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module 6.

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module 6.
Module Number: 6
take out? cook in!
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
aims and objectives
aim
to make foods at home which you might buy from a take-away
objectives
* work in pairs
* prepare chicken safely and hygienically
* use a kitchen equipment safely
* make 3 tasty recipes for a treat
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
setting the scene
* this module is about cooking tasty food
which you might buy from a take-away
* the recipes are quick, simple and fun –
they are also cheap to make
* easy to make with friends as a quick
snack or meal
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
recipes
you will make:
parmesan
chicken nuggets
potato wedges
fresh lemonade
Serve with a green salad.
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
food skills and techniques
you will:
• use a knife safely
• chop, slice, zest
Why not download and
insert a BNF cooking
skill video here?
• use a juice squeezer
• bake in the oven
• make chicken nuggets and wedges
• prepare a fruit drink
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
shopping list
for 2 people
for 10 people
50g breadcrumbs
250g breadcrumbs
1x5ml spoon mixed herbs
mixed herbs
1x15ml spoon parmesan
parmesan
2 chicken breasts (200g thighs)
10 chicken breasts (1Kg thighs)
1x15ml spoon plain flour
plain flour
1 egg
5 eggs
3 lemons
15 lemons
75g sugar
375g sugar
3 large potatoes
15 large potatoes
1x15ml spoon oil
oil
chilli flakes
chilli flakes
black pepper
black pepper
the shopping list does not include
ingredients for a green salad
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
plan of action
review recipes to be cooked
prepare the wedges – bake in the oven
prepare the nuggets – bake in the oven
make the fresh lemonade - chill
serve
ensure that you
collect your
equipment before
you start to cook
weigh and
measure your
ingredients
accurately
© British Nutrition Foundation 2005 – BNF Food Life Skills
keep your work
surfaces clean
and tidy – wash
up as you go
www.nutrition.org.uk
Module Number: 6
information
healthier eating
• these nuggets are healthier because they are oven
baked, not fried
• cut your potato wedges bigger to reduce the
surface area for absorbing fat
• try using a sugar substitute or half and half to lower
the sugar content
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
information
budgeting
cooking from scratch is usally a lot cheaper than eating out
use chicken thighs or cheaper cuts of fish for the nuggets
potatoes make an economical meal
make your own breadcrumbs
leave out the parmesan in the nuggets
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
information
food safety and hygiene
keep raw meat separate from cooked meat
ensure that the chicken is cooked completely (no pink
areas)
use oven gloves to remove the tray from the oven
keep eggs in the fridge
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
information
cooking for the future
parmesan chicken nuggets
• add garlic, chilli, fresh herbs or spices to the breadcrumbs
• change the chicken to pieces of fish, such as cod and
haddock
• use myco-protein for veggie nuggets
• make your own breadcrumbs – either whiz bread in a
blender or use a grater (use different types of bread for
variety)
fresh lemonade
• use 3 oranges and 1 lemon for a fresh citrus drink
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
information
cooking for the future
potato wedges
• use sweet potatoes for a twist
• vary the seasoning, e.g. garlic, herbs, spices, pesto
• have plain wedges – great for dipping in ketchup
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
Module Number: 6
© British Nutrition Foundation 2005
© British Nutrition Foundation 2005 – BNF Food Life Skills
www.nutrition.org.uk
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