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

2. 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

3. 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.  

4. 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

5. Meat
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  

6. Nose to tail meat
Chinese butcher showing his pig meat

7. In the UK we know our meat . . .
Share the information:

8. Know your meat – forgotten cuts and offal   

9. 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

10. 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.

11. 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.

12. 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.

13. 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

14. Food science in meat preparation and cooking
Heat transfer and type of heat makes a difference
Not all meat turns brown on cooking
Raw to cooked: evidence of food science

15. Meat browning science

16. Seasoning & flavouring science

17. Science behind combining and creating