Challenge Four

Mince is an ideal ingredient in recipes that can be eaten ‘on the go’ or without cutlery. Create a dish that would be suitable for a summer picnic.

Teaching Aims

Pupils will develop their repertoire of food preparation and cooking techniques.
Pupils will develop their knowledge of food science and functions of ingredients.
Pupils will develop and build on their knowledge of where food comes from.
Pupils will develop their knowledge of consumer food choices.
Pupils will be able to apply their knowledge to make informed choices.
Pupils will apply their knowledge of food hygiene to make a safe product.

Objectives:

To discuss ‘on the go’ products already available and use the advantages and disadvantages of each to create a new and original product.
To use primary research to understand consumer food choices and use this information to inform future decisions.
To research and consider using local and seasonal ingredients.
To explain the particular food hygiene risk associated with summer eating.
To identify and use the principles of food safety and hygiene with particular reference to raw meat.
To make a mince based dish that would be suitable to eat at a summer picnic.
To evaluate and test ideas and their own/other products.

In order to complete the challenge, the pupils could:

Use the internet or visit a local supermarket, convenience store or petrol station to investigate existing ‘on the go’ products e.g. Scotch eggs, Cornish pasties, sausage rolls, calzone, samosas, filled bread products, pizza.
Carry out existing product analysis of a variety of ‘on the go’ products.
Conduct a survey to assess people’s opinions of ‘on the go’ products. Produce the results graphically and then use the information to inform future choices and developments.
Make samosas in groups using beef, lamb or pork mince and evaluate the results.
Trial casings for ‘on the go’ products e.g. shortcrust pastry, rough puff pastry, bread dough, filo pastry.
Consider how the product will be eaten and how that will affect its creation, e.g. not including too much moisture in a pastry product, as it may be difficult to eat without cutlery.
Investigate local or seasonal products that could be used an in a summer ‘on the go’ product.
Research the food hygiene risks associated with summer eating, e.g. warmer weather, greater number of insects.
Make a range of ‘on the go’ products choosing one as a final dish.
Make, evaluate and photograph an ‘on the go’ product using mince that would be suitable for a summer picnic.

Suggestions for products to make:

Bread/pastry pinwheels
Meat rolls
Meat pies e.g. Cornish pasties
Samosas
Spring rolls
Filled breads
Pizza e.g. mini calzone

Useful recipes

A variety of useful beef, lamb and pork mince recipes can be found at:

Resources

Mince fact sheet –background information about buying and cooking beef, lamb and pork mince.

Mix and match – cut out the food cards and arrange them into interesting combinations to create imaginative ideas for a beef, lamb or pork mince dish.

Recipe development – getting ideas – select a beef, lamb or pork mince recipe and suggest different ways it could be modified.

Initial ideas chart – use the chart to identify main ingredients, cooking information and any special recipe points.

Know your red meat poster

Red meat is an important food commodity and is used extensively in a wide range of dishes. It is important to understand the source, characteristics and seasonality of red meat when following and creating recipes.

Food skills and cooking techniques poster

There are a number of food skills and cooking techniques which are required to prepare, cook and serve a range of dishes.

Considerations for cooking savoury meals poster

What factors influence what you cook and eat? Being able to cook a range of savoury dishes means we are able to feed ourselves and others a healthy varied diet. There are many factors which influence what recipes you choose to cook

Applying nutrition principles poster

When creating and making a meal or planning a menu, it is important to take into consideration healthy eating recommendations to ensure that the meal/menu can be consumed as part of a varied, balanced diet.

Marketing: Market research

An experienced food consultant explains the two different areas of market research, consumer attitudes and consumer behaviour.

New production development

This short video explains some of the different factors which are often taken into consideration during New Product Development.Suitable for KS3 and KS4.

Meat and the consumer

A resource with PowerPoint presentations, interactive Whiteboard activities and worksheets giving insight into the key considerations made by consumers when buying red meat.

The making of mince

This poster highlights key facts about mince and how it is made.Students can use the card activity to rank recipes into order according to a nutrient, learn healthy cooking tips or create their own recipecards.Suitable for KS3 and KS4 students.

Explore Food

An on-line nutritional analysis tool available free from the Food - a fact of life website.