Lesson video

Hello, I'm Mr. Ballam.

Thanks for choosing this lesson.

This lesson is about making bruschetta.

Let's get started, shall we? So what are we going to learn by the end of the lesson? Well, in this lesson, you'll be able to use your food skills to make bruschetta.

It's really great.

And here are a few keywords that I want to go through first of all which we are going to cover in today's lesson.

And the first one is bruschetta.

And this is a type of grilled bread, which is rubbed with garlic, and it has different toppings on.

You're going to be making this.

The second one is antipasto, and this is something that's eaten or drunk before or at the beginning of a meal.

The next one is fermented, and this is a process which changes a food or drink, and it's caused by bacteria or yeast.

And the last one is rennet.

And this is a substance that's used to curdle the milk, producing curds and whey, and that's how we make cheese.

So let's get started with the first part of the lesson, which is all around bruschetta origins.

So bruschetta can be traced back to ancient Rome.

And bruschetta is an Italian antipasto.

Do you remember? It's a dish eaten before a meal.

Another Italian antipasto includes things like vegetables in oil or vinegar, things like mushrooms or artichoke hearts.

Or perhaps meat and fish, things like anchovies.

Or perhaps different types of olives.

You may have seen green ones as well as black ones.

Also, various types of cheeses, such as provolone or perhaps mozzarella too.

And when we're looking at bruschetta itself, it comprises these things.

So the first thing, it comprises grilled bread, which is rubbed with garlic.

And then it has olive oil, tomatoes, cheese, vegetables, beans, and or meat on top.

So there can be quite a lot of different toppings.

You can see in the photo here.

And there are many variations of this all around Italy.

And like Laura is saying here, "It's a simple recipe, but it's a classic one." So let's just see if you've been listening, shall we? So bruschetta includes the following ingredients.

A, B, C, D? Yes, that's right.

Bread and oil.

What else? Brilliant.

That's right, garlic and tomatoes.

Anything else? Yes, well done.

Fresh herbs, things like basil.

Brilliant, if you got that correct.

So the bruschetta we're going to make has the following ingredients.

It has onions, tomatoes, garlic, and basil.

Oil, balsamic vinegar, and black pepper too.

Also, mozzarella and bread.

So those are our main ingredients.

And the origin of ingredients in recipes can be identified, and all ingredients have been produced or processed so that we can easily use them at home.

So like Alex is saying here, let's find out more about these ingredients, shall we? How they're produced and processed.

So bruschetta uses these ingredients, remember.

Onion, tomatoes, garlic, and basil.

Look at that fresh basil.

Doesn't it look brilliant? Now all of these ingredients have been produced or grown and then harvested.

We then process these ingredients in the kitchen.

So things like peeling, slicing, and chopping.

Other ingredients are processed from plants.

So we're going to be using olive oil.

And olive oil are crushed olives which are crushed into a paste, and then the water and the oil is separated.

So the oil comes from an olive, which grows on a tree.

Also, balsamic vinegar.

And these are grapes that are crushed and then fermented.

We're also going to be using black pepper.

And black pepper are peppercorn berries which are picked, then dried and then crushed.

So let's find out what Izzy and Alex are going to say to each other, shall we? We'll read it together.

So first of all, "Did you know that mozzarella is processed or made from milk?" "Yes," says Alex, "they use milk from dairy cows, as that's the only milk you can use to make cheese." Hmm.

What do you think? Is Alex right? Let's see what Izzy says, shall we? "No, cheese can be made from other animals too!" Oh, I wonder what that's going to be.

What do you think? Hmm.

Let's see, shall we? "Really?" says Alex.

"Yes.

Cheese is made from milk from goats, sheep, buffalo, reindeer, alpaca, and dairy cows!" Wow, there's so many! And they all produce milk, which we can use to make cheese.

So true or false? Cheese is only made from milk from dairy cows.

That's false, isn't it? And why is that? Well, cheese is made from many different types of milks from different animals, including things like goats, sheep, buffalo, reindeer, and alpaca, as well as dairy cows.

Brilliant.

Well done.

Now mozzarella is a cheese that we're going to use and it's processed from milk.

And dairy cows or buffalo produce the milk.

So first of all, the cows or the buffalo are milked.

And then the milk is warmed.

And then the rennet.

Do you remember that substance? That's added.

And it helps to form the curds and the whey.

