Hello, thanks for choosing this lesson.

My name's Mr. Ballam, and this lesson is all around making a Thai curry.

Doesn't that sound delicious? And what are we going to learn today? Well, by the end of this lesson, you're gonna use your different food skills to make a Thai curry.

And before we get started, I've got three keywords I just want to quickly explain.

The first one is Thai, and that's the people and cuisine of Thailand.

The second word is curry paste, and this is a mixture of ingredients pounded into a paste.

And lastly, it's the word proficiency, and this is a high degree of skills and expertise.

So let's get started with the first part of the lesson, which is all around ingredients and food safety.

So Thailand has a rich cuisine featuring many different types of dishes, which are light and use many aromatic ingredients, and Thai cuisine has four main categories.

The first one, tom, which is boiled, yam which are spicy salads, tam, which is pounded or crushed, and the last one is kaeng, which is curries.

And Thai cuisine has many different types of dishes, so including things like tom yum kung, pad Thai, som tam, green curries, and nam tok mu.

So we're going to be making a Thai green curry, and its main ingredients are curry paste as well as coconut milk, different types of vegetables, and also a chicken or an alternative.

And although the recipe states certain types of vegetables, you can use whatever's in season, perhaps grown locally, too.

And green Thai curry paste includes many different ingredients, including things like chilies, garlic, galangal, lemongrass, lime peel, and shrimp paste.

And these ingredients are all pounded together to make the curry paste.

Now, curry pastes are often used because they help to save preparation time and there's no need to buy all the individual ingredients, some of which might be tricky to get.

So let's have a quick check for understanding, shall we? So why is a ready-made curry paste often used, A, B, C, D? Yes, that's right.

It saves time, doesn't it? Anything else? Yes, well done.

So you don't have to buy all the individual ingredients.

Brilliant work, well done.

So one of the ingredients we're going to be using is coconut milk, and it's made by grating the white meat or the flesh of the coconuts, then mixing it with water, and then squeezing the mixture to release the creamy milk, then straining the milk, and putting it into cans.

That's a much more simplified way, but you can see it comes directly from the coconut.

So here's a few visuals just to help.

So here's the coconuts growing.

Here's the coconut, and you can see the white meat or the flesh inside, and then through all the processes, it's then put into cans for us to use to cook with.

So we've been talking about different types of ingredients and also how ingredients are produced, but also it's really important that we don't waste ingredients, too.

And about 60% of all food waste in the UK comes from the home, and one way to reduce food waste is to use leftovers in other recipes.

So this might include things like using leftovers to make other meals, such as a Thai green curry using roast chicken, or perhaps storing leftovers in containers to use at another time, such as fish, meat, or beans and bread in the freezer, or perhaps it's really simple, grating a little bit of leftover cheese for a salad.

So what other types of leftovers could be used in cooking? It may be, for example, that you cook too many vegetables and perhaps that could be used in a soup, a stew, or a curry, or perhaps you might boil too much pasta when you're having spaghetti bolognese, and perhaps that could be used in a salad the next day.

So there are lots of different foods that sometimes we waste that could be used in other dishes.

And as an example, the recipe that you're going to make could use leftovers, helping to save food waste.

So let's have a quick check to see if you've been listening, shall we? So what was the percentage of food waste in the UK from homes, A, B, or C? Yes, that's right, it's B, isn't it? 60%, well done.

So the next thing we're going to look at is food safety, and to ensure food safety, foods need to be stored, cooked, chilled, and reheated properly.

So when we're storing foods, we need to make sure first of all that the fridge is at the right temperature between zero and five degrees, and we need to make sure that we check food labels correctly, their use by dates, and best before dates, too, and we need to make sure that we store foods properly, too.

When it comes to cooked, we need to make sure that we wash and dry our hands thoroughly and that our work surfaces, handles, and equipment and cloths are all clean, and also we need to make sure when we're cooking, we wipe away any spills, and we clean as we go.

