The aim of this pack is to provide teachers with practical lessons that focus 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 Two
Pack Two consists of six recipes:
Lesson
Mexican Burritos
Focus Learning - knowledge
Current trends – street
Learning – practical skills
Weigh/measure, peel, This lesson focuses on handling and cooking red meat safely to make a quick, flavoursome dish. food.
Applied nutrition.
Healthier choices.
Food hygiene. cut/slice, dice, safe handling and cooking of raw meat, preparation of chillies, dry fry, assemble.
Cottage Pie with Bubble and Squeak Topping
Handling and cooking red meat safely to make a main course dish, understanding where food comes from and the benefits of using seasonal ingredients.
This is a good recipe to cook in pairs.
Traditional and regional recipes and ingredients.
Seasonal ingredients and modifying recipes.
Provenance and quality assurance.
Applied nutrition and making healthier choices.
Weigh/measure, peel, cut/slice, safe handling and cooking of raw meat, boil/simmer, drain and mash, layer.
Pork and Beans
Celebration Meaty Lamb
Cupcakes
Handling and cooking red meat safely.
Applying knowledge of nutrition and healthy eating when planning and preparing cost effective meals.
A savoury take on cupcakes! Focusing on the use of lamb mince to make a savoury filling for individual pastry cases and finishing off
Types of beans and pulses and the benefits in the diet.
Cooking to a budget – using beans and pulses to add ‘bulk’ to a recipe.
Applied nutrition and current healthy eating guidelines.
Encouraging creativity.
Applied nutrition and making healthier choices, in particular 5 A
Day.
Use of lamb in cuisines
Weigh/measure, peel, cut/slice, safe handling and cooking of raw meat, simmer.
Weigh/measure, rub-in, shape and line, peel, cut/slice, safe handling and cooking of raw meat, bake, pipe, decorate.

Sausage Chilli Cha Cha
Cha
Lamb, Lime and
Pomegranate Stuffed
Pepper Tabbouleh with piped mashed potato.
This is a good recipe to make over two lessons or cook in pairs.
Pork sausages are used to make a quick, easy and versatile dish. The recipe can be modified to suit personal preferences and tastes.
The use of lamb mince to prepare a fruity couscous filling for stuffed peppers.
Alternative starchy carbohydrates are also considered as part of a healthy balanced diet. around the world.
Modifying recipes using traditional ingredients such as sausages.
Using a nutritional analysis programme to compare the nutritional content of ingredients and cooking methods.
International cuisines.
Alternative starchy carbohydrates (bulgar wheat, couscous, wild rice, quinoa and pasta).
Applied nutrition and making healthier choices.
The science of starch.
Weigh/measure, peel, cut/slice, safe handling and cooking of raw meat products, preparation of chillies, use of the hob.
Weigh/measure, peel, cut/slice/chop, safe handling and cooking of raw meat.

Activities
The activities/resource sheets are fully editable and can be used as starter or plenary activities, set as homework or independent learning or used to lead onto extension tasks to consolidate learning.
The resources include:
Recipe/lesson pack
Mexican Burritos
Cottage Pie with Bubble and Squeak
Topping
Pork and Beans
Celebration Meaty Lamb Cupcakes
Sausage Chilli Cha Cha Cha
Lamb, Lime and Pomegranate Stuffed
Pepper Tabbouleh
Resource
Mexican Meals – research task to find out what ingredients are used to make popular Mexican dishes.
Flatbreads – research and creative task looking at accompaniments but in particular flatbreads.
What’s In Season? – worksheet focusing on seasonal ingredients, particularly fruit and vegetables, and modifying a recipe to include a selection of seasonal vegetables.
Quality Assurance – investigation task and worksheet looking at quality assurance and the variety of quality marks that might appear on meat and meat product labels.
Beans and Pulses – research task and worksheet focusing on beans and pulses.
Multi-Cultural Cooking With Beans and Pulses – research task focusing on the use of beans and pulses in red meat dishes around the world.
Do You Know Your 5 A Day? – worksheet to assess pupils knowledge, understanding and application of 5 A Day.
Where In The World? – research activity focusing on the use of lamb in cuisines around the world.
Sausage Chilli Cha Cha Cha– worksheet to assess understanding and application of recipe modification.
Create Your Own Sausages and Produce Front and Back Of
Pack Labels – creative task using Sausage Creator on www.MeatandEducation.com
and a nutritional analysis programme such as Explore Food.
Around The World – Dishes Using Starchy Carbohydrates – research task focusing on five starchy carbohydrates, the cereal crop they are made from and dishes they are used in.
The Science Of Starch – worksheet and supporting fact sheet focusing on the variety of starches used in cooking and their functions.

