Teachers’ guideKey Stage 3

© Livestock & Meat Commission for Northern Ireland 2016 1

WelcomeThe updated food4life website is brought to you by Livestock and Meat Commission for Northern Ireland (LMC). LMC has a long heritage of supporting Home Economics teaching in secondary schools throughout Northern Ireland. The Key Stage 3 materials have been completely revised and updated, reflecting curriculum requirements.

ContentThe Key Stage 3 area of the website provides a range of support materials to support your teaching. The materials have been developed to support Key Stage 3 Home Economics*.

The materials support the three key concepts: Healthy eating – developing understanding required in

the choice, planning, storage, preparation, cooking and serving of food;

Home and family life – exploring the needs of family members at different life stages;

Independent living – building knowledge and skills to become discerning consumers and effective managers of resources.

Using the resources in your teaching The presentations and worksheets have been developed so you can select those most appropriate for your needs. You can ‘cherry pick’ those resources required to support the learning needs for the pupils you teach. In addition, the resources are editable allowing you the flexibility to adapt to different learning needs or plan for differentiation.

There are five modules within Key Stage 3, plus the Recipe section for additional support. LMC also provide visits to schools to engage with young people and discuss farming, food skills, cooking, recipes and healthy eating. For more information, go to: www.food4life.org.uk

Key Stage 3 content has been mapped against the Home Economics curriculum for Northern Ireland. Details can be found at:*http://ccea.org.uk/curriculum/key_stage_3/areas_learning/learning_life_and_work/home_economics http://ccea.org.uk/sites/default/files/docs/curriculum/area_of_learning/learning_life_work/home_ec/ks3_home_eco.pdf

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Modules Within the Key Stage 3 section there are five modules. Each module comprises a number a resources to support your teaching in school.

Module Content Resources1. Food skills

and cooking

This module is about ensuring pupils have the necessary food skills and techniques to cook a range of dishes safely and hygienically.

The module also explores aspects of recipe writing, being creative, using equipment, time management and cooking with beef and lamb.

Being creative – aspects to consider when being a creative cook.

The PowerPoint presentation contains three interactive slides challenging pupils to develop a meal from a range of ingredients that appear from a paper bag. Good luck!

1 x Being creative PowerPoint presentation1 x How would you cook it? Activity PowerPoint presentation4 x worksheets - Being creative with ingredients / Being creative with ingredients fusion food / Get creative with fruit and vegetables / Herbs and spices research task

Food skills and cooking techniques – an overview of the basic skills needed to prepare and cooking a range of dishes.

The PowerPoint presentation also looks at the different types and cuts of meat, focusing on the most appropriate cooking method.

1 x Food skills and cooking techniques PowerPoint presentation2 x worksheet - Cooking techniques / methods of cooking cards1 x food skills and cooking quiz with answers

Know your meat – reviewing different meat types and cuts.

The PowerPoint presentation also looks at the Northern Ireland Quality Assured logo for beef and lamb. In addition, extension information is provided on muscle fibres.

1 x Know your meat PowerPoint presentation2 x worksheet - Know your meat/ Know your meat wordsearch1 x class activity - How would you cook it PPT1x Myths and facts PowerPoint presentation

Managing time – introduces pupils to the concept of time management (before, during and after cooking).

1 x PowerPoint presentation2 x worksheets - Managing time flow chart / Production plan

Recipes – emphasises the importance of writing a recipe in a structured format.

1 x PowerPoint presentation3 x worksheets -Name each part of the recipe / Sort out the ingredients list / Making changes

Use of equipment – introduces pupils to a range of kitchen equipment, including small electrical pieces.

The PowerPoint presentation also focuses on the importance of washing-up.

1 x PowerPoint presentation6 x worksheets - Can you name the equipment / Safety poster task/ Greater risk assessment / Kettle risk assessment / Peeler risk assessment / Vegetable knife assessment

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Module Content Resources2. Food safety

and hygiene

This module focuses on food safety and hygiene – from personal hygiene when preparing and cooking, through to the consequences of bad hygiene, i.e. food poisoning.

Allergens – reviews different types of allergies and food intolerances, and looks at how food labels provide important information.

1 x Allergens PowerPoint presentation2 x worksheets - Allergen labelling /Food intolerance and allergy

Food poisoning – explores the conditions necessary for food poisoning, along with steps that should be taken to reduce risk.