So I was always told, "If you've got time to lean, "you've got time to clean." Plus, we need to make sure that food storage areas are clean and the food is stored properly, too.

And also when we cook food, we need to make sure we cook it thoroughly to a core temperature of 75 degrees.

And lastly, when we serve food, we should serve it piping hot, above 63 degrees.

For chilled, we need to make sure that we chill any food within two hours, and store it in the fridge below five degrees centigrade.

And when we've got food in the fridge, say, for example, raw meat, we need to make sure it doesn't drip onto other food, so we need to make sure it's in sealed containers at the bottom of the fridge.

And if we're gonna reheat food, we need to make sure that food that's left over is used within two days, or if it's rice, just within 24 hours.

And also when we're reheating, the food needs to be steaming hot, a minimum of 75 degrees in England, and we should always only reheat food once.

So thinking about the recipe today, how are you going to ensure that your ingredients are safe to eat? So there's a lot to think about linked to food safety, so just consider these things that we've discussed today when you're doing your practical work very shortly.

So let's have a quick check, shall we? True or false, food can be stored in the fridge uncovered as it is cold and a safe storage area.

Well, that's false, isn't it? And why is that? Well, all food in the fridge should be covered or placed in a container to prevent cross-contamination with other foods, and this helps prevent food poisoning.

Plus, it also stops food drying out in the fridge, too.

So I've got a little task for you here, and I want you to provide two pieces of food safety advice for how food should be stored, cooked, chilled, and reheated.

So just use the grid below to put your two pieces of advice for each of the four areas.

Good luck to you.

Pause the video, and we'll see you very soon.

Okay, so how'd you get on? I bet you did brilliantly.

Let's look at some examples, shall we? You may have got some of these, but you might have got your own, too, and I'm sure you did really well.

Well, we're gonna start with stored first of all.

So the first thing is that we need to make sure our fridge is at the right temperature.

And also when we're storing food in the fridge, we need to make sure it's covered or in containers.

And for cooked, well, we always need to make sure we wash and dry our hands thoroughly.

That's really important.

Plus, we need to make sure that when we're cooking food, it's at a core temperature of at least 75 degrees, and for chilled, well, we need to make sure we chill any leftovers within two hours of being cooked.

Another piece of advice for chilled is that if we're keeping raw meat in the fridge, we need to make sure it's in sealed containers at the bottom of the fridge.

And for reheated, well, one piece of advice might be to use any leftovers within two days, and remember, rice should be used within 24 hours, and very lastly, we should only reheat leftovers once.

Well, brilliant, well done.

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

So as we're working, our food skills or our cooking techniques and the proficiency can be evaluated, and this helps us to improve in the future.

So for example, we could evaluate our work for things like measuring.

So are we measuring accurately? Are we giving the right amount? Or are we opening cans safely, so there's no cuts or spills? Or perhaps using the oven safely, so there's no burning or accidents happening? Or perhaps dicing and slicing precisely, so all the pieces of uniform size? Or perhaps we're mixing things, so there's no spills or splashes around the rest of the classroom? So that's just a few ideas how our food skills and cooking techniques could be evaluated for proficiency, but what other things could we include? Yes, there's a wide range of different types of food skills and cooking techniques that could be included.

So for example, you might have a recipe that uses the grater, and we need to make sure we use that safely or perhaps rolling out, rubbing in, or perhaps using the grill, or perhaps an air fryer.

And each of these things we can think about using safely and accurately and precisely, and the more we use them, the more we can learn and become more proficient.

So to help evaluate our cooking, the food skills and cooking techniques we use can be rated.

So things like we might have things at the beginner, so we're starting to learn a new skill, or perhaps intermediate, where we can perform tasks just with some guidance, or perhaps advanced, and this is where you have a strong grasp of a skill and also can work independently, too, and very lastly, an expert.

This is where you can demonstrate the full mastery and can guide others, too.

And when you evaluate yourself, it's really important to rate yourself honestly, so that your strengths and your areas of improvements are known.

And over time, your proficiency can be improved through practise, focus, accuracy, and precision, too.

So as an example here, you can see the grid here of four different types of food skills or cooking techniques with the different ratings for proficiency from beginner to expert.

So for example, for measuring, you might tick intermediate, or perhaps slicing, advanced, rolling out, intermediate, but kneading, a beginner, because you haven't done it before, but, you know, over time, it will improve.

So thinking about the different levels of proficiency, which one includes, "Can perform tasks with some guidance," A, B, C, D? Yes, that's right.

It's B, intermediate.

Well done.

So when we're making our Thai curry, we're gonna use a number of different types of food skills, and the first one is measuring.

So we're gonna use weighing scales, and it's always important to make sure they're at zero before you weigh anything.

We're also going to be using a measuring jug, and again, that's important to make sure we measure with a measuring jug on a flat surface, so we get the right amount.

And lastly, we're gonna use measuring spoons, and it's always important to use the right spoon.

Sounds silly, but sometimes mistakes can happen.

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

So we're going to peel the onion and garlic by hand.

You can see here in the photos on the screen.

The carrot we're going to use doesn't need to be peeled, but you need to make sure it's washed, first of all, just to make sure we remove any dirt, insects, or bacteria.

And lastly, like you can see with the onion here, peelings should be placed into a kitchen food waste bin or a compost bin, and this helps to ensure that the food waste is used for another purpose, i.

e.

to make compost.

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

So we're going to use the claw grip to slice the onion and the carrot, and when we're slicing, we need to make sure we do this with precision, so that we achieve even slices.

Let's have a quick look at the claw grip in action.

So that people's making a claw to hold the food, and then with the other hand running the knife down using their fingertips as a guide.

We're also going to use the claw grip to slice the chicken, just like you can see on the screen here.

And we're gonna use a separate chopping board for slicing the chicken.

Now, why do you think we're using a separate chopping board for the raw meat? So what did you come up with? So we're gonna use a separate chopping board to make sure there's no cross-contamination between the ready-to-eat foods and also the raw meat.

Plus, it's just really good practise.

It's a good habit to get into.

We're also going to be using the hob to make our Thai curry.

So we're going to use the hob to boil the rice and then cook the Thai curry.

And then we can control the heat on the hob from a rapid boil, which is vigorous bubbles, to a slow simmer, which is just a few bubbles below the boiling point.

And as always when we're using the hob, we need to make sure we move the panhandles away from the front, just over around the counter, just like you can see on the screen here.

So let's just check that you've been listening, shall we? So which of these best describes a rapid boil, A, B, or C? Yes, that's right.

It's C, isn't it? Vigorous bubbles, well done.

So we're also gonna be using the food skill mixing.

So first of all, we're going to mix the onion, garlic, and carrots together.

We're going to fry them, and we need to do this carefully, so they don't burn.

So we need to control the heat.

Plus, we're also going to be adding the curry paste and the coconut milk into the vegetables, and we need to make sure we don't have any spills or splashes also.

Not only is it unsafe, it also means there's extra clearing up to do, too.

We're also gonna be using the food skill presenting, and we're going to present our Thai curry and rice together attractively.

So we could use a number of different techniques.

So for example, we could use an attractive bowl or plate, presenting the rice as a timbale, or adding a garnish, for example, some lovely chopped coriander or freshly chopped chilies, too.

So now we're going to make your Thai curry, which I'm sure you're really looking forward to.

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

So make sure you've tied up any long hair, remove your jumpers, wash your hands, and wearing an apron, too.

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

It's really important, so you're ready to cook.

And then while you're preparing cooking, I want you to be safe and hygienic.

Think about all the food safety aspects that we've discussed so far in this lesson, and also think about your food skills, too, about being accurate and precise.

Do remember we're going to focus on your proficiency today.

So here are the ingredients and equipment you're gonna need to make your Thai curry.

You might wanna pause the video now while you get these ready.

And here's part one of the method.

And here's the second part of the method.

