Welcome

Red Meat Workshop

Saturday 7th February 2015

British Nutrition Foundation – Roy Ballam, Jenny Elms, Frances Meek and Claire Theobald

meatandeducation.com 2015

Plan of the day09.15 Welcome and introduction

Health and safety – fire alarms, toilet facilities, food hygiene etc.

09.30 Practical 1 – burgers and bread rolls

10.30 Practical 2 – homemade sausages

11.30 Practical 3 – koftas and dips

12.30 Food education, Core competences and new resources

12.55 Closing remarks

13.00 Lunch (eating what has been cooked)

meatandeducation.com 2015

Handling and cooking raw meat safely

Basic personal hygiene:

•Remove jewellery, watches and nail varnish. A plain wedding band can be worn•Tie long hair back•Remove jumpers/outdoor clothing and roll long sleeves up•Using anti-bacterial soap, thoroughly wash and then dry hands.

Preventing food poisoning caused by cross-contamination and bacterial multiplication:

•Ensure food is stored at the correct temperature•Use separate chopping boards for raw and cooked foods but especially raw meat. Use a red board if available•Thoroughly wash and dry hands after touching raw meat and throughout cooking process•Ensure food is cooked thoroughly – correct time and temperature. Use a digital probe if you have one.

meatandeducation.com 2015

Basic skills•Good hygiene practice•Food preparation:

o Knife skillso Portioning and shaping

• Cooking meat

Resources

www.foodafactoflife.org.uk

meatandeducation.redmeatinfo.com

meatandeducation.com 2015

meatandeducation.com 2012

The 4 C’s……

•Cleaning – what are the reasons for cleaning?

•Cooking – what are safe cooking strategies?

•Cross contamination – what is the impact of cross contamination?

•Chilling – why is temperature control important?

meatandeducation.com 2012

New for 2015 - Make it with Mince challenges

Challenge your KS3 and KS4 pupils to be creative with beef, lamb and pork mince. In the new pack you will find:

•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•A KS4 controlled assessment task sheet - 4 tasks with suggestions for research, design and development activities along with links to further resources•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 edited to suit your needs.  

To download the pack, go to www.meatandeducation.com

Today’s Make it with Mince challenge

Beef, lamb and pork mince are fantastically versatile and can be used to make a wide range of exciting and full flavoured dishes. Create a mince based product which would enhance a supermarket’s luxury/premium range. The product should serve two people, be a main course dish and be suitable for a celebratory meal.

The ‘premuimisation’ of burgers.

What makes a premium product?

SausagesMake your own!

Use the sausage machine – working in pairs (sharing a machine).

5 different varieties:•Traditional Lincolnshire•Pork and leek•Hickory smoke•Sweet chilli•Cranberry and rosemary.

Video and tasting

https://www.youtube.com/watch?v=LiC8d9WF9f8

British Pork (51%), Water, Rusk (Wheat Flour), Wheat Gluten, WheatStarch, Dextrose, Salt, Stabiliser: Diphosphates; White Pepper, Yeast Extract, Nutmeg, Preservative: Sodium Sulphite (Sulphites); Ginger, Mace, Antioxidant: Ascorbic Acid. Filled into beef collagen casings.

85p £1.10p

British Pork (62%), Water, Rusk (Wheat Flour), Wheat Gluten, Dextrose, Salt, Stabiliser: Diphosphates; White Pepper, Yeast Extract, Nutmeg, Preservative: Sodium Sulphite; Ginger, Mace, Antioxidants: Ascorbic Acid. Filled into beef collagen casings. 

£1.50p

British Pork (72%), Water, Rusk (Wheat Flour), Dextrose, Salt, Stabiliser: Diphosphates; Yeast Extract, Black Pepper, Parsley, Preservative: Sodium Metabisulphite; Sage, Sage Extract, Antioxidant: Ascorbic Acid; Mace Extract, Nutmeg Extract, White Pepper, Pimento Extract. 

Filled into pork collagen casings.

£2.50p

British Pork (97%), Breadcrumb (Fortified Wheat Flour (Wheat Flour, Calcium Carbonate, Iron, Niacin, Thiamin), Yeast, Salt), Salt, White Pepper, Onion Powder, Sage, Nutmeg, Preservative: Sodium Metabisulphite (Sulphites); Coriander, Antioxidant: Ascorbic Acid.

Filled into natural pork casings.

  Filled into natural pork casings  Meat content 97%. 

