This animation investigates healthier cooking methods which limit the amount of oil or fat used. It also suggests way to enhance taste, texture and colour whilst cooking.
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The way food is prepared and cooked affects its appearance, taste, texture and whether people want to eat. Healthier cooking limits or avoids oil and fat, and can also mean reducing ingredients such as fat, sugar and salt.
Moist methods of cooking like steaming, poaching and boiling do not use any added fat. Grilling, roasting and baking - as an alternative to frying, (e.g. baking Samosas or
Burgers) are ways of cooking in or under dry heat.
Very little oil or fat is required and any excess from cooking can be drained off. Dry frying does not use any fat at all and stir-frying only a small amount.
A range of small electrical appliances such as microwave ovens, halogen ovens and air fryers can help to reduce the amount of fat needed for cooking.
Herbs and spices can enhance the appearance, texture and taste of dishes.
Techniques such as oil-misting boiled potatoes and baking them until crisp and golden, adding a teaspoon of
Parmesan cheese to fresh breadcrumbs, sprinkling on poached fish and grilling, improves the appearance, taste and texture of an otherwise bland dish.
This clip is from the BBC series
Food Preparation and Nutrition.
Featuring one of the
UK's foremost food and nutrition experts,
Anita Cormac
OBE, along with the vocal talents of
BBC Radio 1's
Greg James, this fact-packed light-hearted series of animations is aimed at students studying
GCSE Food Technology.
For more clips from Food Preparation and Nutrition: http://bit.ly/TeachFood
For our Design and Technology playlist: http://bit.ly/TeachDT
For
Class Clips users, the original reference for the clip was p03mt8n6.
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Teaching Design and Technology or Food?
Key Stage 3: Students could prepare a simple two course meal using healthier cooking methods and apply some techniques to improve the taste, texture and palatability of the food. Why is the meal healthier? Discuss the outcomes.
Key Stage 4: Students could use their knowledge of healthier cooking methods and, explaining their reasoning, could apply those methods to create a healthier version of a traditional fried breakfast. Make healthier alternatives to fried bread, fried egg, fried sausage, fried tomato, fried potato and mushrooms.
Students could invite a guest to share and evaluate the breakfasts for overall appeal, appearance, taste and texture. Compare and contrast the nutritional values of each breakfast.
Present your findings in a short report.
This clip will be relevant for teaching Food Technology or Food Preparation and Nutrition at Key Stage 3 and Key Stage 4 in
England, Wales and
Northern Ireland and
Level 3 and
National 4/5 in
Scotland.
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- published: 27 May 2016
- views: 10