rocket and tatsoi.
We swapped pita bread for pizza dough and I used pineapple, tomato paste, cheese and olives.
We used rocket and broad bean flowers as a garnish.
By Saraia 3D
Most parents are nervous at the idea of their child using knives and being around cooking appliances. However with a bit of safety and technique taught, our Year 3 students have proven themselves competent to cook in a supervised environment. The trick is to start with a small knife then gradually build the confidence to a larger knife.
Read the pictures below to see Dante in 3B practise using the Bridge and the Claw knife techniques to make pizza.
There was no pita bread at the supermarket to
buy, so my Mum made
some pizza dough
Ingredients
There was no pita bread at the supermarket to
buy, so my Mum made
some pizza dough
Ingredients
Bridge technique
Bridge technique
Bridge technique
Bridge technique
Claw Technique
Bridge technique
Claw Technique
Bridge technique
Spreading the passata sauce
Adding the cheese
Spreading the passata sauce
Adding the cheese
The cooked finished pizza
Eating my pizza – Yum!
The cooked finished pizza
Eating my pizza – Yum!
Ms Crossman
Ms Crossman
Growing Harvesting Preparing Sharing
SAKG Team