Further resources
The following resources are all available on the Meat and Education website: www.meatandeducation.com
My Cooking Counts (MCC) – a free interactive resource that enables pupils to record and rate their food skills and ingredients used. Teachers can upload and share recipes or use those on the MCC database.
MCC enables teachers to track and monitor pupils’ progress and provides invaluable information for reporting purposes. There is a wide range of worksheets and activities on the website to support the use of My Cooking Counts in school. http://bit.ly/1UmgPnx
All about meat - the All about meat resources provide up-to-date, accurate and clear information and teaching resources on red meat. These have been designed to support Key Stage 3 and Key Stage 4 students.
There are seven modules available:
 This is meat – an introduction to the structure and composition of meat http://bit.ly/1JwAOcc
 Meat types and cuts - a summary of the different types of meat cuts and suitable cooking techniques http://bit.ly/1NPAJ31
 Meat storage and preparation - key information on shelf life, safety and hygiene, methods of heat transfer and the changes meat undergoes when being cooked http://bit.ly/1CAs3MS
 Meat and the consumer - insight into the key considerations made by consumers when buying red meat http://bit.ly/1Ejmcga
 Meat and health – basic nutrition information and the role of red meat in the diet http://bit.ly/1JvdhDW
 Livestock farming and meat production in England and Wales – an overview of livestock farming for meat production http://bit.ly/1U5TVR9
 All about me - an introduction to the 8 tips for healthy eating . http://bit.ly/1MTaCuJ
Digi bites - the short video clips ensures they can be easily woven into different lessons to stimulate student learning. There are 33 Digi bites to watch. To view the full list of Digi Bites visit the Meat and
Education YouTube channel.
 Digi bites - eat right http://bit.ly/1TZ3uMe
 Digi bites - produce right http://bit.ly/1PQr2Cx
 Digi bites – cook right http://bit.ly/1LyiIbO
 Digi bites - design right http://bit.ly/1Egxu4m
 Digi bites - careers http://bit.ly/1KKDY8I
Food skills – the Food Skills toolkit has been designed to support progression in cooking, nutrition, health, meal planning, food safety and hygiene. There are 5 theory and 5 cooking lessons for Year 7, 8 and
9 available - all with support resources.
 Food skills – year 7 http://bit.ly/1JYRc4V
 Food skills - year 8 http://bit.ly/1JbWUjl
 Food skills - year 9 http://bit.ly/1Lyj9Df

