Hello, I'm Mr. Ballam.

Thanks for choosing this lesson.

This lesson is all about making veggie tarts.

Let's get started, shall we? So what are we going to learn? Well, we're going to use our food skills to make veggie tarts.

They're really delicious and I hope you enjoy the lesson.

There's some key words that I want you to think about as we're going through today's lesson.

The first one is quiche, and this is a savoury tart.

It's a pastry crust and a savoury egg or cream filling, a quiche.

The next one is shortcrust.

And shortcrust is a traditional type of pastry used for tarts, pies, and flans, shortcrust pastry.

The other key word is coagulation, and this is the process of changing a liquid to a solid.

And we're going to be exploring this in a bit more detail when we're cooking.

And lastly, criteria.

And this is a standard by which something can be judged.

So we've got four keywords that we need to think about, 'cause they're gonna come up in the lesson.

Quiche, shortcrust, coagulation, and criteria.

So let's get started with the first part of the lesson, which is all about veggie tart ingredient origins.

So savoury tarts are also known as quiches, and quiche and tarts are very much associated with French cuisine.

And savoury tarts and quiches are made with a following ingredients.

So they've got shortcrust pastry, that's the shell.

Then they use eggs and then they use milk.

Sometimes cream is also used.

Cheese, different types of cheese.

And then a variety of other fillings could also be used too.

So for example, cooked bacon, onion, tuna, sweet corn, and chopped peppers.

But there are so many other different varieties available.

Shortcrust pastry is a crumbly type of pastry and it's used in tarts, pies, and flans.

And shortcrust pastry is made with flour, a wheat flour, as well as butter, or a baking fat with some water.

The butter or the baking fat is rubbed into the flour, so it's evenly incorporated and the butter needs to be cold, so to help rubbing in more easily and it should look like breadcrumbs when you're finished.

We then use cold water to bind everything together into a dough.

And shortcrust pastry can be used for savoury and sweet dishes.

And remember, we need to make sure the butter is cold, 'cause if not, the pastry could be tough.

Also, just use your fingertips just to help keep the pastry cooler when you're making it.

So let's see if you've been listening, shall we? True or false, butter is melted into the flour to make shortcrust pastry.

Is that true or false? That's false, isn't it, and why? Well, butter is rubbed into flour to make shortcrust pastry so that it is evenly incorporated.

And remember it needs to be cold butter.

Well done if you got that right.

So we're going to be using flour to make a shortcrust pastry and flour is milled from wheat.

And in the UK, around 81% of wheat is homegrown.

We're also going to be using eggs.

And most eggs in the UK have the British Lion mark on them.

And the mark shows where the eggs are from and that they've been produced safely.

We're also going to be using cheddar cheese, which is a type of cheese which originates from Cheddar, a village in Somerset.

And some types of cheese, milk, and butter display the Red Tractor logo.

And this shows that it's been produced at high standards in the UK.

Now most dairy foods are made from milk, from dairy cows, but alternatives can be used.

Let's have another quick check, shall we? So the British Lion mark and the Red Tractor logo show A, B, or C.

Yes, that's right, it's B, isn't it? It shows that the foods have been produced safely.

Well done.

So I've got a task for you here.

Sam and Izzy are making some shortcuts pastry and a filling.

And I want you to answer their questions to make sure that they're successful.

So the first one is the butter is warm, is that okay? And the second question is, how do I know if this egg is okay to use? So have a go, pause the video, and we'll come back together very shortly to see how you've got on, good luck.

So how did you get on? Let's look at some example, shall we? So the first one is the butter is warm, is that okay? Well, the answer is no, 'cause we should use cold butter, otherwise the pastry will be tough.

And how about the egg? Well, we need to check for the British Lion mark.

And also it's date mark, too.

Well done if you've got these answers correct.

So let's move on next to our making and evaluating our veggie tarts.

So to make our veggie tarts, we're gonna use a number of different food skills.

The first one being measuring.

So we're going to be using the weighing scales, and measuring spoons, and also a measuring jug.

So we're going to be weighing the flour, butter, and cheese.

We're gonna be using the measuring spoons for the milk.

And also we're going to be using the measuring jug for the water.

