Study Guides

Unit Summary

In this unit pupils identify ways in which a diet can be healthier and more sustainable. Pupils suggest practical ways in which a range of strategies could be implemented. Through cooking two dishes, pupils apply this learning, giving them tools to adapt recipes in the future.

Lesson Summary

You will learn to use food skills to make a beef and lentil cottage pie.

Key Notes

• Cottage pie is usually made with beef and topped with potato, and dates to the 18th century. Shepherd's pie uses lamb.
• To diversify protein sources, a mix of meat and beans, pulses and/or legumes can be used. This also increases fibre.
• Bacteria can quickly spread betwee raw meat and hands. Before and after handling raw meat, hands must be washed.
• The food skills used to make cottage pie include measuring, peeling, dicing, mashing, piping, and using the hob/grill.
• There are a number potential sources of food safety/poisoning contamination when storing, preparing and cooking food.

Vocabulary To Learn

• pulses: edible seeds from a plant
• bacteria: single celled microorganisms, which could cause food poisoning
• contamination: the process by which bacteria are transferred from one area to another
• piping: to push food through a bag or tube to produce a line or pattern

Common Mistakes To Avoid

• Leftovers will still be safe to eat after 3 - 4 days, as they still look good.

3 Quick Questions (With Answers)

More Lessons In This Unit

• Making mushroom bean burgers, with flatbreads Study Guide
• Plant-rich and diverse Study Guide