Lesson video

Hello, I'm Mr. Ballam.

Thanks for choosing this lesson.

I really hope you're gonna enjoy it.

It's making a leek and potato soup.

You're gonna be learning lots of food skills and demonstrating them and getting more confident in their use.

Plus, you're going to use a blender.

A blender to blend the soup to make it smooth.

Okay, so let's have a look at what we're going to learn today.

So the key thing we're gonna learn is about using different food skills to make a leek and potato soup.

That's the key thing you're going to learn.

However, there's lots of other things that we're gonna learn by making as well.

So before we get started, there's some keywords that I want to go through with you, which is all really important for this lesson.

The first one is "recipe.

" And I'm sure you know what a recipe is.

It's a set of instructions for making a dish.

And we'll find out a little bit later about exactly what is in a recipe and why it's so important that we follow it.

The second word is "blender," and that's an electrical piece of equipment that we use for pureeing food.

And in this example, we're going to puree our soup.

We're going to puree the leek and potatoes to make a lovely, smooth, creamy soup.

Another word we're gonna look at is the word "heat transfer.

" And this is the exchange of heat between two objects.

So when we're cooking, the heat goes from the hob, for example, to the saucepan and to the soup.

So we're going to investigate a little bit more about heat transfer.

One form of heat transfer is "conduction," and this is the heat that's transferred through physical contact.

The other form of heat transfer is "convection," and this is when heat is transferred via air or liquid.

So in this example, it will be liquid because we're making a soup.

Okay, so let's get started with the lesson, shall we?

And there are two main learning areas in this lesson.

The first one is about the origins of the recipe, and the second one is about making our soup.

So the leeks we're going to use grow underground, and they're a type of vegetable; they're a root vegetable, and they're called roots because they're beneath the surface, which kind of makes sense, doesn't it?

And in the UK, they're in season roughly between September and March, and they grow really well in the soil around the UK.

So they're quite a popular vegetable.

Now the other vegetable we're going to be using are potatoes, and potatoes are called "tubers," and they grow under the ground too.

And it's really important to wash vegetables and fruit before we use them.

And this is to remove any dirt, insects, bacteria, which could cause food poisoning.

Dishes with leeks are often thought to be Welsh, and this is because the leek is a national emblem of Wales.

So that kind of makes sense, doesn't it?

And there is a Welsh version of the soup too.

And if you look back through history, you could see that actually, there are lots of claims on where the soup actually came from.

There are claims it actually came from France, Ireland, as well as Wales.

And it's important to note that the ingredients for the soup, basically the leek and potatoes, grows well in all of these countries.

So let's check whether you've been listening, shall we?

So what type of vegetables are leeks?

Is it A, tuber; B, stem; or C, root?

That's right.

They are root vegetables.

Leeks are a root vegetable.

Well done.

So let's now look at a recipe.

As we've said, a recipe is a set of instructions for preparing and cooking a dish.

And you've probably been quite familiar with these, but let's have a look at its structure.

So the top of the page here, you can see that there's the name of the recipe.

Then we have the list of ingredients.

And this shows us the quantity needed as well as the type of ingredient.

And it's really important to measure accurately so the recipe works time and time again.

The next part is the list of equipment that you're going to need to make the dish successfully.

And then there's the method, which is a step-by-step set of instructions on how to make the dish.

So what information is on a recipe?

Let's see whether you've been listening.

Is it A, B, or C?

Good luck.

That's right.

It's B, isn't it?

So it is the name, the ingredients, the equipment, and the method.

Well done.

Those four pieces of information are really important to remember.

So now we've got a task for you to complete.

So I want you to think about the information that's in a recipe, and I want you to fill in this chart.

You can see it has three columns.

The first column is the part of the recipe.

So the name, ingredients, equipment, and method.

The second column I want you to fill in, and I want you to explain what this shows.

And then the third column, I want you to explain why that information is important.

Pause the video, have a go, and we'll come back shortly together.

Good luck.

So how did you get on?

Did you do well?

I bet you did.

Let's look at an example together.

So the first one, recipe, well, it's its name, and it's really there so we know what we're cooking.

And the second one, "ingredient list," well, that's the type and the quantity that was needed of each of the different ingredients.

So that we can make it again successfully in the future, and we know that it will taste good too.

The equipment?

Well, that's the exact equipment that we need, and we know what we need to have ready to make the dish successfully.

And the last one, the recipe, was we know that's how to make the recipe.

That's our step-by-step instructions.

And we follow this to make sure the recipe is successful, and we can make again in the future.

Plus, also, we need to make sure we can cook it safely, too.

Well done if you've got some of these.

And I'm sure you came up with some different ideas, too.

Well done.

The next part of the lesson is all about making your leek and potato soup.

And we're going to cook the soup on top of the hob, which is part of the cooker, the very top of it.

And when we've got our soup in our saucepan, and we're cooking, we need to make sure the handle is turned to one side, is turned the side away from the hob.

Now, why do you think that might be important to do?

What might happen if the handle was hanging over the front?

Can you tell me?

That's right.

