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AIBU?

Share your dilemmas and get honest opinions from other Mumsnetters.

Original poster

DS is 'cooking' lasagne in food tech tomorrow

78 replies

Salmonellie · 09/09/2013 20:13

So, DS is cooking lasagne tomorrow.

Of course he only gave me the ingredients list yesterday, so off I scuttled to the supermarket after work to buy the missing ingredients this evening.

Now he has told me the exact details I am beginning to wish I hadn't bothered. Apparently he has to prepare the meat sauce this evening. This will be taken (chilled) to school, where they have to make the white sauce and will layer it with the meat sauce. However, because the lesson is only an hour long, the lasagne will not be baked at school. I can only assume that this will also mean the white sauce will not have long to cool down and will still be warm when it is added to the chilled meat base - which will then sit at school all day festering...

AIBU to think this is not good food hygiene and I should plan an alternative menu for tomorrow?

OP posts:
Coconutty · 09/09/2013 20:14

This reply has been deleted

Message withdrawn at poster's request.

AnneUulmelmahay · 09/09/2013 20:15

Bleurgh yanbu

AnneUulmelmahay · 09/09/2013 20:15

I farkin love your name OP

Sirzy · 09/09/2013 20:17

That sounds very unhygenic.

I made lasnage in school within the space of a normal lesson. Or if they can't it would make much more sense to make one part in school and freeze it there and then finish it next week.

Original poster
Salmonellie · 09/09/2013 20:18

Thanks Anne - couldn't resist it for this one Grin

OP posts:
BoundandRebound · 09/09/2013 20:18

Why would you do the shopping for him?

But yuk to the rest

SirBoobAlot · 09/09/2013 20:18

It doesn't take an hour to prepare a lasagne...

LumpySpace · 09/09/2013 20:20

YANBU I think that lasagna will be pretty much inedible by the end of the school day.

MrTumblesBavarianFanbase · 09/09/2013 20:20

How does it take an hour to make just white sauce? They can make the entire thing in that time and put it in the ovenvon a timer. Pick it up at break (or lunch and eat it then and not bring it home at all)

marriedinwhiteisback · 09/09/2013 20:20

FGS. Why can't they teach them how to make a white sauce and talk them through various flavour options. The next week they could teach how to make a ragu for the bolognaise. Lorks they could also teach them a few basic tchniques - you know omolettes, separating eggs, pate sucre, classic vic sponge, how to make proper gravy. You know cooking :)

pianodoodle · 09/09/2013 20:23

YANBU

Sounds rank :(

kiriwawa · 09/09/2013 20:28

Won't they put it in the fridge?

SubliminalMassaging · 09/09/2013 20:30

Oh for goodness sake, that's utterly insane.

AnythingNotEverything · 09/09/2013 20:31

I'd have thought they'd build the lasagne in class and put it in the fridge to collect at the end of the day.

lunar1 · 09/09/2013 20:32

You could always make it veggi and use quorn mince.

LadyBigtoes · 09/09/2013 20:34

Make a white sauce - 10 mins.

Layer - 5 mins, 10 absolute max.

Cook - 30-40 mins.

Leave with "food tech" Hmm teacher to cool and chill - collect at end of day.

Food hygiene should be one of the first things they are teaching them!!! Classic example of something people actually do need to learn and get into the habit of, where as once you have cooking basics mastered, anyone can use a recipe book.

Original poster
Salmonellie · 09/09/2013 20:35

Yes, lunar those were my exact thoughts when he told me after I'd bought the mince!

OP posts:
Bunbaker · 09/09/2013 20:36

DD made lasagne in DT today. She made the entire thing from scratch (including the "meat" sauce - except it was quorn as she won't eat beef). There wasn't any time to cook it in the oven once she had put it together, but I cooked it when she brought it home. It was lovely.

crypes · 09/09/2013 20:38

It is a fantastic dish to learn to cook and he may have to woo a woman with it in later life.

Finola1step · 09/09/2013 20:38

Blimey. What a palaver. Why not teach them the key skills. They could make a white sauce tomorrow. Or a cheese sauce to have with pasta. Kids need to be taught the basic skills and be taught them well. That way, they can then apply said skills to a range of dishes. What happened to cooking a dish from scratch and having the time in the lesson to see it through? This is why food tech lessons need to be double lessons, not single.

WorrySighWorrySigh · 09/09/2013 20:40

YANBU and within the meaning of the Act I think that should actually be described as assembling not cooking lasagne.

Doobiedoobedoobie · 09/09/2013 20:42

Bloody hell I must be so lax, this wouldn't even have crossed my radar. I si have a cast iron stomach but still. What real harm will come of it?! Surely it'll be kept in the fridge till going home time so what's the problem Confused

Sounds to me like they'll cook the white sauce then do some theory rubbish then layer it anyway if they're sensible so lots of time for it to cool down

foodtech · 09/09/2013 20:44

Can easily be done in an hour. We manage it in 50 minutes. Macaroni cheese week 1, spag Bol week 2 then lasagne week 3. Obviously will need to go in the oven at home or after lesson if time but plenty of time. Although I teach home ec old school in Scotland where we even buy the food for the pupils but still this is weird.

Mintyy · 09/09/2013 20:46

Yanbu. I've twigged that the purpose of this lesson is to make a roux sauce. So they should be making something that can be done start to finish in one hour ... like cauliflower cheese, or macaroni cheese?

No way on this earth can you make an entire edible meat lasagne in one hour!!

The issue re. not having enough fridges to keep everything cold is age-old but, really, a vegetarian dish like either of the above will be fine without refrigeration for half a day.

zipzap · 09/09/2013 20:47

Sounds like it's going to be a germfest by the time it gets home as you say. Could you leave the mince at home so it doesn't get wasted and send in some par cooked broccoli, tin of sweetcorn and mushrooms or something similar so he could make a veggie lasagne of sorts, practise his sauce layering and then you could have it with the mince at home later without an added dose of salmonella?

I'd also be complaining strongly to the cookery teacher about the hygiene and waste aspects of this - if you were planning on using it for supper I'm guessing he had to take in ingredients to make more than a one person portion so not cheap.