© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 getting to grips

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 aims and objectives aim to become familiar with the kitchen and cooking equipment objectives * work in pairs * prepare fruit and vegetables using a range of techniques * use a knife safely * make 3 tasty recipes, using a range of fruit and vegetables

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 setting the scene * this module is about getting to grips with the kitchen and cooking equipment * the recipes will introduce you to some basic skills * what you make, and learn along the way, will help you to cook in the future

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 recipes you will make: tortilla toastiesfruit jellytomato and bean soup

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 food skills and techniques you will: use a knife safely peel, chop and slice spread cook on a hob make a soup prepare jelly Why not download and insert a BNF cooking skill video here?

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 shopping list 2 tortillas 1x10ml spoon tomato sauce topping 25g cheese 1 slice ham 1 spring onion 1 onion 2 celery sticks oil 2 large cans tomatoes 1 can cannelloni beans 50g pasta shells fresh basil and parmesan (optional) black pepper pack raspberry jelly fresh fruit, e.g. berries, bananas, grapes for 2 peoplefor 10 people 10 tortillas 1x jar tomato sauce topping 125g cheese 5 slices ham 5 spring onions 5 onions pack of celery oil 10 large cans tomatoes 5 cans cannelloni beans 250g pasta shells fresh basil and parmesan (optional) black pepper 5 packs raspberry jelly fresh fruit, e.g. berries, bananas, grapes

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 plan of action review recipes to be cooked prepare the jelly – chill in the fridge prepare the soup prepare the fillings for the tortilla toastie and cook 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

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 information healthier eating stock cubes have a high salt content so try alternative flavouring in your soup such as black pepper or mixed herbs reduce the fat content of the toastie by using a lower fat cheese like Edam or Mozzarella use sugar free jelly to reduce the sugar content of the fruit jellies

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 information budgeting freeze a pack of tortillas and use only what you need use left overs in your toasties, e.g. ham, cooked sausage, onion, mushrooms soups make a hearty main meal and are economical bulk out soup with plenty of vegetables, rice and pasta to make it go further use canned fruit in the jelly

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 information food safety and hygiene chop on a chopping board be careful when turning over the tortilla in the frying pan ensure pan handles do not stick out over the edge of the hob wash fresh fruit and vegetables ensure the soup is cold before storing in the fridge or freezer

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 information cooking for the future tortilla toastie use chilli for a kick add tuna, pesto, mushrooms, tomatoes, red onion, green pepper, courgette, sweetcorn, chicken or sliced beef use different varieties of tortilla, e.g. wholemeal, tomato soup replace the beans with chopped courgette or peppers swap the pasta for rice or potatoes

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 information cooking for the future fruit jelly use different types of jelly and fresh fruit use canned fruit make a layered dessert using different flavoured jelly add sliced Swiss roll to the jelly, when set top with cold low-fat custard and a splash of whipped cream for a quick trifle

© British Nutrition Foundation 2005 – BNF Food Life Skillswww.nutrition.org.uk Module Number: 1 © British Nutrition Foundation 2005