Hello, I'm Mr. Belham.

Thanks for choosing this lesson.

This lesson is all around making a sweet and sour fakeaway.

Let's get started, shall we? So what are we going to learn today? Well, you're going to use your food skills to make a sweet and sour fakeaway.

And here are some keywords, which I want to go through first of all, which we're gonna cover in today's lesson.

The first one is fakeaway, and it's a meal that looks and tastes like a takeaway, but is made at home.

The next one is cornflour, and this is finely ground maize used for thickening sauces.

The next one is the 4Cs, and this is an acronym which highlights four areas of food: hygiene, cleaning, cooking, chilling, and cross-contamination.

And lastly, the word gelatinization, and this is the process of starch absorbing liquid and swelling causing a source to thicken.

So let's get on with the first part of lesson, which is all around takeaway to fakeaway.

Now, sweet and sour flavours have been part of Chinese cooking for centuries, especially in regional cuisines.

So the first one in Cantonese or Guangdong where sweet and sour pork has been famous.

And there are versions there that use sugar and vinegar to glossy sauces that often include pineapple too.

Also, Zhejiang and Hunan cuisines.

These also feature sweet and spicy elements, but these are often sharper or spicier.

And in the 19th and 20th centuries, many Chinese people left China to work abroad.

And what they did is they brought their food traditions with them.

But what they had to also do is to adapt those recipes to local tastes and the ingredients that were available.

And in the early 1880s, Chinese food items and eating houses started to appear in London and Liverpool, mainly visited by Chinese sailors and students.

And in 1884, Chinese food was made available as part of an exhibition featuring a restaurant in the International Health Exhibition in South Kensington, London.

And it's interesting to note that London had its first Chinese restaurant in 1907.

And the rise of the number of Chinese restaurants and takeaways in the UK began after the Second World War.

And it's thought that the first Chinese takeaway was in 1958 in London, where customers couldn't get a table, so they asked their food to be taken away.

So true or false? Chinese food traditions were brought to the UK from China, but had to be adapted to local tastes and the ingredients available.

Yes, that's right.

That's true, isn't it? And why is that? Well, Chinese people left China to work abroad, taking their food traditions with them.

However, the recipes had to be adapted to local tastes and the ingredients available to them.

Great work.

Well done.

And there are many different types of takeaways, restaurants, or shops selling food to be eaten elsewhere.

And over time, the number and type of takeaways has increased.

And it's been estimated there are over 47,000 different types of takeaways in the UK alone.

And there are different types of cuisines that we can get as well.

So Chinese, that's very popular, Italian, British like fish and chips, for example, Turkish, and Japanese.

And there are many more too.

What other cuisines are popular takeaways? Well, quite an easy one would be an Indian cuisine.

Anything else? Or some people might have a South Korean cuisine takeaway, for example, or perhaps Ethiopian.

So there are lots of different types of takeaways that provide food based around cuisines around the world.

So food from takeaway is popular due to a number of different reasons.

And the first one is variety.

And this just gives you access to a range of different cuisines perhaps you don't have at home, or perhaps convenience because there's no preparation or washing up, or perhaps it's the speed because food is ready fairly fast and can be delivered to your home too, or perhaps it feels like a treat, so it's a bit of a reward so you don't have to cook.

However, takeaways can also be expensive, particularly when you compare it for cooking at home.

So for example, you have to pay the staff to cook.

There's the energy costs as well as the premises too.

And it might be less healthy, high in fat, salt, and sugars, or perhaps bigger portions too, which may also include unknown ingredients, although allergens must be listed.

And also they can use a lot of food packaging too.

Now, compared to takeaways, cooking at home can also be healthier because you can control the ingredients and cooking method, or cheaper because you can buy and use what you need or already have.

Or perhaps it can be adaptable, so you can tailor to your tastes, any allergies or dietary needs too.

And perhaps they can build your skills too, so you can learn new food skills and techniques from different cuisines around the world.

However, cooking at home can also take time and effort too, as you need to do the planning, the shopping, and the cooking.

Also, it requires different ingredients and equipment.

So you might need things that you don't have, so you've gotta buy extra things.

