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

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

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

4. EQUIPMENT – Oven on to 180 o C 2 Bowls Galley pot Chopping board and grip Vegetable Knife Baking tray Oven gloves

5. INGREDIENTS – Oven on to 180 o C Tuna Dip 1 portion Tuna fish (bowl 1) Pinch of Black Pepper (bowl 1) 1 x 15ml Sweetcorn (bowl 1) 1 x 15ml Mayonnaise (bowl 1) 2.5ml Lemon Juice (bowl 1) Potatoes Wedges Baking Potato (bowl 2) 15ml Vegetable Oil (galley pot) 1ml Chilli Powder (galley pot) 1ml Garlic Salt (galley pot)

6. METHOD 1.Set the oven to 200 o C. 2.Wash the potato. Cut into wedges as demonstrated by your teacher. Place the wedges back into the bowl and pour oil over the wedges and mix to make sure all wedges are coated in oil. 3.Place wedges in single layer on a baking tray. Sprinkle with chilli powder & garlic salt. 4.Bake until soft, approximately 15 minutes. 5.Mix together tuna, mayonnaise, lemon juice and black pepper thoroughly. 6.Place in a small dish and serve with cooked potato wedges.