And then the curd, which is the cheese part, is then stretched into balls of mozzarella.

Brilliant.

Isn't it amazing how cheese is made from milk? Now which of these animals produces milk for making mozzarella? A, B, or C? Well, that's right.

It's a dairy cow.

But there was another animal too.

Which one is it? Brilliant.

That's right, it's buffalo.

So milk from dairy cows and buffalo all can be used to make mozzarella.

Brilliant.

Well done.

Now bread is made from flour, and I'm sure many of you have made bread before, which is from wheat, which is a plant.

And wheat grains are milled to make the flour.

So here's the wheat plant.

And can you see the grains in the ear of the wheat that's the top of the stalk? Don't they look amazing? And then these are milled into flour.

And the flour is then mixed with yeast and water to produce a dough.

You can see here, that's the bread dough here.

And then we bake the dough and then that becomes the bread.

So it comes from the wheat.

And when we make bruschetta, if we don't have the exact ingredients, substitutions can be made.

So for example, rather than using a red onion, we could use a white onion.

Salad tomatoes.

We could use plum tomatoes.

And rather than olive oil, we could use rapeseed oil.

Balsamic vinegar.

We could use red wine vinegar.

And a bread roll.

We could just use ciabatta bread from Italy.

So I've got a task for you now, and I want you to think about all the things we've learned about bruschetta, the origin, of all its ingredients as well.

And I want you to fill in the missing words.

So, we've got A, B, C, D, and E.

Good luck to you.

Pause the video and we'll come back and see what these missing words are very soon.

Okay, so how did you get on? I bet you did brilliantly, didn't you? I'm really proud of your progress so far.

So let's look at the first one, shall we? Onions, tomatoes, and garlic are plants.

Brilliant.

If you got that one right, well done.

How about the next one? To make olive oil, olives are something to a paste.

That's right.

Crushed.

They're crushed to make a paste.

And do you remember? Then the oil and the water are separated.

How about the next one? Peppercorn berries are something and something.

Brilliant.

Yes, they're picked and they're dried.

Do you remember what happens after that? Yes, they're crushed, aren't they? To make the pepper.

How about the next one? Something is made from something, produced by a cow or something.

That's more tricky, isn't it? But I'm sure many of you got that absolutely correct.

It's mozzarella.

Do you remember? The type of cheese.

Mozzarella is made from milk, produced by a cow or buffalo.

Brilliant.

And let's look at the last one, shall we? Bread is made from something, which is something from something grains.

Wow, that's quite tricky, but I'm sure you did really well.

Let's look at the answer, shall we? Brilliant.

Bread is made from flour, which is milled from wheat grains.

Brilliant.

Well done.

That's really tricky, but you did really, really well.

I'm so pleased with you.

Now let's move on to the second part of the lesson, which is all around making your bruschetta.

So to make the bruschetta, we're going to use lots of different food skills.

And the first one is about measuring.

So we're going to be counting.

So we can count how many onions do we need, how many tomatoes? Bits of basil, onion, and bread too.

We're also going to be using measuring spoons, and we're going to measure the vinegar and the olive oil.

Now read the recipe carefully and use the right spoon.

We're also going to be using weighing scales, and we're going to weigh exactly what we need of the mozzarella.

We're also going to be peeling, and we're going to peel the onion and the garlic by hand.

We're going to take off the papery skin.

And remember, we should always compost the peelings.

Also, we're going to be chopping, and we're going to be chopping the tomato.

So here's the tomato here which I've cut in half.

And I've cut into slices.

And I've cut across to chop it.

So it's in nice small parts.

And when we're using the knife to do this, we're going to use the knife technique called the claw grip.

Let's see it in action, shall we? So here's a pupil making a claw with one hand to hold the food, and then they're running the knife down using their fingertips as a guide so they can get exactly the right size and even slices of cucumber.

And we can use this on our tomato.

We're also going to be using the knife to do dicing as well.

And they're going to dice the onion.

So we have to hold the onion.

And then using the bridge hold, we cut down the onion.

So we're making lines down the onion.

We then use the claw grip to hold the onion carefully.

And then we cut across those slices in order to make a dice.

Brilliant.

Now let's have a quick check, shall we? So which of these images is showing dicing? A, B, or C? Yes, that's right.

It's B, isn't it? You can see here the onion is being diced.

Well done.

