Fish strips street wraps
Lesson details
Learning outcome
I can use food skills to make fish strips street wraps.
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 food - 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.
Teacher tip
Allow pupils to be creative when making their breadcrumb mix, salads and spicy sauces. Have a range of optional ingredients available, allowing them to combine these to achieve different textures and flavours.
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:
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:
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:
Q6.Put the following fish strips street wraps recipe into the correct order:
To help you plan your 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 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.
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 Global food challenges unit, dive into the full secondary cooking and nutrition curriculum, or learn more about lesson planning.