Prepare, Cook and Finish Healthier Dishes Unit No 2NPC13 To access the reading option click on the...

Prepare, Cook and Finish Healthier Dishes Unit No 2NPC13

To access the reading option click on the Picture

Collecting Ingredients

Ensure that all ingredients are available for your dish before you start to make the dish

Nutrition

• Protein• Carbohydrate• Dietary Fibre• Fats and Oils• Vitamins• Minerals

For further information Click Here

The element of the your dish

• Fat• Sugar• Salt• Fibre

• How do they affect your dish?

• What are they used for?

Follow this link for information about recommended amounts of fat, sugars and fibres. Click here

Test your knowledge by completing the following quizzes

1. Fat, Salt, Sugar, and Fibre Click Here

2. Nutrients Click Here

Food we can choose from

• Meat/Poultry

For a Suggested Recipe Click here

To find out more Click Here

To access your Blank Plan of Work Click Here

Food we can choose from

• Fish

For a Suggested Recipe Click here

To find out more Click here

To access your Blank Plan of Work Click Here

Food we can choose from

• Vegetables

For a Suggested Recipe Click here

To find out more

To access your Blank Plan of Work Click Here

Food we can choose from

• Eggs

To find out more Click here

For a Suggested Recipe Click Here

To access your Blank Plan of Work Click Here

Food we can choose from

Pasta/Rice/Grain

For a Suggested Recipe Click Here

To find out more Click Here

To access your Blank Plan of Work Click Here

Food we can choose from

Soups/Sauces

For a Suggested Recipe Click Here

To access your Blank Plan of Work Click Here

To find out more ??

Food we can choose from

• Pastry

Insert Microwave recipe Click here

To access your Blank Plan of Work Click Here

To find out more ??

Food we can choose from

• Bread/Dough

Insert Brown Bread recipe here Click here

To find out more ??

To access your Blank Plan of Work Click Here

Food we can choose from

• Sponges/Cakes/Biscuits/Scones

For a Suggested Recipe Click Here

To find out more ??

To access your Blank Plan of Work Click Here

Additional Flavours

• Spices

• Herbs

• Salt

• Sugar

Sauces and Dressings

• Oils

Visual Display

• Shape

• Colours

• Arrangement