Fish strips street wraps
I can use food skills to make fish burger street wraps.
Fish strips street wraps
I can use food skills to make fish burger street wraps.
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Lesson details
Key learning points
- Street foods are world-wide, offering regional and international foods for immediate consumption.
- 80% of the fish consumed in the UK is from five species. We should have a wider variety, including fish from UK waters.
- There are different quality assurance marks to help inform decisions, e.g. MSC.
- The food skills used to make fish wraps include measuring, mixing, coating, using the oven and presenting.
- Fish is dipped in flour, egg and breadcrumbs to form a coat. Cooking coagulates the egg adhering the crumbs to the fish.
Keywords
Species - a group of similar organisms that can breed together to produce fertile offspring
Coagulate - the irreversible change of protein molecules, e.g. when liquid egg turns to solid during cooking
Street foods - ready-to-eat food or drink that is sold by vendors or small businesses on the streets or in public places
Assurance marks - ensure food is produced and processed to high standards for food safety and animal welfare
Sustainable - using resources to meet the needs of today, without adversely impacting on the needs of tomorrow
Common misconception
Eating a limited range of fish is sustainable, as fewer species are caught.
80% of the fish we eat comes from five species, which puts pressure on these fish stocks. We should eat a wider variety of fish to ensure more sustainable supplies.
To help you plan your year 9 cooking and nutrition lesson on: Fish strips street wraps, 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: Fish strips street wraps, 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 Global food challenges 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
Q1.Match the measuring equipment to the tip:
Ensure the scales display 0 g before weighing.
Measure on a flat surface.
Use the correct sized spoon, e.g. 5 or 10 ml.
Check that dough is rolled out to the correct length.
Q2.Recipes and cooking methods can be modified to help meet current messages.
Q3.What knife cutting technique would be used to slice this fish into strips?
Q4.How many portions of fish is recommended in the diet?
Q5.Match the heat transfer method to the food:
stir-fried vegetables
baked oat cookies
grilled cheese on toast
Q6.Your hands, hair, face, skin, clothing and jewellery can all be a source of bacteria which can be transferred onto food. This is known as ...
Assessment exit quiz
6 Questions
Q1.What food skill is being demonstrated here?
Q2.True or false? Eating a limited range of fish is sustainable, as less species are caught.
Q3. fishing means catching fish in a way that does not harm the ocean or the number of fish left.
Q4.What equipment can be used to make breadcrumbs?
Q5.Match the following descriptions for what happens when the fish strips bake in the oven:
lose water, become crisp, and change colour. They act as a barrier.
coagulates (cooks), binding the breadcrumbs to the fish.
denature during cooking, resulting in a white, flaky appearance.