Key Stage 3
Year : 9 Lesson number: ___
Time: _______________
Date: ____/____/_______
Lesson title: Food storage and preparation
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 economics-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 identify the key
factors which
increase the shelf
life of red meat.
To define the
different types of
food preservation.
Learning outcomes
Students will describe how certain factors impact on the shelf-life of red meat
and red meat products , e.g. water, acidity, storage conditions and hygienic
handling.
Students will analyse the different methods of food preservation which limit or
stop the growth of microorganisms.
To describe the
Students will explain the heat transfer involved with radiation, convection and
different methods
conduction when cooking red meat.
of heat transfer
when cooking meat.
Teaching and learning activities
Time
Activity
0
Welcome and registration
Introduce the learning objectives.
5
Challenge the students to list as many different types of packaging
which can be used for the following foods: apples; lentils; milk;
mince and sausages. Pose the question: Why are so many different
types of packaging used?
Resources and
equipment
Lesson plan
Explain to students that packaging plays a role in providing the
consumer with information, protecting the food during transport
and also protecting the food from spoilage.
10
Use the PowerPoint presentation All about meat: Meat storage and
preparation. A note sheet is available for students to create a
summary.
All about meat: Meat
storage and
preparation
PowerPoint
presentation, note
sheet and answer
sheet.
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
30
Ask the students to form groups of four. Challenge each group to
use the Methods of preserving meat fact sheet to identify the pros
and cons of one particular preservation method. Students will need
to justify their decision, e.g. by using considering the methodology
and the shelf-life of the products by considering the preservation
techniques.
40
Invite each group to feedback to the class. The information provided
by each group will help the class to complete the table on the Food
preservation techniques worksheet.
45
Explain to students they will now undertake a brief activity using
information from the PowerPoint presentation to identify the
correct answer in the cooking scenarios. Students could work in
pairs to decide which answer is appropriate.
Explain to students their task will be to complete the worksheet
Which type of food preservation is it? by using the fact sheet.
50
Pack up
55
Copies of the Methods
of preserving meat
fact sheet and Food
preservation
techniques worksheet
Misfits – cooking
scenarios PowerPoint
presentation.
Copies of the Methods
of preserving meat
fact sheet and the
worksheet Which type
of food preservation is
it?
Plenary
Pose the following questions to the students.
 Name a method of food preservation.
 Describe one of the different methods of food preservation
limit or stop the growth of microorganisms.
 Explain the difference between convection, conduction and
radiation.
Remind students about their homework.
Homework

Complete the worksheet Which type of food preservation is it?
Further information and support (for the teacher)

www.meatandeducation.com
© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.