Making a sweet & sour fakeaway
I can use food skills to make sweet & sour fakeaway.
Making a sweet & sour fakeaway
I can use food skills to make sweet & sour fakeaway.
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Lesson details
Key learning points
- Sweet and sour dishes originated in China, then the UK. London had its first Chinese restaurant in 1907.
- The food skills used to make sweet & sour are measuring, slicing, chopping, peeling, mixing and using the hob.
- Cornflour, a starch from maize, thickens the sauce through the action of heat and liquid (gelatinisation).
- The 4Cs of food hygiene are cleaning, cooking, chilling, and cross-contamination.
- Compared to takeaways, cooking from scratch is often cheaper and the levels of fat, salt and sugars can be controlled.
Keywords
Fakeaway - a meal that looks and tastes like a takeaway, but is made at home
Cornflour - finely ground maize, used for thickening sauces
4Cs - an acronym that highlights fours areas of food hygiene: cleaning, cooking, chilling and cross-contamination
Gelatinisation - the process of starch absorbing liquid and swelling, causing a sauce to thicken
Common misconception
Food hygiene is only about being clean when preparing, cooking and storing food.
Food hygiene is necessary in order to prepare and cook food which is safe to eat. It involves the 4Cs: cleaning (including personal hygiene), cooking, chilling and preventing cross-contamination.
To help you plan your year 9 cooking and nutrition lesson on: Making a sweet & sour fakeaway, download all teaching resources for free and adapt to suit your pupils' needs...
To help you plan your year 9 cooking and nutrition lesson on: Making a sweet & sour fakeaway, download all teaching resources for free and adapt to suit your pupils' needs.
The starter quiz will activate and check your pupils' prior knowledge, with versions available both with and without answers in PDF format.
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The assessment exit quiz will test your pupils' understanding of the key learning points.
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Explore more key stage 3 cooking and nutrition lessons from the Accurate and precise cooking unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.
Equipment
For ingredients and equipment, see the recipe in additional materials.
Content guidance
- Risk assessment required - may contain allergens
- Risk assessment required - equipment
Supervision
Adult supervision required
Licence
Lesson video
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Prior knowledge starter quiz
6 Questions
Ensure the scales display 0 g before weighing.
Measure on a flat surface.
Use the correct sized spoon, e.g. 5 or 10 ml.
be tied back and/or covered with a hair net.
be worn, e.g. an apron.
be covered with a waterproof dressing.
also be removed.
Assessment exit quiz
6 Questions
variety, convenience and speed.
expensive and less healthy.
healthier, cheaper and build food skills.
take time and effort.
thickens the sauce
sweetness and acidity
sweetness
umami (savoury)
acidity (sour)
sweetness, umami and colour