And it might be stressful, particularly if you're not confident or you're short of time too.

Now, due to health and money, fakeaways have become very popular.

And the word fakeaway is a blend of the word fake and takeaway, meaning it's a meal that looks and tastes like a takeaway, but is made at home.

And fakeaways are homemade versions of popular takeaway meals that are made at home using healthier ingredients, less fat or salt, and often for less money too.

So for example, things like sweet and sour chicken, kebabs, or curries.

And it's thought that fakeaway started to be popular around 2013, and it was linked to different healthy eating campaigns, and during 2020 and the COVID lockdown, and this trend continues where people are trying to save money and eat more healthily.

So a quick check for understanding.

Compared to takeaways, cooking at home can be A, B, C, D? That's right, it can be healthier.

Anything else? Brilliant.

Yes, it can be cheaper to make too.

Well done.

So I've got a task for you here.

And what I want you to do is to compare the nutrition information for a takeaway and a fakeaway.

And I want you to think about how might the ingredients and cooking methods be different based on the information that's provided.

So you've got sweet and sour pork bowl, which are battered, takeaway compared to sweet and sour pork, grilled, fakeaway.

So again, just using the nutrition information you've got here, think about how the ingredients and cooking method might be different.

Good luck to you and we'll come back very soon to see how you've got on.

Pause the video.

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

Let's look at some example responses that you could have put.

Well, we can see here that the fakeaway provides less energy.

It has much less fat, just 4.

2 grammes compared to 41 grammes.

It's lower in salt, it's also lower in sugars, and it's slightly higher in fibre too.

But why might this be? Well, the takeaway pork is battered and fried, and this is adding more energy and fat to the mill.

It also appears that less salt and sugar is used in the fakeaway.

So perhaps they're using a low-salt soy sauce, for example.

And lastly, probably more vegetables were used to make the fakeaway, helping to reduce the overall energy content.

And I'm sure you've come up with some other great examples too.

Well done.

So now let's move on to the second part of the lesson, which is all around making my sweet and sour fakeaway.

Now when we're cooking, we always know that food hygiene is absolutely necessary to prepare and cook food, which is safe to eat.

And this involves more than just being clean.

And a simple way to remember this is the 4Cs.

Do you remember, we looked at this in the keywords at the beginning of the lesson, and the first one is cleaning, cooking, chilling, and cross-contamination.

So let's have a quick check for under standing, shall we? So food hygiene is only being clean when preparing, cooking, and storing food.

Well, that's false, isn't it? And why is that? Well, food hygiene is necessary in order to prepare and cook food which is safe to eat.

It involves the 4Cs, cleaning, which also includes personal hygiene, cooking, chilling, and cross-contamination.

Well done.

So now let's look at the 4Cs in more detail.

Let's start with cleaning.

Now, cleaning in the kitchen is important to keep food safe and prevent bacteria from spreading.

And areas that need particular attention are work surfaces that come in contact with the food.

So for example, worktops or chopping boards or perhaps surfaces that come in contact with hands.

So it could be the cupboards or the fridge door, or perhaps cloths for different hands, worktops, and washing up too.

And lastly, it could be equipment, things like spoons and knives.

So it's important to make sure we always wash our hands thoroughly with soap and warm water and to dry them too at these important times.

So before starting to prepare food, after touching raw meat and fish, after touching a raw egg, going to the toilet, touching the bin, touching pets, and touching your face or hair too.

And it's also important we don't cough or spit near or over food, taste food with your fingers, bite your nails, eat, chew, or touch your nose too.

So true or false? Hands do not need to be washed after touching the bin, as it is already in the kitchen.

Well, that's false, isn't it? And why is that? Well, we need to wash our hands after touching the bin to keep food safe and present bacteria from spreading from the bin to your hands, from your hands to food.

Well done.

It's also important if you've got long hair that it's tied back or it's covered with a hairnet.

Cuts and wounds should also be covered with a waterproof dressing.

The plasters are often blue, so if they fall into the food, they're easy to find.

Also, protective clothing should be worn.

For example, an apron.

Enclosed shoes should be worn in a kitchen.

