Lesson video

Hello, I'm Mr. Ballam.

Thanks for choosing this lesson.

This lesson's around baked savoury rice.

Let's get started, shall we? So what are we going to learn today? Well, by the end of today's lesson, you're going to use your food skills to make a baked savoury rice for your school community.

So let's get started, shall we? And here are some keywords which we're going to cover in today's lesson.

There are three of them.

The first one is rice, and these are the grains of a grass-like plant which is grown for food.

The second one is the word absorb, and this is to soak up or take in liquid, like a sponge.

And the last one is feedback, and in this context, it's about information about how someone works or reactions to a food dish.

So let's get started with the first part of the lesson all around rice cuisine.

Now, historians believe that rice has been grown for food for more than 9,000 years.

And starting in China, people began growing wild rice in wet fields.

And then from China, rice spread to India, Southeast Asia, and later to Africa, Europe, and the Americas too.

And in the UK, people didn't eat much rice until explorers and travellers brought it back from Asia hundreds of years ago.

So let's have a quick check you've been listening, shall we? So historians believe that rice has been grown for food for how many years? A, B, or C? Yes, it's 9,000 years.

Well done.

Now, rice needs a lot of water to grow, and it needs warm temperatures too.

And it is usually grown in hot, wet places such as China, India, Thailand, and Vietnam.

And rice is grown in paddy fields called flat fields or in terraced fields in hilly places too.

And farmers plant the rice, and after about three to six months, the rice turns golden yellow.

And then the rice is then harvested, and the grains, which is the rice, are then removed from the stalks.

If you look at the photo at the bottom there, you can just see the grains at the end of the stalk.

Now, rice is a staple food for more than half the people in the world, about 3.

5 billion people.

And staple foods are the foods that make up a large part of the diet as they are eaten regularly.

And rice is a starchy food and also provides different vitamins and minerals.

So can you name two other staple foods? I bet you can.

What have you come up with? Well, we know there's rice, but also it could be potatoes, or it could be bread, it could be pasta, or it could be cassava.

So there are lots of foods throughout the world which are staple foods.

Okay, so let's have a quick check you've been listening, shall we? So which of these are known as a staple food? A, B, C.

Well, that's right.

Potatoes are a staple food.

Anything else? Yes, well done, C, rice.

Brilliant work.

Now, rice is used in many international dishes.

Shall we have a quick look? Hmm, I wonder what this one is.

Do you think you can name it? It's congee from China.

How about this one? That's a biryani from India.

And this one? That's jollof rice from Nigeria.

So, different rice dishes from different countries, but don't they look amazing? How about this one? That's a paella from Spain.

This one? It's a kedgeree from the UK.

And the last one, well, this is a type of rice pudding, also from Spain, and this is arroz con leche.

So, great work, everybody, but just look at the amazing dishes from different countries that use rice.

Now, there are different types of rice that we can use in many different dishes.

So for example, it might be this type of rice, arborio rice, jasmine rice, or perhaps long grain rice.

Now, I wonder what these could be used for.

Have you got any ideas? Let's have a look, shall we, together.

Well, arborio rice can be used in risotto from Italy.

Doesn't that look delicious? And how about jasmine rice? Well, that can be used in a dish called khao pad from Thailand.

And how about long grain rice? Well, that could be used in a dish called Hainanese, which is from Malaysia.

So again, different types of rice, different dishes from different countries around the world.

Let's look at a few more examples of different types of rice.

Basmati rice.

Wow.

Sticky rice, glutinous rice this one's called.

And short grain rice.

So I wonder what these could be used for.

So the basmati rice.

Yes, a biryani from India.

And the sticky rice, or the glutinous rice? Well, this is a dish from China called zongzi.

And this is an amazing dish, and in the rice, there's other different types of ingredients, and it's wrapped in bamboo leaves and steamed.

And how about the last one, short grain rice? Yes, this one is to make sushi from Japan.

So again, different dishes from different countries using different types of rice, all from around the world.

Now, rice is cooked in water, usually about twice as much water as rice.

And as the water is heated, the water starts to boil and the rice absorbs or sucks up or soaks up the water into the rice grain.

And the rice swells because of the water being absorbed.

And the hot water and the steam help the rice to become soft.

So the hot water and the steam makes the rice ready to eat.

It makes it nice and soft.

So I wonder what Sam and Izzy are saying to each other here.

Shall we find out? So Sam, "Does rice just need to be boiled?" "Yes, you can cook rice in different ways, such as on the hob, or perhaps in a rice cooker, or in the oven, or in a microwave oven too.

There are different ways that we can cook rice." So, true or false? Rice can only be cooked in a saucepan on the hob.

Well, that's false, isn't it? And why is that? Well, rice can be cooked in different ways, such as on the hob, in a rice cooker, in the oven, and also in a microwave oven too.

The hot water and steam help to cook the rice.

Brilliant work.

So I've got a task for you here, and what I want you to do is to answer the questions from these pupils.

So the first one is, "Where and how is rice grown?" The next question is, "How did rice become part of UK cuisine?" Next question, "What is a staple food?" And lastly, "How does rice cook?" Well, pause the video, answer the questions, think about what we've learned so far in today's lesson, and I'm sure you'll do really, really well.

