1. CHILLI COOK-OFF &
THE ART OF FLAVOUR
Foods & Nutrition 10
Mr. Schofield
Tuesday, May 6th
Lesson 9

2. 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

3. 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

4. DEMONSTRATION
Chilli 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

7. HISTORY OF CHILI
 Chili Con Carne
‘chili with meat’
 Chili Parlors

9. 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.

10. WHAT ARE BEANS?

11. 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

13. CHILLI COOK-OFF
The 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!

14. JUDGING CRITERIA

15. FLAVOUR STATION
There 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

16. THE SCIENCE OF FLAVOUR
 What is flavour?
 What are the different types of taste?
 How important is aroma to flavour?
1. Watch video closely
2. Answer questions on handout
3. Use this to prepare for next week’s quiz
ANY QUESTIONS?

17. THE SCIENCE OF FLAVOUR

19. 1. Taste
Flavour = 2. Mouthfeel
3. Aroma
4. ‘X Factor’

21. COOKING FROM SCRATCH
What 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

22. CLOSING
Any 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)

23. THE SCOOP ON SUGAR …
 What is your opinion on this topic?