Practical cooking demonstrations and commentary explains the science and history of where each ingredients for a traditional Spaghetti Bolognese comes from.
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Practical cooking demonstrations and commentary explains where each of the ingredients for a traditional spaghetti Bolognese comes from. It explores the northern Italian roots of the dish. It shows how the dish can be made with fresh beef mince and homemade pasta dough extruded using a pasta machine. It shows how wheat is grown, and which part of the wheat plant is used to extract the grain, thus how a crop of wheat is made into flour then pasta. A farmer in Yorkshire explains about how modern farming uses different breeds of cow for different things, so that we have cows for meat (beef mince for the Bolognese) and for milk. It explains the importance of browning the meat for flavour and how the flavours develop during simmering. It explains the role of the additional ingredients such as tomatoes and carrots (for sweetness/sourness) and parmesan cheese (Savoury and saltiness), as well as herbs (basil) to create a dish of balanced flavours.
This clip is from the BBC series The Secret Life of our Favourite Dishes; a cooking show that adds a splash of science and a few grams of history to uncover the secrets behind some of our most well-loved dishes. From the true colour of carrots to how to spot the difference between kinds of cows, why onions make us cry to the magic behind growing straight cucumbers, Stefan Gates reveals where our food comes from and how it is made. Amongst the favourite foods served up, Stefan cooks a healthy version of fish and chips, a scrumptious spaghetti bolognese and a spicy chicken curry.
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For Class Clips users, the original reference for the clip was p02gfj24.
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Teaching Design and Technology, Food Preparation and Nutrition or Food Technology?
Pupils could make the dish shown. You could opt to focus on the sauce and use dried pasta, or you could make homemade pasta and serve with a simple tomato sauce (ragu). They could taste some prepared pasta dishes (lasagne, pasta bake), deciding who they would be suitable for, when they would be eaten, what ingredients have been used and why, and exploring how they have been made. Pupils could design a pasta dish for a particular occasion or person’s needs, for example, a picnic or school lunch. or for someone who is vegetarian or wheat intolerant.
This clip will be relevant for teaching Design and Technology and/or Food Technology at KS2 and KS3 in England and Wales, and 2nd and 3rd level in Scotland.
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