MMMAKE IT WITH MINCE CHALLENGE TEACHERS� INFORMATION PACK

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MMMAKE IT WITH MINCE CHALLENGE TEACHERS� INFORMATION PACK Powered By Docstoc
					     TEACHER RESOURCES


                                                                 Be inspired by
                                                               previous winners!




 Mince, Spinach and Butternut Squash Cannelloni
 with a Cheesy Tomato Sauce and Courgettes




                                                              Meatball Curry with Salad and Naan




                                                      What is the challenge?        Page 2
Lamb and Date Patty Pan Tagine                        Who is it for?                Page 2
                                                      What do I need to do?         Page 3
                                                      How is it organised?          Page 3
                                                      Resources and guidance        Page 4
                                                      Q&A                           Page 10




                                                  1
Welcome to the teacher resources section of the competition. You will find a
wealth of information here to aid your classroom activity.


What is the challenge?
The challenge invites your students to develop and make an original recipe using Red
Tractor beef or lamb mince. Whether it’s adding a new twist to an old classic or creating
something totally different, all recipes must be developed and cooked from scratch. For
further details see page 5.

Who is it for?
Created by EBLEX (a division of the Agriculture
and Horticulture Development Board) and led by
celebrity chef James Martin the challenge is
designed to engage, educate and inspire
students in Key Stages 3 and 4 (age 11 – 16) to
get cooking and learn about the importance and
use of good quality ingredients whilst applying
their knowledge of ingredients, healthier eating
and budgeting.

The fantastic prizes on offer include:

National Champion
 An exclusive day in London with celebrity chef
James Martin to learn about working in the catering
industry; with a potential behind the scenes trip to
Saturday Kitchen and a chance to experience cooking
in two top London restaurants.

Regional Winners
1st Place
£200 cooking equipment vouchers for the winning
students school
A touch-screen media player for the student
An exclusive chef white jacket and a competition winners’ certificate

2nd Place
£100 cooking equipment vouchers for the student
An exclusive chef white jacket and a competition winners’ certificate

3rd Place
£50 cooking equipment vouchers for the student


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An exclusive chef white jacket and a competition winners’ certificate




For the teacher sending the most entries:
£100 of cookware vouchers to be won by the teacher who sends in the highest number of
entries for the 2012 competition! So this year, don't worry about sifting through your pupil's
entries to pick out the best. Send them all into us and we'll do the work for you!

What do I need to do?
1.       Register your schools interest.

This can be done online at www.simplybeefandlamb.co.uk/young-chefs or by email
www.makeitwithmince@goodrelations.co.uk Please include the following information:

        School name
        Full address
        School phone number
        Teacher name
        Teachers direct telephone number
        Email address
        Regional cook off preferred

2.      Run the challenge. Access the challenge information and resources. The guidance
gives further details on the challenge requirements and looks at how it could be integrated
into your curriculum.

3.      Submit the entries online or by post to the address on Page 12 before 19 October
2012. Students who have been selected for the cook offs will be informed by 2 November
2012. The regional cook offs will take place 12-14 November 2012.

How is it organised?
Registrations are open from the 24 April 2012 until the 19 October 2012.

The challenge is open to all students in Key Stage 3 and 4. Their recipes are submitted online
or by post and these are entered into a regional competition.

Entrants will be grouped for selection for the regional cook offs in the following areas: North
East, Yorkshire & Humberside, North West, Midlands, South West, East of England and
London and the South East. Students are selected from each area for the regional cook offs
to be held at one of the following locations: Harrogate, Manchester, Birmingham, Bristol,
Cambridge and London.




                                               3
They are asked to prepare, cook and serve their original recipe to James Martin and a panel
of experts for the ultimate taste test. First, second and third place students will be presented
with prizes and certificates.

Students that do not make it through to the regional cook off will receive a printable
certificate from James Martin and full feedback on their recipes.

The National Champion and overall winner will be the student that scores the highest mark
in a regional cook off.

What resources and guidance are available?
The following are provided to make sure both teachers and students have all the
information they need to enter and enjoy the challenge.

       Challenge requirements including marking criteria for the original recipe
       Cook off requirements and marking criteria
       Step-by-step guide
       Resources and support materials
       Your questions answered

Downloadable resources:

       Entry form
       Recipe and budget information template
       Time plan
       Student guide to the challenge
       Activities and worksheets to support the students to develop, prepare and cook
        their recipe. These include:
          Recipe development
          Applying healthy eating to recipe development
          Budgeting skills

These resources are available from www.simplybeefandlamb.co.uk/makeitwithmince




                                               4
Challenge requirements (including marking criteria for the
original recipe)
The challenge
Develop and make and original main meal dish using Red Tractor beef or lamb mince. It
should be served with suitable accompaniments.

