Lesson video

Hello, and welcome to another DT lesson with me, Mr. Telfer.

Now, in today's lesson, we're going to go on a journey into the kitchen, we're going to be looking at health and hygiene, a lot of very, very important things there, we're going to do a practical, and I might even teach you how to make my secret sauce.

Mm-hm-hm-hmm! See you in the kitchen.

So in today's lesson, we're going to be looking at health and safety, and we're going to be looking at different preparation techniques and hygiene in the kitchen, okay? This is all important.

If you choose to do the practical later, you are going to need all the ingredients and the equipment that you will find later on on the recipe slides.

You'll also need an apron if you are going to partake, and you must get adult supervision because the kitchen's dangerous.

You're going to use sharp knives, the grill, the oven, the cooker, all sorts, okay? Prior to that, it it's just for the theory, you're going to need pens, your papers.

You might want some crayons or some felts for the bit of a design element later on, okay? So, what we're looking at today, we're going to be looking at the importance of following health and safety procedures, the four C's of food, we're going to be looking at preparation and cooking, which is a practical of chicken.

Another thing that I don't eat! Hm! The keywords for today.

We're going to be looking at, like I said already, preparation techniques, so that's the methods that we're going to be using to get ourselves ready to prepare to cook the food, cooking techniques, so that's the different range of ways that you could be cooking the same item okay? Utensils, so those are the things that we're going to be using, so forks, whisks, spoons, big pokey things, thermometers, if you've got one, you know, so different utensils have got different tasks, okay? Procedures, so it's almost like the order you've got to do things for us to make sure we're doing it correctly and efficiently and effectively.

Safety, so that's protecting ourselves from risk and from harm, contamination and germs and bacterias, and cutting yourself, as well.

And hygiene, so hygiene, that's the procedures that we follow, in order to make sure we're staying healthy and clean and, you know, make sure everything's nice, nice and hygienic.

Does that make sense to everybody? Okay, so now what we're going to do is move on and we're going to look at the importance of following health and safety procedures.

So like I said, today I'm going to be working in the kitchen and there are things that I need to make sure I am doing to make sure that I am protecting myself, health and safety, you know, eliminating myself putting myself at risk from bacterias and injuries, okay? If you've done one of my previous lessons, you've definitely looked at some of these things before, but if you haven't, now's the time to think about it.

I want you to pause the video and write down five things that I should make sure I'm doing before I go into that kitchen.

Okay, so hit pause, write them down, and I'll check you back in one moment.

Okay, so the first thing you want to make sure you're doing is tying your hair back if you've got long hair, or putting on a hairnet, okay? So if you've got a hairnet like me, there we go, so you're going to put on your hairnet.

The next thing you're going to do is make sure that you wash your hands.

They're all sparkly.

Onto another one, make sure there's no jewellery on, so I've got no rings on, no watches, took it all off.

Your nails should be cut short as well.

And lastly, we need to make sure we're wearing a apron, so when you see me doing the practical, I will have my apron on.

I will have done all these things already, okay? So now we're going to move on and look at cross contamination.

Now, in a kitchen, you can have six boards, okay? There's six different coloured chopping boards that we're going to be using.

Blue green, yellow, white, red, and brown, okay? Now we use different colour chopping boards to avoid cross contamination.

So what do you actually think cross contamination is or what cross contamination means? Pause the video, say these ideas, have a discussion.

Write it down, and we're going to check back in in one moment for the answer.

I might still wear my hairnet.

So, what I want you to do, when the answers come on the screen, make any corrections you need to make or take down the answers that you didn't get.

And I'm just going to go through it quickly, okay? So we said that red was raw meat, so blood, red, cooked meat is yellow.

Can't think of a good reason, but it is.

Blue, so that's our fish and our shellfish.

So to me, I just think of fish is in the sea and the sea's blue.

Well, technically it's not blue, but fish swim in the blue sea, okay, so fish, blue.

Fruit is green, and I just think of fruit growing in nice trees, with leaves, it's green.

That's how I remember it.

And then brown for vegetables, so don't get fruit and vegetables mixed up and think, "Oh, I can do fruit and veg on the same thing." You can't.

So vegetables, grown in the dirt, in the earth, so your potatoes, parsnips, carrots.

Brown, dirt, vegetables, okay? And we've said already that the white one is your bread and dairy.

So that's how I remember.

So remember, we must separate the bacterias and keep our kitchen clean and cross contamination-free, hmm.

Moving on.

So now we're going to look at the four C's of hygiene.

