Hello, everybody, and welcome to this lesson all around making a potato salad.

My name's Mr. Ballam, and I'm so pleased that you've chosen this.

Coming in, let's get cooking, shall we? So, in this lesson, we're going to be making a potato salad.

Oh, can't wait.

It's really delicious.

And here are some keywords that we're going to focus on through the lesson.

So, just remember to listen out for these as we go through today.

So, the first one is ingredients.

And these are the food that are needed to make a recipe.

Can you say the word together with me? Ingredients.

Well done.

And the second word is weighing.

And this is to find out how heavy something is.

So, we're going to weigh things on some weighing scales.

The third word is measuring.

And this is where we are gonna find out the size of something.

And the last one is sprinkling.

It's like to scatter.

And we're going to be sprinkling spring onions on top of our potato salad.

So, just listen out for these words as we go through.

The first one, we're going to look at the potato salad ingredients.

So, the ingredients are the food needed to make a recipe.

And the ingredients in this recipe come from plants and come from animals.

I wonder what ingredients we will be using.

Hmm.

Can you tell by these photos? I think some of 'em easier than others, aren't they? Hmm.

Have a good study at those.

So, it's potatoes are the main ingredient of a potato salad.

That makes sense, really, doesn't it? And potatoes are a plant.

They grow in the ground.

The potatoes grow in the ground.

Can you see them on here? So, they grow and then they're picked and washed.

And here's the potatoes ready to use.

And then, sometimes, we peel them and we cook them, and we have them with our meals.

Here's some as an example.

Now, for our recipe, we're going to use cooked potatoes.

Let's see whether you've been listening, shall we? So, where do potatoes grow? Is it A, in the ground? B, in the sea? Or C, in the sand? That's right.

It's A, isn't it? They grow in the ground, underneath the ground, and we pick them ready to use.

Spring onions are also an ingredient in this potato salad.

And spring onions are a plant, and they grow in the ground also.

So, here, they are growing.

Can you see them? And then, we pick them.

That might be more familiar to you, the spring onions.

And then, we're going to chop them up, ready for using in our potato salad.

And we are going to cut the spring onions, just like in the photo.

So, true or false, spring onions are from an animal.

That's right.

It's false, isn't it? And why? Well, spring onions are a plant and they grow in the ground.

So, they're not an animal, they're a plant.

Well done.

We're also going to be using yoghourt in this recipe.

So, yoghourt is an ingredient in this potato salad recipe.

And yoghourt is made from milk, and milk is from a dairy cow.

And a dairy cow is an animal.

So, therefore, yoghourt is from an animal.

And here's the dairy cow.

And we get the milk from the dairy cow.

And then, we change the milk into yoghourt.

Hmm.

I love yoghourt.

Do you? And here's Jacob, just reminding us that we're going to use yoghourt in our recipe.

So, let's see whether you've been listening, shall we? So, yoghourt is made from milk.

Which animal is milk from? Is it A, B, or C? That's right.

It's A, the milk is from a dairy cow.

Well done.

Okay.

Here's a quick task before we get cooking.

And I want you to tell Alex and Aisha about where these ingredients come from.

So, potatoes, dot, dot, dot, yoghourt, dot, dot, dot.

Okay, so have a think.

Put down your answers and we'll come back together shortly.

Pause the video.

Good luck.

Right.

Let's see how you get on.

Let's look at some examples together, shall we? So, potatoes grow in the ground.

So, they are plant.

That's useful to know, isn't it? And what about yoghourt? Well, yoghourt is made from milk and milk is from a dairy cow.

And a dairy cow is an animal.

Wow, we've told them so much, haven't we, about potatoes and yoghourt.

Well done.

Now, let's move on to the second part of the lesson, which is all about making my potato salad.

So, to make the potato salad, we're going to be weighing, do you remember that word? We're gonna be weighing and we're gonna weigh ingredients using weighing scales.

That's quite a mouthful, isn't it? So, what we do is we add the ingredients on top of the weighing scales until the display shows us exactly the amount that we need.

And we need to make sure that the weighing scales say zero before you start.

And that so we get the right measurement.

We're also going to be measuring.

Can you tell me what these are? Yes, we're going to be measuring ingredients using different spoons.

They call these measuring spoons.

