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Tuna Dip with Vegetable Dippers

Learn how to make a delicious and healthy Tuna Dip with vegetable dippers. Practice safe and hygienic food preparation while boosting confidence with knives and peelers.

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Tuna Dip with Vegetable Dippers

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  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 and peeler. • To conduct the practical in a safe and hygienic manner. • To be able to link good food choices to a healthy recipe

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

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

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

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