The original recipe must:
     Include 200g of Red Tractor beef or lamb mince
     Include at least 2 portions of vegetables and/or fruit (including beans and pulses)
     Serve 2 people
     Include a full ingredient list (with quantities)
     Include a detailed recipe method
     Include a working time plan
     Be within a budget of £10
     Entries must also include an image of the finished dish.

Marking
The recipes will be judged against the following criteria; they will be marked from 5
(outstanding) to 1 (poor) on:

Recipe originality         The judging panel are looking for a creative spin on an old classic
                           or something entirely unique to capture their top scores.

Dish presentation          The judging panel will be looking at the image to see the way in
                           which the dish is plated and presented.

Overall nutritional        We are looking to see that students have an understanding of
value and healthy          planning a well-balanced meal in the context of the Eatwell plate.
eating

Budget                     The recipe is within the £10 budget.

Ingredient list            Listed in the order they are used in the method.

Recipe method              The method is clear and logical.

Working time plan          All aspects of the cooking the dish are covered. Elements that are

                                               5
                             not traditionally in the recipe are included, e.g. washing up.




Cook off requirements and marking criteria
Students who have been selected for the cook offs will be informed by the 2 November 2012. The
regional cooks offs will then take place 12 – 14 November 2012.

The cook off will require students to prepare, cook and serve their original recipe to James Martin and
the panel of experts for the ultimate taste test.

James Martin and the Make it with Mince team will be on hand throughout the cook off to assist and
advise the students.

Following a talk from James Martin the students will be allocated a cooking area and given one hour
to prepare, cook and serve their dish.

Marking
Students will be scored from 5 (outstanding) to 1 (poor) on the following:

Cooking skills and kitchen   James is looking to see how the students manage their time, how they
etiquette                    carry out practical tasks, how they organise their workspace and work
                             hygienically and safely.
Dish originality             James and the team are looking for a creative spin on an old classic or
                             something entirely unique for the taste buds.
Taste                        This is the ultimate test. How does it taste? Have the students over
                             cooked or undercooked certain elements? Are the flavours too dull or
                             too strong? Do the flavours work well together and is the dish
                             seasoned?
Presentation                 This isn’t about attractive placemats and added extras although students
                             are invited to bring along props if they choose to. It is about how the
                             students present their meal; how they plate up.

Final judging
All the students are winners for making it through to the cook offs so everyone will go home will a
little something to commemorate the day.
                                                                                      st nd     rd
Following judging, James Martin and the team will announce and congratulate the 1 , 2 and 3
place students who will be presented with their prizes and certificates. The remaining students will all
receive certificates and have the opportunity to have their photo taken with James.

The National Champion
The Make it with Mince team is touring England looking for the very best in cooking talent. They will
be selecting winners from the North East, Yorkshire & Humberside, North West, Midlands, South
West, East of England, London and South East to take part in the six regional cook offs.

The student who scores the highest mark across the regions will be crowned the National Champion.


                                                   6
How can the challenge support the curriculum?
The challenge is open to all students in Key Stage 3 and 4 so you can decide how it will most
usefully support your curriculum or extracurricular activities.

 1. Get Started
  Register for the challenge online or by                 Encourage participation. Use the poster to
  email.                                                  inform the students that they can enter
                                                          the challenge. Show James Martin video.

  Introduce the students to the competition.              Use the PowerPoint presentation about
                                                          the challenge. Show the students the past
                                                          winners and the dishes they created.

  Provide the students with the challenge                 Download the student information pack,
  information.                                            entry form and recipe/budget template.
                                                          Fill in a recipe/budget form to show.

2. Planning the challenge into your scheme of work
  Practical skill development:                            Demonstrate a mince based dish with a
  Cooking and heat management.                            focus on preventing cross contamination
  Food safety, cross contamination. Storage.              and storage of uncooked/cooked meat.

  Recipe development:                                     Show the students Suite 4 of Digibites
  Look at the principles of recipe                        ‘Design Right’ to help with generating
  development.                                            recipe ideas.

  Nutrition:                                              Use the Meat and Education website
  Review the nutritional value of beef/lamb               resources to look at the contribution of
  mince to help with planning.                            meat to a balanced diet.