And why do you think it's important to measure accurately? What might happen if you had too much or perhaps too little to the recipe? Yes, we need to make sure we measure accurately to make sure we have a successful dish at the end, don't we? Well done.

We're also going to be using the food skill of cutting.

And there are two main safe cutting techniques.

The first one is the bridge hold, and the second one is the claw grip.

And as I've mentioned, these are safe cutting techniques.

Let's look at them both in action.

Let's start with the bridge hold first of all.

So here the student's putting the tomato safely on the chopping board, they're going to then put their thumb and fingers over it to make a bridge and run the knife through the tomato and they've cut it safely.

So let's look at that again.

Making a bridge with a thumb and fingers and running the knife through.

Next, let's look at the claw grip.

So the pupil here is making a claw with one hand to hold the cucumber down.

And then they're running the knife down by the fingers to make the cucumber circles.

So again, it's another safe cutting technique.

To make the veggie tarts, we're also going to be using the food skills of rubbing in and forming a dough.

Do you remember the rubbing in? We said that we should use our fingertips to rub in the fat into the flour and we can always gently rock the bowl to bring any large bits of fat to the surface and we can rub them in.

So it looks like breadcrumbs.

We're also going to be forming a dough, and this is when we've rubbed the fat into the flour.

We've added the water and we gently bring everything together using a table knife or a pallet knife.

And we form a lovely soft dough.

And if the dough is too sticky, just add a little bit of flour.

And if it's too dry, just add a little bit of water.

We're also going to using the food skills of rolling out, cutting out and lining.

So rolling out, we're going to use a rolling pin and we're going to roll out the pastry evenly to about the thickness of a pound coin.

And we roll evenly in one direction and then we rotate the pastry around 90 degrees and we roll again.

We're also going to be cutting out and we're gonna use a scone cutter to cut out pastry circles.

And when we are doing rolling out or cutting out, we need to make sure that the work surface has been floured.

This is to prevent the pastry from sticking on the work surface.

We're also going to be mixing and pouring.

So we're going to mix the egg and the milk together.

And then we're going to pour the egg and the milk mixture into the pastry cases.

Just like you can see here on the screen.

We need to make sure we're careful when we're pouring the mixture so it doesn't go over the tin, otherwise it will burn when you bake it.

Let's have a quick check, shall we? So which piece of equipment is used to easily cut out shortcrust pastry circles? Is it A, B, or C? Yes, that's right, isn't it? It's a scone cutter that helps us cut out the shortcrust pastry circles, well done.

So the veggie tarts are baked in the oven and we need to preheat the oven so it's the correct temperature for cooking.

And we always need to make sure we use oven gloves for putting things into and taking things out of the oven.

It's really hot.

During cooking, the shortcrust pastry becomes crumbly and golden brown, just like these images on the screen here.

And then the pastry becomes crumbly due to the fats or the butter in the pastry and also the heat.

The butter also gives the pastry a richer flavour.

Traditionally, when shortcrust pastry has been made, a mixture of lard and butter has been used.

However, a healthier option is just to use butter.

And when we cook our veggie tarts, the egg and the milk mixture sets, it becomes firm due to the heat.

And this is a process known as coagulation and it changes from a liquid to a solid.

And coagulation happens when heat is used to cook the egg.

So an example of this is an egg turning from a liquid to a solid, for example, when you fry an egg.

And this process of coagulation is helpful in cooking, 'cause it helps to thicken or set dishes.

So for example, a traditional egg custard or perhaps an omelette.

And if we look at the picture on the screen here, we can see a liquid egg and we're going to fry this.

And as we fry it, it becomes solid just like that.

So let's just check you've been listening, shall we? So what's the process of changing a liquid, a raw egg to a solid, a cooked egg, called? Is it A, B, or C? Yes, that's right, it's B isn't it? It's coagulation.

That's the process of changing something from a liquid to a solid, well done.

Now sometimes when we're cooking we use criteria, which are a set standard by which we can judge something and the veggie tarts are going to be judged against a set of criteria to show how successful the dish is.

And the criteria might include sensory aspects.

For example, its appearance, its odour, the taste and the flavour, as well as nutrition, for example.

And the criteria change for food based on the sensory aspects.

So let's look at an example of criteria for veggie tarts, shall we? So the pastry has a golden brown appearance.

The pastry has been rolled out evenly.

