Lesson video

Hello there.

Thanks ever so much for choosing this lesson.

My name's Mr. Ballem, and it's a real pleasure to go through this making a mini deli salad with you, especially now you're in your dedicated food room.

Let's get started, shall we?

So what we're going to learn today is how to make a mini deli salad in your new food room.

This is really exciting.

There's lots of things to learn and be able to do, but I'm sure you're gonna do brilliantly.

Now, before we get started, there's some keywords, which I quickly want to go through with you.

The first one is culture, and these are the ideas, customs and behavior of a group of people or a society.

And we're going to be looking at this in the context of food culture.

The second one is about being hygienic, and this is about keeping yourself, equipment and the area clean and tidy too.

The third one is bacteria.

Now, these are single celled microorganisms which could cause food poisoning.

Fourth one is the claw grip.

Now, I'm sure you might know this one.

This is a safe cutting technique used to slice or dice food.

And very lastly, the bridge hold.

Again, another cutting technique, which is used to cut food often in half.

So let's get started with the first part of the lesson, shall we, exploring food.

Now, as I said, welcome to your first cooking and nutrition lesson.

Now, do you think it's right that these types of lessons are only about cooking?

What would you say?

Well, yes, it's true, but there's lots of other things too that you're going to learn.

So you're going to be learning about healthy eating nutrition.

Yes, you're gonna be learning how to cook, which is really good.

But also, we're gonna be learning how to cook about safely and hygienically too and what this means to us.

Plus, we're gonna find out where food comes from, its origins, plus the consumer aspects of food.

So things like food labeling, for example.

We're also going to look at the science of food.

So why food behaves in different ways.

And also, we're going to be looking at food culture and how this impacts on what we do, what we eat, what we buy and what we cook as well.

And overall, we're going to celebrate the diversity of food.

It's a fantastic subject and there's so much around us.

It's such a rich learning experience.

Now, food is deeply ingrained in our culture, and as we know, our food culture are the habits, beliefs, values and lifestyles around the world and around the food that we produce, cook and eat.

Now, food culture can shape how people live and the food that they eat too.

So do you have a food culture?

I think most of us do.

Whether it's conscious or subconscious, we all have a food culture in some respect.

It might be linked to where we come from, where we live, perhaps our religion and our beliefs too.

So what we eat depends on many factors.

It could be about history, for example.

So what food, over time, has been grown or cooked in certain ways?

It could be about national dishes for things that are traditional in different areas.

I'm sure there might be a traditional and national dish near you, for example.

It could be about traditions.

So it's always tradition, for example, people would say to have fish and chips on a Friday, which is tradition too.

It could be about a celebration and different foods that we might eat.

So what other factors might influence food that you eat?

Can you think of any?

There are a number of different factors, aren't there?

And they could be as simple as what you like and dislike, or perhaps even cost.

So true or false?

What we eat is influenced by our food culture.

Is that true or false?

That's true, isn't it?

And why?

It's because our food culture influences what we eat as it is our habits, beliefs, values, and lifestyles around the food.

Now, we're going to be cooking in a specialist food room.

So we need to be safe and hygienic.

And working safely means we need to prevent accidents, so such as using a knife safely or a grater, or not running around the room.

They're really important to remember.

So how else could you prevent accidents?

Have a little think what things you could do to prevent accidents and be safe in the specialist food room.

Also, we need to be hygienic.

And this means keeping yourself, the equipment and where you work clean.

And working hygienically or working in a hygienic way helps to prevent bacteria from spreading, which could cause food poisoning.

So how can we work hygienically?

What things can you think of?

Let's see if you've been listening, shall we?

So what could the spreading of bacteria cause?

A, B, or C?

That's right, it's C, isn't it?

It could cause food poisoning.

So we need to work hygienically.

So before we cook, we need to tie back any long hair.

We need to remove any jewelry and watches.

And also we need to take off our coats, blazers, and/or jumpers too.

We also need to roll up long sleeves.

We need to wash and dry hands.

And we need to wear an apron, a clean apron.

This is all part of being hygienic, being ready to cook.

Now, during cooking, we also need to think about certain things.

So we need to keep tidy, we need to wipe down work surfaces so they're clean.

We need to wash up and we need to wash our hands regularly.

