© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 wakey

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 aims and objectives aim to develop breakfast cookery skills objectives * work in pairs * make porridge, pancakes and a healthier fry-up * use a kitchen equipment safely * make 3 tasty lower recipes to give your morning a great start

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 setting the scene * this module is about making breakfast foods * fry-ups can be healthier – by using different types of cooking methods * porridge and pancakes are simple to make and can be adapted to suit your mood and wallet

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 recipes you will make: healthier fry-upfruit pancakesporridge

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 food skills and techniques you will: use a knife safely slice, grill, simmer, fry make porridge and pancake batter prepare a healthier fry-up and porridge make fruit pancakes

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 shopping list 1 large flat mushroom 1 large tomato spray oil 2 rashers lean bacon 1 lower fat sausage 1 small can baked beans 2 eggs dash of vinegar 50g oats 340ml milk 25g blackberries, ½ banana or 1 pear 1/4x5ml spoon cinnamon 1x5ml spoon honey for 2 peoplefor 10 people 5 large flat mushrooms 5 large tomatoes spray oil 10 rashers lean bacon 5 lower fat sausages 2-3 large cans baked beans 10 eggs vinegar 250g oats 1.7 ltr milk 250g blackberries, 3 bananas or 5 pears cinnamon honey 75g SR flour 50g sugar 50g fruit, e.g. blueberries, raspberries, banana 375g SR flour 250g sugar 250g fruit, e.g. blueberries, raspberries, banana

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 plan of action review recipes to be cooked make the pancake batter make the porridge make the fry-up cook the pancakes ensure that you collect your equipment before you start to cook weigh and measure your ingredients accurately keep your work surfaces clean and tidy – wash up as you go Why not invite staff and students along to try out this breakfast menu?

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 information healthier eating look for reduced fat sausages and baked beans with no added sugar/salt use skimmed milk and add more fruit and less sugar to the porridge the pancakes do not need much oil, try using a spray oil so you use less

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 information budgeting freeze sausages individually, so you can use just what you need use canned tomatoes – go for own-brand or economy oats make a substantial and cheap breakfast large cans of beans are usually cheaper than small ones, save the rest for the next day (use in a shepherd’s pie)

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 information food safety and hygiene store eggs in the fridge – check best-before dates ensure that raw and cooked food is stored and prepared separately use tongs when turning food over under the grill check that the sausage is cooked thoroughly, i.e. no pink areas remain keep pan handles away from the edge of the oven

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 information cooking for the future fruit porridge if in a hurry, make a microwave porridge sachet and add a handful of fruit, e.g. chopped banana, berries or canned peaches add a handful of muesli to the porridge

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 9 © British Nutrition Foundation 2005