Students were provided with ingredients and followed the built-in food hygiene tips featured in the SafeConsume Recip-e-book, cooking up a selection of delicacies’ from across Europe including Cordon Bleu from France, Tortilla de Patatas from Spain and Chicken Souvlaki with Tzatziki Sauce from Greece.
Cordon Bleu from France, Tortilla de Patatas from Spain and Chicken Souvlaki with Tzatziki Sauce from Greece.
Students presented their dishes, reporting ‘the recipe helped me to cook safely’ and explaining ‘I washed up thoroughly and kept my eggs in the fridge!’.
The Recip-e-book, alongside six additional SafeConsume food hygiene resources have been designed with young consumers in mind, supporting education both in the classroom and at home.
Students said they learnt from the session and highlighted the importance of these resources, stating, ‘It’s important to cook hygienically to avoid food poisoning’.
The suite of SafeConsume teaching resources including lessons for students aged 11-14 and 14-18, recip-e-book and debate kit have been developed using input from students and teachers around Europe.
Preparing Chicken Souvlaki with Tzatziki Sauce from Greece
Preparing Chicken Souvlaki with Tzatziki Sauce from Greece
Preparing Cordon Bleu from France
Preparing Cordon Bleu from France
Preparing Cordon Bleu from France
Preparing Tortilla de Patatas from Spain
The materials educate on key behaviours young consumers should observe throughout the food chain, from shop to plate, with the aim of reducing foodborne illnesses within these groups. For more information, or to view or use any of these resources, please visit the SafeConsume section of the e-Bug website.
https://e-bug.eu/lessons.php?name=UK-KS3-food-hygiene-teaching-resources