I got a little task for you now.

So can you help Izzy and Alex write lists to show how they can work safely and hygienically in the food room?

Just think of a few examples for each.

So some for Izzy about working safely and some for Alex about working hygienically.

Pause the video and we'll come back and look together in a moment.

Good luck.

Okay, so how did you get on?

Shall we look at some examples together?

So for Izzy, we have don't run, be careful of knives, use a grater safely, it's sharp, and be careful of hot equipment and liquids like boiling water.

And for Alex, about working hygienically, we've got removing jumper or blazer, taking off jewelry and watches, tying back long hair, washing hands, wearing an apron, wiping surfaces, and washing up.

Wow, if you got most of those, well done.

Congratulations.

That's a really tricky list to remember, isn't it?

Now let's move on to the second part of the lesson, which is all about making a mini deli salad.

And this is about you knowing your way around the food room and getting familiar with the equipment, the food skills, but making something really terrific and tasty too.

Now, we're going to be using a number of different pieces of equipment, and over time, you'll become familiar with these.

So we're going to be using a chopping board, a vegetable knife, a vegetable peeler, a grater, a small bowl, and measuring spoons.

And they all have different jobs.

So a chopping board is to protect the worktop.

A vegetable knife is to cut the vegetables, and we're going to be using two safe cutting techniques.

The peeler is to remove the outer skin of some vegetables.

We're going to use the grater, and that's to grate food into small pieces.

And the bowl to mix everything together.

And the measuring spoon to measure the salad dressing accurately.

So let's check whether you've been listening.

So what equipment would you use when slicing cucumber?

A, B, C?

That's right, it's A and C, isn't it?

You use a chopping board and a vegetable knife.

Well done.

So when we're making the mini deli salad, we're going to be using a number of different food skills.

One of the food skills we're going to use is called the bridge hold, which is a safe cutting technique.

And the other one is the claw grip, another safe cutting technique.

Let's have a look at these two in action, shall we?

First, let's look at the bridge hold.

It's important to be very careful when using a knife so you don't get hurt.

Place the food on a chopping board on it's flatter side.

This stops it rolling about.

Create a bridge over the food with your hand, the finger should be on one side and your thumb on the other.

Glide the knife under the bridge and cut the food by pressing down and pulling it out of the bridge.

The bridge hold is a safe cutting technique to cut foods in half, quarters, or chunks.

If the chopping board moves while cutting, place a cloth or paper towel underneath.

The bridge hold is important when preparing an onion.

First, we use it to halve the onion, then cut it into strips, just like you're seeing here.

Then you use the claw grip to dice.

Remember, place the food flat side down, make a bridge over the food, and guide your knife under the bridge and cut carefully.

Next, let's look at the claw grip.

It's important to be very careful when using a knife so you don't cut yourself.

On the food, make a claw-like grip by tucking your thumb under the palm of your hand and curling your fingertips.

This help you to guide the knife safely and decide how thick the slices need to be.

Tilt the knife and slice the cucumber using your fingers as a guide.

Slide your fingers back keeping your grip on the cucumber.

If the chopping board moves while cutting, place a cloth or paper towel underneath.

Dice ingredients into cubes, such as potatoes.

First, cut into thick slices.

Remember, place the food flat side down on the copping board and make a claw grip by curling your fingers together into a claw shape.

Then, cut into strips, again using the claw grip.

Rotate the strips by 90 degrees and then slice them into cubes.

Remember, just judge the thickness of the slice and the dice carefully with your fingers.

And when we're using these cutting techniques, we're going to be cooking more independently.

Other food skills we're going to use are peeling and grating.

We're gonna use different pieces of equipment for these.

Let's have a look at these in action, shall we?

First, let's look at peeling.

Hold the carrot in one hand resting the other end on the chopping board, starting about halfway down the carrot to run the peeler away from yourself.

Remember that the peeler is sharp, be careful not to hurt yourself.

Twist the carrot around and continue until you peeled away all the skin.

Remove the peelings from the chopping board.

They can be used for compost.

Then turn the carrot around and peel the other end in the same way.

Let's see that again using a different peeler.

Hold the potato in one hand, using your thumb as a support, run the peeler over the potato, remembering that the peeler is sharp.