Has anyone ever heard of these before? Yes, no? No? Okay, so the four C's are four areas that we have to make sure we're doing thoroughly and properly in food technology, or in a restaurant, or even at home, okay? The four areas, we have to make sure we are cooking, chilling, cleaning, and not cross contaminating, okay? So write these down as I talk you through them, because you're going to need these for your next exercise, your next task, okay? So when we cook food properly, like we said, it has to be cooked and served at the right temperature.

Now, we should be using a food thermometer if you have one, but not everyone does, but you should make sure.

If you're keeping to the cooking guidelines and cooking temperatures, you should be okay.

That's the most I can say, okay? Now, chilling food is also important because if we do not chill food at the right temperatures, the bacterias will not slow down and they will just continue to grow, making the food bad for us when we ingest it, okay? Now, cross contamination we've just spoke about prior.

We've got to make sure we're cooking things, cutting things and storing things separate, yeah, separate.

And of course, our favourite thing at the moment, different coloured chopping boards, okay? So cross-contamination, we don't want that.

And cleaning your workspace.

You know, when we're going through the practicals, I clean as I go.

You got to make sure you clean before you do things, clean during things, and clean after, okay? We want to make sure we are eliminating the risk of what? That's right.

Cross contamination.

I heard you say it.

Okay? So pause the video now just to make sure you're taking note of these, and then we'll continue with the next task.

So the next task, what I'd like you to do, nice designy one, I'd like you to create a poster or a leaflet for a younger person, explaining the idea of the four C's of hygiene, okay? So the areas we've just looked at, you're going to use those to create your poster, all right? Here's just an example.

You know, yours could be way more creative.

You could have pictures of bacterias looking like.

Or, I don't know, you could have a little person or a picture of yourself dressed as a chef.

Totally up to you, but all you need to do is explain the four areas.

For a young person to understand, make sure it's clear and really interesting.

And this'll be another thing that you could get your parents to share online for you later.

So pause this video.

Let's have a go at this task.

And when we come back, we're going to be in the kitchen.

Okay, so now we've done the theory for today, we're going to move on to a practical.

If you are going to do the practical, make sure you've got all your equipment and ingredients that you'll see on your other slides, and make sure you have parent supervision at all times, okay? You're going to need sharp knives, you're going to use the ovens, the cooker, stove top, so, I forgot what it was called then, so make sure, make sure, please, you've got adult supervision at all times.

Make sure you put your hair up, you've took off your jewellery and washed your hands, you've cleaned your surfaces, you've got your apron on.

Now Chef Telf is ready and I'm going to see you in the kitchen.

Let's go.

So now I'm going to demonstrate making two different recipes.

I recommend that you only make them one at a time.

I'll be doing them both at the same time.

Choose which recipe you want to make, so either the chicken kebab or the goujons.

Get your equipment, get your ingredients, and I will go through the processes when you get back.

Okay, so welcome back to the kitchen.

Now my hands are clean, my surfaces are clean, I've got my apron on, hairnet's still on.

So now I'm just going to talk you through how we'll make a quick marinade.

Secret recipe.

You wasn't expecting this.

So I use half of a fresh lemon, I use my olive oil.

I put in one tablespoon of soy sauce, two tablespoons of balsamic vinegar, three tablespoons of Worcester sauce, put in some brown sugar.

What else do I use? Some black pepper, garlic.

Now you're meant to use real garlic cloves, but today I'm cheating and I'm using garlic puree.

It still works, it still works.

Don't judge me.

Okay, so you make that, you mix it up, and you've got a nice marinade for your chicken.

All right.

You do not have to make your marinade like this.

You could buy something from the store.

You might have a family recipe that you want to use already.

You know, some people like to use a yogurt-based sauce.

It's totally up to you.

This is where you get a chance to modify your recipe.

Remember we spoke about modifying our recipe before? Excellent.

And you'll also see at the front, I've got my three bowls.

One's got two whisked eggs in there, one's got my flour, plain flour with salt and pepper for flavouring.

You know, add a little pzazz.

And one's got breadcrumbs in, and in my breadcrumbs I've got paprika as well.

So again, that's for me to make sure that we've got flavour that's going to add to the essence of our food.

Got to remember our taste and our smell, okay? Once we've done that, we're going to move on to preparing the chicken.

So first I'm going to cut it lengthways, so I'm cutting with the grain of the chicken, so to say, and then when we go across we're going to try and keep it even.

Now, you can see that I'm using the claw technique, so the meat is in between my fingers and my thumb.

That's where the pressure is I'm holding.

I'm just cutting nice and gently and softly with a sharp knife going through the meat, okay? So again, the claw technique.

Watch your fingers.

You don't want any accidents.

Like I said, make sure you've got adult supervision.

We don't want any problems. And you see that I've tried and kept them nice and around two centimetres cubed each.