  Energy density:                                         Look at ingredients that could be added to
  Introduce the concept of energy density.                a mince recipe to reduce energy density.


  Budgeting:                                               Use the budget template to model the
  Review the principles of working to a                   cost of the recipes under development.
  budget.


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3. Send in the entries
 Students complete the entry form,                   All documents available for download.
recipe/budget information and time plan.



Submit the entries online or by post. Check         You may wish to promote the work that
the deadline date.                                  has been completed with a display or
                                                    images of the completed dishes on the
Wait for the good news!                             school VLE.


Timeline:
Registration opens                            24 April 2012

Entries close                                 19 October 2012

Students selected for regional cook offs      by 2 November 2012

Regional cook offs                            12 – 14 November 2012




                                              8
Resources and support materials
Make it with Mince website www.simplybeefandlamb.co.uk/young-chefs

You will find the downloadable resources in the teacher zone. These include:

       PowerPoint presentation to help introduce the challenge to your students
       Previous winners PowerPoint presentation to inspire and motivate your
        students
       Interactive white board resources
       Parents/carers information page on the challenge
       A poster to raise awareness of the challenge
       Entry form, recipe and budget template and time plan
       Information factsheet about buying and cooking mince
       Video presentation by James Martin about the challenge and links to previous
        winners with their recipes
       Lesson plans
       The Farm to Fork Mince video story (available from mid-summer term)

Recipe inspiration can be found at www.simplybeefandlamb.co.uk/recipes

For a wide range of education resources, information and recipes visit the Meat and
Education website www.meatandeducation.com

For information and resources on healthier eating and planning a balanced diet visit
www.foodafactoflife.org.uk




                                         9
Your questions answered
If there is anything else you need to ask please email:
makeitwithmincechallenge@goodrelations.co.uk or call the Hotline on 020 7861 3858.

Background
Q. What is EBLEX and why is it running this project in schools?
EBLEX is a division of the Agriculture and Horticulture Development Board. They look after
beef and lamb farmers in England. This is the seventh year of the Red Tractor Make it with
Mince Challenge and it has been designed to engage and educate secondary school students
about the importance of good nutrition and cooking.

Students
Q. What age group can enter the challenge?
Students who are in Key Stages 3 or 4 (age 11-16) are eligible to enter the challenge.
Q. How many children can be put forward from each school?
You are welcome to enter as many students as you would like.

Recipes
Q. Can existing recipes be used?
No. Students may take inspiration from cookery books or recipe magazines but the entry
needs to be the student’s original work.
Q. Is there a time limit for the recipes?
Students will be given a time limit of one hour in order to prepare, cook and present their
dishes.
Q. Is there a price limit on the ingredients?
Yes, ingredients can cost up to a maximum price limit of £10.
Q. Are students expected to cover the cost of their ingredients?
Schools and/or students will be required to fund the cost of their ingredients until they
reach the regional cook off. EBLEX will refund the cost of ingredients used in the regional
events upon production of receipts. Students are not required to bring mince to the cook
offs, the meat will be provided.
Q. Will students be judged on presentation as well as recipe content?
Presentation is important to the overall entry and students will be judged on the final
presentation of their dishes. However, the main focus will be on the formulation of recipes.
Q. What does a main meal plus accompaniment mean?
The purpose of the challenge is to promote a nutritionally balanced diet and therefore
entries must represent a complete meal. Accompaniments will vary depending on the recipe
but include side orders of carbohydrate such as potatoes, rice or pasta, vegetables and/or
salad to complement the dish.


                                              10
Q. How many people should the recipes cater for?
The recipe must serve two people using 200g beef or lamb mince.
Q. Several of my students wish to enter but without using beef or lamb mince – is this
possible?
We are sorry but this challenge is only open to recipes developed with beef or lamb mince.
Q. Can students get additional assistance with their recipes from the Young Chef team at
EBLEX?
The e-mail helpline makeitwithmincechallenge@goodrelations.co.uk will be active from the
24 April 2012 for any queries.
Q. Do the recipes need to stick to any particular culinary theme?
No, the challenge is open to all recipe types and we welcome beef or lamb mince dishes
from a global perspective, whether it is English, Mexican, Indian etc.

Teaching
Q. How much help is allowed by teachers?
It is up to the individual discretion of teachers as to how much time and support they give to
the challenge. There is no time allocation set aside for teaching hours for the challenge. We
do recommend that students are given as much guidance as possible when developing their
recipes without ‘putting ideas into heads’.

