Lesson video

Hi, thanks for choosing this lesson.

My name's Mr. Balum, and this lesson is all around making fish strips, street wraps.

They sound pretty good, don't they? Let's get started.

So what you're going to learn today, we're gonna use your different types of food skills to make these fish strips street wraps.

Okay, so before we get started I want to go through a few key words, which we're gonna cover in today's lesson.

And the first one is species.

And this is a group of similar organisms that can breed together to produce fertile offspring.

The second one is coagulate, and this is the irreversible change of protein molecules, for example, when liquid egg turns to solid during cooking.

The third is street food.

And this is ready to eat food or drink that is sold by vendors or small businesses on the streets or in public places.

The fourth is assurance marks.

And these ensure that food is produce and process to high standards for food safety and animal welfare.

And lastly, the word sustainable.

And this is all about using resources to meet the needs of today without adversely impacting on the needs of tomorrow.

So let's get started with the first part of the lesson all around making sustainable choices.

Now in the UK, about 80% of all the fish we consume is just from five species of fish.

And can you name them? You might be able to guess them just by what you have yourself, what have you come up with? Well, let's have a look at the five together, shall we? The first one is cod, the second one is haddock.

The third one is salmon, tuna and then prawns.

So 80% of all the fish eaten in the UK comes from just these five fish.

That's quite staggering, isn't it? And these are known as the big five.

So that means that all the other seafood that we eat, including all the other types of fish species, including shellfish and squid, make up the remaining 20%.

So quite rightly, there's a concern about the environmental impact of eating just five species of fish.

And eating just five species of fish puts pressure on these fish stocks.

So it's recommended that we try and consume a wider variety of fish, including fish from UK waters.

So let's have a quick check for understanding, shall we? So true or false, eating a limited range of fish is sustainable as fewer species are caught.

Well that's false, isn't it? And why is that? Well, 80% of the fish we eat comes from just five species, which puts pressure on these fish stocks.

So we should eat a wider variety of fish to ensure more sustainable supplies.

So sustainable fishing means catching fish in a way that does not harm the ocean or the number of fish left.

And it helps to keep fish populations healthy, protect sea life and habitats, and make sure people who fish for a living can do so in the future too.

And scientists study fish numbers and decide how many fish can be caught safely.

And there are rules to protect fish during their egg laying time and to stop younger fish from being caught too early.

And if fish numbers drop, fishing limits are reduced to help the population recover, which is especially important when different countries share the same fish.

Now to help consumers make more sustainable fish choices as well as other foods, there are quality assurance marks.

And the MSC label, which you can see on the screen here, is the world's most recognised label for sustainable seafood.

And the mark is found on products as well in some restaurants as well, identifying fish and seafood that have been caught in a sustainable way.

And the label is only awarded to well-managed fisheries that meet the MSC standards for sustainable seafood production.

So let's have a quick check shall we? So this mark is found on products and in restaurants identifying fish and seafood that have been caught in a something way.

Yes, well done, the sustainable, C, great work.

Now to be more sustainable, we can do a number of things.

So for example, we can avoid eating any endangered species.

We can use fish that is more sustainable.

So rather than cod and haddock, we could choose things like coley, mackerel, mussels, or pollock.

And we can choose certified fish wherever possible.

So look for that MSC label.

We can also use fresh fish that is in season too, and we can cook with a greater variety of fish, not just a big five.

So I've got a task for you now.

So what advice would you give to a chef to make their menu more sustainable? There's a very simple menu here.

Have a read through and think about how this menu could become more sustainable.

Good luck to you, pause the video.

Okay, so what did you come up with? Let's look at an example together, shall we? Well, first of all, you could use fish that are more sustainable.

So things like coley, mackerel and mussels.

We've got lots of things the big five, haven't we? We've got the tuna, the prawns, the cod and the salmon for example.

We could also look for fish with the MSC label.

That's really important.

We can also cook with different types of fish so the menu can be expanded, try new things, perhaps different cuisines around the world too.

And also we can use fresh fish that is in season, that's important too.

And lastly, we can cook with greater variety of fish, not just the big five.

And we can swap the fish in different dishes too.

So great work, whatever you've come up with, bet you did really well.

So let's move on to the second part of the lesson, which is all around making your fish strips street wraps.

So street food is a ready to eat food or drink that is sold by vendors on stores, carts or vans or in small businesses or streets or in public places like markets, parks or in festivals for example, just like you can see on the screen.

And street food is often tasty, quick and usually cheap.

And it can be found in towns and cities all over the world.

And each country has its own special street food.

So for example, hot dogs in the USA, pani puri in India, suya in Nigeria, tacos in Mexico, satay in Indonesia, and crepes in France.

Lots of different varieties, but street foods.

And in UK popular street foods are at festivals and events often include things like burgers, falafels, jerk chicken, scotch eggs, loaded fries, pizza, vegan street bowls, and stir fries too.

And people like street food 'cause often it can be fun, made freshly and often it allows you to try flavours from all around the world.

Just look at some of these examples in the photos here.

Don't they look absolutely terrific? There's some great ones here.

So to make our fist strip street wraps, we're gonna use a number of different food skills.

The first one is measuring.

Now we're gonna be using weighing scales.

Now, before you start to weigh, what should you check on the scale? And how about measuring spoons? What's the difference between a level and a heaped spoon? Well, the weighing scales, clearly it should say zero.

And if it says level, that means you have the spoon, you put it in, for example, some spices, and then you use a back of a knife to make it level.

If it's heaped, you just leave it as a heap on the spoon.

We're also gonna be using a food processor or a blender.

