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Prepare, Cook and Finish Healthier Dishes Unit No 2NPC13
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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
