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Tuna Dip with Vegetable Dippers

Tuna Dip with Vegetable Dippers. Eat Well be Well Unit. HYGIENE CHECK. APRONS ON HAIR TIED BACK JEWELLERY OFF HANDS WASHED BENCHES WIPED SINKS FILLED WITH HOT SOAPY WATER. LEARNING INTENTIONS. To be more confident using a vegetable knife and peeler.

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Tuna Dip with Vegetable Dippers

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  1. Tuna Dip with Vegetable Dippers Eat Well be Well Unit

  2. HYGIENE CHECK • APRONS ON • HAIR TIED BACK • JEWELLERY OFF • HANDS WASHED • BENCHES WIPED • SINKS FILLED WITH HOT SOAPY WATER

  3. LEARNING INTENTIONS • To be more confident using a vegetable knife and peeler. • To conduct the practical in a safe and hygienic manner. • To be able to link good food choices to a healthy recipe

  4. Bowl Plate Cup Galley pot Chopping board and grip Vegetable Knife Peeler Foil dish Small bowl for rubbish EQUIPMENT

  5. INGREDIENTS Tuna Dip 1 portion Tuna fish (bowl) Black pepper (bowl) 1 x 15ml mayonnaise (cup) 2.5ml lemon juice (cup) 1 x 15ml sweetcorn (galley pot) Vegetables- large plate 1 piece cucumber 1 piece carrot 1 piece red pepper 1 piece celery

  6. METHOD • Flake tuna fish using a fork. • Add in mayonnaise and lemon juice. Stir thoroughly. • Stir in sweetcorn – transfer to a foil container. • Wash vegetables. • Peel carrot. Chop into long thin batons. • De-seed pepper. Chop into thin strips.

  7. METHOD • Slice one thin slice off the cucumber. • Cut the remaining cucumber into batons. • Chop celery into thin strips. • Take the reserved piece of cucumber. Your teacher will show you how to make a cucumber twist. Garnish tuna dip. • Wash up and tidy unit. • Enjoy your healthy dish!!

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