The pastry is well cooked, so it's not raw.

The tomato slices can be seen on the top.

The egg is thoroughly cooked and set.

So these are some criteria you could use to judge that your veggie tarts are successful in the end.

So true or false, the same criteria can be used to assess different cooked dishes.

Is that true or false? Yes, that's false, isn't it, and why? Well, because the criteria used for dishes are unique as they can describe the sensory and nutritional aspects.

Okay, so let's get on with actually making our veggie tarts now.

You've learned so much today, you're doing really well.

So I want you to follow the recipe to make your veggie tarts.

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

That you've tied up any long hair, remove jumpers, washed your hands, and put on a clean apron.

And also make sure you've got your ingredients and your equipment ready.

And also make sure you preheat the oven.

And as you prep and cook, I want to make sure that you are safe and hygienic and you are thinking about food skills that you're using, particularly things that you might not be familiar with or perhaps you've only done once or twice before.

So you are actually thinking about improving your food skills.

Also, I want you to look out for when coagulation happens.

Now let's have a look at the ingredients and equipment you need.

So here's the list of everything you need.

You might want to pause the video now while you go and get these.

And here's part one of the method and here's part two.

So I want you to follow the method completely, make your veggie tarts and we'll come back very shortly, see how you've got on.

Good luck and I'll see you very soon.

Okay, so how did you get on? I bet you did brilliantly, didn't you? So let's just have a look to see what you did to be successful to make your veggie tarts.

So the first of all, you should have preheated the oven.

Then you would've rubbed the butter into the flour until it looks like breadcrumbs.

Then you would've added the water and mixed it to a soft dough.

You would've then have rolled out the pastry on a floured work surface, and then used the scone cutter to cut it into about six or eight circles.

Next, you'd put each of the circles in the muffin tin and then you would've grated the cheese and sliced the tomato.

You would've then shared the cheese evenly between the pastry cases.

Next you would've whisked the egg and the milk together and poured this into the pastry cases.

Remember, being careful you don't spill anything.

Then you would've put the sliced tomato on top and then you would've baked them in the oven for about 15 to 20 minutes until they're golden brown.

And remember, use oven gloves.

But I hope you did really well and hope you really enjoyed making your veggie tarts.

But do you remember we had that criteria? Now we're going to use that criteria to judge how well we did.

So I want you to evaluate your veggie tarts to the following criteria.

So there are five here, and I want you to judge yourself and put a tick under the right smiley face.

Also pop in some comments.

Good luck and we'll come back shortly to see how you've got on.

Remember, pause the video.

So how did your evaluation go? Did it go okay? I bet it did.

Let's look at an example together, shall we? So here's an example that someone's filled in.

So the first one, they're saying the pastry has a golden brown appearance.

Yes, that's got a big smiley face.

And the comment is, overall, looked great, lovely odour.

Well that's good to know.

But the second one's in the middle, isn't it? The pastry has been rolled out evenly.

And they said that they had some trouble with the dough, at least they were honest.

The next one again is in the middle and the pastry is well cooked and they just said it's a bit lumpy and the bits of it weren't cooked very well.

The fourth one, the tomato slices can be seen.

Well, that didn't work out very well at all, they all sunk to the bottom.

And lastly, the egg is thoroughly cooked and set.

Yes, that's got a big smiley face.

And they said it was cooked and firm to touch.

And you can see here the criteria's been used to judge how well and how successful we've been in making our veggie tarts.

You can use this in the future to improve.

Well, I really hope you've enjoyed making your veggie tarts today.

I bet they smell absolutely amazing and taste delicious, and we've learned so much as well.

So we know that savoury tarts are also known as quiches and that shortcrust pastry is a crumbly pastry used for tarts, pies, and flans.

We've also looked at coagulation, which is changing a liquid to a solid.

So a raw egg, a liquid egg to a cooked egg, which is set.

We've also used different food skills today, haven't we? And we've been measuring, rubbing in, rolling out and using an oven too.

And lastly, we know that criteria, a set of standards by which something can be judged.

And we judged our veggie tarts, didn't we? To the criteria set down.

Well, I hope you really enjoyed that.

It's been a great lesson and you've learned so much.

And I hope you join me again very soon for another cooking and nutrition lesson.

Thanks again, bye.