TOP TEN SAUSAGES FACTS

•During the year to July 2014, the nation consumed 181,853 tonnes of sausages in the home, worth £780 million of retail sales.•The value of the premium sausage sector grew by 9.8% in 2012-2013 and by 5.2% 52w/e 20 July 2014.•86% of British households buy sausages, on an average of 12 times per year.•Each household spends an average of £34.40 per year on sausages.•Every day, 3.7 million meals containing sausages are eaten at home.

• A staggering 1.35 billion meals containing sausage are eaten in the home each year

• More sausages are eaten as part of an evening meal/teatime in the home (62%); compared to 21% at breakfast and 16% at lunch.

• 31% of the sausage market (by volume) is classified as premium, 58% as standard, 3% as low fat and 7% as economy

• Sausage sales (by volume) are more than double the sales of burgers and grills.

• 20% of sausages eaten out of the home are out of the home are consumed in pubs, 19% are enjoyed in full service outlets and 19% in a travel and leisure environment, 11% are eaten in the workplace.

http://www.lovepork.co.uk/pork-products-cuts/sausages/sausage-faqs/

Sausage recipe

Ingredients 650g pork mince (80-85% lean)115g rusk 150g water

Method1.Mix together – thoroughly!2.Leave for 10 mins.3.Check machine.4.Add skins.5.Load meat mixture.6.Half speed …

Sausage Creator

An interactive activity, designed for students aged 11-16 years, which challenges the user to model their own sausage recipe based on industry standards. A teachers’ guide and additional resources, including a video of sausage making, are also available to support the use of the activity in the classroom.

http://meatandeducation.redmeatinfo.com/sites/default/files/sausage/SausageFactory.html

Koftas

Savoury ball made with minced meat –

usually lamb or beef.

Fish and vegetables are also used,

particularly in Indian recipes.

Middle Eastern recipes often include mint, garlic, cumin and

coriander.

Meat can be mixed with soaked bread, bulgur wheat

or rice to form a smooth paste before shaping.

Some cuisines grill or bake the Koftas and they

are served dry.

Koftas in Indian and Pakistani cuisine are normally cooked in a

spiced gravy.

Served with…..Depends on country of origin:

•Rice / couscous•Flatbreads•Dips, e.g. tzatziki•Salad

Your challenge• In pairs prepare lamb koftas• Use vegetables as the skewer• Be creative – make a dip to serve with the koftas.

www.Meatandeducation.com

Food competences set out as a framework of core skills and knowledge for children and young people from 5-16 years.

Just been revised and launched.

There are five themes:diet and health; consumer awareness; cooking;food safety;active lifestyles.

www.nutrition.org.uk/foodinschools/competences/competences

Core competences

• 4 A1 posters

New resources to support

Further ways that Meat and Education can support your food teaching:

•3 newsletters a year providing topical updates on food education, nutrition science and food production. Each newsletter unfolds to reveal a school resource such as a poster, board game or activity cards

•Bi-monthly emails providing the latest food education news, new resources and training opportunities.

To register, go to: www.meatandeducation.com

• New website tool

Pupils• Record own recipes (and photos)

• Assess their own food skills

• Know the main ingredients they use

• Certificate of achievement

Teacher• Share recipes (ours, own & pupils)

• Track and monitor pupils cooking achievement and repertoire

• Reporting

My Cooking Counts

My Cooking Counts is free to use – and is currently being piloted, so why not take part?

Registered schools will receive exclusive access, as well as online support.

The pilot will last until the end of February 2015 - after which your feedback will help to modify the resource for launch in March 2015.

To register for the pilot, go to www.meatandeducation.com

Meat and Education eSeminar programme

Why not join us for an interactive CPD session from your own classroom!

25 February Developing new recipe ideas – top tips for students and teachers. Guest speaker – Denise Spencer-Walker, Food Advisor, EBLEX

25 March My Cooking Counts launch

Each eSeminar starts at 3.45pm and you can participate on line here:

http://bnf.adobeconnect.com/meatandeducation2015/

For more information visit:www.meatandeducation.com

meatandeducation.com 2014

Micro-organism Poisoning Reproduce

Cross-contamination

Pavé Tenderloin

Salmonella Reheating Handler

French trim Conditions Campylobacter

Contamination Seam butchery Moisture

Bacteria Cannon of lamb Warmth

Calzone Hazard Bacteria

Food Temperature Diarrhoea

Pathogen Heat Toxin

Micro-organism

Cross-contamination

Salmonella

French trim

Contamination

Bacteria

Calzone

Food

Pathogen

Poisoning

Pavé

Reheating

Conditions

Seam butchery

Cannon of lamb

Hazard

Temperature

Heat

Reproduce

Tenderloin

Handler

Oxygen

Moisture

Warmth

Bacteria

Diarrhoea

Toxin