You’ll need
- Printed 'Kitchen utensils' sheet (if you don’t have the actual utensils)
- Printed 'Name the utensil' sheet (one per pair)
- Whisk
- Spatula
- Tongs
- Peeler
- Wooden spoon
- Ladle
- Measuring cups
- Grater
- Garlic press
- Rolling pin
- Colander
- Sieve
- Chopping board
- Frying pan
- Saucepan
- Tablespoon
- Masher
- Oven gloves
- Heatproof rack or mat
- Food thermometer
- Scales
- 7 marker pens
- 7 medium-sized food bags (for each pair)
- Kitchen towel or tea towels
- Packet of carrots
- 3 medium-sized garlic bulbs
- Packet of plain flour
- Ready-made dough
- Packet of white potatoes
- Packet of pre-boiled potatoes
- Box or tray to store utensils
- Prize for the winning pair (optional)
Before you begin
- Use the safety checklist to help you plan and risk assess your activity. Take a look at our guidance to help you carry out your risk assessment, including examples.
- Make sure all young people and adults involved in the activity know how to take part safely.
- Make sure you’ll have enough adult helpers. You may need some parents and carers to help.
Planning and setting up this activity
Part 1: Naming the utensil
- Make sure you have at least one of the utensils on the 'Kitchen utensils' sheet. For those that you don't have, use the pictures instead.
- Set up three stations, with three utensils (or pictures) on each station.
- Print copies of the ‘Name the utensils’ activity sheet, so you have one for each pair, and a few extra copies just in case.
Part 2: Using the utensil
- Set up seven stations with trays of vegetables and utensils, as shown on this page. Make sure there's enough for each pair, as each pair will visit every station.
- Knife
- Chopping board
- One medium-sized potato
- Marker pen
- One medium-sized food bag
- Vegetable peeler
- Carrot
- Marker pen
- One medium-sized food bag
- Garlic press
- Knife
- Chopping board
- Marker pen
- One medium-sized food bag
- Packet of flour
- Tablespoon
- Weighing scales
- Small bowl
- Marker pen
- One medium-sized food bag
- Pre-made ball of dough
- Small bowl of flour for dusting
- Rolling pin
- Baking paper
- Marker pen
- One medium-sized food bag
- Medium-sized carrot
- Small bowl or plate
- Cheese grater
- Marker pen
- One medium-sized food bag
- Pre-boiled potatoes
- Medium-sized bowl
- Masher
- Marker pen
- One medium-sized food bag
Running this activity
Part 1: Naming the utensil
- Gather everyone around and tell them that today they'll be kitchen utensil detectives. They'll work in pairs and try to name each utensil and what it's used for, and write it on their sheet. Each station has three utensils.
- Get everyone into pairs and give them a sheet. Each pair will start at a station and after five minutes, they'll move clockwise to the next station.
- Set a timer and start.
- Once everyone has completed all the stations, bring everyone together and go through the answers.
- The winning pair could be given a prize.
Part 2: Using the utensil
- In the second part of the session, everyone will work in pairs again and use some of the utensils.
- Get everyone to go and wash their hands. While they are doing this, a few leaders could set up the stations.
- Go through each utensil and show how to use each one, explaining the safety for each utensil. All the stations have food bags and a marker pen. Each pair needs to write their names on the food bag provided and once they have completed this station, they should put their items in the food bag. These will be used in another session or used as compost to avoid unnecessary food waste.
- Assign the pairs to different stations. They'll get five to ten minutes on each station.
- Once everyone has tried each station, each pair needs to pack away the food items in the food bags provided and to seal them. They also need to clean up their station and wash their utensils and put back in the box or tray provided.
Reflection
Today you all learned that every utensil has a job, and that knowing how to use them safely makes cooking easier, quicker, and more fun. You also practised teamwork, problem-solving and safe kitchen habits - skills that are just as important in Scouts as they are at home.
Safety
All activities must be safely managed. You must complete a thorough risk assessment and take appropriate steps to reduce risk. Use the safety checklist to help you plan and risk assess your activity. Always get approval for the activity, and have suitable supervision and an InTouch process.
You must run your activities in line with the Safeguarding Code of Conduct for Adults (Yellow Card) and report any concerns to the UK HQ Safeguarding Team.
- Food
Remember to check for allergies, eating problems, fasting or dietary requirements and adjust the recipe as needed. Make sure you’ve suitable areas for storing and preparing food and avoid cross contamination of different foods. Take a look at our guidance on food safety and hygiene.
- Sharp objects
Teach young people how to use sharp objects safely. Supervise them appropriately throughout. Store all sharp objects securely, out of the reach of young people.
Make it accessible
All Scout activities should be inclusive and accessible.
