Hello, I'm Mr. Ballam.

Thanks very much for choosing this lesson.

Today, we're going to be making mini carrot and orange cakes, so let's find out what we're going to do.

Well, as you know, we're going to make these small cakes, but we're going to be using the all-in-one method.

So we're going to be using our food skills to make these mini carrot and orange cakes.

Okay, so let's get started, shall we? So there's a few keywords that I want you to think about as we go through today's lesson.

The first one is zesting.

And you're going to be doing this, and this is where we remove the peel from a citrus fruit.

So for example, removing the peel from an orange or a lemon.

The second phrase is self-raising flour.

And this is where flour already has a raising agent added.

The third one is convection, and this is a type of heat transfer, and this heat is transferred either by a liquid or by air, and we're going to be looking at this in a bit more depth in the lesson.

And the last one is the phrase, "all-in-one method." And this is a quick method of making something, and it's where all the ingredients are incorporated all at the same time.

So let's get started with the lesson, shall we? And the first part is Recipe origins.

So the origin of a carrot cake is quite mixed, and some people think it comes from the mediaeval times where they ate carrot puddings, for example.

And the recipe was revived in World War II due to rationing, where there wasn't a lot of sugar and carrots were used instead to sweeten.

And in modern times, well, you may have seen carrot cakes, and often they've got lots of different ingredients and they're topped with maybe different types of creamy toppings as well as different fruit and spices are used as well.

So there's lots of different variations available today, but all the way coming from mediaeval times.

So let's have a quick check, shall we? See if you've been listening.

So carrots are used to replace some of the sugar in the recipe.

Is that true or false? That's true, isn't it? And why? Well, carrots have a sweet flavour and can replace some of the sugar, the sweetness in a recipe.

So that's why carrots were used.

Well done if you got that correct.

Now, ingredients in a recipe can be traced back to their origins, and the origin might be from a plant, for example.

So a carrot in this example, for the carrot and orange cake we're going to make.

Or it might come from an animal.

So if we're using eggs in the cake or if we're using a type of butter, then that will come from an animal.

So that's its origin.

But it might be from a particular place, for example.

So the ingredient might be from a different country or perhaps a region of a country where we live.

So for example, it could be somewhere in the United Kingdom.

The origin might also be historical, like we've looked at that mediaeval times with carrot puddings, for example.

Or it might be a traditional type of ingredient too.

So there are lots of different origins of ingredients.

Another quick check for you.

So which of these is not an origin for ingredients in a recipe? A, B, C, or D? That's right, it's D, isn't it? Breakfast.

Breakfast is not an origin for ingredients in a recipe.

Well done if you got that correct.

Now, with what we're making today, the origin of these ingredients might be: the wheat, for example, we use to make the flour, and then we have the carrots and the butter.

And these all come from the UK, for example.

Or the sugar.

So where would that come from? Well, it could come from two different places, for example.

So if it's made from sugar beet, it's probably from the UK, whereas if it's made from sugar cane, it's elsewhere in the world.

So for example, Belize.

Another ingredient we're gonna use are oranges.

Now where would these be from? Hmm? Well, for example, they could be from Spain.

Spain produces lots and lots of oranges during the year due to its climate.

Another ingredient in the cake are sultanas or dried grapes.

And these are from Turkey, for example.

Another ingredient is cinnamon, the spice that we're going to use, and this particular spice we're gonna use is from Sri Lanka.

So you can see here the ingredients we're gonna use in our recipe, their origins come from all around the world, including the UK.

Now, one thing we can do is to check the food label to see the origin of different ingredients.

So what I want you to do in this short task is I want you to match the ingredient to the country.

Pause the video, good luck, and we'll come back and look what you've done together very shortly.

Okay, so how did you get on? Shall we have a look at the answers together? So the first one, flour.

Well, this flour could be from the UK, from the list that was presented to us.

The next ingredient? Well, they're sultanas.

And these ones are from Turkey.

The next ingredient? Yes, oranges from Spain.

Carrots, also from the UK.

And sugar, well that's from Belize because actually it's made from sugar cane.

And lastly, we have cinnamon, which is from Sri Lanka.

So you can see the origins of these ingredients come from all around the world.

Brilliant work, well done.

So let's move on to the second part of the lesson, which is all about making your mini carrot and orange cakes.

We're gonna be using lots of different types of food skills today to make your cakes.

And one of the really important ones is measuring.

So we're gonna be using weighing scales and measuring spoons.

So we're going to weigh the flour, butter, and sugar, and we're going to measure the cinnamon using the measuring spoons.

And we need to make sure we do this accurately.

Other food skills we're going to use include grating.

And we need to be really careful when grating 'cause the blades are really sharp and we need to hold the grater firmly down onto the chopping board.

And this ensures that the grater and the board all stay in the same place so it doesn't wobble around the work surface, for example.

So let's have a quick look at grating in action, shall we? Here you can see the pupil is holding down the grater carefully and they're rubbing the carrot down the grater carefully to grate the carrot.

So you just need to be careful of your fingers and knuckles.

So another food skill we're going to use today is zesting.

And you can see here the pupil is zesting a lemon on top of a chopping board, and they're using a zester.

That's a different piece of equipment.

And we're also going to be juicing.

So we're going to be cutting the orange in half and juicing it using a juicer.

Let's have a quick look at juicing in action.

