1. Welcome Red Meat Workshop Saturday 7 th February 2015 British Nutrition Foundation – Roy Ballam, Jenny Elms, Frances Meek and Claire Theobald meatandeducation.com 2015

2. Plan of the day 09.15 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

3. 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.

4. meatandeducation.com 2015 Basic skills Good hygiene practice Food preparation: o Knife skills o Portioning and shaping Cooking meat Resources www.foodafactoflife.org.uk meatandeducation.redmeatinfo.com

5. meatandeducation.com 2015

6. 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?

7. meatandeducation.com 2012

8. 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

9. 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.

10. The ‘premuimisation’ of burgers. What makes a premium product ?

11. Sausages Make 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

12. British Pork (51%), Water, Rusk (Wheat Flour), Wheat G luten, 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%.

13. 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.

14. 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/

15. Sausage recipe Ingredients 650g pork mince (80-85% lean) 115g rusk 150g water Method 1.Mix together – thoroughly! 2.Leave for 10 mins. 3.Check machine. 4.Add skins. 5.Load meat mixture. 6.Half speed …

16. 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.redmeatinf o.com/sites/default/files/sausage/Sa usageFactory.html

17. 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.

18. 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

19. 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

20. 4 A1 posters New resources to support

21. 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.comwww.meatandeducation.com

22. 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

23. 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

28. 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/

29. For more information visit: www.meatandeducation.com meatandeducation.com 2014

30. Micro-organismPoisoningReproduce Cross-contaminationPavéTenderloin SalmonellaReheatingHandler French trimConditionsCampylobacter ContaminationSeam butcheryMoisture BacteriaCannon of lambWarmth CalzoneHazardBacteria FoodTemperatureDiarrhoea PathogenHeatToxin

31. 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