Hello, thanks for joining me today.

My name's Mr. Ballum and I'm really pleased you've picked this lesson "Making yakisoba noodles." It's a delicious dish that we're gonna make together and I'm sure you're gonna really enjoy it and make it again in the future.

So let's first of all have a look at what we're going to learn.

So the key thing today is that you're gonna use a variety of different types of food skills to make yakisoba noodles.

And I think you're gonna really enjoy making this dish.

Let's have a look at some key words for this lesson.

So the first one is yakisoba, the name of the dish, and it's a Japanese dish of fried noodles, vegetables, and sometimes meat and fish are also added.

The second keyword today is food poisoning.

And this is an illness caused by eating something that's been contaminated with bacteria.

And the last word is sensory evaluation.

And this is where we use our senses to assess a food or drink.

And we might assess the food for whether we like or dislike it or perhaps, the intensity of a sensation.

So for example, how crunchy something is, or perhaps how sour it tastes too.

So that's sensory evaluation.

So the first part of the lesson is we're going to be looking at cooking hygienically, which is what we should always do when we're preparing and cooking food.

So yakisoba noodles are a dish which is made up of fried noodles and vegetables, and sometimes fish or meat are also added.

It's a great dish you can see by the photo here.

And the dish actually originated in China, but actually it's a really popular Japanese dish now.

It's a really popular street food.

Now, you may think about Japan and you may actually think, well, you've heard of sushi, and, you know, that's probably only the main thing that they eat, but that's not true.

But like any cuisine around the world, there are lots of different types of dishes.

So let's have a little think about other popular Japanese dishes, can you name any? Well, for example, here's a couple, one is tempura, which is often pieces of vegetable cooked in a light batter, fried.

Or it could be a teriyaki, which is a sauce, perhaps round salmon or chicken, for example.

So there's more to Japanese cuisine than just sushi, and we're going to be making yakisoba noodles just to show you.

Now, yakisoba is an interesting word.

The first part of it, yaki, actually means to cook over heat in Japanese.

And the soba part means noodles.

So when you put the two together, it's cooking over heat noodles, which kind of makes sense.

Now, yakisoba noodles is they're actually made from wheat, but there are lots of other different types of noodles that you can buy.

And wheat is a plant, and it's a plant that we mill for the flour to make the noodles.

Yakisoba noodles are fried over heat, and the noodles are made from wheat, but you can also get noodles which are made from buckwheat and rice, also.

So let's see if you've been listening.

So which of these best describes yakisoba? Is it A, B, or C? Yes, that's right it's B, isn't it? It's noodles fried over heat, so yakisoba to fry over heat and noodles.

Well done if you got that correct.

Now, when we prepare and cook food, we always need to do this hygienically.

And the main reason for this is the risk of food poisoning.

And food poisoning can happen when we eat food that's been contaminated with bacteria.

So therefore, good food hygiene is essential if we want to reduce the risk of food poisoning.

And personal hygiene is key in keeping ourselves clean.

It's a really important part of cooking hygienically and food hygiene is about keeping the food safe, cleaning the kitchen, and storing food and putting it in the right place.

When we think about personal hygiene, there's a number of things that we need to consider, and you may know some of these already.

So for example, we should remove jewellery and any jumpers.

We should tie back long hair.

We should wash and dry our hands thoroughly.

And we should wear a clean apron.

We need to remember to wash our hands before and after cooking, and also if we've touched raw food.

So what does food hygiene involve? Well, there are a number of factors, but it means things like storing food in the right place.

So that might be the cupboard or the fridge or the freezer.

It's checking date marks to see whether they're in date.

It's about washing fruits and vegetables to get rid of any dirt or bacteria on the surface.

It's about wiping surfaces so our work surfaces, where we work, it's also about washing up so that we can use the equipment again, so it's clean and safe.

And it's also important that cooked food doesn't touch raw food, reducing the risk of any contamination with bacteria.

So let's have another quick check, shall we? So what would help to reduce the risk of food poisoning, is it A, B, or C? Yes, it's B and C, so it's checking the date marks, that's really important, but also wearing a clean apron too.

Well done if you got that one correct.

Here's a task for you, I want you to have a little think about what we've been talking about, about cooking hygienically and safely.

Here, Lucas is making a toasted cheese, tomato, and onion sandwich.

Now what could he do to reduce the risk of food poisoning? You might want to pause the video now, good luck.

Okay, so how did you get on? Let's look at some sample answers, shall we? So before cooking, he could have checked the date marks and also he could get ready to cook.

