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

Teaching and learning activities

Time / Activity / Resources and equipment
5 / Introduction
Registration.
Explain to the pupils that they will be making turkey burgers. Go through the aims and objectives for the lesson.
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.
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. / Recipe
10
35 / 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.
During this time pupils should be washing up, cleaning work surfaces and putting away equipment.
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. / Sensory evaluation resources if needed
40
50 / Main activity 2
Gather the pupils together. Explain to the pupils that they will be investigating how we can reduce food waste.
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.
Review the recipes choices for the following week including any adaptations the pupils may choose. / Food waste information
Love food, hate waste
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 and numeracy

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