Challenge Entry
Q. How do I register interest?
To take part in the challenge your school must register interest by email or online.
Online : www.simplybeefandlamb.co.uk/young-chefs
Email: makeitwithmincechallenge@goodrelations.co.uk
If you would like an information pack sent in the post, please inform us.
Q. What is the deadline for recipe entries?
The recipe entries must be submitted on the entry form and recipe/budget template.
The completed entries must be received by the 19 October 2012.
You will receive an email thanking you for your entry - if it has not been received you will not
be sent an email. Please re-send or call the Make it with Mince Challenge hotline (020 7861
3858) if you do not get a reply within 48 hours.

Regional Cook Offs
Q. Where are the regional cook offs held?
The designated cook off locations are in Harrogate, Manchester, Birmingham, Bristol,
Cambridge and London.
Q. When will I know if any of my students have been selected for the regional cook off?
If your student is successful they will be informed by the 2nd November. Students are
required to attend and participate at the closest regional cook off. This cook off will take
place between 12-14 November 2012.


                                              11
Q. If pupils are selected to take part in the regional cook offs are they expected to fund
their own ingredients?
No. Students/schools will be asked to meet costs ahead of the regional events. However, for
the regional cook off, whilst students will be asked to bring their own ingredients (with the
exception of Red Tractor beef OR lamb mince which will be provided) all costs associated
with the purchase of these ingredients will be refunded by EBLEX.
We ask that teachers request an expenses form from:
makeitwithmincechallenge@goodrelations.co.uk and attach proof of receipt for those costs.
Q. If students are selected to take part in the regional cook offs are they expected to fund
their own travel?
No. All transport costs (within reason) associated with taking part in the regional events will
be refunded by EBLEX. You are asked to find the most cost effective method of transport.
We ask that teachers request an expenses form from:
makeitwithmincechallenge@goodrelations.co.uk and provide proof of receipt (petrol costs,
standard class train fare, bus/coach fare, but excluding taxis) when sending the claim.

Please give the form to a Make it with Mince Challenge team member at the regional event
or post to:
Red Tractor Make it with Mince Challenge
Good Relations
Holborn Gate
26 Southampton Buildings
London
WC2A 1PQ

Q. If students are selected to take part in the regional cook off are they expected to bring
their own equipment?
Basic equipment will be provided by EBLEX. If a student’s recipe needs specific equipment
e.g. hand blender we recommend they bring this themselves.
Q. Are teachers allowed to attend the regional event?
It will be a requirement that one representative from the school attends the regional cook
off with their selected student. If this is not possible, contact must be made with the Make it
with Mince organisers immediately to make alternative plans.
There will be a waiting area set aside for parents/carers but it is unlikely that they will be
able to watch the challenge due to limited space.
Q. What do students receive for participating?
The incentive for participating will be a series of prizes awarded to those who receive 1st,
2nd & 3rd places in the regional cook off.
All participants will receive a certificate. The prizes will be awarded as follows:
Prizes for the Regional Winners


                                              12
1st Place
£200 cooking equipment vouchers for the winning students school
A Touch-screen media player for the student
An exclusive chef white jacket and a competition winners’ certificate

2nd Place
£100 cooking equipment vouchers for the student
An exclusive chef white jacket and a competition winners’ certificate

3rd Place
£50 cooking equipment vouchers for the student
An exclusive chef white jacket and a competition winners’ certificate

Grand Prize for the National Champion
A day in London with celebrity chef James Martin to learn about working in the catering
industry with a potential behind the scenes trip to Saturday Kitchen and a chance to
experience cooking in two top London restaurants.

Q. When and where will the Red Tractor Make it with Mince Challenge be visiting my
region?
The cook off roadshow will be visiting regions across England and your school will be entered
into the nearest venue. The cook offs will take place between 12-14 November 2012.
Venues will be confirmed at a later date.
Q. How long will the cook off last?
We estimate that the cook off will last around 3 hours (including preparation time).
Running order will be confirmed closer to the date but final judging and awards will take
place directly afterwards.
Q. I don’t have access to e-mail – what should I do if I need help?
We have a phone line that will be monitored between the hours of 10.00am – 4.00pm to
answer any queries that you may have. Outside of these hours please leave a message and a
representative will get back to you as soon as possible. This phone number is 020 7861 3858.
Or alternatively email makeitwithmincechallenge@goodrelations.co.uk




How to store and handle beef and lamb mince




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