So here's an example here, and we're going to blitz the bread to make the breadcrumbs.

And whenever we use a food processor or a blender, we need to make sure we use it really carefully.

The blades are incredibly sharp, and if you haven't got a food processor or a blender, you can also use a grater to grate bread to make breadcrumbs too.

We're also going to be mixing, so we're going to mix the tomato, the barbecue or mayonnaise sauce with the other sauces and spices too.

And we're gonna ensure that everything is thoroughly combined.

We're also gonna be removing the skin from the fish, just like in the example here.

So we hold the fish tail end, skin down on a chopping board.

We are using a blue chopping board here.

Then we place the blade of the knife just above the skin of the fish.

Then using a gentle sawing action, we move the blade along the fish skin.

And this helps to remove the fish from the skin.

Now a higher level food skill is to fillet the fish first of all, and then remove the skin.

This needs greater knife precision.

So let's have a quick check, shall we? So true or false, compared to removing the skin from fish, filleting is a lower level food skill? Well, that's false isn't it, and why is that? Well, filleting fish is a higher level food skill as it involves more processes as well as a greater knife precision to remove the fillets from the bones of the fish.

Great work.

We're also going to be slicing, so we're gonna be slicing the fish into strips about two centimetres across, and we're also going to be slicing the vegetables to make a salad too.

Now, should the same chopping board be used for both? Well, you can tell by the photos here that we're using different chopping board.

So we're using a blue chopping board for the fish and a green chopping board for the vegetables.

And this is to make sure that we prevent any cross contamination.

Remember the bacteria that could cause food poisoning.

We're also going to be coating.

We're going to be coating the fish strips.

So using one hand we're going to cover the fish with the flour, and then we are going to dip it into the egg.

Then using the other hand, we're gonna roll it in the breadcrumbs and place it onto the baking tray.

Now, how do the breadcrumbs stick to the fish strips? Well, during cooking, the egg coagulates, so sticking the breadcrumbs to the surface of the fish, well done.

So let's have a quick check, shall we? So what function does the egg play in coating the fish? A, B, C, or D.

Yes, that's right, it's B, isn't it? It helps the breadcrumbs to stick, well done.

We're also going to be using the oven, just like here in the photo you can see the fist strips going into the oven to bake.

And the oven is preheated so that it's hot when the fist strips are put in and it's baked and they start to cook immediately.

And the lined baking tray makes it easier to place, turn and remove the fist strips.

It also saves washing up, which is a plus for me.

And as always, we should wear oven gloves when we put food into the oven as well as taking food out to the oven.

So thinking about using the oven then for baking.

So what happens when the fist strips bake in the oven? What can you tell by the photo here? Well, first of all, the breadcrumbs, they lose water and become crisp and they change colour too.

And they are a barrier ensuring the fish does not dry out during baking.

And the egg, well do you remember it coagulates and binds the breadcrumbs to the fish.

The mussel is made from protein, which denatures during cooking, giving the fish, its white flaky appearance.

So there's a lot of science going on just around baking the fish strips in the oven.

We're also going to be presenting, it's a really important food skill.

And often people do say people eat with their eyes.

That really means well presented.

It looks really appetising.

So here are our fish strips street wraps.

They look brilliant, don't they? So we're gonna present the cooked fish strips over the salad and wrap, and we're gonna drizzle the sauce over the top and more than one sauce could be used.

So for example, you might want to use sweet chilli and garlic mayonnaise.

Lovely different colour combination as well as taste too.

You can also add extra salad for more colour, maybe different textures too, as well as adding herbs and line wages for decoration.

You can really go to town here, it looks absolutely amazing.

So now we're going to make our fist strip street wraps.

But before you cook, I want make sure you are ready to cook.

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

Also, get your ingredients and equipment ready too.

And as you prep and cook, I want to make sure you are safe and hygienic and you use your food skills accurately and precisely.

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

So you might want to pause the video now where you can go and get these ready.

And here's the first part of the method, here's the second part of the method, and here's the third part of the method.

So good luck to you.

I'm sure you're gonna do brilliantly and I bet you really enjoy making these.

So pause the video and we'll come back very soon to see how you've got on.

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

Did you enjoy making them? How about the presentation techniques? I bet it looks really good, doesn't it? Okay, let's just go through the recipe to see how you were successful.

So first of all, you would've preheated the oven, lined the baking tray, and then you would've made the breadcrumb mix.

Then you would've prepared the fish, then you would've coated the fish strips and the breadcrumbs, and then you would've put those on a baking tray and then coated the other strips.

So they're all done, then you put them in the oven and baked them for about 10 to 15 minutes until they're golden and crispy.

Then you would've made the salad, and then you would've made the spicy sauce too.

And lastly, you would've assembled the wrap using your brilliant presentation techniques.

I hope you enjoyed making those, and I hope they tasted delicious too.

So brilliant, well done everybody.

I hope you enjoyed this lesson.

We've learned a lot today, haven't we? Let's have a quick summary.

So in the UK, about 80% of all the fish consumed is just from five species.

That's cod, haddock, salmon, tuna and prawns.

And it's recommended that we consume a wider variety of fish.

And the MSE quality assurance label shows that the fish have been caught in a sustainable way.

Also, street food is ready to eat food or drink that is sold by vendors or small businesses in the streets or in public places.

And that during cooking, the egg coagulates, sticking the breadcrumbs to the surface of the fish.

Plus, we've used lots of different food skills today, we've used measuring, using a food processor or blender, mixing, removing the skin from the fish, slicing, coating, using the oven and presenting too.

Brilliant work, well done.

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

Thanks a lot, bye.