Be a safe and hygienic cook
Read through the recipe and identify any food
safety or hygiene hazards.
What can be done to reduce the risk of these
hazards?
meatandeducation.com 2012
Paprika lamb skewers
Ingredients
1 small red onion
2x 15ml spoon (2tbsp) fresh flat-leafed parsley
2x 15ml spoon (2tbsp) fresh mint
675g (1½ lb) lean minced lamb
1x 15ml spoon (1tbsp) paprika
Method
1. Soak the wooden skewers in water.
2. Prepare the onion and herbs:
• peel and finely chop the onion
• chop the parsley
• chop the mint
3. Mix all the ingredients together in a large bowl.
4. Use slightly damp hands to divide the mixture into 6 equal sized portions.
5. Roll each portion into a sausage shape and mould around the 6 skewers.
6. Cover and refrigerate until needed.
7. Preheat the grill or prepare the barbeque.
8. Cook the lamb skewers under the grill, or on a prepared barbeque, for 6-8 minutes
each side until cooked and the juices run clear.
meatandeducation.com 2012
Precautions to take when preparing food:
Precautions to take when cooking food:
Precautions to take when cleaning up:
meatandeducation.com 2012
Chunky pork chops with sage, garlic and lemon
Ingredients
3 cloves garlic
6 fresh sage leaves
Black pepper
1 lemon
2x 15ml spoon (2tbsp) grated parmesan cheese
2x 15ml spoon (2tbsp) olive oil
4 lean thick pork chops
Method
1. Peel the garlic cloves.
2. Crush together (either using a pestle & mortar or bowl and wooden spoon) the garlic
cloves, a few twists of black pepper and sage leaves.
3. Squeeze the lemon.
4. Add the lemon, parmesan cheese and olive oil to the mixture.
5. Place the lean thick pork chops in a bowl and add the marinade mixture, smear all
over the chops, cover and refrigerate for about 2 hours.
6. Pre-heat the grill.
7. Cook the chops under the grill, or on a griddle or barbecue, for 6-8 minutes per side.
meatandeducation.com 2012
Precautions to take when preparing food:
Precautions to take when cooking food:
Precautions to take when cleaning up:
meatandeducation.com 2012