And we need to use the correct spoon size.

So, some of 5, 10, or 15 millilitres.

So, different size spoons.

And the spoons are used to measure small amounts of ingredients.

And we weigh and measure ingredients to make sure the recipe is a success.

So, let's check that you've been listening, shall we? So, spoons are used to measure big amounts of food.

Is that true or false? That's false, isn't it? That's not correct.

And why? Well, spoons are used to measure small amounts of food, such as 5, 10, or 15 millilitres.

Well done.

And now, we've weighed and measured our ingredients.

We're also going to be cutting.

We're going to be cutting the potatoes in half.

And you can look at this photo here.

You can see that they're holding the food between their fingers and thumb a bit like a bridge.

And then, they run the knife through the bridge to cut it in half.

And this is called the bridge hold.

And it's a safe way to cut.

And its name is the bridge.

Because when you hold your hand, it looks like a bridge.

That makes sense, doesn't it? So, let's look at the bridge hold in action, shall we? So, first of all, you put the food onto the chopping board to make sure it's nice and stable.

You make a bridge over the food with your thumb and fingers, and then you run the knife through and cut down safely.

Your fingers are nowhere near the blade.

There we go.

Cutting through.

Lovely and safe, the bridge hold.

And we can also use a fork to hold the food while we're cutting.

We're also going to be cutting using kitchen scissors.

Here's some on the screen.

And I'm going to use the kitchen scissors to cut the spring onions.

And we need to make sure that we only use the kitchen scissors to cut food so they're clean.

So, let's see if you've been listening, shall we? So, what equipment is used to cut food? Is it A, B, C? That's right.

It's a knife, isn't it? We use a knife to cut food.

Ah, yes.

And we can also use kitchen scissors to cut food too.

So, this answer's got two correct possibilities.

We can use a knife or kitchen scissors.

Well done.

That was quite a tricky one, wasn't it? And we're also going to be mixing.

We're going to use a spoon to mix everything together, to mix the potatoes, yoghourt, and spring onions together.

And we're also going to be sprinkling.

Do you remember that word? Yes, we're gonna be sprinkling the spring onions evenly over the top of the potato salad.

And we wanna make sure that it looks really nice, don't we? Okay, so now, let's get cooking, shall we? So, I want you to follow the recipe and make the potato salad.

Now, before you cook, I want to make sure that you are ready to cook.

So, you've tied up any long hair, you've removed a jumper, you've washed your hands, and you've put a clean apron on.

I wanna make sure you've got your ingredients ready and your equipment ready too.

And as you prep and cook, I want you to be safe and hygienic.

And I want you to think about using your food skills really carefully.

So, let's have a look at the recipe, shall we? So, here's the ingredients that you will need, and also the equipment that you will need to make this absolutely delicious potato salad.

And we need to make sure we weigh and measure carefully.

And here's the method.

So, I want you to follow the method now, make your potato salad, and come back when you're finished and we'll have a review together.

Good luck and I'll see you soon.

Okay, so how did you get on? Is your potato salad looking good? Have you tasted any of it yet? I bet some of you have.

So, let's have a quick review, shall we, about what you did to make your delicious potato salad.

So, the first one is that you cut your potatoes in half using the bridge hold.

Do you remember? We then put the potatoes in a bowl.

We then put the yoghourt, vinegar, and mustard in the bowl.

And then, we cut the spring onions using our, that's right, our kitchen scissors.

And we put half of that inside the bowl.

And then, we mix it all together using our spoon.

Well done.

And lastly, we sprinkled over the remaining spring onions over the top.

Well done.

I bet it looks absolutely amazing.

Does it smell good too? Well, I really hope you've enjoyed making your potato salad.

They're really fun to make, aren't they? And we've learned so much today.

We know that ingredients are the food that's needed to make a recipe.

We also know that potatoes and spring onion are from plants, and that yoghourt is made from milk from a dairy cow.

And we weigh and measure ingredients to make sure the recipe is a success.

So, not too much or too little.

And lastly, we think about what we did.

So, we weighed, we measured, we cut, mixed, and we sprinkled.

Well, I really hope you enjoyed making your potato salad, and I hope you join me again for another cooking and nutrition lesson very, very soon.

Thanks ever so much.

Take care, and I'll see you soon.

Bye.