1 x Food poisoning PowerPoint presentation3 x worksheets - Hazards in the classroom / Spot the hazards / Food hygiene promotional material1 x bingo game - Food poisoning bingo (PPT & worksheet)

Personal hygiene and safety – explains the importance of good personal hygiene.

1 x Personal hygiene and safety PowerPoint presentation4 x worksheets - Getting ready to cook / Activity cards / Food hygiene code breaking activity / Personal hygiene code breaking

Purchasing and storing food – reviews how food labels provide important information to keep our food safe, as well as good practice tips when shopping.

1 x Purchasing and storing food PowerPoint presentation4 x worksheets - How do food labels keep us safe / Lazy lasagne – time and temp control / Safe storage / hygiene checklist

The 4 C’s – covers the four main ways to prevent food poisoning, explaining effective and preventative measures that should be taken.

1 x The 4Cs PowerPoint presentation1 x worksheet - Cross contamination activity

10 Simple steps to meat safety and hygiene – goes through ten simple steps to prevent food poisoning when purchasing, storing, handling and cooking meat.

1 x 10 Simple steps PowerPoint presentation 1 x worksheet – storage and hygiene

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Module Content Resources3. Healthy

eating

This module focuses on the principles of a healthy balanced diet, as well as looking at the needs of different people throughout life.

The eatwell guide – introduces The eatwell guide, its food groups and examples of foods that belong in each group.

This module also includes an ‘eatwell’ game. The concept is for pupils to identify the food groups in a range of different meal occasions. A number of other tasks are included to extend learning.

1 x The eatwell guide PowerPoint presentation2 x worksheets – Healthy eating 1 (eatwell and food groups) / Healthy eating 2 (apply eatwell learning)1 x Eatwell quiz with answers

Eatwell game rules, Meal occasion cards, pupil instructions and worksheets

8 Tips for eating well – reviews each of the 8 tips and focuses on its application to the diet.

1 x 8 Tips for eating well PowerPoint presentation2 x worksheets – 8 tips 1 (apply the tips) / 8 tips 2 (explain the tips)

Energy and nutrients – explains the main nutrients require for a healthy diet and the sources of these nutrients.

1 x Energy and nutrients PowerPoint presentation2 x worksheets – Energy and nutrients 1 (questions based on PPT) / Energy and nutrients 2 (complete a table of main sources)1 x Energy and nutrients quiz with answers

Needs through life – explores ways in which a healthy diet can be achieved at key life stages.

1 x Needs through life PowerPoint presentation2 x worksheet – Diet through life 1 (questions based on the PPT) / Diet through life (main needs)1 x Needs through life quiz with answers

Module Content Resources4. Making the

right choice

This module looks at the different factors that affect food choice. Food labelling is explored, and the NI Farm Quality Assurance logo explained.

Food labelling – reviews what is required on a food label, as well as information that is provided voluntarily.

1 x Food labelling PowerPoint presentation2 x worksheets - Food packaging / Food labelling1 x Food labelling quiz with answers

Factors affecting food choice – explores the different factors that affect food choice.

1 x Factors affecting food choice PowerPoint presentation6 x worksheets -Food choice and religion / Factors affecting food choice / Homemade vs ready meal / Making the right choice / People and places / Serve it up1 x Factors affecting food choice

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quiz with answersNorthern Ireland Beef and Lamb Farm Quality Assurance Scheme (FQAS) – explains the principles of the Farm Quality Assurance Scheme, providing case studies of farmers from NI.

1 x Northern Ireland Beef and Lamb Farm Quality Assurance Scheme (FQAS) PowerPoint presentation

Module Content Resources5. Teachers’

guideTeachers’ guide – this guide 1 x KS3 Teachers’ guide

External linksThe following websites can be used by teachers and students for research and investigation.

Website Link

NHS Choices – meat in your diet

http://www.nhs.uk/Livewell/Goodfood/Pages/meat.aspx

Beef and lamb Northern Ireland

http://www.beefandlambni.com/

Meat matters http://meatmatters.redmeatinfo.com/

Food Standards Agency Northern Ireland

https://www.food.gov.uk/northern-ireland

My cooking counts

http://meatandeducation.redmeatinfo.com/resources/my-cooking-counts/register-now-launch

50 minute lesson packs

http://meatandeducation.redmeatinfo.com/news/latest-news/50-minute-lesson-packs-coming-soon-taster-available-now

Gourmet burger builder

http://meatandeducation.redmeatinfo.com/resources/interactives/gourmet-burger-builder