And also any jewellery, including a watch, should be removed.

So now let's look at cooking.

Now, food must be served piping hot above 63 degrees.

And this is important as bacteria will begin to die when the temperature rises above 60 degrees.

And cooking food thoroughly to a minimum core temperature of 75 degrees will ensure that most bacteria are destroyed.

And when cooking burgers, sausages, or portions of pork and chicken, there should be no pink meat.

They should be steaming hot inside and the juices should run clear when cooked.

And after we've cooked, any the leftovers should be cooled within two hours and stored in the fridge below five degrees.

Separating the food in smaller containers can help with this.

Also, when the leftovers are reheated, they need to be steaming hot.

And if you're using a digital probe, food should be reheated to a minimum of 75 degrees.

With any leftovers, they shouldn't be reheated more than once.

And any leftovers should be used within 48 hours of when it was made.

And that's 24 hours for rice dishes.

And the next one is chilling.

So the bacteria that cause food to deteriorate and lead to food poisoning rapidly produce around the temperature of 37 degrees.

That's body temperature.

And this is known as the optimum temperature for bacterial multiplication.

The temperature between five degrees and 63 degrees is known as the danger zone.

Bacteria will multiply most rapidly within this temperature range.

Reducing the temperature to below five degrees slows the reproduction of microorganisms. But cold temperatures do not kill bacteria.

Next, let's look at cross-contamination.

And cross-contamination is the process by which bacteria are transferred from one area to another.

And the main carriers of bacteria and causes of cross-contamination are humans, rubbish, pets and other animals, and food, for example, raw meat and poultry.

So to avoid cross-contamination, there's a number of things that we could do.

So for example, we should keep raw meat separate from ready-to-eat food.

We should not let raw meat drip onto other food, keep it in sealed containers at the bottom of the fridge.

And never use the same chopping board for raw meat and ready-to-eat foods without washing the board and knife thoroughly in between.

And it's also important not to wash meat before cooking it as this won't remove any bacteria and may spread bacteria to work surfaces and utensils.

So what are the main carriers of bacteria and causes of cross-contamination? Yes, that's right.

Remember, it's different types of pests, but also it could also be raw meat too.

So to make our sweet and sour fakeaway, we're going to use lots of different types of food skills.

And one of them is measuring.

So we're gonna use weighing scales to do measuring, measuring jug, and also measuring spoons.

Now, what tips would you give someone for accurate measuring? One of the first tips could be when using weighing scales is to make sure that they say zero and actually weigh accurately too.

Using a measuring jug, make sure it's on a flat surface.

And for measuring spoons, make sure it's the correct size spoon.

And in this recipe, it's a level spoon, but sometimes the recipe might say heap, so it's really important to read the recipe.

We're also going to be using the food skill mixing when we're making the sauce.

And the ingredients for the sauce are cornflour, pineapple juice, sugar, soy sauce, vinegar, and tomato sauce or ketchup.

Now, why do you think these ingredients are used? Well, let's have a look together, shall we? So here's the list of ingredients.

So why have they been used in this sauce? Well, the first one is being used because it helps to thicken the sauce.

The juice helps with the sweetness and acidity.

The sugar is for sweetness.

The soy sauce is umami, which is a savoury flavour.

The vinegar adds to acidity, the sour.

And the tomato sauce or ketchup adds sweetness, umami, and colour too.

So there are lots of different reasons why these ingredients are used in the sauce.

And when we make the sauce mixture, it's known as a slurry.

And the cornflour is not dissolved, it's suspended in the liquid.

We're also going to be using the food skill peeling, and we're going to peel and chop the garlic.

We're going to peel and slice the carrot diagonally.

And also we're going to peel and slice the onion.

Now, what should we do with the peelings? Well, we could put them in a kitchen compost bin or in a compost in the garden.

We're also going to be slicing, dicing, and chopping.

So what's the difference though between slice, dice, and chop? Well, slice is to cut food in thin flat pieces.

For example, the carrots here.

A dice is to cut food into small even cubes.

So we could do this with tofu, for example.

Or chop is to cut food into rough pieces, like when we're chopping garlic.