It could have an accident.

Somebody could walk past and hit the handle, and the soup could fall on the floor.

But also, the soup could be very, very hot, and it could cause a really bad accident.

So therefore, we always need to make sure that the saucepan handles are turned to the side, turned away from the front, and away from the hob itself too.

Well done if you got that right.

So have a look at these three pictures and tell me, which one do you think is the safest?

Is it A, B, or C?

That's right.

It's B, isn't it?

It's B because the handle is turned away from the front and it's away from the hob.

It's turned to the side.

Well done for getting that one correct.

So we know that the soup is cooked on top of the hob, and the soup gets hot through a process called conduction.

And this is where the heat from the hob is conducted onto the saucepan.

And this is known as heat transfer.

Then the heat from the saucepan transfers to the soup, making it hot.

And lastly, the leeks and potatoes cook in the hot liquid, the soup itself.

And this is a process known as convection.

So we have conduction and convection, and its heat transfer.

The heat is transferred from the hob to the saucepan, from the saucepan to the liquid, from the liquid to the leek and potatoes.

So let's read this conversation together, shall we, between these two pupils?

So what's he saying here?

Yes, "Heat transfer seems difficult.

" I think he's probably quite right, isn't he?

Well, so Jacob is replying, and he's saying, "It's just heat moving from one place to another.

" "So, heat from the hob to the saucepan and then from the saucepan to the soup?

" So, "Yes, conduction through the saucepan and convection through the liquid.

" And these are known as heat transfer.

And that's how our soup gets hot and cooks.

So let's just check on that one, shall we?

So true or false?

Heat transfer is the exchange of heat.

So that's true, isn't it?

And why?

Well, the heat is exchanged between two different objects.

In this case, it's from the saucepan to the soup.

So next, we're going to look at the different food skills you're going to use in making your soup.

And the first one is measuring.

So, the measuring, we're going to be using a measuring jug, and it's really important to make sure when you measure, you have the measuring jug on a flat surface, keep it on the worktop.

And that's because if you held it in the air, it would wobble, and you get lots of different measurements.

So it's good to be on a work surface, so it's nice and steady.

And we're going to be measuring the water to go into the soup as well as the milk.

And we need to make sure that we measure accurately, and that's so that the recipe works.

And also, we can make it again, and it's the same; it's consistent.

Another food skill we're going to use is cutting, using a knife.

And we're going to use the bridge hold to do this.

And we're going to use the bridge hold to cut the onion in half and the potatoes into eight pieces.

And if you look at the image on here, you can see that the thumb and the fingers are on each side of the food, each side of that tomato, making a little bridge.

Let's have a quick look at a video, shall we, to see this in action.

It's important to be very careful when using a knife so you don't get hurt.

Place the food on a chopping board on its flatter side.

This stops it rolling about.

Create a bridge over the food with your hand.

The finger should be on one side and your thumb on the other.

Guide the knife under the bridge and cut the food by pressing down and pulling it out of the bridge.

The bridge hold is a safe cutting technique to cut foods in half, quarters, or chunks.

If the chopping board moves while cutting, place a cloth or paper towel underneath.

The bridge hold is important when preparing an onion.

First, we use it to halve the onion, then cut it into strips just like we seen here.

Then you use the claw grip to dice.

Remember, place the food flat side down, make a bridge over the food, and guide the knife under the bridge, and cut carefully.

We're also going to be slicing, and we're going to be using the claw grip to slice.

And we're going to be using the claw grip to slice and chop the onion.

We're going to use it to slice away the top and the bottom of the leek, and then we're going to use it to slice the leek.

So let's have a look at the claw grip in more detail to see how you use it.

It's important to be very careful when using a knife so you don't cut yourself.

On the food, make a claw-like grip by tucking your thumb under the palm of your hand and curling your fingertips.

This helps you to guide the knife safely and decide how thick the slices need to be.

Tilt the knife and slice the cucumber using your fingers as a guide.

Slide your fingers back, keeping your grip on the cucumber.

If the chopping board moves while cutting, place a cloth or paper towel underneath.

Dice ingredients into cubes, such as potatoes, first, cut into thick slices.

Remember, place the food flat side down on the chopping board and make a claw grip by curling your fingers together into a claw shape.

Then cut into strips, again, using the claw grip.

Rotate the strips by 90 degrees and then slice them into cubes.

Remember, just judge the thickness of the slice and the dice carefully with your fingers.

So, just as a recap, we've got one hand like a claw, and we are using the fingertips to guide the knife safely.

Another food skill we're going to use is peeling.

And for the onion, we're going to cut it in half first of all, using the bridge hold.

And then we're going to peel away its papery skin.

And remember to put the papery skin into a small bowl or into the food waste or food compost.

So let's see if you've been listening, shall we?

So, which cutting technique would you use to cut this onion in half?

Is it A, B, or C?

That's right, it's A, we're going to use the bridge hold.

We're going to hold the onion, making a bridge over it, and run the knife through to cut it safely.

Well done if you got that one correct.

