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

3. Collecting Ingredients Ensure that all ingredients are available for your dish before you start to make the dish

4. Nutrition Protein Carbohydrate Dietary Fibre Fats and Oils Vitamins Minerals For further information Click HereClick Here

5. 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 hereClick here Test your knowledge by completing the following quizzes 1.Fat, Salt, Sugar, and Fibre Click HereClick Here 2.Nutrients Click HereClick Here

6. Food we can choose from Meat/Poultry For a Suggested Recipe Click here Click here To find out more Click HereClick Here To access your Blank Plan of Work Click HereClick Here

7. Food we can choose from Fish For a Suggested Recipe Click hereClick here To find out more Click hereClick here To access your Blank Plan of Work Click HereClick Here

8. Food we can choose from Vegetables For a Suggested Recipe Click hereClick here To find out more To access your Blank Plan of Work Click HereClick Here

9. Food we can choose from Eggs To find out more Click hereClick here For a Suggested Recipe Click HereClick Here To access your Blank Plan of Work Click HereClick Here

10. Food we can choose from Pasta/Rice/Grain For a Suggested Recipe Click HereClick Here To find out more Click HereClick Here To access your Blank Plan of Work Click HereClick Here

11. Food we can choose from Soups/Sauces For a Suggested Recipe Click HereClick Here To access your Blank Plan of Work Click HereClick Here To find out more ??

12. Food we can choose from Pastry Insert Microwave recipe Click hereClick here To access your Blank Plan of Work Click HereClick Here To find out more ??

13. Food we can choose from Bread/Dough Insert Brown Bread recipe here Click hereClick here To find out more ?? To access your Blank Plan of Work Click HereClick Here

14. Food we can choose from Sponges/Cakes/Biscuits/Scones For a Suggested Recipe Click HereClick Here To find out more ?? To access your Blank Plan of Work Click HereClick Here

15. Additional Flavours Spices Herbs Salt Sugar

16. Sauces and Dressings Oils

17. Visual Display Shape Colours Arrangement