Remember to pause the video, and we'll come back very soon to see how you get on.

Good luck.

Okay, how did you get on? I bet you did really well, didn't you? Well, let's look at the questions again, and I'm gonna come up with some example answers, which I'm sure you've got a lot of when you've written these down.

So the first one is, "Where and how is rice grown?" Well, do you remember, rice is grown in hot climates such as China and India, and it's grown in paddy fields with lots of water.

How about the next question, "How did rice become part of UK cuisine?" Well, do you remember, explorers and traders brought rice to the UK hundreds of years ago, and kedgeree is a traditional UK rice dish.

How about the next question, "What is a staple food?" Do you remember this one? A staple food makes up a large part of the diet, like rice, potatoes, and pasta.

Brilliant.

Well done.

How about the last one, "How does rice cook?" Well, do you remember, the rice absorbs water and it starts to swell, and the heat plus the steam helps the rice to become soft.

Well, well done.

I'm sure you've done excellently on that task.

Great work.

Okay, so let's move on to the second part of the lesson all around making and evaluating your baked savoury rice.

Now, feedback on how you worked and what you have made can help you know what went well and how you can improve in the future too.

And feedback might be informal, so things like someone might say to you, "Mm, the rice dish looks amazing!" Or it might be formal, where someone says, "I've completed a sensory test." So let's find out about these different types of feedback in a bit more detail, shall we? Well, the first one was the informal feedback, and this is often casual, given while you're working, or when someone's eating a dish.

And it's often friendly and helps you know what people liked or didn't like about what you made so next time, when you cook, you can make changes.

So it might include things like Lucas saying, "Well done, you worked well!" Or it could be, "I love the sauce, it's really thick!" Or perhaps it might be something like Izzy saying here, "Your dish smells great!" So these are just informal feedback.

And the other type of feedback was formal feedback, and this is usually written down and much more organised, and it helps to exactly see what went well and what needs to improve in the future.

So it might be something like Laura here, she's completed everything on the checklist, so she knows what she's covered and done well, but also perhaps things she hasn't done, so therefore she hasn't completed it on a checklist too.

Or it might be that Jun here, for example, he's used a sensory feedback to show it needs to be spicier next time.

So these are formal ways that these pupils here are evaluating their food.

So let's have a quick check for understanding, shall we? So feedback on how you worked and what you made can help us know, A, B, C.

Well, that's right, what went well.

Anything else? Yes, well done, improvements next time.

So A and C, well done.

So to make the rice dish, a range of food skills are used, and the recipe allows for a range of different ingredients to be used, such as different vegetables, beans, fish, spices, or herbs.

So we can be creative and think about the different tastes of the teachers and pupils in your school community.

And depending on the ingredients that you choose, different food skills might have to be used too.

So to make the baked savoury rice, we're going to be measuring, and we're going to be using weighing scales.

Remember, it should say zero on the weighing scale before you weigh anything.

We're also gonna be using a measuring jug to measure the liquid.

And we're gonna make sure the measuring jug is on a flat surface when we're measuring the liquid.

This is to make sure we get an accurate measurement.

And also, we're gonna be using measuring spoons.

Remember, use the right spoon.

We're also going to be peeling.

We're gonna be peeling the onion and the garlic by hand.

Can you see here, we're taking away the papery skin.

And try to compost the peelings if you can.

We're also going to be deseeding, and we're going to be deseeding or removing the seeds from the pepper.

You can see it here being done, but you could also use a spoon or a knife to remove the seeds too, not just your hands.

We're also going to be dicing, and we're gonna be dicing the onion.

So first of all, we make slices in the onion, leaving the root intact, and then we slice across that to make the dice.

So let's have a quick look at the claw grip, which is being used here in action.

So the pupil's making a claw with one hand to hold the food, and then with the other hand, running the knife down to slice the food.

And they're using their fingertips of the clawed hand to make a nice, safe cutting technique.

We're also going to be dicing again, and this time, we're gonna be dicing the pepper.

So we're gonna cut the pepper into slices.

Then we're gonna cut across the slices to make the dice.

We're also going to be chopping, and we're going to chop the garlic, and chopping is cutting food into rough pieces.

So, which image here shows the food skill deseeding? A, B, or C? Yes, that's right.

Well done.

It's A, that's showing deseeding.

Well done.

So also, we're going to be draining, and we're going to drain the beans in a colander over the sink.

And we remove the colander from the sink.

We need to make sure that any water on the beans doesn't drip on the floor 'cause we don't wanna cause any accidents, do we? We're also going to be mixing, and we're gonna mix together all the ingredients.

You can see here, they're in the foil tray here.

You can see the different vegetables and the rice too.

And I'm gonna make sure that everything is evenly combined.

We're also going to be using the oven for baking.

So you can see here, they're putting the rice dish into the oven.

So the dish is cooked covered in the oven, and we're gonna cover the foil tray in foil.

And by covering the food, this keeps the heat and the liquid inside the foil tray, helping to cook the rice.