Meat and health http://meatandhealth.redmeatinfo.com/

Downloadable picture files

http://meatandeducation.redmeatinfo.com/resources/90

Downloadable posters - Meat and Education.com

Know your red meat posterRed 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.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/know-your-red-meat

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Know your lamb meat cuts posterThe lamb carcase chart can be used to highlight traditional and modern butchery techniques. The variety of cuts, including lean cuts and cooking methods can be seen on the poster. The poster can also be cut into cards for group activity work.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/know-your-lamb-cuts

Know your beef meat cuts posterhttp://meatandeducation.redmeatinfo.com/sites/default/files/Know%20your%20beef%20meat%20cuts%20poster.pdf

Considerations for cooking savoury meals posterWhat 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.http://meatandeducation.redmeatinfo.com/sites/default/files/Considerations%20for%20cooking%20savoury%20meals.pdf

Applying nutrition principles posterWhen 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.http://meatandeducation.redmeatinfo.com/sites/default/files/Applying%20nutrition%20principles.pdf

Nutritious and delicious posterThe poster features the important nutrients provided by red meat which support health and wellbeing. It also provides detailed nutrition information for nine different cuts of meat.http://meatandeducation.redmeatinfo.com/resources/downloads/activity-sheets/nutritious-and-delicious-poster

Economy gastronomy posterThis poster highlights key aspects of cooking on a budget, such as using seasonal foods, stocking up, planning before shopping, ‘one-pot’ meals, freezing food and using leftovers. The poster could be used when discussing meal planning.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/economy-gastronomy

Food provenance on your doorstep posterThe poster highlights and promotes regional/traditional meat dishes that use beef, lamb or pork along with explaining the protected name schemes and identifying the relevant red meat and meat-based products.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/food-provenance-your-doorstep

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Eating nose to tail posterThis poster features the wonderful range of offal available from beef, lamb and pork.  Offal is good value for money and provides important nutrients which support health and well-being.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/eating-nose-tail

From fridge to fork posterFrom fridge to fork - a guide to safety and hygiene focuses on cooking safely with red meat, looking at the key areas of storage, hygiene, preparation, cooking, eating and storing leftovers.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/fridge-fork

Food hygiene and safety learning resourceThis resource is designed to be used as part of active learning in the classroom, for homework or independent study including exam revision.  Use with the board game questions, bingo game PPT and food hygiene images.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/food-hygiene-active-learning-resource

Using your senses posterThis resource is designed to help students understand the five senses, how the olfactory system works and also how we taste.  The poster also provides some suggestions of descriptive vocabulary that students could use when carrying out sensory evaluation.http://meatandeducation.redmeatinfo.com/sites/default/files/Using%20your%20senses%20poster_0.pdf

The art of food styling and presentationThis resource is designed to help teachers and students understand the importance of effective and appropriate food presentation and styling.  Use with the Art of Food Styling and Presentation PPT.http://meatandeducation.redmeatinfo.com/resources/downloads/posters/art-food-styling-and-presentation

Livestock farming in Northern Ireland PPT

An informative PowerPoint presentation outlining livestock farming in Northern Ireland, England and Waleshttp://meatandeducation.redmeatinfo.com/resources/112

eSeminars My Cooking CountsJoin Roy Ballam as he explores the new interactive resource My Cooking Counts.

Factors affecting food choiceThis eSeminar on Factors affecting food choice, explores the wide range of factors that influence what people choose to

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buy, cook and eat.  Also included, are a variety of classroom activities linked to this topic.

Butchery – history, techniques and future trendsKeith Fisher, Master Butcher and AHDB Pork's Butchery Development Manager discusses the history, techniques and future trends of meat butchery.

Using your sensesThis eSeminar focuses on:

The senses - the basics Taste receptors and the olfactory system Umami Classroom activities - the senses Sensory evaluation Classroom activities - sensory evaluation

http://meatandeducation.redmeatinfo.com/resources/96

Managing shorter lessonsHints and tips for managing shorter practical lessonshttps://bnf.adobeconnect.com/_a874223199/p6vhd2do1gu/?launcher=false&fcsContent=true&pbMode=normal

CommNet CommNet is an EU project that communicates food, fisheries, agriculture and biotechnology research to young people. To support this the CommNet FAB Toolkit has been created:

5-7 years Phase 1 8-11 years Phase 2 11-14 years Phase 3 14-16 years Phase 4

http://www.foodafactoflife.org.uk/section.aspx?t=116&siteId=20&sectionId=120

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