50 Minute Lessons Teacher’s Guide – The aim of this pack is to provide teachers with practical lessons that on recipes using red meat that can be achieved within a one hour lesson. Each pack comprises a teacher’s guide, a recipe, two activities/resource sheets and an Excel spreadsheet with recipe costs. All resources can be edited to suit the needs of your school. The lessons can be taught in any order. Pack One Pack One consists of six recipes: Lesson Focus Learning - knowledge Learning practical – skills Posh Burgers Handling and cooking Food safety handling Weigh/measure, safe – red meat safely. and cooking red meat. use of claw grip/bridge Encouraging creativity. Creativity. hold, combining/mixing, The of Applied nutrition shaping, safe handling ‘premiumisation’ – products, such as healthier options. and cooking of raw burgers. meat, safe use of the grill. Lamb Kebabs The basic structure of Structure of meat Weigh/measure, peel, meat, cuts and cooking (basic), cuts and cooking cut/slice, crush, methods, handling and methods. combine/mix, assemble, cooking red meat safely Tenderising meat. safe handling and and applying principles Current healthy eating cooking of raw meat, of current healthy eating guidelines. safe use of the grill. guidelines. and vegetables. Pork Risotto Handling and cooking Food safety handling peel, – red meat safely and the and cooking red meat. cut/slice, safe handling safe cooking and storage Food safety cooking, and cooking of raw – of a cooked rice dish. cooling, storage and meat, combine/mix, fry, reheating of rice dishes. simmer, safe use of a Composite dishes. kettle, safe use of the Applied nutrition and hob. current healthy eating guidelines. Chilli Ginger Beef Preparing and cooking a International cuisines. Weigh/measure, peel, dish from an Flavourings and cut/slice, safe handling international cuisine seasonings. and cooking of raw and explores the Sensory evaluation meat, preparation of importance of making (product profiles). chillies, stir fry, safe use healthier food and of the hob, cooking choices. boiling/simmering, draining (noodles). Quick Lamb Rogan Josh Understanding cuts of Cuts of red meat and Weigh/measure, peel, red meat, handling and cooking methods. cut/slice, safe handling cooking red meat safely and cooking of raw
50 Minute Lessons – Teacher’s Guide The aim of this pack is to provide teachers with practical lessons that on recipes using red meat that can be achieved within a one hour lesson. Each pack comprises a teacher’s guide, a recipe, two activities/resource sheets and an Excel spreadsheet with recipe costs. All resources can be edited to suit the needs of your school. The lessons can be taught in any order. Pack One Pack One consists of six recipes: Lesson Focus Learning - knowledge Learning – practical skills Posh Burgers Handling and cooking red meat safely. Encouraging creativity. The ‘premiumisation’ of products, such as burgers. Food safety – handling and cooking red meat. Creativity. Applied nutrition – healthier options. Weigh/measure, safe use of claw grip/bridge hold, combining/mixing, shaping, safe handling and cooking of raw meat, safe use of the grill. Lamb Kebabs The basic structure of meat, cuts and cooking methods, handling and cooking red meat safely and applying principles of current healthy eating guidelines. Structure of meat (basic), cuts and cooking methods. Tenderising meat. Current healthy eating guidelines. and vegetables. Weigh/measure, peel, cut/slice, crush, combine/mix, assemble, safe handling and cooking of raw meat, safe use of the grill. Pork Risotto Handling and cooking red meat safely and the safe cooking and storage of a cooked rice dish. Food safety – handling and cooking red meat. Food safety – cooking, cooling, storage and reheating of rice dishes. Composite dishes. Applied nutrition and current healthy eating guidelines. peel, cut/slice, safe handling and cooking of raw meat, combine/mix, fry, simmer, safe use of a kettle, safe use of the hob. Chilli Ginger Beef Preparing and cooking a dish from an international cuisine and explores the importance of making healthier food and cooking choices. International cuisines. Flavourings and seasonings. Sensory evaluation (product profiles). Weigh/measure, peel, cut/slice, safe handling and cooking of raw meat, preparation of chillies, stir fry, safe use of the hob, boiling/simmering, draining (noodles). Quick Lamb Rogan Josh Understanding cuts of red meat, handling and cooking red meat safely Cuts of red meat and cooking methods. Weigh/measure, peel, cut/slice, safe handling and cooking of raw