Turn the potato around and carry on until you've peeled away all the skin.

Remember to use a chopping board.

If it moves while cutting, place a cloth or paper towel underneath.

Next, let's look at grating.

Place the grater flat on a chopping board and hold it firmly down by it's handle, rub the ingredient such as carrot down the grater firmly.

It's important to be very careful when grating so that you are not hurt.

Remember, the grater is sharp.

Continue grating the food, being careful not to grate your knuckles.

When you finish, lift up the grater.

If the chopping board moves while grating, place a cloth or paper towel underneath.

This type of grater can be used to grate many different types of foods.

Like most food skills, we need to practice to get confident.

So the more practice you have, the better you will do.

So which of these shows the claw grip cutting technique?

Is it A, B, or C?

That's right, it's B, isn't it?

You can tell by the way the hand is made into a claw.

Hence the name claw grip.

Well done if you got that one correct.

So now we're going to go ahead and make our mini deli salad.

But before you cook, remember, we need to work hygienically.

So we need to get ready, tying up long hair, for example, and when wearing an apron.

Plus, we need to make sure we get our ingredients and our equipment ready.

So we need to make sure they're ready to go.

And when you're cooking, I want you to think about being safe and hygienic, as well as using the food skills we've just talked about and really being careful about them.

Think about being accurate and precise as you're using your food skills.

So here's the ingredients and equipment that you'll need.

And here's the method that I want you to follow.

So pause the video, use the recipe, make the mini deli salad, focus on your food skills, work hygienically, and we'll come back together very, very shortly.

Good luck.

So how did you get on?

Did you do well?

I bet you did.

Did you use the different pieces of equipment in the food room?

It's an amazing place to be, isn't it?

So let's go through the steps together, shall we?

So you would've cut the tomato in half and then into slices.

So you would've used the bridge hold and the claw grip, the safe cutting techniques.

Then you would've sliced off the top and the end of the carrot, and then you would've peeled and grated the carrot.

Then you would've cut the cucumber in half, and then into slices, again using the bridge hold and the claw grip.

You would then arrange the vegetables in different layers.

And lastly, pour the dressing over the top, making a wonderful mini deli salad.

The next task I've got for you is I want you to rate your food skills that you've just used.

I want you to rate it under the smiley faces.

So smiley face means you did really well and the unhappy face means you could do better next time.

And write any comments about what you did.

Plus, I want you to think about how well you worked in your new food room.

Pause the video, good luck, and we'll come back together shortly.

So here's some examples of what you could have put.

So for the bridge hold, you can see here somebody's giving it a big tick under the smiley face and said, "This went really well.

" The claw grip, that didn't go so well, did it?

And they did say, though, they needed to practice and have confidence.

Peeling was so-so, in the middle.

And they just said that they would peel on a chopping board next time.

So obviously, they didn't do that very safely or hygienically, did they?

The same is true for grating.

They said they need to hold the grater down better to stop it moving around the chopping board.

They really need a nice firm press on the box grater.

And lastly, cleaning and tidying.

Well, they gave themselves a really happy face there, didn't they?

And they said that the area was tidy, they washed up and put the equipment away in the right place.

So what did you put?

Was yours similar?

I bet you did really well, didn't you?

And how about rating what you did?

How well did you work?

What did you put?

So here's an example.

And they put: Overall, I did really well.

I need to improve the claw grip and grating.

I think this will get better with practice.

And lastly, they said, I'll keep on being tidy, wiping the sides and washing up.

I'm sure you got something very similar.

Congratulations on finishing that task.

I really hope you enjoyed learning about the new food room and making the mini deli salad together.

Let's have a quick summary of the key things that we've learned today.

So the first thing is that food culture can shape how people live and the food that they eat.

And being hygienic means keeping yourself, the equipment and where you work clean.

And this helps to prevent bacteria from spreading that could cause food poisoning.

We also used the following food skills.

We did some peeling, some grating and cutting.

And particularly, we focused on the bridge hold and claw grip.

And lastly, we know that we can evaluate how we worked, and this will help us do better next time.

So I really hope you enjoyed making your mini deli salad and I hope you come back very, very soon for another cooking and nutrition lesson.

Thanks ever so much and I'll see you soon.

Bye.