Understanding and embedding food science Part 1 Barbara Monks Senior Associate Food Teachers Centre thecookeryteacher.com

Understanding and embedding food science Covering: 3 key drivers for enabling the understanding and embedding of food science at Key Stage 3 and 4 Science surrounding meat preparation and cooking The processes of tenderising meat using a marinade Setting up a meaningful science experiment for investigation work Supporting resources

Why the need to understand and embed food science? NC requirements through Key Stage 1, Key Stage 2 and 3 from 2014: provenance and understanding of food ingredients KS3 - clearly signposts food functions and food properties GCSE Food Preparation and Nutrition first exam 2018 Specific sections entitles food science, the chemical and physical characteristics and working properties of ingredients   What happens when we prepare and cook food.  

3 ways to embed food science Able to be built upon Part of progression 3 ways to embed food science Food Science Regular Practical Visible Hands on experience Linked to a recipe Demonstrated Share objectives Use key terms Observable

Meat http://bit.ly/2D3HjDV The first key science connection related to meat is that of provenance and butchering The position of the key cuts relate to muscle type usage and to toughness and tenderness of the meat  

Nose to tail meat Chinese butcher showing his pig meat

In the UK we know our meat . . . Share the information: http://meatandeducation.redmeatinfo.com/sites/default/files/Red%20meat%20-%20what%20does%20the%20label%20tell%20us.ppt

Know your meat – forgotten cuts and offal https://www.globalmeatnews.com/Article/2016/03/08/UK-offal-exports-on-the-rise    http://bit.ly/1fE5xYy

Meat in the classroom Understanding meat in terms of food prep and cooking may focus on minced beef or lamb, pork and sausage Lesson - Meals with mince.docx Meals with mince.ppt Mince recipe challenge.docx Mince recipe costings template.xls

Provenance / food choices Learning star Food safety Meat needs thorough cooking. Use red chopping board for meat. Food Science Eatwell Raw to cooked: Colour changes, flavour development. Shrinkage. Italian style Mince Meat is protein. Red meat choices. See tool: differentiation - basic, improved, thorough grading – or use to plan progression Cooking skills Provenance / food choices Meat needs tenderising - cutting or mincing helps meat cook quickly. Simmering and heat control. Red meat comes from Beef, Pork and Lamb.

Learning star Food Safety Heat transfer methods make meat safe. Microbes and cross contamination. Food Science Eatwell Colour changes, fat melts.  Meat fibres react to heat, connective tissue dissolves and structure breaks down  Kofta Meat combinations aid flavour and moistness. Healthy choices when cooking. See tool: differentiation - basic, improved, thorough grading – or use to plan progression Cooking skills Provenance Flavour development uses aromatic herbs spices, stock to aid desired flavour profile (e.g. tangy, hot, spicy). Marinades. Red meat cuts. Red Tractor Standards.

Learning star Food Safety Heat transfer choices: conduction when pre frying, convection in stews, sauces, radiation for grilled burgers.  Temperature control in meat cookery.. Food Science Eatwell Maillard reaction causes browning through protein and reducing sugar reaction. Tenderisation processes in cooking and in precooking. Cottage pie Meat and health: HBV protein and heat stable minerals such as iron and B12. See tool: differentiation - basic, improved, thorough grading – or use to plan progression Cooking skills Provenance Making meat meals: adding sauces, serving techniques, garnishes and presentation methods.   Forgotten cuts. Livestock farming methods. Food Assurance Schemes.

3 ways to embed food science Able to be built upon Part of progression 3 ways to embed food science Food Science Regular Practical Visible Hands on experience Linked to a recipe Demonstrated Share objectives Use key terms Observable

Food science in meat preparation and cooking Heat transfer and type of heat makes a difference http://meatandeducation.redmeatinfo.com/all-about-meat/modules1-6/meat-storage-and-preparation Not all meat turns brown on cooking Raw to cooked: evidence of food science

Meat browning science

Seasoning & flavouring science

Science behind combining and creating