CHILLI COOK-OFF &THE ART OF FLAVOURFoods & Nutrition 10

Mr. Schofield

Tuesday, May 6th

Lesson 9

GOOD MORNING! Check-in & Attendance Hand-In Any Due Items Glue Recipe into Recipe Book Demo: Chilli Basics (Pulses, etc.) Overview on Thursday’s Chilli Cook-Off Lesson on Flavour & Palate (with Video) Discussion re: Cooking From Scratch Next Class: Chilli Cook-Off Lab

CHILLI RECIPE Please glue a copy of the recipe into your

book Fill-in the blanks during the demo Ask any questions about ingredients or

method

DEMONSTRATIONChilli Basic Recipe Sit where you can see and hear the demo Take notes about the recipe Ask questions about the process

* There are images on PowerPoint behind you

HISTORY OF CHILI

Chili Con Carne‘chili with meat’

Chili Parlors

WHAT ARE LEGUMES? Legumes are plants that bare their fruit in

pods, which are casings with two halves, or hinges. Legumes are a very healthy food because it is low in fat and high in protein.  Legumes are also very high in fiber and other nutrients.

WHAT ARE BEANS?

WHAT ARE PULSES?Part of the legume family, but the term “pulse” refers only to the dried seed. Dried peas, edible beans, lentils and chickpeas are the most common varieties of pulses.

Nutrition: High in Fibre High in Protein Low in Fat

CHILLI COOK-OFFThe rundown … Each pair will prepare a pot of chilli from base

recipe You may add anything from the flavour station

(remember that you must eat what you prepare) Each pair will provide a portion of chilli for the

judges The judges will sample 7 different types of chilli

* First place wins a prize!

JUDGING CRITERIA

FLAVOUR STATIONThere will be a station containing the following: BBQ Sauce Maple Syrup Brown Sugar Mustard Powder Chilli Peppers Celery …

* You may take what you like to perfect the flavour

THE SCIENCE OF FLAVOUR What is flavour? What are the different types of taste? How important is aroma to flavour?

1. Watch video closely2. Answer questions on handout3. Use this to prepare for next week’s quiz

ANY QUESTIONS?

THE SCIENCE OF FLAVOUR

1. TasteFlavour = 2. Mouthfeel

3. Aroma4. ‘X Factor’

COOKING FROM SCRATCHWhat does this mean to you? When do you prepare food without a recipe? When do you always refer to a recipe? What are advantages to each of these

methods?

* Think-Pair-Share with your table groups

CLOSINGAny Questions for Lab? Show with a 1-5 scale your comfort for this lab How many different pulses can you name? Hand-in assignments / hand-back assignments

Topic for next class: Chilli Cook-Off Lab Focus on flavouring & efficient preparation Remember apron and recipe

* LUNCH UNIT QUIZ NEXT MONDAY! (20 marks)

THE SCOOP ON SUGAR …

What is your opinion on this topic?