1. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 6 take out? cook in!

2. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.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

3. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.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

4. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 6 recipes you will make: parmesan chicken nuggets fresh lemonadepotato wedges Serve with a green salad.

5. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 6 food skills and techniques you will: use a knife safely chop, slice, zest use a juice squeezer bake in the oven make chicken nuggets and wedges prepare a fruit drink Why not download and insert a BNF cooking skill video here?

6. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 6 shopping list 50g breadcrumbs 1x5ml spoon mixed herbs 1x15ml spoon parmesan 2 chicken breasts (200g thighs) 1x15ml spoon plain flour 1 egg 3 lemons 75g sugar 3 large potatoes 1x15ml spoon oil chilli flakes black pepper for 2 peoplefor 10 people 250g breadcrumbs mixed herbs parmesan 10 chicken breasts (1Kg thighs) plain flour 5 eggs 15 lemons 375g sugar 15 large potatoes oil chilli flakes black pepper the shopping list does not include ingredients for a green salad

7. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.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 keep your work surfaces clean and tidy – wash up as you go

8. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.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

9. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.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

10. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.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

11. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.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

12. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.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

13. © British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 6 © British Nutrition Foundation 2005