Firstly, cut the fruit in half using the bridge hold, then put the pieces on the chopping board, then get the grater, then pick up one piece of the fruit, hold the juicer and twist gently to release all of the juice.

And repeat this for both pieces.

The juice should flow really freely from the fruit and you can pour it into a little bowl.

And you can also zest the orange using the side of a grater.

It's a different way to zest.

So which of these pieces of equipment could you use for zesting? A, B, or C? That's right, it's B, isn't it? The zester.

Could we use anything else? Yes, that's right.

We could also use the side of a grater.

So we can use B and C for zesting.

Well done.

So to make the mini carrot cakes, we're going to be using the all-in-one method.

And this is where everything is combined at the same time.

So in the bowl we put in the flour, the sugar, the butter and the egg, and we mix it all up.

So the all-in-one method is much quicker than traditional methods, but it still produces a good cake.

Also to make the mini carrot cakes, we're going to use the food skill "mixing," and this is where we mix everything together using the all-in-one method.

Now the cakes rise due to a couple of reasons.

The first one is because of the self-raising flour, and that already contains a raising agent.

Do you remember we talked about that in the keywords? And that raising agent is baking powder, and that's a chemical raising agent.

Other ingredients also help the cake rise.

So for example, the beaten eggs, that helps the cake to rise because we add air when we mix everything together.

And in a little bit more depth, the baking powder which is in the self-raising flour.

Well, when it cooks, it releases carbon dioxide and this causes bubbles and it helps the cake to rise.

You can just imagine the bubbles rising through the cake mixture and enable it to rise in the oven when you bake it.

And we're going to be using the oven safely to bake the mini carrot cakes too.

And cakes cook in the oven through a process of heat transfer.

Do you remember the keyword? It was convection, wasn't it? And this is where the heat is carried, in this case, through the air.

Or it could be a liquid, for example.

So the hot air is carried to the cake tin as well as the surface of the cake, and that's known as conduction, as well.

So it cooks by using two processes, via convection and conduction.

Let's have a quick check, shall we? To see if you've been listening.

So which method of cake making is used to make these mini carrot and orange cakes? Is it A, B, or C? That's right, it's B.

We're using the all-in-one method of cake making.

Well done.

Okay, so now the bit you've been looking forward to, we're going to be making the mini carrot and orange cakes.

Think about all the food skills that we've talked about so far, and also think about all the food science that's happening when you're making the cake as well as when you are baking it too.

So I want you to be ready to cook.

So I want you to get ready.

So things like tying up your long hair if you've got it, or removing your jumpers, washing hands, putting on a clean apron.

And also I need you to make sure you've got your ingredients and your equipment ready, so you're ready to cook.

And then when you're cooking, I want to make sure that you cook safely and hygienically.

And I want you to focus on using your food skills too.

And just think about what's happening to the food.

Think about the food science that's happening.

So here's the ingredients that you need and also the equipment.

Have a good look and make sure you get all this ready.

You might wanna pause the video while you do that.

And here's part one of the method.

So pause the video, make sure you've got this.

And here's the second part of the method.

And good luck, I hope it goes really well for you, and we'll come back very shortly to see how your mini carrot and orange cakes have come out.

Good luck to you.

Okay, so let's just check how we got on, shall we? Let's look at the food skills and the different stages that you went through.

So the first one is that you preheated the oven so that when you put your cakes in, the oven was hot.

You don't wanna put the cakes into a cold oven, it won't work very well.

Next you put the muffin cases in the muffin tin, then you removed the top and the bottom of the carrot, so the top and the tail, and then you grated it.

Next you put the flour, sugar, and butter into the bowl, and then you cracked the egg and put that into the bowl too.

Then you mixed everything together.

Mm, I bet that was really good.

Then you zested and juiced the orange, and then you added the sultanas, carrots and orange zest and juice to the cake mix.

Then you mixed everything together again, so that it was really thoroughly incorporated.

And then you divide it equally into six different cases.

And then you popped it in the oven using your oven gloves, and you baked it for around about 15 to 20 minutes until it was lovely and golden brown.

And I bet it smelled really good too.

And lastly, you took them out wearing your oven gloves and you allowed them to cool on a cooling rack.

Well done, that's quite a complicated recipe, but I think you did really, really well.

So I hope you enjoyed making these mini carrot and orange cakes.

Let's have a quick summary to see what we've done today and what we've learned.

Well, the first one is that ingredients in a recipe can be traced back to their origin.

Do you remember, we looked at where the flour came from? Or where the cinnamon came from, for example.

And the origins of carrot cake are thought to have originated in mediaeval cooking.

So an origin of a recipe might be historical, for example.

And we used carrots as carrots have a sweet taste and they replace some of the sugar, which was important, do you remember? In World War II, due to rationing.

And we used lots of different types of food skills.

Some will be familiar to you and some were unfamiliar.

So for example, we did measuring, grating, zesting, juicing, mixing.

And we used the oven safely too, didn't we? For baking.

And we used the all-in-one method of cake making.

So that's where we combined all the ingredients at the same time and mixed them together.

And very lastly, we baked the cakes in the oven, and the heat was transferred by convection and conduction.

Brilliant, well done.

I'm sure you did brilliantly today, and I'm so pleased with your progress.

I think you did really, really well.

And I hope you come back very soon for another Cooking and Nutrition lesson.

Thanks ever so much for joining me and I'll see you soon.

Take care.

Bye.