Lesson Title: Time out Turkey Burgers

Lesson plan

Key Stage 3 Year 8

Lesson number: 16 Date:

Time: 1 hour

Lesson title: Time out – turkey burgers This lesson enables pupils to demonstrate food preparation skills when making Turkey burgers, i.e. handling raw meat safely, portioning, shaping and finishing the burgers, and use of the cooker. They will investigate food waste and practical ways of reducing waste.

Learning Learning objective Learning outcomes To prepare and cook a All pupils will… prepare and cook a healthier option main meal dish. healthier option main Most pupils prepare and cook a healthier option main meal dish and meal dish, such as fish should … explain the methods used. cakes, turkey burgers, Some pupils independently, prepare and cook a healthier option main chick pea burgers or could … meal dish and explain the methods used. root veg rosti. To demonstrate the All pupils will … demonstrate the skills of fish/meat handling, portioning, skills of fish/meat shaping and finishing, use of the oven. handling, portioning, Most pupils demonstrate the skills of fish/meat handling, portioning, shaping and finishing, should … shaping and finishing, use of the oven and explain the use of the oven. methods used. Some pupils independently demonstrate the skills of fish/meat handling, could … portioning, shaping and finishing, use of the oven. To investigate how and All pupils will … state how and why food is wasted; list ways in which food why food is wasted; list waste can be reduced. ways in which food Most pupils investigate how and why food is wasted; list ways in which waste can be reduced. should … food waste can be reduced. Some pupils investigate how and why food is wasted nationally and could … globally; list ways in which food waste can be reduced making use of modern technologies. To demonstrate and All pupils will … list the principles of food safety and hygiene when cooking. apply the principles of Most pupils explain the principles of food safety and hygiene when food safety and hygiene should … cooking. when cooking. Some pupils describe the principles of food safety and hygiene when could … cooking and manage their implementation independently.

Teaching and learning activities Time Activity Resources and equipment Introduction Registration. Explain to the pupils that they will be making turkey burgers. Go through the Recipe aims and objectives for the lesson.

5 Starter Gather the pupils around a demonstration area, with your tray of ingredients and equipment if needed. Ensure that all pupils have their apron on; hair tied back and washed their hands.

© British Nutrition Foundation 2014 www.foodafactoflife.org.uk Briefly talk through the recipe – note your expectations, for example: . Weighing and measuring accurately; . Preparation of the onion – demonstrate if necessary; . Safe, hygienic handling of the meat; . Portioning and shaping the turkey burgers; . Preheating and using the grill safely; . Cooking and checking to ensure the burgers are completely cooked. 10 Main activity 1 Ensure that all pupils wash their hands. Allow them to start making their turkey burgers.

During this time, circulate the room to ensure that pupils are preparing ingredients and using the cooker safely. In this time, pupils should: . Measure their ingredients; . Prepare the vegetables; . Prepare the meat mixture; . Portion and shape the burgers . Pre-heat the grill and cook the burgers safely.

35 During this time pupils should be washing up, cleaning work surfaces and Sensory evaluation putting away equipment. resources if needed

The turkey burgers can be cooled ready to be refrigerated. If time allows you may wish to carry out a sensory evaluation of the burgers.

Remind pupils that all washing up should be completed, work surfaces should be clean and their dishes should be placed in a container.

Circulate the room, ensuring that sinks are clean and equipment is put away properly.

Main activity 2 40 Gather the pupils together. Explain to the pupils that they will be Food waste investigating how we can reduce food waste. information

Ask them: . What are the most common foods that are wasted in the UK? Why? (They are: fresh vegetables and salad, drink, fresh fruit, and bakery items such as bread and cakes).

Show the pupils the facts and figures about food waste. Love food, hate waste Review the recipes choices for the following week including any adaptations 50 the pupils may choose. Homework Recipes 55 Plenary Develop an anagram using key words from today’s lesson. Ask the class to identify the key points from today’s lesson using your chosen anagrams.

Literacy Numeracy Starter: . using Standard English confidently in a Require pupils to: range of formal and informal contexts, including classroom discussion. Main activities: . develop efficient reading and focus on . use units of measurement Requires pupils to: the important features of a text. to weigh and measure ingredients accurately. . measure/calculate time. Plenary: . use Standard English confidently in Requires pupils to: their own writing and speech.

Homework Write your ‘top 10 tips’ blog to help your local community reduce food waste. Include some fascinating facts and figures!