That one's slightly bigger, but they're all roughly around two centimetres, all right? That's what we want to do, and add that to our marinade.

I'm going to pop that into the bowl, pop! Give it a stir, and then what we're going to need to do is cover that, then we're going to put it in the fridge for at least half an hour, so the marinade can soak into the chicken, okay? So we're going to chill it.

While that's happening, we're going to do the same thing with the goujons, so unlike the chicken that we cubed, this one we're just going to cut into thin strips.

Make sure you're getting rid of any fat or bits of meat that you don't need.

And again, we try and keep them uniform.

We try and keep them all the same kind of thinness, probably about a centimetre each, and so on and so forth.

Oh, here's one I made earlier! When we've got it ready like that, what you're going to do is roll the chicken goujon into the flour base, then you're going to dip it into the egg, switch hands, and then dip it into your breadcrumbs.

Now, the little trick, okay? The reason why we switch our hands is because, if you use the one hand to keep dunking in all of them, it turns into this really thick, nasty, gooey, messy.

Oh, it's horrible.

Okay? So this is a bad example, so what you do, roll it in the flour, now hold it under the end, dip it into the egg.

You know, don't put your fingers in the egg, though, obviously, and then use the same hand and put it into the breadcrumb.

Now that hand's going to start turning gluey and gunky.

It's going to turn horrible.

That's not what we want, okay? So remember the right technique.

Roll the flour, dip it in the egg, not all of it, leave a bit at the top for your fingers, switch hands, dip it in.

♪ Shake it all about ♪ And then voila.

Now, this is what your goujons will look like when they are finished.

Am I even saying it right? Goujons, goujons? Chicken goujons.

All right, what we're going to do then, I've got a frying pan, you can't see it yet but I'll show you in a moment.

We've got no oil in this frying pan, we're just cooking using the dry heat again.

You know, I like to cook on dry heat.

I think it's a bit healthier.

Well, it's very healthy, actually.

Hmm.

So yes, we're just going to put the goujon strips into our frying pan on a medium heat, and we're just going to let those cook through okay? I'm going to show you in a second.

Let's get rid of this.

There we go, see? So they're in my frying pan, no oil whatsoever, and they're going to cook beautifully.

And while that's cooking there, I'm just going to show you how we make a quick skewer.

So, common vegetables already prepared.

See, I'm using a brown chopping board for my vegetables there, my peppers.

I'm just going to shove a mushroom on, shove a piece of chicken on.

And be very careful when you're doing this, please, people.

You don't want any injuries at this point, none.

Pop a pepper on, whoop! More chicken.

Whoop! All right, let's throw a tomato on.

Why not, eh? There we go.

And so on and so forth.

Now, like I said, the vegetable choices are optional.

You can do whichever one you like.

You could use a mixture of peppers, you could put on some broccoli if you wanted to.

I don't know why you would, but you could.

And you don't even have to use chicken.

You could be doing this with lamb, you could be doing it with beef.

Up to you, you know? People like different things.

Ta-da! So when your skewers are ready, they're going to look like that and we're going to put them under the grill, okay? Make them cook nicely and slowly.

We're going to put them under the grill for probably about five minutes and then we turn it.

Also, now, these goujons, they've been cooking at the moment just over five minutes, so we're just going to tip them over now.

Very, very careful.

Don't want to burn yourself.

There are probably better ways to do this than I'm doing it, but hey-ho.

I'm going to turn them over.

Now, can you see how they're just cooking nicely? They're not burning, you know, the coating's going nice and golden and crispy.

That is what we're after, okay? So they've had just over five minutes, flip them over, give them another five, see how we progress.

But we've got our chicken goujons and our chicken kebabs.

Pan fried with no oil, nice and healthy.

And then our kebab, we know that we've done it in the grill, and look at our vegetables as well, mm-mm-mm! I'll tell you something.

If you lot can make this, I will be super proud of you, okay? Chicken goujons, pan fried.

Chicken kebab, grilled.

So we've come to the end of another fantastic lesson.

Well done, everyone.

Obviously I don't eat meat, so I'm going to go home now and modify these recipes.

I'm going to change my chicken kebabs to tuna steak kebabs, and I'm going to change my goujons to halloumi cheese.

And when I do that, I'm going to go home 'cause I'm a responsible adult, and share it on the Oak National's Twitter so you can see it all.

Now, I really, really, really am excited to see what you guys have created today, so if you make sure you.

Not if you make sure.

So if you share your work, please ask your parents or a responsible adult to do that for you on social media, @ the Oak Nationals and #LearnwithOak, learn with Oak.

And I will see you in your next lesson.

Dismissed.