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Meals with mince

Meals with mince. Beef, lamb and pork mince are popular and versatile ingredients. In addition, they are relatively economical and can be used in a variety of delicious dishes. Introduction. Mince is made up of selected beef, pork or lamb cuts which are passed through a mincing machine.

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Meals with mince

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  1. Meals with mince Beef, lamb and pork mince are popular and versatile ingredients. In addition, they are relatively economical and can be used in a variety of delicious dishes.

  2. Introduction Mince is made up of selected beef, pork or lamb cuts which are passed through a mincing machine. This involves meat being pushed onto rotating blades which force the meat through holes in a cutting plate. The size of the holes determines how fine or coarse the mince will be. The process cuts the muscle fibres into smaller pieces – making it more suitable for quicker cooking methods, e.g. dry-frying or combining with other ingredients.

  3. Making mince Click here to see how mince is made. Hopper Blade Drive unit and gear box Feeding worm Plate

  4. Can mince contribute to a healthy diet? Mince can contribute to a balanced diet and provide important nutrients for overall health and well-being. It is an important source of absorbable haem iron, B vitamins, zinc, protein and vitamin D.

  5. Different grades of mince Different grades of mince can be produced by the butcher. Standard mince contains on average 20% fat. Some retailer's standard mince will be around 15% fat content. Any mince identified as lean will contain no more than 10% fat. Organic minced meat is also available for a premium price. The animals used for this type of mince will have been reared according to organic standards.

  6. Design brief Develop and make an original main meal recipe using beef, pork or lamb mince for teenagers to enjoy. It should be served with suitable accompaniments.

  7. The original recipe must: • Include 200g of beef, pork or lamb mince • Show consideration of the 8 tips for healthy eating • Include a full ingredient list (with quantities) • Include a detailed recipe method • Include a 60 minute(maximum) time plan • Include a the cost of the recipe • Include an equipment list.

  8. Development of idea • Students will have 10 minutes to create three draft concepts considering the design criteria. • The class will provide feedback on the three ideas.

  9. How to write a recipe • Name of the recipe using words which accurately describe the dish. • Create a catchy short description explaining the history of the dish or its potential use. • Note the cooking time and number of servings the recipe produces. • List the ingredients in order of use and include measurements. • List the equipment required, in order of use. • List the method in logical stages, including ingredient preparation directions. • Add any top tips, e.g. ingredient substitutions or serving suggestions.

  10. Evaluation criteria You will be asked to answer these questions following the challenge. • What were my original aims? • How does the finished recipe meet the aims? • Describe any difficulties when making the recipe. • What did I like best about this recipe? • Did I finish on time? • Does the recipe taste good and look inviting? • What do other people think about my recipe? • Can I improve this recipe in any way?

  11. For further information and support, go to: www.meatandeducation.com

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