Hello, everybody.

Thanks for choosing this lesson.

My name's Mr. Ballam, and today, we're gonna be making veggie dips and dippers.

Let's get started.

So what are we going to learn? Well, by the end of this lesson, you'll be able to make veggie dips and dippers, and we're going to be looking at all the food skills that you need to make these.

Let's have a look at some keywords together, shall we? So there are three keywords I want you to think about for this lesson, and the first one is bridge hold, and this is a safe way to cut food in half or quarters, so it's a cutting technique, a safe way to cut.

The second one is the claw grip, and this is another safe way to slice food.

So think about that: two safe cutting techniques.

And the third keyword is dip, and that's a cold, thick sauce.

So we're going to be cutting some vegetables into sticks using the bridge hold and the claw grip, and then we're going to dip them into a lovely dip.

So let's get started.

So the first part of the lesson is called Getting Ready to Cook.

So we are going to be making, today, veggie dip and dippers, and a dip is a cold, thick sauce.

Do you remember from the keywords? And dips are made from lots of different ingredients.

We're going to have a look at some now together.

And dips can include lots of different types of ingredients, so for example, it could be tomatoes, chickpeas, yoghourt, or aubergine.

There's lots of different varieties.

Just look at the photo.

So dips include things like baba ganoush, guacamole, salsa, and tzatziki.

These are just four dips.

The first one contains aubergine, the second one, avocado, the third one, tomato, and the fourth one, cucumber, so four different types of dish.

And what's Sophia saying here? She's saying, "I like hummus." What do you like? Do you have a favourite dip? Mm, there's quite a few dips that I like.

The second thing we're going to make are the dippers, and the dippers are going to be raw vegetable sticks, you can see some in the photo, and the vegetable sticks are known as crudites, and this comes from the French word meaning rawness, and you dip the dippers in the dip.

But there are lots of other types of dippers you could have, too.

Let's look at some examples.

For example, you could use breadsticks, or perhaps sliced apple.

Ooh, I bet that's lovely and crunchy.

Perhaps you could use pretzels, or perhaps you've dipped in some spring rolls.

So there are lots of different types of dippers.

What dippers do you like? Do you have a favourite? Can you let me know? So let's see if you've been listening, shall we? So you spread the dip onto the dipper.

Is that true or false? That's false isn't it? And why is that? It's because you dip the dipper in the dip.

So before cooking, we all need to get ready to cook, and we need to get ready to cook, to be hygienic, and this means to be clean.

What are the pupils saying here? "Do we need to get ready every time we cook?" "Yes, we need to be clean and hygienic to cook." So every time we cook, we need to be ready.

So true or false: We need to get ready to cook every time we cook? Yes, that's true, isn't it? And why is that? Well, we need to be clean and hygienic when we cook.

Well done if you got that correct.

So what do we need to do? So one of the first things that we need to do is to tie back any long hair that you might have, so "I need to tie my hair back." We also need to remove any watches or wristbands we might have on, so "I need to take off my watch." Let's see if you've been listening carefully, shall we? What is Sam doing here before she cooks? Is it A, B, or C? How did you get on? Did you look at the pictures carefully? It's A and B.

That's right.

Sam is tying back her long hair and she's removing her watch.

Well done, everybody.

What else do we need to do to get ready to cook? Well, we need to remove a jumper if you've got one on, so take that off.

So Jacob is saying, "I need to remove my jumper." We also need to roll up any long sleeves that we've got on.

We don't want those in the food, do we? So Izzy is saying, "I need to roll up my sleeves before I cook." We also need to wash your hands to make them clean, so we use soap and warm water to wash your hands.

And it's also important to dry them, too.

And we need to wear an apron, just like Alex here, so "I need to put on a clean apron." There are lots of things we need to do to get ready to cook, to make sure that we're clean and hygienic.

Let's have another check, shall we? So there's a missing word here.

You should wash and (gives brief pause) your hands.

Is it A, B, or C? That's right, it's C, isn't it? You should wash and dry your hands.

Well done, everybody.

Okay, I've got a little task for you now, so I want you to match the getting ready to cook rules.

So at the top are the pictures from left to right, and at the bottom are the words to describe the pictures, so match the two.

Pause the video, have a good go, and we'll come back together very, very shortly to see how you got on.

Good luck.

Right then, let's see how you got on, shall we? So let's start from the left-hand side.

So the first one is, yes, remove your watch.

And the second one? Yes, it's wash and dry hands.

The third picture? Well done, it's tie back long hair.

The fourth picture? Put on an apron.

The fifth picture? Take off your jumper.

And the very last picture? That's right, roll up long sleeves.

Well done if you've got all those correct.

You've done brilliantly! Well done.

So now let's move on to the second part of the lesson, making my veggie dip and dippers.