So tying back any long hair, washing hands, putting on an apron and so forth so that's before cooking.

During cooking, well, we could have washed the tomato, as we said, that's a good top tip.

He could wash his hands and also wipe up any spills or crumbs that were on the work surfaces.

So really cooking really cleanly as he goes along.

And then after cooking, he needs to make sure he cleans all the work surfaces, he wash and dries his hands again, he wraps up and stores the cheese properly and he puts all the clean equipment away once he's washed it up.

I'm sure there's a number of other things that you've put down too, well done.

Let's move on to the next part of the lesson, which is all about making and evaluating your very own yakisoba noodles.

Now to make the yakisoba noodles, we're gonna be using a range of different food skills.

So we're going to be using a measuring jug and measuring spoons today to make our noodle dish.

And we need to make sure that we measure accurately.

And the key reason for this is so the recipe turns out the same each time we make it.

Another food skill we're going to be using today is peeling.

We're going to be peeling the carrot and we need to practise these food skills in order to become more confident and more independent as we go on.

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

So here's the video on peeling.

And you can see she's resting the carrot on the chopping board and just rubbing the peeler down the carrot nice and slowly, and rotating it at the same time.

And the peelings are just falling onto the chopping board.

It's nice and safe, and nice and steady, I would say.

Now, she's just turned the carrot around and then she's peeling the other side.

Just to the side of this was a little bowl, you can see.

And this is where she's going to put her peelings away.

Other food skills we're going to use are cutting, and there are two main techniques of cutting we're going to use.

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

Now, we need to do this and we need to practise these skills so that when we cut the vegetables, particularly for this, that they're the same size and therefore, that ensures even cooking.

Now, let's have a look at these cutting techniques in more detail.

First of all, let's have a look at the bridge hold.

You can see here they're placing the food steadily on the chopping board, so it doesn't wobble.

Then, they're going to put their finger and thumb over the food and then cut through the knife.

Just draw the knife right the way through.

You can see they're making a bridge with their hand and running the knife through.

So it's a very safe cutting technique.

The other technique is the claw grip.

And here, one hand is made into a little claw and it helps to guide the knife down.

Again, it's safe because it's guided by your fingertips and the food is held safely on the chopping board.

To make the yakisoba noodles, we're going to use the hob.

The hob is part of a cooker.

We're going to stir fry the vegetables and noodles in a frying pan or wok.

Now a wok, if you haven't seen one before, is a very deep bowl shaped pan that's used for stir frying, which is used a lot in Japanese and also Chinese cooking.

And sometimes, as you can see in the photo here, chopsticks are used to stir the food in the wok.

Like its name, stir frying means we're going to stir or mix the vegetables and noodles together over a high heat.

So the heat is first of all transferred from the hob to the frying pan or the wok.

And then, from the frying pan or the wok to the vegetables and the noodles.

And this is known as conduction, it's a type of heat transfer.

So if we have a look here, you can see the heat starts off from the hob, it then transfers to the wok, and then that transfers to the noodles and the vegetables, so that's conduction.

So let's see if you were listening to that.

So how is the heat transferred from the hob to the noodles, is it A, B, or C? Yes, that's right, it's B, it's conduction.

The heat is transferred via conduction from the hob to the noodles.

Well done, that's quite a tricky one.

Now we talked about sensory evaluation at the very beginning with a keyword, do you remember? And the sensory evaluation is the use of our senses to assess a food or drink.

For example, it might be about just as simple as saying whether we like or dislike food.

Now, our five senses are sight, so we're judging the appearance of the food.

Hearing, 'cause sometimes the sound of the food is quite amazing.

And if you think about it, if you eat a really crispy apple, you can hear the apple as you crunch through and it looks pretty good.

So it might be a really bright red or green apple.

So they're the first two senses.

Now, what sounds of foods do you like when you're eating? Perhaps it's the slurping of noodles when you're having those.

Or perhaps, it's the crunchiness of an apple.

Everybody probably likes something different.

Another sense is smell, which detects odour.

Another is the taste, which we detect using our tongue, but also there's touch and that detects the texture of food and that happens inside the mouth.

So different parts of the mouth, including the tongue, detect the different textures.

And lastly, odour and taste work together to give us flavour.

So using sensory evaluation allows us to give us opinions about food in a structured way.

So which senses detect flavour, is it A, B, C, or D? That's right, it's D, it's smell and taste.

Smell and taste detect flavour together, well done.

