1. Chicken Wrap with Coleslaw
Healthy Eating 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 confident when using the vegetable peeler and knife.
To conduct the practical in a safe and hygienic manner.
To produce a healthy summer snack suitable for a picnic

4. EQUIPMENT Large plate Saucer Medium plate Bowl
2 Chopping boards – red and green
Cook’s Knife
Peeler
Tablespoon
Grater
Non-slip mat

5. INGREDIENTS 1 wrap (large plate) 1 portion cooked chicken (saucer)
Small piece cucumber (medium plate)
½ tomato (medium plate)
½ carrot (medium plate)
1 portion cabbage (medium plate)
2 x 10ml mayonnaise (bowl)
Seasoning

6. METHOD Collect equipment and ingredients. Wash vegetables
Wash, peel and grate carrot.
Shred cabbage finely.
Add cabbage and carrot to mayonnaise. Mix well. Season.
Chop cucumber and tomato into small pieces – put on plate.
Chop chicken into bite-size pieces.

7. METHOD Place chicken, tomato and cucumber onto wrap.
Carefully spoon on coleslaw (or serve separately if desired).
Fold wrap over, cut in half at an angle – place in container.
Wash and dry dishes. Return knife and peeler to the centre table.
Ask teacher to check your unit.