So good luck to you.

Have a great time.

Remember to focus on your food skills, being safe and hygienic, and we'll come back very soon to see how you got on and evaluate your Thai curry.

Good luck to you.

Pause the video.

Brilliant work, so how'd you get on? Did you enjoy making that? I bet you did.

There was a lot to go through, but I'm sure it came out really, really well.

Let's have a quick look through the recipe to see how you were successful.

So the first thing you would've done was to start to cook the rice first of all.

You would've then peeled and sliced the onion, you would've then peeled and chopped the garlic, and then you would've sliced the carrot, too.

Then you would've sliced the chicken or a meat alternative.

Then you would've fried the onion, garlic, carrot, chicken, or an alternative for about five minutes.

Then you would've stirred in the curry paste and the coconut milk.

Next, you would've added the peas, and then you would've summed everything for about 10 minutes, so it's thoroughly cooked.

Then after the rice has been cooking for about 10 minutes, turn it off and leave it with a lid on for about another 10 minutes, and the steam will help to cook the rice all the way through.

And lastly, you'll present your curry and your rice together, really attractively, perhaps with a few torn coriander leaves, too.

Well, brilliant, well done.

I hope you enjoyed making that.

I bet it smells and tastes absolutely delicious.

So now, let's move on to the second task, which is about you rating at least four of your food skills or cooking techniques for proficiency today, noting any improvements for the future.

So think about the food skills or cooking techniques that you want to focus on, and think about the rating that you might give them.

And here's just a reminder of the different ratings for beginner, intermediate, advanced, and expert.

Plus, I want you to make a comment on each of your ratings.

So good luck to you.

Pause the video, and we'll come back very soon to how you've got on.

Okay, so how did you do? I bet you did really well.

Let's look at an example, shall we? 'Cause I'm sure we've all chosen different food skills or cooking techniques to focus on today, and you could rate all of the food skills that you covered, but we're just rating four.

Perhaps that's something for the future.

So for example, here, I'm gonna look at measuring and slicing.

So let's start with measuring, and I've rated myself as intermediate, but why is that? Well, I've said that I measured okay, but I need help to improve using a measuring jug.

And the second one, slicing, well, I've rated myself as advanced, and the reason I did this is I thought that I sliced accurately and safely working by myself.

Do you remember being independent? How about the other two? Well, I've got using the hob, because I think that's really important because today we've cooked the rice and the curry on the hob, and I've rated myself as intermediate.

I'm being honest with myself, and the reason I rated myself that is that I controlled the heat well and had the saucepan handle to the side, so I think I did quite well, but there's definitely room for improvement.

And the last one, well, I've rated myself at presenting as a beginner, and why is that? Well, it actually looked really messy, 'cause I rushed it, and I need to take my time in the future and look at examples of good food presentation.

So well done for whatever food skills or cooking techniques that you've rated today, and looking at them, being honest can help you improve in the future.

Well, I really hope you've enjoyed today's lesson making the Thai curry with rice and also thinking about your food skills and how you can improve.

Let's just go through a summary of what we've learned today, shall we? Well, Thailand has a rich cuisine featuring many different dishes, which are light and use aromatic ingredients, and also we used the curry paste, which is used to save time and also eliminate the need to buy all the individual ingredients.

We also know that food leftovers can be used in other recipes, helping to reduce food waste.

So for example, if I made this Thai curry at home, I could use leftover chicken from the day before in the curry.

We also know that food safety is really important and that food should be stored, cooked, chilled, and reheated properly to ensure food safety.

We don't want any food poisoning.

We've also covered that the cooking techniques and proficiency can be evaluated, helping us to improve in the future.

And very lastly, to make our Thai curry, we've used a range of different types of food skills.

So we've used measuring, using the hob for boiling and simmering, peeling, slicing, mixing, and presenting, too.

Well, we've learned so much today, and I really do hope you've enjoyed the lesson and you come back very soon for another cooking and nutrition lesson with me.

Thanks a lot, bye!.