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Students learn to poach eggs using an “I do, we do, you do” method, comparing poaching to boiling and practicing key cooking skills with guided support.

his structured practical lesson teaches students how to poach eggs correctly, using the I do, we do, you do approach for scaffolded learning. Ideal for KS4 Hospitality & Catering or similar course, this lesson also explores the differences between poaching and boiling, reinforcing key cooking techniques and food science concepts as well as building skills for practical examinations.

What’s Included in the Lesson?

Lesson Slides with key term, activities and prompts.

I do: Teacher demonstration of how to poach an egg, explaining technique, water temperature, and common mistakes.

We do: Students attempt poaching together with teacher guidance, troubleshooting issues as a class.

You do: Independent student practice, aiming for the perfect poached egg.

All worksheets required including matrix for evaluating others and their independant practice.

Compare & Contrast Activity: Students analyze the differences between poaching and boiling, discussing texture, cooking method, and nutritional impact.

Perfect for:

Structured food practicals with clear progression and hands-on learning.

Reinforcing core cooking techniques in a simple, effective way.

Encouraging critical thinking about different cooking methods and their outcomes.

Formats: Printable lesson plan & student worksheet, editable digital document.

A well-paced, interactive way for students to master poaching while developing key cooking skills!