Bolognese. Explain the learning objectives. 5 Ensure that all students have their apron on, long hair tied Ingredients tray back, removed any jewellery and hands washed. Gather the students around the demonstration area, with your tray of Practical equipment ingredients and equipment. tray Briefly talk through the recipe note your expectations, for Printed recipe – example: Aprons preparing the vegetables using a the claw grip and the bridge hold Video clip or link to handling raw meat to avoid cross contamination the Spaghetti adjusting the seasoning Bolognese video using the hob safely recipe. being hygienic and safe when preparing food. Demonstration If students need reminding of how to prepare an onion, demonstrate how to chop the onion using the bridge hold and claw grip. Use the Claw grip to cut away one end of the onion (not the root). Then use the Bridge hold to cut the onion in half. Peel away the outer skin. Next, cut length ways into the onion but do not cut through the root. The root will keep the – onion together. Next, use the Claw grip to slice across the onion. Remind students that washing hands following the handling or preparation of raw meat is important. Heat the frying pan. Add the beef mince and dry-fry. Remind students that dry frying is a healthier form of cooking as no additional fat is required. Explain to students how to identify when the meat is cooked. The colour will change from red to brown and the juices will run clear. The back of the spoon can be used to break up any lumps of mince. Add the ketchup, chopped tomatoes, herbs and black pepper. Explain to students that the mixture will need to boil and then simmer for approximately 15 minutes. Remind students of safety with the hob in terms of placement of the handle, holding the handle while stirring and using a pot stand/heat mat. The pasta can now be prepared. Demonstrate how to cook the pasta by placing a saucepan on the hob, filling with two thirds hot water and bringing it to the boil. Add the pasta and stir occasionally. The spaghetti will take about ten minutes to cook. Explain to the students the meaning of the word ‘al dente or the The pasta should be cooked through, ‘to tooth’. but still firm. Explain to the students the pasta should be drained carefully with two hands holding the saucepan handle over a colander placed in the sink. The spaghetti can then be placed on two plates and topped with Spaghetti Bolognese sauce.
Bolognese. Explain the learning objectives. 5 Ensure that all students have their apron on, long hair tied back, removed any jewellery and hands washed. Gather the students around the demonstration area, with your tray of ingredients and equipment. Briefly talk through the recipe – note your expectations, for example: preparing the vegetables using a the claw grip and the bridge hold handling raw meat to avoid cross contamination adjusting the seasoning using the hob safely being hygienic and safe when preparing food. Demonstration If students need reminding of how to prepare an onion, demonstrate how to chop the onion using the bridge hold and claw grip. Use the Claw grip to cut away one end of the onion (not the root). Then use the Bridge hold to cut the onion in half. Peel away the outer skin. Next, cut length ways into the onion – but do not cut through the root. The root will keep the onion together. Next, use the Claw grip to slice across the onion. Remind students that washing hands following the handling or preparation of raw meat is important. Heat the frying pan. Add the beef mince and dry-fry. Remind students that dry frying is a healthier form of cooking as no additional fat is required. Explain to students how to identify when the meat is cooked. The colour will change from red to brown and the juices will run clear. The back of the spoon can be used to break up any lumps of mince. Add the ketchup, chopped tomatoes, herbs and black pepper. Explain to students that the mixture will need to boil and then simmer for approximately 15 minutes. Remind students of safety with the hob in terms of placement of the handle, holding the handle while stirring and using a pot stand/heat mat. The pasta can now be prepared. Demonstrate how to cook the pasta by placing a saucepan on the hob, filling with two thirds hot water and bringing it to the boil. Add the pasta and stir occasionally. The spaghetti will take about ten minutes to cook. Explain to the students the meaning of the word ‘al dente or ‘to the tooth’. The pasta should be cooked through, but still firm. Explain to the students the pasta should be drained carefully with two hands holding the saucepan handle over a colander placed in the sink. The spaghetti can then be placed on two plates and topped with Spaghetti Bolognese sauce. Ingredients tray Practical equipment tray Printed recipe Aprons Video clip or link to the Spaghetti Bolognese video recipe.