Session 3 Plan – Fajitas
Preparation
Session time
10:00-11:30am
Members of staff delivering
- Staff 1
- Staff 2
- Staff 3
Recipes
- Main – Fajitas with dips and salad
- Pudding/activity – Passion fruit
Pre session prep
Order ingredients (for in session and take home bags):
- Chicken breast (17x 600g packs)
- Large onion (7 x 3 pack)
- Orange pepper (x17)
- Smoked paprika (15 jars)
- Wholemeal wraps (17x 8 pack)
- Iceberg lettuce (x17)
- Cucumber (x15)
- Sweetcorn in water (17x 198g tins)
- Cherry tomatoes (15x 300g packs)
- Reduced fat sour cream (17x 150ml tubs)
- Large avocado (x17)
- Lime (x17)
- Pudding/activity - passion fruit (20x 3 pck)
Ensure you have all equipment:
- Portable hob
- Large frying pan/wok
- Saucepan
- Chopping boards
- Adult and child knives
- Bowls to make dips in
- Mixing spoons
- Bowls to serve and cutlery
On the day prep
On the day you will need to allocate time for:
- Printing recipes to go in take home bags
- Separating and preparing the take home bags for parents and filling bags
- Pre chopping the chicken (this is not something we will involve the children in doing, but please explain the process to them as part of the demonstration)
- Pre chopping some of the veg in advance so there is less for the children to do
- Set up of station – cooking area, activity area, chopping area with relevant equipment
Session plan
10:00-10:10am
Session introduction, explain to the children what they will be doing, hand washing aprons etc. Split group into two groups of 7 children and assign table.
10:10-10:40am
Conduct first stage sessions simultaneously.
Table 1 – Fajitas prep
Aim: To show the children how the ingredients come together to make the fajita mix, to get some experience with chopping vegetables and adding spices to give flavour. Key element in understanding what an avocado is and how it can be used to make a dip. Do demonstration of bringing all ingredients together in the pan.
Table 2 – Fruit activity
Aim: Prepare exotic fruits, focusing on texture of whole fruit, texture of cut fruit, practice with cutting and tasting/smelling. Do similar exercise with some of the vegetables used in the main recipe. Use fruit activity guidance provided for ideas on how to get healthy messaging across in activity.
10:40-11:10am
Children swap tables. Repeat activity with new group of children.
11:10-11:30am
Clean up and prep for eating.
Staff member 1 to ensure all cooking is continued/completed and ready to serve.
Staff member 2 to ensure stations are tidied and tables are arranged ready for eating.
Staff member 3 to ensure children have washed hands and are ready to eat.
11:30am onwards
Eating. Focus on eating all together, including staff members. Encouraging trying and talking about how the children helped to encourage involvement. Reinforce messaging from activities around healthy eating and trying new vegetables/ingredients.
After eating is finished, ensure take home bags are filled with all ingredients (including chicken) and recipe cards required for the children that are picked up straight after lunch. These will need to be completed at the end of the day for children being picked up later.