And as we all know, it's always important to use oven gloves when we're putting food into or taking food out of the oven.

Okay, so now you're going to make your baked savoury rice.

But before you do, I want to make sure you're ready to cook.

So you've tied up any long hair, removed jumpers, washed hands, and wearing a clean apron, for example.

Also, you've got all your ingredients and your equipment ready, so you're ready to cook.

And then as you prep and cook, I want you to be safe and hygienic.

I want you to use your food skills accurately.

I want you to look at how the rice changes from the hard grains to the soft rice at the end.

And I want you to record any informal feedback about how you work and your dish too.

So, good luck to you.

Now, let's have a quick look at the recipe, shall we? Well, the first part are the ingredients.

Now, you can see here, there's a range of different things that I could pick.

So, in vegetables in the first column, I can pick three or four of these.

So I'm going to pick these three.

And the protein foods, I'm gonna pick one, I'm gonna have beans.

And the rice and water, well, it says I have to use both, so that's fine.

For the stock, I'm gonna use vegetable stock.

And lastly, herbs and spices, I'm gonna use two: curry powder and black pepper.

Now, you can be really creative here, but think about the tastes of your teachers and pupils in your school community.

And this is the equipment that you're going to need.

But remember, depending on the ingredients that you've selected, you might need to use different types of equipment.

And then here's part one of the method.

Here's part two of the method.

So, good luck to you.

I'm sure you'll do really, really well.

Be creative, and we'll come back very soon to see how you've got on.

Good luck to you, bye! Okay, well, how did you get on? Does the rice smell good? Have you eaten it yet? I bet some of you have.

Well, let's have a quick look about how you've been successful by looking at the recipe, shall we? Well, first of all, you should have preheated the oven to 200 degrees or gas mark 6.

Then you would have prepared all the vegetables that you're using.

Then you would have prepared any protein foods that you're using.

So I used the canned beans, so I had to drain them.

And I would have placed the vegetables, the protein, and the rice in the foil tray.

Then I would have crumbled the stock cube over the rice and vegetables, sprinkled over the herbs and all the spices depending on what you used, and then I added my beans as well with a few twists of black pepper too.

Then I poured over the water, and I mixed everything together; remember, thoroughly.

Then I covered it with foil, and I baked it in the oven for about 40 minutes.

And about halfway through, I took it out, gave it a good stir, and put it back in again.

Great work, well done.

So the next task I've got for you is to review any informal feedback that you got.

So what did you do well, and what could be improved in the future? So have a think about this, and we'll come back soon to see what you've got.

Well, here's some examples of informal feedback that you might have got.

So, my informal feedback was: I used the equipment well, especially the knife for cutting.

Also, the teacher said I was a bit messy, so I need to tidy up and focus more.

Or perhaps it might be the rice dish smelled spicy, but the flavour was too hot for me, so I need to use less curry powder next time.

So these are just things that people said, the informal feedback.

Brilliant, well done.

And the third task is I want you to rate how you worked, and this is a type of formal feedback.

So, what did you do well, and what could be improved in the future? So look at each of the things that it says under what you did, so for example, I measured accurately, and then tick under the smiley face which best represents what you did today.

So complete this formal feedback, and we'll come back very soon to see how you got on.

Remember to pause the video.

Okay, well, let's look at an example together, shall we? So the first one, I put a really smiley face 'cause I thought I measured accurately.

Using the knife safely and precisely, I've given myself sort of in the middle 'cause I did quite well, but I think I could improve in the future.

How about the third one? Yes, again, it was okay, but it was a bit lumpy in some areas.

And the next one, using the oven safely, yes, I always use the oven safely.

I don't want to get burnt or cause any accidents.

And lastly, I worked safely and hygienically, mm, I definitely need to improve on that.

Do you remember, that informal feedback says I was very messy, and I agree with them.

I think I could improve there.

So if we think about the results that I've just got, it could be something like: I weighed all the ingredients accurately, and I used the oven safely.

I did use the knife safely, but my slicing wasn't the same size, so I need to focus more next time.

I think I was chatting a bit too much.

And lastly, I really need to be more tidy and hygienic when I cook.

I was messy, and I need to do better next time.

So that's the different types of formal feedback that I've given myself.

What did you get? I bet you did well, didn't you? Well, that's today's lesson, and I hope you really enjoyed making your baked savoury rice and learning about so much about rice and different dishes around the world.

Let's have a quick summary of what we've learned today, shall we? Well, first of all, we know that historians believe that rice has been grown for food for about 9,000 years, and that rice is a staple food for about 3.

5 billion people around the world.

Also, we've learned that rice is used in many international dishes, such as congee, risotto, paella, sushi, or jollof rice.

And also we know that as the water is heated and the water starts to boil, the rice absorbs or soaks up the water that helps it to cook.

And feedback on how you worked and what you made can help you improve your work in the future.

And lastly, the food skills that I've used today includes things like measuring, peeling, dicing, chopping, draining, mixing, and using the oven, the baking too.

Well, you've done so much today.

I'm really proud of you.

Well done.

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

Thanks a lot, bye!.