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

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

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

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

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 1. Flake tuna fish using a fork. 2. Add in mayonnaise and lemon juice. Stir thoroughly. 3. Stir in sweetcorn – transfer to a foil container. 4. Wash vegetables. 5. Peel carrot. Chop into long thin batons. 6. De-seed pepper. Chop into thin strips.

7. METHOD 7. Slice one thin slice off the cucumber. 8. Cut the remaining cucumber into batons. 9. Chop celery into thin strips. 10. Take the reserved piece of cucumber. Your teacher will show you how to make a cucumber twist. Garnish tuna dip. 11. Wash up and tidy unit. 12. Enjoy your healthy dish!!