Year 9 - Cooking and nutrition
Making a sweet & sour fakeaway
Accurate and precise cooking
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This pupil-friendly study guide includes a unit summary, clear notes, common mistakes, and quick questions with answers.
Unit Summary
Through three recipes, the emphasis of this unit is on accurate and precise use of a range of food skills, and independent working. High standards of food safety are embedded, and pupils modify recipes for health and explore food science in action and the cost of ingredients.
Lesson Summary
You will learn to use food skills to make sweet & sour fakeaway.
Key Notes
- 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.
Vocabulary To Learn
- 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 Mistakes To Avoid
- Food hygiene is only about being clean when preparing, cooking and storing food.
3 Quick Questions (With Answers)
1. Explain the lesson in two key 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.
2. What does this key word mean in this lesson? 'fakeaway'
a meal that looks and tastes like a takeaway, but is made at home.
3. Correct this common mistake.
Mistake: Food hygiene is only about being clean when preparing, cooking and storing food. Correction: 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.
More Lessons In This Unit
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