Another food skill we're going to cover is blending, and we're going to use a blender to make the soup smooth.

We're going to puree the soup.

Now remember, the soup will be hot, so you need to be careful when you pour the soup into the blender.

You can use a ladle to help.

You must do it safely.

Plus, care must be taken, as the blades in the blender are very sharp, and we want to make sure that we don't have any accidents.

It's important to be very careful when using a blender, so your fingers never touch the sharp blades.

Pour or ladle the soup into the blender.

Don't overfill it, 'cause it could splash out the top.

If the saucepan is hot, make sure it's on a pan stand.

You may find it easier to have the jug from the blender on the work surface to do this.

Next, make sure the lid is on the blender securely, then plug in the blender and switch on at the socket.

Cover with a cloth to help catch any drips, then switch the blender on for short blasts, about 10 to 15 seconds at a time.

When you've got the consistency you want, remove the cloth, switch off, and unplug the blender at the socket, and then remove the lid.

Now we've seen the first blender, which is in a jug, and it has a lid on top.

But this type of blender is different.

It's called a hand blender or a stick blender.

And you actually put the blender in the soup directly to blend it.

However, you need to make sure that we never touch the blades.

They're incredibly sharp.

And here's a type of hand blender.

And remember, once you finish using it, you must make sure you switch it off and pull the plug out.

And that's just so it reduces the chance of any accidents.

Right, so let's check whether you've been listening.

So which of these would you use to puree your soup?

A, B, C?

Yes, we'd use B, wouldn't we?

An electric blender.

You can see there, the soup is in the blender, about to be switched on.

But also, we could use A.

We could use a hand blender.

We'd have to use a hand blender very carefully, and that would also help to puree our soup.

Well done if you've got those two correct.

Okay, so now let's make our soup.

And before we make it, we need to make sure we're ready to cook.

So we need to make sure we tie back any long hair, for example, we need to make sure we wash our hands, take off any jumpers, and put on a clean apron too.

We also need to make sure we've got our ingredients and equipment ready, just so that we're ready to go, ready to go cook.

And when you're preparing and cooking your soup, I want you to think about three things.

I want you to be safe and hygienic.

I want you to focus on your food skills.

Think about cutting things accurately, being independent as well.

And the last one, when you use the blender, use it really safely.

The blades are really sharp, and we want to avoid any accidents.

So here's the recipe.

This is the ingredients and the equipment that you need.

You can always pause the video now if you want to get these things.

And here's the first part of the method.

And here's the second part.

So make sure you've got your recipe at hand.

Follow it, follow the instructions, and I'm sure you'll do brilliantly.

Pause the video now, go make your soup, and come back when you're completed.

Good luck, and I'll see you very soon.

Okay, so how did you do?

How did your soup come out?

Does it taste good?

Yeah?

I bet it looks good and smells wonderful, too.

Let's just go through and look at the steps that you've taken to make your soup successfully.

So the first thing we did was to peel and chop the onion, and we use the bridge hold and the claw grip.

So well done for getting that one correct.

We then remove the top and the bottom of the leek, then we sliced the leek using the claw grip, and then we washed it.

Particularly, leeks sometimes can get dirt within the leek itself, so it's good to remove this before you use it in your cooking.

Then we cut the potato into eight pieces.

We didn't peel it; we don't need to.

Also, the skin gives us some extra fiber, which is good for us in our diets.

So once we prepare our vegetables, we then fry the onion, the leek, and potato for about five minutes just to soften them slightly.

The next part of the recipe, we added the water, the liquid.

We then crumbled the stock cube in the top.

Great word that.

And we added a few twists of black pepper, too.

We then brought everything in the saucepan to a boil, then reduced the heat to a simmer and cooked it for about 15 to 20 minutes.

We then stirred in the milk to find a little bit of creaminess.

We then carefully ladled all our soup into a blender, or you put the hand blender into the soup.

And lastly, you pureed the soup, so it was lovely and smooth.

And I really hope you tasted it too.

I bet it's delicious.

Well, I really hope you enjoyed making your soup.

Let's just go through a summary of what we've learned.

So the first thing is we know that leeks are a national emblem of Wales, and that leeks and potatoes are grown throughout the UK.

We also know that a recipe is a set of instructions for preparing and cooking a dish.

And we know that it has its name, the ingredient list, the equipment, and also the method.

We also looked at heat transfer.

How the heat is transferred from the hob to the saucepan, from the saucepan to the liquid, the soup, and then in the liquid it then transfers the leeks and potatoes to cook them.

So that's heat transfer.

And there were two types, remember?

There was conduction and convection.

And lastly, we use the blender to puree the soup.

But remember, we always need to use it very safely.

And also we need to make sure that we don't touch the blades 'cause they're incredibly sharp.

Brilliant.

I hope you really enjoyed making your leek and potato soup.

You really learned loads today, particularly around using different food skills as well as heat transfer, and also using a blender safely.

I hope you enjoyed this cooking and nutrition lesson, and you pick more of these lessons in the future.

Thanks ever so much.

Good luck, and I'll see you soon.

Bye!