Challenge Five
The Government recommends that we follow the guidelines of The eatwell plate. Design and make
a mince based composite dish which includes an ingredient/s from the four main food groups of The
eatwell plate, i.e. fruit and vegetables; bread, rice, potatoes, pasta and other starchy foods; milk and
dairy products; meat, fish, eggs and beans and other non-dairy sources of protein.
Teaching Aims
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Pupils will develop their repertoire of food preparation and cooking techniques.
Pupils will develop their knowledge of food science and functions of ingredients particularly
gelatinisation.
Pupils will develop and build on their knowledge of where food comes from.
Pupils will develop their knowledge of consumer food choices.
Pupils will be able to apply their knowledge to make informed choices
Pupils will apply their knowledge of food hygiene to make a safe product.
Objectives:
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To discuss and explain current healthy eating guidelines.
To use primary research to understand consumer food choices and use this information to
inform future decisions.
To recognise the term ‘composite dishes’ and be able to give examples.
To experience and learn from using a variety of thickening agents for savoury sauces and
discuss their suitability.
To identify and use the principles of food safety and hygiene with particular reference to raw
meat.
To make a mince based dish that contains an ingredient/s from the four main food groups.
To evaluate and test ideas and their own/other products.
In order to complete the challenge, the pupils could:
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In groups, research one food group from The eatwell plate and produce a learning resource
for the rest of the class to use, e.g. a PowerPoint presentation; a video or sketch; a quiz or
questionnaire; a word search, game or mind map.
Carry out existing product analysis looking at composite dishes already available, e.g. pizza,
meat pies, pasta dishes such as spaghetti bolognaise, potato topped dishes such as cottage
or shepherd’s pie.
Conduct a survey to gather other people’s opinions about composite dishes and the
ingredients used to make them. Use the results to inform recipes to be made and
ingredients used.
Make a white sauce using the roux method, all in one, blended using cornflour and an
instant sauce using modified starch. Assess the results and the suitability of each sauce
using a viscosity chart.
Make homemade pasta using a variety of flavours, colours and textures.
Research and source mince based recipes and make two, e.g. chilli con carne, spaghetti
bolognaise, keema curry, minced lamb tagine, lasagne, minced beef cobbler.
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
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Trial a variety of starchy carbohydrates to accompany the most popular mince dish.
Make a homemade pizza base and trial different ways to use it, e.g. thin crust, thick, crust,
calzone (folded), rolled into pinwheels etc.
Make, evaluate and photograph a mince based dish which includes an ingredient/s from the
four main food groups of The eatwell plate.
Suggestions for products to make:
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pizza – calzone, pinwheels etc.
spaghetti bolognaise
chilli con carne
keema curry
macaroni cheese with mince
lasagne
moussaka
cottage pie/shepherd’s pie
minced beef cobbler
minced lamb tagine
meatballs with noodles or spaghetti
mince and potato hotpot
Useful recipes
A variety of useful beef, lamb and pork mince recipes can be found at:
http://www.simplybeefandlamb.co.uk/recipes
http://www.lovepork.co.uk/
http://meatandeducation.redmeatinfo.com/recipes
http://www.eatwelshbeef.com/
http://www.eatwelshlamb.com/welsh-lamb
Resources
Cheese sauce experiment worksheet – trial four different methods to make cheese sauce. Compare
the methods and complete a sensory analysis to decide on which method produces the best results.
Viscosity chart – a simple test to measure the thickness of a liquid.
Mince fact sheet – background information about buying and cooking beef, lamb and pork mince.
Mix and match – cut out the food cards and arrange them into interesting combinations to create
imaginative ideas for a beef, lamb or pork mince dish.
Recipe development – getting ideas – select a beef, lamb or pork mince recipe and suggest different
ways it could be modified.
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
Initial ideas chart – use the chart to identify main ingredients, cooking information and any special
recipe points.
Healthy eating – list the main ingredients used in three dishes that use mince and state which
eatwell plate food groups are covered.
Healthier cooking – select a beef, lamb or pork mince recipe and give it a makeover. Explain why
you have made the changes.
Know your red meat poster
Red meat is an important food commodity and is used extensively in a wide range of dishes. It is
important to understand the source, characteristics and seasonality of red meat when following and
creating recipes.
Food skills and cooking techniques poster
There are a number of food skills and cooking techniques which are required to prepare, cook and
serve a range of dishes.
Considerations for cooking savoury meals poster
What factors influence what you cook and eat? Being able to cook a range of savoury dishes means
we are able to feed ourselves and others a healthy varied diet. There are many factors which
influence what recipes you choose to cook
Applying nutrition principles poster
When creating and making a meal or planning a menu, it is important to take into consideration
healthy eating recommendations to ensure that the meal/menu can be consumed as part of a
varied, balanced diet.
Marketing: Market research
An experienced food consultant explains the two different areas of market research, consumer
attitudes and consumer behaviour.
New production development
This short video explains some of the different factors which are often taken into consideration
during New Product Development. Suitable for KS3 and KS4.
Meat and the consumer
A resource with PowerPoint presentations, interactive Whiteboard activities and worksheets giving
insight into the key considerations made by consumers when buying red meat.
The making of mince
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
This poster highlights key facts about mince and how it is made. Students can use the card activity to
rank recipes into order according to a nutrient, learn healthy cooking tips or create their own
recipe cards. Suitable for KS3 and KS4 students.
Explore Food
An on-line nutritional analysis tool available free from the Food - a fact of life website.
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.