This video, for KS4 students, focuses on the practical skills required to prepare, cook and serve red meat at GCSE level. The video also support the theory that students must show an understanding and knowledge of:
* How preparation and cooking affects the sensory and nutritional properties of food
* The working characteristics, functional and chemical properties of ingredients to achieve a particular result
* Food safety principles of preparing and cooking food
* Appropriate cooking methods to conserve or modify nutritive value or improve palatability.
The videos are presented by Denise Spencer-Walker, Food Advisor, AHDB Beef & Lamb. Denise has many years experience of working with red meat, developing recipes, food styling and providing consumer advice.
Support resources can be found at: