Digi Bites
Suite 3: Cook Right - in domestic and catering environments
This Suite demonstrates and contrasts the practical skills, knowledge and equipment required to cook a range of different meat dishes in domestic and catering environments.
Domestic cookery is illustrated by students working in a classroom preparing recipes selected from the Licence To Cook scheme.
Meat and Education would like to express sincere thanks to Specialist Schools and Academies Trust Licence To Cook team, staff and students from St George's School, Harpenden, for their guidance, support and participation in preparing the video clips.
For information on the Licence To Cook scheme visit www.licencetocook.org.uk
Food preparation in a catering environment is shown in 5 video clips focusing on a school kitchen. Many thanks to the staff and pupils of Allerton High School, Leeds.
Please see the sample video clips for an introduction to this resource. Login is required to download the full video clips.
Scaling-up of Recipes
Duration: 3mins 3s
Preparation of Koftas, Mince Bolognese and Cheese and Ham Pinwheels in a school kitchen.
Suitable for KS3 and 4
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Use of Industrial Cooking Equipment
Duration: 1min 17s
Exploring one of the main differences between a catering kitchen and a domestic kitchen.
Suitable for KS3 and 4
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Health and Safety
Duration: 2mins 21s
Brief introduction to the rules and regulations governing a catering kitchen.
Suitable for KS3 and KS4
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Division of Labour
Duration: 1min 20s
Investigating the importance of team work and working to a schedule in a catering kitchen.
Suitable for KS3 and KS4
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School Food Standards
Duration: 2mins 7s
Improving the quality and nutritional value of school dinners.
Suitable for KS3 and KS4
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