Also, we're going to be slicing as well.

So here's our bread and here's our mozzarella.

And we're going to slice the bread roll in half.

And we're going to slice the mozzarella into slices.

And we need to make sure the slices are lovely and even.

We're also going to be mixing things together.

So we're going to mix the onion, tomato, basil, vinegar, and oil together.

We're going to mix it really, really well to make sure all the ingredients are thoroughly combined.

We're also going to be using the oven.

And we're going to be baking the bread rolls just to make sure they're toasted, to make sure they're lovely golden brown and crispy too.

And it's really important whenever we use the oven, when we're putting food in the oven or taking food out of the oven, we use oven gloves.

Do you remember? The oven is very, very hot.

And if you haven't got an oven, you could use a toaster instead.

We're also going to be rubbing.

Now do you remember what we're going to be rubbing? Yes, that's right.

You can see in the picture here, can't you? We're going to rub the garlic over the toasted bread.

And when we do that, the lovely smell and also the flavour of the garlic is rubbed into the bread.

It's absolutely delicious and it leaves that lovely garlic taste on the surface of the bread.

Now it's really important that we do this after the bread has cooled down a bit, after taking it out from the oven, just so we don't break the bread up.

We're also going to be using the food skill spreading.

And we're going to spread the tomato and onion mixture over the bread.

And we're going to spread the mixture evenly over the bread just so we make sure everybody gets a little bit of the tomato and onion and it's not patchy as well.

And you can see here, we're using a table knife to spread it evenly.

So let's have a quick check, shall we? So we need to allow the bread to cool before rubbing the garlic over the surface because A, B, or C.

Yes, that's right.

It's B, isn't it? Because the bread might break.

We could rub it so hard that we break the bread! That wouldn't be very nice, would it? Okay, so now we're going to go and make our bruschetta.

I bet you can't wait, but before you do, I want you to think about getting ready to cook.

So I want to make sure that you tie up any long hair, remove your jumpers, wash your hands, and wear a clean apron too.

But also, I want to make sure you've got your ingredients and your equipment ready.

Then, when you're preparing and cooking, I want you to be safe and hygienic.

And also, I want you to think about using your food skills precisely and accurately too.

Now here are the ingredients and equipment that you need to make your bruschetta.

You might want to pause the video now and get these ready.

And here's the first part of the recipe.

And here's the second part of the recipe.

So, good luck to you.

Work safely.

I'm sure you'll do really well, and I'm sure you're going to really enjoy making this bruschetta.

Good luck to you.

I'm going to come back very soon to see how you got on.

Okay, so how did you get on? Did you enjoy it? I bet you did.

Well, let's quickly go through the recipe, shall we, to see how you got on today and how you were successful.

Well, the first thing you would've done is to preheat the oven.

Then you would've peeled and finely diced the onion.

Then you would've chopped the tomatoes, chopped the herbs, and then you also would've peeled and halved the garlic too.

Then you would've sliced the bread roll in half and also sliced the mozzarella.

Then you would've mixed the onion, tomatoes, herbs together with the vinegar and the oil.

And then you would've given it a few twists of black pepper to season it too.

Then you would've put the bread on the baking tray and popped it in the oven for about five minutes so it's lovely golden brown and crispy too.

Then you would let the bread cool a little bit after you've taken it out the oven, and you would rub the garlic over the surface of the bread.

Remember, we don't want to break the bread, but we do want to have that lovely garlic flavour all over the surface of the bread.

And very lastly, we would've spread the tomato mixture all over the slices of the bread and topped it with the mozzarella.

Brilliant work.

Well done.

Well, I really hope you enjoyed making your own bruschetta today and learning all about it.

Let's look at some key things that we've learned today, shall we? Well, the first thing is bruschetta is an Italian antipasto, and it's a dish eaten before a meal, and it comprises bread with different toppings.

And that the origins of ingredients can be identified.

Do you remember in the recipe? We looked at all the individual ingredients.

And those ingredients have been produced and processed so that we can easily use them at home.

And lastly, we used lots of different food skills, didn't we, to make our bruschetta.

So things like measuring, peeling, slicing, dicing, chopping, mixing, using the oven, rubbing, and spreading.

Wow, you've done really, really well! I'm so proud of you.

And I hope you come back very soon for another cooking and nutrition lesson with me.

Thanks a lot.

Bye!.