Key Stage 3
Year : 8 Lesson number: ___
Time: _______________
Date: ____/____/_______
Lesson title: Cleaning, cooking, chilling and cross contamination
Curriculum links
Country
Curriculum Links
England
Northern
Ireland
Design and Technology: Cooking and nutrition - understand and apply the principles of nutrition and health
Leaning for life and work: Home economice-Healthy eating - explore ways to achieve a healthy diet, for
example, an understanding of the current dietary recommendations and how they can be applied to food
choice and preparation and diet related disorders as a consequence of poor food choice
Design and Technology: Food - apply current healthy eating messages in relation to the nutritional needs of
different groups in society and consider issues of sustainability in order to make informed choices when
planning, preparing and cooking meals or products
Wales
Learning
Learning objective
To investigate
reasons for
cleaning.
Learning outcomes
Students will explain the strategies used to clean throughout the different
stages of food preparation.
To explore the
impact of cross
contamination.
Students define cross contamination, identify potential sources of cross
contamination and suggest strategies to prevent it.
To name a range of
safe cooking
strategies.
Students will recall important facts about cooking food safely and hygienically.
To recognise the
importance in
chilling.
Students will recognise the importance of chilling food in order to prevent food
poisoning.
Teaching and learning activities
Time
Activity
0
Welcome and registration
Introduce the learning objectives.
5
Print three copies of the Be a safe and hygienic cook PowerPoint
presentation. Ask students to form 9 groups of even numbers. Each
group will be assigned a recipe and a task. aAsk students to work
through the recipe to complete one of the sections:Precautions to
take when preparing food; Precautions to take when cooking
food;Precautions to take when cleaning up. Allow the group two
minutes to discuss the precautions and then ask each group to share
their answers with the class.
10
Introduce Cleaning, cross contamination cooking and chilling
PowerPoint presentation. Ask students to use the note sheet to
create a summary of the chart in the PowerPoint presentation.
Resources and
equipment
Lesson plan
3x Be a safe and
hygienic cook
PowerPoint
presentation.
Cleaning, cross
contamination
cooking and chilling
del PowerPoint
presentation, note
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
sheet and answer
sheet.
25
Ask students whether they would add any precautions to their
section. Allow time for each group to feedback any further
suggestions for their assigned recipe.
35
Challenge students to develop an audit checklist which they will use
to assess a peer when undertaking practical work in the kitchen.
Inform students they will be using these when they are undertaking
the next practical session.
50
Outline the homework task which involves students viewing the
video Ultimate Beef Burger to identify areas of risk when preparing
the burgers.
 Risk areas
 Strategies to prevent the risk.
3x Be a safe and
hygienic cook
PowerPoint
presentation.
Pens and paper
/computers.
The Ultimate Beef
Burger video clip
Pack up
55
Plenary
Pose the following questions to the students.
 List the four C’s to remember when preparing food.
 Give three examples of being a clean cook.
 Define cross contamination.
 What is the temperature range of a refrigerator?
Remind students about their homework.
Homework
View the video Ultimate Beef Burger to identify areas of risk when preparing the burgers.


Risk areas
Strategies to prevent the risk .
Further information and support (for the teacher)



www.meatandeducation.com
www.nutrition.org.uk
www.food.gov.uk
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.