Planning Meals for a Whole Week · seed 1 · A4, ink-friendly. The answer key prints on its own page for grown-ups.

Plan a week of meals that works

Design & Technology · Food & Cooking · ages 12-14
Name ______________________   Date ____________

  1. How can a leftover become part of another meal?

    • It cannot, leftovers must be thrown away
    • Sunday roast chicken joins Monday stir-fry rice
    • Leftovers only feed pets

  2. What should a week meal plan respect first?

    • Only what looks tasty in adverts
    • Cupboard stock, people, time, and spoilage
    • Nothing, plans never matter

  3. Which foods should be eaten first in the week?

    • The things that spoil fastest
    • The things in the back of the freezer
    • The snacks for next month

  4. A set of meals is balanced only if every single plate holds every food group.

    Circle one:   True   False

  5. Tuesday allows twenty minutes and the cupboard holds eggs, rice, and frozen peas. What fits?

    • A slow roast that takes two hours
    • Egg fried rice with peas
    • A takeaway every week

  6. Why does a written shopping list help a weekly plan?

    • It stops impulse buys and covers exactly what the meals need
    • It makes the trolley heavier
    • Lists are only for birthdays

  7. A kitchen holds celery that will spoil in two days and a freezer with space. What is the smartest move?

    • Hide it behind the milk
    • Leave it until it turns to soup
    • Chop, blanch briefly, cool fast, and freeze it for later dishes

  8. A plan puts a slow stew on a night with twenty free minutes. What is the flaw, and what fixes it?

    • No flaw, stews cook themselves instantly
    • The meal ignores the time constraint, so swap it with the free evening meal
    • The flaw is the stew pot, buy a new one
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Answer key

For grown-ups. Fold this page away before handing over the rest.

Plan a week of meals that works W1-mt_T_GY879Oa7-s1

  1. Sunday roast chicken joins Monday stir-fry rice · Cooked chicken stored safely starts a second dinner instead of becoming waste.
  2. Cupboard stock, people, time, and spoilage · A plan that ignores a constraint, like missing time, falls apart by Wednesday.
  3. The things that spoil fastest · Fast-spoiling foods turn first, so early use beats waste.
  4. False · Balance is judged across the week, not forced onto every plate.
  5. Egg fried rice with peas · Egg fried rice uses the stock and fits the twenty-minute limit.
  6. It stops impulse buys and covers exactly what the meals need · Sticking to a list keeps the budget safe and the meals complete.
  7. Chop, blanch briefly, cool fast, and freeze it for later dishes · Blanching then freezing pauses spoilage and banks the celery for later meals.
  8. The meal ignores the time constraint, so swap it with the free evening meal · Checking each meal against its evening time keeps the week workable.
Worksheet · LightMySky