Making a sweet & sour fakeaway
Lesson details
Learning outcome
I can use food skills to make sweet & sour fakeaway.
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.
Teacher tip
If woks are not available, frying pans or saucepans can be used. The focus is on precise slicing, so that the vegetables cook at the same speed when being stir-fried.
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
Q1.What cooking technique is being demonstrated here?
Q2.Match the measuring equipment to the tip:
Q3.Which cutting technique should be used for slicing and dicing?
Q4.To make a recipe healthier, you could ...
Q5.Match the following food hygiene tips:
Q6.Never use the same for raw meat and ready-to-eat food without washing it thoroughly in between.
Assessment exit quiz
6 Questions
Q1.True or false? Food hygiene is only about being clean when preparing, cooking and storing food.
Q2.Match the following pros and cons.
Q3.The process of occurs when starch is heated in water.
Q4.The 4Cs are cleaning, __________, chilling and __________.
Q5.Match the function of the ingredients in the sauce:
Q6.Put this sweet and sour recipe into the correct order.
To help you plan your 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 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.
We use learning cycles to break down learning into key concepts or ideas linked to the learning outcome. Each learning cycle features explanations with checks for understanding and practice tasks with feedback. All of this is found in our slide decks, ready for you to download and edit. The practice tasks are also available as printable worksheets and some lessons have additional materials with extra material you might need for teaching the lesson.
The assessment exit quiz will test your pupils' understanding of the key learning points.
Our video is a tool for planning, showing how other teachers might teach the lesson, offering helpful tips, modelled explanations and inspiration for your own delivery in the classroom. Plus, you can set it as homework or revision for pupils and keep their learning on track by sharing an online pupil version of this lesson.
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.