Okay, so now we're going to be making our yakisoba noodles.

So I want you to follow the recipe carefully to make your noodles and before you cook, you need to make sure you're ready to cook.

So you need to make sure that you've done things like tying back any long hair, you've washed your hands, or are wearing a clean apron.

You also need to make sure you've got your ingredients and equipment ready too.

And while you're cooking, I want you to think about being safe and hygienic, and about using your food skills and focus on precise cutting.

So really think about your cutting techniques and making the ingredients the same size for that even cooking.

So here's the recipe, here's the ingredients that you need, as well as the different equipment.

So you need to make sure you've got this ready.

And here's the method.

So part one of the method and then part two.

So what I want you to do now is to make your yakisoba noodles, pause the video and come back when you're ready.

Good luck and I'll see you very soon.

So how did you get on, how are your noodles? I bet they smell and look amazing, have you tasted them yet? I bet some of you probably have, haven't you, that's fine.

So let's look at following the recipe, so how did you do? So the first one was about placing the noodles in hot water, and that's to hydrate them because the noodles were dried, so we're adding water to them, and it's a simple way of rehydrating the noodles, or adding water back to the noodles.

Then we are going to peel and we cut the carrot into strips.

We peel and slice the onion.

We then sliced the cabbage and then also sliced the mushrooms. So we did a lot of preparation for cooking in advance.

Then, we went to the hob and we heated the oil either in a frying pan or a wok.

And then, we added the vegetables and then we stir fried those for about 5-8 minutes, moving the vegetables around so that they cooked evenly around the pan.

We then drained the noodles in a colander over the sink, making sure water didn't get on the floor.

And then, we added the noodles into the vegetables and stirred those all the way through.

Then, we added the sauces and we cooked that through to get it nice and hot for about 2-3 minutes.

And lastly, you may have decorated it with some pickled ginger, just to make it a bit more authentic and I really hope you enjoyed making your yakisoba noodles.

And perhaps, you'll make them again.

You might try different types of vegetables or add a little bit of meat, or fish to it, it's really up to you.

So now, we're going to evaluate our yakisoba noodles, and we're going to use sensory evaluation.

So we're going to judge the appearance, the odour, the taste, and the texture of the noodles.

So what I want you to do is to think about those four different areas and either under the unhappy face, the neutral face, or the happy face, put a tick.

So if you were really pleased the way it looked, you'd pick the smiley face and then try and put some comments in about why you put that tick in that certain position.

And also, I want you to try and describe your opinion about the dish overall.

Okay, pause the video and we'll be back very shortly.

So how did you get on? Let's look at an example, shall we? So here's an example that somebody's filled in and you can see the first one, appearance, it's not got a very good rating, has it? It's got an unhappy face.

But the next two have two smiley faces, but the texture is somewhat in the middle.

And let's read their comments that they put, shall we? So the appearance, "It didn't look good.

"I'll add more colourful vegetables next time." So that kind of makes sense, doesn't it? But however, the odour, it smelled really good and the noodles and the sauces working well together.

The taste, they said it worked really well and some great descriptions here.

And then the texture, they decided that the noodles weren't really cooked very well, so they need to make sure they're thoroughly cooked next time.

And lastly, their overall opinion, well, you can see here that they thought it tasted great and it had a lovely smell and they really liked the sauce, but they would use some different vegetables next time like peppers and sweet corn to make it more colourful.

That's a really good idea.

And perhaps trying out other flavourings.

For example, like fresh garlic.

I'm sure you've got lots of different answers here, but it's your opinion because it's about your senses and you undertaking sensory evaluation.

Well done making your yakisoba noodles.

We've gone through so much today, haven't we? We've been looking at hygiene and safety, how the heat is transferred, the food skills needed to make the yakisoba noodles, and also sensory evaluation.

There's a lot there, let's have a quick summary.

So yakisoba noodles are fried noodles with vegetables.

Food poisoning can be caused by eating a food that's contaminated with bacteria.

So we need to make sure that we've got good food hygiene in practise.

It's absolutely essential to reduce the risk of food poisoning.

And sensory evaluation, about using our senses to give an opinion about a food or drink.

Well congratulations, I really hope you enjoyed making this terrific Japanese dish, and I'm sure if you made it again, you might use some different types of vegetables and perhaps, some different types of flavourings, as well as noodles too.

I hope you choose another cooking and nutrition lesson very soon and we can cook together and learn more about food.

Thanks ever so much and I'll see you soon, bye.