Key Stage 3 Year : 9 Lesson number: ___ Time: _______________ Date:

____/____/_______

Lesson title: Food storage and preparation

Curriculum links

Country Curriculum Links

England Design and Technology: Cooking and nutrition - understand and apply the principles of
nutrition and health
Northern Leaning for life and work: Home economics-Healthy eating - explore ways to achieve a
Ireland healthy diet, for example, an understanding of the current dietary recommendations and how
they can be applied to food choice and preparation and diet related disorders as a consequence
of poor food choice
Wales Design and Technology: Food - apply current healthy eating messages in relation to the
nutritional needs of different groups in society and consider issues of sustainability in order to
make informed choices when planning, preparing and cooking meals or products

Learning

Learning Learning outcomes

objective
To identify the Students will describe how certain factors impact on the shelf-life of red
key factors which meat and red meat products , e.g. water, acidity, storage conditions
increase the shelf and hygienic handling.
life of red meat.
To define the Students will analyse the different methods of food preservation which
different types of limit or stop the growth of microorganisms.
food preservation.

To describe the Students will explain the heat transfer involved with radiation,
different methods convection and conduction when cooking red meat.
of heat transfer
when cooking
meat.

Teaching and learning activities

Time Activity Resources and

equipment
0 Welcome and registration Lesson plan
Introduce the learning objectives.

5 Challenge the students to list as many different types of

packaging which can be used for the following foods: apples;
lentils; milk; mince and sausages. Pose the question: Why
are so many different types of packaging used?

Explain to students that packaging plays a role in providing

the consumer with information, protecting the food during
transport and also protecting the food from spoilage.

10 Use the PowerPoint presentation All about meat: Meat All about meat:

© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.
 storage and preparation. A note sheet is available for Meat storage and
students to create a summary. preparation
PowerPoint
presentation, note
sheet and answer
sheet.
30 Ask the students to form groups of four. Challenge each Copies of the
group to use the Methods of preserving meat fact sheet to Methods of
identify the pros and cons of one particular preservation preserving meat fact
method. Students will need to justify their decision, e.g. by sheet and Food
using considering the methodology and the shelf-life of the preservation
products by considering the preservation techniques. techniques
worksheet
40 Invite each group to feedback to the class. The information
provided by each group will help the class to complete the
table on the Food preservation techniques worksheet.

45 Explain to students they will now undertake a brief activity Misfits – cooking
using information from the PowerPoint presentation to scenarios
identify the correct answer in the cooking scenarios. Students PowerPoint
could work in pairs to decide which answer is appropriate. presentation.
50 Explain to students their task will be to complete the Copies of the
worksheet Which type of food preservation is it? by using the Methods of
fact sheet. preserving meat fact
sheet and the
Pack up worksheet Which
type of food
preservation is it?
55 Plenary
Pose the following questions to the students.
 Name a method of food preservation.
 Describe one of the different methods of food
preservation limit or stop the growth of
microorganisms.
 Explain the difference between convection,
conduction and radiation.

Remind students about their homework.

Homework

 Complete the worksheet Which type of food preservation is it?

Further information and support (for the teacher)

 www.meatandeducation.com

© Agriculture and Horticulture Development Board 2014. This resource may be reproduced and used in all educational settings.