Making bang bang veg, with an Asian slaw!
I can use food skills to make bang bang veg, with an Asian slaw!
Making bang bang veg, with an Asian slaw!
I can use food skills to make bang bang veg, with an Asian slaw!
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Lesson details
Key learning points
- Bang bang chicken originates in the street food of Sichuan. Other types of meat and vegetables can be used.
- Care should be taken when preparing fresh chillies as the membrane and seeds are hot and may burn. Always wash hands.
- Diets should have more, and a wider range of, fruit, vegetables, beans, lentils and legumes for more sustainable living.
- The food skills used to make bang bang veg include measuring, slicing, mixing, coating, threading and using the oven.
- There are a range of sensory tests; the results can be used to justify changes to a recipe.
Keywords
Sichuan - a province in Southwestern China
Florets - flowering stems that make up a head of cauliflower or broccoli
Preference tests - tests that supply information about people's likes and dislikes of foods
Discrimination tests - tests aim to evaluate specific sensory attributes of foods, e.g. crunchiness
Membrane - a thin sheet of tissue or layer of cells acting as a lining or partition
Common misconception
Following the Eatwell Guide is only about eating more healthily.
While following the Eatwell Guide will help people eat more healthily, it also has a 32% lower environmental footprint, compared to the current national diet, so can help us eat more sustainably too.
To help you plan your year 9 cooking and nutrition lesson on: Making bang bang veg, with an Asian slaw!, 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 bang bang veg, with an Asian slaw!, 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.
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 food skill is being demonstrated here?
Q2.True or false? Food can be stored in the fridge uncovered, as it is cold and a safe storage area.
Q3.UK homes are responsible for around of all food waste.
Q4.Never use the same for raw meat and ready-to-eat food without washing it thoroughly in between.
Q5.Name the 4Cs.
Q6.Match the following food hygiene tips:
be tied back and/or covered with a hair net.
be worn, e.g. an apron.
be covered with a waterproof dressing.
be removed.
Assessment exit quiz
6 Questions
Q1.What type of sensory test is this?
Q2.Match the food skills to the ingredients used in the recipe:
onion
broccoli florets
cabbage
chilli
garlic
carrot
Q3.Match these general principles that we can follow for a healthier and more sustainable diet:
more vegetables, fruit, beans, pulses, nuts and wholegrains
good for you and tend to have a lower environmental impact
choose fish with ecolabels
Q4.True or false? Following the Eatwell Guide is only about eating more healthily.
Q5.Why is extra care needed when preparing chillies?
