Year 7 - Cooking and nutrition
Making Jollof rice
Informed food choices
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This pupil-friendly study guide includes a unit summary, clear notes, common mistakes, and quick questions with answers.
Unit Summary
This unit develops pupils' knowledge of food choice, and how occasion and location can have an influence. Food skills and nutrition understanding are further developed through practical work, and the use of components are explored.
Lesson Summary
You will learn to use food skills to make Jollof rice.
Key Notes
- Jollof rice is a popular rice dish from West Africa. There are regional variations, such as from Nigeria and Ghana.
- Heat from the stock (water) cooks and softens the rice. The rice grains absorb water and swell, making it soft to eat.
- The food skills used to make Jollof rice include: measuring, peeling, deseeding, cutting, blending and using the hob.
- Sensory preference tests are used to evaluate food, highlighting likes and dislikes. This can be used to improve work.
Vocabulary To Learn
- West Africa: the western region of Africa
- Jollof: a popular rice dish originating from West Africa
- absorb: to soak up a liquid
- preference test: a test to find out whether people like or dislike a dish
Common Mistakes To Avoid
- Rice should be stirred when cooked, so ensure it is covered in liquid.
3 Quick Questions (With Answers)
1. Explain the lesson in two key points.
Jollof rice is a popular rice dish from West Africa. There are regional variations, such as from Nigeria and Ghana. Heat from the stock (water) cooks and softens the rice. The rice grains absorb water and swell, making it soft to eat.
2. What does this key word mean in this lesson? 'West Africa'
the western region of Africa.
3. Correct this common mistake.
Mistake: Rice should be stirred when cooked, so ensure it is covered in liquid. Correction: It is best not to stir most rice dishes. Stirring breaks the rice and releases starch, making the rice feel mushy and 'over cooked'. Risotto is stirred though, as the starch helps the dish have a creamy texture.
More Lessons In This Unit
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