And when we're using a wok to cook the ingredients, why should the ingredients be cut to the same size, do you think? Well, if the ingredients are not cut to the same size, some ingredients will cook faster than others.

So by cutting everything the same size, the ingredients cook evenly and the texture is consistent.

We're also going to be using the hob to stir fry.

And the sweet and sour sauce is cooked in a wok.

Now, what is a wok? Yes, a wok is similar to a saucepan and it's shaped like a shallow bowl with handles.

And a wok is widely used in Chinese-style cooking.

And the design of the wok means it has a round bottom that concentrates the heat, cooking the food quickly with just a little bit of oil.

And also when using the hob and doing stir frying, the slurry or remember the sauce is added to the wok when the chicken or tofu and vegetables are cooked.

So what happens to the sauce though when you add it? Well, the cornflour is added to the source ingredients first, as if you added it to the hot liquid by itself, it would form lumps.

So the cornflour thickens the source through the action of heat and liquid, and the starch granules absorb water and swell, thickening the source.

And this whole process is called gelatinization.

So what happens to the source? It becomes thick.

So a quick check for understanding.

So what happens to the starch granules with liquid and heat? That's right, well done.

A, they swell.

Anything else? Yes, brilliant, C as well, they absorb water.

Well done.

So now we're going to move on to task B, and you're going to actually go and make your sweet and sour fakeaway.

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

So think about all the information we've gone through in this lesson today.

So tie up any long hair, removing jumpers, washing hands, and also wearing a clean apron.

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

Also, as you prepare and cook your food, I want to make sure that you're safe and hygienic and also that you use your food skills precisely and accurately too.

And I want you also to look at how the ingredients change when you cook, particularly when you add the sauce and it becomes thick.

Do you remember gelatinization? So here's the ingredients that you need for your recipe, and here's the equipment that you need.

You might want to pause the video now while you can go and get these ready.

Then here's part one of the method, and then here's part two of the method.

So good luck to you, follow the recipe, get everything ready, and I'm sure you'll do really, really well.

Then come back very soon to see how you've got on.

Pause the video.

Good luck.

Okay, so how did you get on? I bet you did brilliantly, didn't you? So let's have a quick look to see how you were successful making your sweet and sour fakeaway.

So let's just quickly go through the steps.

So first of all, you would've made the sauce.

Just mix the ingredients together.

Then you would've peeled and sliced the onion, peeled and sliced the carrot diagonally, just so it looks a little bit different.

Peeled and chopped the garlic.

Deseeded and sliced the pepper into strips, sliced the pineapple into nice chunks, or sliced the chicken into strips, or diced the tofu into cubes.

Then you would've fried the chicken or the tofu for about four minutes.

And next, if you were using the tofu, you've removed it from the wok.

Then you would've fried the onions, garlic, carrots, and peppers again for about another four minutes.

And then if you were using the tofu, you would've put that back in the wok.

Then you would've poured the sauce over and stirred in the pineapple.

Then you would've brought the sauce to a boil and then simmered it for two minutes and that would thicken everything together.

Brilliant work.

Well done.

Well, I really hope you enjoyed today's lesson, all around making a sweet and sour fakeaway.

We've learned so much, haven't we? Let's have a quick summary of what we've learned.

Well, we've learned that sweet and sour flavours have been part of Chinese cooking for centuries, and they were brought to the UK in the 19th and 20th centuries with recipes being adapted to local tastes and the ingredients being available too.

We also know that there are a number of pros and cons to having takeaways compared to cooking at home, fakeaways, depending on a range of lifestyle factors.

We also have learned that food hygiene is necessary in order to prepare food which is safe to eat.

And it involves the 4Cs: cleaning, which also includes personal hygiene, cooking, chilling, and preventing cross-contamination.

And we also learned that cornflour thickens a source by a process called gelatinization.

And lastly, we've used lots of different food skills to make our fakeaway today.

These have been measuring, mixing, peeling, slicing, dicing, chopping, and using the hob for stir frying.

Well, brilliant, well done, and hope you come back very soon for another cooking and nutrition lesson with me.

Thanks a lot.

Bye.