1. Welcome Year 8 Planners and equipment out please.
Do not talk over the teacher.
Raise your hand to participate.
Date:
Title: Meat Ragu.

2. Star Challenge
I know the different skills used to make a meat ragu sauce.
I understand the skills used to make a meat ragu.
I understand the skills used to make a meat ragu and can give other recipes using a reduction method.

3. Where in the world does Bolognese originate?

4. Italy

5. What skills are you developing today?
Reduction Method
Preparing Garlic
Dicing an onion

6. Reduction Method
Bring Bolognese to a boil and then turn down the heat to reduce the liquid. This process thickens and intensifies the flavours in the sauce.
Be careful not to use this method for too long as it could result in burning!

7. Process for Bolognese (Meat Ragu)
1. Chop onion
2. Place 2 tablespoons of oil into saucepan and fry onion, add garlic and mince and cook for 5 minutes until brown.
3. Stir in tin of tomatoes.
Add mixed herbs, ½ tsp of sugar, salt and pepper.
5. Bring to boil and simmer (reduce) for 30 minutes.
6. Wash up thoroughly.

8. Task
Write a process flow for making your meat ragu. Include any of the new skills you have learnt today that you will be using. Stick in any loose sheets.

9. Name other dishes that may use a reduction method.
Plenary
Name other dishes that may use a reduction method.