1. meatandeducation.com 2012 Be a safe and hygienic cook Read through the recipe and identify any food safety or hygiene hazards. What can be done to reduce the risk of these hazards?

2. Paprika lamb skewers Ingredients 1 small red onion 2x 15ml spoon (2tbsp) fresh flat-leafed parsley 2x 15ml spoon (2tbsp) fresh mint 675g (1½ lb) lean minced lamb 1x 15ml spoon (1tbsp) paprika Method 1. Soak the wooden skewers in water. 2. Prepare the onion and herbs: peel and finely chop the onion chop the parsley chop the mint 3. Mix all the ingredients together in a large bowl. 4. Use slightly damp hands to divide the mixture into 6 equal sized portions. 5. Roll each portion into a sausage shape and mould around the 6 skewers. 6. Cover and refrigerate until needed. 7. Preheat the grill or prepare the barbeque. 8. Cook the lamb skewers under the grill, or on a prepared barbeque, for 6-8 minutes each side until cooked and the juices run clear. meatandeducation.com 2012

3. Precautions to take when preparing food: Precautions to take when cooking food: Precautions to take when cleaning up: meatandeducation.com 2012

4. Chunky pork chops with sage, garlic and lemon Ingredients 3 cloves garlic 6 fresh sage leaves Black pepper 1 lemon 2x 15ml spoon (2tbsp) grated parmesan cheese 2x 15ml spoon (2tbsp) olive oil 4 lean thick pork chops Method 1. Peel the garlic cloves. 2. Crush together (either using a pestle & mortar or bowl and wooden spoon) the garlic cloves, a few twists of black pepper and sage leaves. 3. Squeeze the lemon. 4. Add the lemon, parmesan cheese and olive oil to the mixture. 5. Place the lean thick pork chops in a bowl and add the marinade mixture, smear all over the chops, cover and refrigerate for about 2 hours. 6. Pre-heat the grill. 7. Cook the chops under the grill, or on a griddle or barbecue, for 6-8 minutes per side. meatandeducation.com 2012

5. Precautions to take when preparing food: Precautions to take when cooking food: Precautions to take when cleaning up: meatandeducation.com 2012