Bolognaise - Chilli

Carbon footprint / Food Miles –
Distance of London to Italy,

as the birds fly - 890.436
Red Tractor standards cover animal welfare, food safety,

traceability and environmental protection. The Union Flag in
the Red Tractor logo indicates the food has been farmed,
processed and packed in the United Kingdom
Bolognaise / Chilli
Reduction method
Carbon footprint / Food Miles –
of sauce making – Distance of London to Texas - 4957.871
the water
evaporates to
thicken the sauce
& increase flavour.
Nutrition -
Canned tomatoes
Onions
Peppers
Carrots
Pasta
No extra added!
Could you add a small
sprinkling of low fat
Beef / Veggie cheddar cheese at the
alternative dinner table?
https://www.youtube.com/watch?v=-gF8d-fitkU – Jamie Oliver Bolognaise – 5.27 minutes
Bolognaise
KPI’s - skills
• Lesson Aims
By the end of the lesson you will be • Safe working within a food room.
able to - • Working in an organised approach.
• Read and follow instructions on • Cleaning up.
how to make savoury mince – we • How to check food is cooked.
will learn about the Maillard • How to safely handle raw meat.
Reaction. • Developing the skill of dovetailing.
• Using the hob safely & correctly
• Testing food for seasoning / balance
• Knife skills
• Frying
• Simmering
Never assume a pan handle is cold! Maillard Reaction – meat turning
You cannot tell by looking at it! brown
Skills & Techniques – re-cap
Handling raw
Frying Julienne Jardinière
meat
Brunoise Macedoine Bridge Claw

Bolognaise - Mise en place
Preparing yourself for cooking. Equipment
• Stack stools • 1 saucepan
• Wash hands • 1 sharp knife
• Take off all hand and wrist jewellery. • 1 tray per table – for your rubbish.
• Tie long hair back • 1 chopping board
• Wash table. • 1 wooden spoon
• Lay out ingredients • 1 metal bowl
• Put on apron
• Put your meat into the fridge
How to Chop an Onion
https://www.youtube.com/watch?v=dCGS067s0zo - Gordon Ramsey –

1.16 minutes
If you are still struggling,

ask your teacher for a
onion cutting sheet to
help you.
Health and Safety reminder
The oven
• Washing and drying 1. Switch oven on at the wall.
2. Turn dial onto the oven setting.
• Clean as you go 3. Choose your temperature.
• Dry, clean oven gloves 4. Heat for 10 minutes.
5. Using – stand to the side and pull down the door.
6. Count to 3 (to let the heat out so you don’t burn your
face).
Never assume a pan 7. Using dry oven gloves place your food in / out.
handle or oven tray
is cold! You cannot The HOB –
tell by looking at it! 8. Low heat so you have full control.
9. Pan handles to the sides so not sticking out over the
edge or over the heating elements.
As you cook the 1. Chop, slice, and peel all ingredients set to one side – large
Bologna
meat, the natural fat bowl. Waste onto the tray.
ise melts (renders down)
/ Chili to lubricate the pan. 2. Dry fry the mince until it is golden brown, sieve off the
• 1 large onion excess fat and put back into the pan.
• 1 can tomatoes
• 1 packet of mince (use lean meat to 3. In the same pan as the meat - Dry fry the vegetables until
reduce the saturated fat) / lentils/ soft and golden (if they stick to the pan add a small amount
Quorn/ TVP of water).
• 2 tablespoons tomato puree
• 1-2 clove garlic – optional
4. Put all remaining ingredients into the pan – browned meat,
• 1 teaspoon oregano / basil - optional the garlic, tomato puree, the tinned tomatoes, stock cube
• 1 oxo cube - beef/vegetable – low salt the herbs / spices and the water and any other ingredient
versions are a good choice using (kidney beans) and stir until the mixture is boiling.
• ½ can water
5. Turn down the heat and simmer for as long as possible or at
• Vegetables of own choice – carrot /
pepper / courgetti – aim for at east 2
least 15 minutes.
• Chilli – chilli (fresh, dried), 1 can red 6. Check for seasoning.
kidney beans – remember they
contribute to 1 of your 5 a day 7. At home – serve with whole meal pasta or brown rice to
increase the fibre. Meat turning brown is
Container, APRON called the Maillard
Never assume a pan handle is cold! You
Reaction
Name: Date: Tutor:
Bolognaise / Chilli: Store in a refrigerator and consume within 48 hours. To
reheat, remove lid and cover with tin foil. Place in a pre-heated oven (180°C, gas
mark 4) for 15-20 minutes or place in a suitable container and microwave on
full power. Check piping hot before serving.
Allergens: stock cube, celery
End of the practical session
1. Ensure ALL surfaces are clean
2. Equipment is clean and dry and
put onto table for inspection.
3. ALL Wet cloths are in washing
basket.
4. Get out class book and complete
the practical evaluation. Page 36.
use the BLUE sheet to help you.
5.
I have / have not met my target / skill because…
Reflection - look back at the key Example – I knew that my mince was cooked
skills / techniques you highlighted
at the beginning of the lesson and
because it changed colour from red to brown
answer the questions – be and it was piping hot. After touching the raw
honest. meat and packaging I washed my hands in hot
soapy water to remove pathogenic bacteria.
• Safe working within a food room.

• Working in an organised How can I develop my skills / improve upon todays
approach. practical?
• Cleaning up. Example - To develop my skills I could practice
• How to check food is cooked. cooking with different meat like chicken
because this needs different cooking times
• How to safely handle raw meat. and does not go from red to brown but I think
• Developing the skill of dovetailing. pink to white.
• Using the hob safely & correctly
• Testing food for seasoning / balance

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Carbon footprint / Food Miles –

Distance of London to Italy,

Red Tractor standards cover animal welfare, food safety,

Skills & Techniques – re-cap

Brunoise Macedoine Bridge Claw

https://www.youtube.com/watch?v=dCGS067s0zo - Gordon Ramsey –

If you are still struggling,

• Safe working within a food room.

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