Sausage creator
The activity, designed for students aged 11-16 years, challenges the user to model their own sausage recipe based on industry standards. The programme enables students to select from a range of ingredients that feature in premium pork sausages and facilitates calculation of the correct mix of ingredients to achieve a viable end product. Feedback on the choice of ingredients is given as the user moves through the programme. http://bit.ly/1PwHRSm
Food hygiene classroom resources
 Classroom ready starter, plenary and homework activities focusing on food hygiene and safety - http://bit.ly/1MHInvf
 Food hygiene and safety active learning resource – use to stimulate research and independent learning, bingo game or board game with questions and answers - http://bit.ly/1Nz6OPr
Downloadable posters
 The art of food presentation and styling and supporting PPT presentation - http://bit.ly/1MBtlMn
 Food provenance on your doorstep - http://bit.ly/1JtoMM9
 Eating nose to tail - http://bit.ly/1fE5xYy
 Know your red meat (beef, lamb and pork) - http://bit.ly/1EhUlwQ
 Food skills and cooking techniques - http://bit.ly/1fE5EDC
Make it with mince resources
Challenge your Key Stage 3 and Key Stage 4 pupils to be creative with beef, lamb and pork mince. Different contexts are provided to add variety. Completing one or more of the challenges would give your pupils the opportunity to understand where food comes from, discuss and apply healthy eating messages, demonstrate how to write a clear and easy to follow recipe and to calculate the cost of ingredients for dishes . http://bit.ly/1hFGk1R
Resources include:
 10 different challenges each of which includes a teacher's guide, with aims and objectives,
 suggested activities and links to further supporting resources such as posters and videos
14 worksheets, which are referenced in the challenges. These could be used as stand-alone tasks in the classroom, set for homework or be adapted as starter or plenary activities
 A pupil certificate which can be downloaded and changed to suit your needs. Why not personalise
 the certificate and add your school logo?
A KS4 controlled assessment task sheet - 4 tasks with suggestions for research, design and development activities along with links to further resources.
Useful websites
Eat Welsh Lamb and Beef website - http://bit.ly/1HX6gBm
Simply Beef and Lamb website - http://bit.ly/1gJOzpd
Love Pork website - http://bit.ly/1ip9oEz
Livestock and Meat Commission (Northern Ireland) website - http://bit.ly/1K3Bbtv

Storage of ingredients and cooked dishes
 In order to prevent bacterial multiplication, high risk ingredients should be stored in the fridge, below 5°C, before the beginning of the school day.
 The cooked dishes should be covered and labelled and then stored in a cool dry place until cool enough to go in the fridge. Store below 5°C within 90 minutes of cooking.
Storage and reheating labels
Adapt the following labels to suit your needs. Please ensure that pupils know that the food should be eaten within 48 hours from when it was made (24 hours for rice dishes).
Name: Date: Form:
Mexican Burritos: Store filling in a refrigerator and consume within 48 hours. To reheat filling, place in a saucepan, cover with a lid and heat for 10-15 minutes or place in a suitable container and microwave on full power.
Check piping hot before serving.
Allergens: wheat (tortillas), cheese
Name: Date: Form:
Pork and Beans: Store in a refrigerator and consume within 48 hours. To reheat, place in a saucepan, cover with a lid and heat for 10-15 minutes or place in a suitable container and microwave on full power. Check piping hot before serving.
Allergens: Celery (pork stock cube)
Name: Date: Form:
Sausage Chilli Cha Cha Cha: Store in a refrigerator and consume within 48 hours. To reheat, place in a saucepan, cover with a lid and heat for 15 -20 minutes or place in a suitable containter and microwave on full power. Check piping hot before serving.
Allergens: Sulphites (sausages)
Name: Date: Form:
Cottage Pie: Store in a refrigerator and consume within 48 hours. To cook, place in a pre-heated oven, (180°C, gas mark 4) for 20-25 minutes. Check piping hot before serving.
Allergens: wheat, milk, barley, fish (Worcestershire sauce)
Name: Date: Form:
Celebration Lamb Cupcakes: Store in a refrigerator and consume within 48 hours. To reheat, place in a pre-heated oven (180°C, gas mark 4) for 20-25 minutes. Check piping hot before serving.
Allergens: wheat, cheese
Name: Date: Form:
Lamb Stuffed Peppers: Store in a refrigerator and consume within 48 hours. To reheat, cover with foil and place in a pre-heated oven (180°C, gas mark 4) for 15-20 minutes or place in a suitable container and microwave on full power. Check piping hot before serving.
Allergens: wheat (couscous), celery (lamb stock cube), seeds may contain nuts, sesame and milk