Ooh, I can't wait! So to make our veggie dip and dippers, we will be measuring with a spoon.

We are going to be using a 15 millilitre spoon to measure the yoghourt.

We're also going to be mixing.

We're going to mix everything together using a spoon.

What else are we going to be doing? How are we going to be peeling? We're going to be peeling the carrot, so we're going to be using a vegetable peeler to peel the carrot, and we need to be careful because the peeler is sharp.

We also need to make sure we peel away from ourselves, so it's very safe.

Now let's have a look at someone peeling in action, shall we? So here they pick up the carrot, they put it on the chopping board, they've picked up the peeler, and they're peeling down the carrot, away from themselves.

They're just doing the bottom half of the carrot first, and they're peeling it all the way down to the very end just on the chopping board, and you can see them rotating the carrot around.

Now they've moved the carrot upside down and they're peeling the rest of the carrot.

So let's see if you've been listening, shall we? So which of these do you use to peel a carrot? Is it A, B or C? That's right, it's C, it's a vegetable peeler.

You use a vegetable peeler to peel the carrot.

Well done.

What else are we going to be doing to make our dip and dippers? Well, we're going to be cutting, and we'll be cutting using a knife, and we're gonna be using the bridge hold.

It's a safe way to cut.

So we hold the food between our fingers and thumb, just like a bridge, and then we run the knife under the bridge through the food.

So the bridge hold is used to cut food in half or into quarters, and we need to be careful because the blade on the knife is sharp.

Let's have a look at the bridge hold in action.

So the pupil is putting the tomato on the chopping board.

They're going to pick up the knife, put their thumb and fingers either side to make a bridge, and run the knife through to cut it in half.

Let's see that again.

Thumb and fingers each side, making a bridge, and cutting it through.

Isn't that brilliant? A lovely, safe cutting technique.

The other cutting technique we're going to use is called the claw grip.

It's another safe way to cut.

So first of all, we hold the food with one hand, making a claw, hence the name claw grip, and then we run down the knife near the claw to slice the food.

It's a safe way of cutting.

So let's have a look at the claw grip in action.

So the pupil's holding the cucumber, making a claw with one hand, and then slicing near the claw with the knife, making some lovely cucumber circles.

We can also use a fork to hold the food when cutting, and this technique is called the fork secure.

It's another safe way to cut food.

So let's check you've been listening, shall we? So which will he use to slice the food? Is it A, B, or C? That's right, it's B or C, isn't it? It's the claw grip or the fork secure.

Well done.

So now we're gonna move on to making your wonderful dip and dippers.

I bet you can't wait.

But before you get started, I need you to do a few things.

First of all, we need to get ready to cook.

Do you remember those things? So we need to tie up any long hair, remove your jumper, wash your hands, and put on a clean apron.

And there are some other steps, too.

I hope you remember them.

You also need to get your ingredients and your equipment ready.

And then as you're preparing and cooking, I want you to be safe and hygienic, and I want you to think about the food skills that you're using.

So for example, peeling, and using the bridge hold and the claw grip techniques.

Let's have a look at the ingredients, the equipment, and method.

So here's the ingredients and method.

These are the things that you're going to need.

You might wanna pause the video while you get these ready.

And here's the method.

So I want you to follow the method carefully to make your veggie dips and dippers.

Remember, be safe and be hygienic.

Pause the video, go off and make them, and let's come back together to see how you've got on.

Good luck to you.

Well, let's find out how you got on, shall we? So let's see what you did to make your dip and dippers so well.

Well, the first thing you did was to make the dip, and here, you put the yoghourt and the mayonnaise into a bowl, you added the garlic and herbs, and you mixed everything together.

Mm, I bet that was delicious! The next step was to make the dippers, and here, you peeled the carrot and sliced it into sticks, and you sliced the pepper and celery into sticks, too.

So you made your dippers.

And then lastly, you displayed the dip and the dippers together.

Wow, what a brilliant lesson! I bet you did really well and you can't wait to try your dip and dippers.

Well, thanks ever so much for joining this lesson today.

I really hope you enjoyed it.

Hasn't it been fun making veggie dip and dippers? And we've learned so much, haven't we? We've learned that a dip is a cold, thick sauce, and that dippers are raw vegetable sticks, known as crudites.

We also know that there are lots of different types of dips that are available, as well as dippers, too, and we know that before cooking, we need to get ready to cook, so we need to do things like tie back long hair, or perhaps removing a jumper, or washing hands.

There are other steps, too.

We also know that we use the bridge hold and the claw grip, and these are safe cutting techniques, and we used those, didn't we, to cut the carrot, the pepper, and the celery? And lastly, we used the food skills of measuring, mixing, and peeling.

Well, we've learned so much today, and I really hope you've enjoyed it, and I hope to see you very soon for another cooking and nutrition lesson.

Thanks a lot.

Bye.