Master Chef

Salad
Wrap Serves 2
Important Note
Aprons and hairnets must be worn PRIOR to entering the Food Technology Lab.
Wash your hands BEFORE handling any food or equipment.
Ingredients
2 Lebanese bread
1
/

cup !ayonnaise
2" grams #now pea sprouts
1 $arrot
1 #mall red onion
% Lebanese cucumber
1 Tomato
% cup &rated cheddar cheese
Method
Fill in the blanks using the word bank below
1. $ollect all ingredients and utensils.
2. Wash and peel the carrot' and remo(e the top and tail. &rate the carrot.
. )eel' wash then slice the onion into thin slices.
*. Wash then slice the cucumber into long thing strips.
+. Wash then slice the tomato.
,. #pread the Lebanese bread with mayonnaise.
-. Assemble the salad in the centre of the Lebanese bread' and roll the bread
around the filling.
.. $o(er with cling wrap if being eaten later.
/. Wash up equipment and sanitise wor0 area.
slice &rate #pread cucumber filling Wash
1ngredients peel Lebanese bread equipment
Variations
2ou may li0e to include a cold meat of your choice' such as chic0en' ham or salami.
Equipment List !athering Ingredients"
Item #se
)lastic tray To carry equipment and food to bay
)late For Lebanese bread
#mall bowl For (egetables
#mall bowl For snow pea sprouts
1
/

!easuring cup For mayonnaise

% !easuring cup For grated cheddar cheese
#poon For spooning out mayonnaise
Equipment List Preparation"
Item #se
13 $hopping board For cutting (egetables and preparing wrap
13 #harp 0nife For cutting
13 4egetable peeler For peeling (egetables
13 4egetable grate For grating carrot
23 5utter 0nife For spreading mayonnaise
13 #crap bowl For putting scraps in
$ling wrap For holding wrap together
13 plastic plate For the grated carrot
13 small cerate 0nife For cutting the tomato
13 cloth For wiping
Time )lan
$ime %&tion
" 6 1" 7nter room and gather required equipment
1" 6 1+ #et up equipment and gather ingredients
1+ 6 2+ )repare ingredients
2+ 6 " Assemble wrap
" 6 *" Wash up equipment
*" 8 *+ Teacher chec0s equipment and bay
*+ 6 +" 9eturn equipment and saniti:e wor0 area
#tudent ;otes<
Factors to consider<
=ygiene 8 en(ironmental
66 )ersonal
#afety
#0ills 8 measuring
66 0nife/cutting
>rgani:ation66 time
66area/bench
6 &et a tray and containers/bowls for the
ingredients
6 Try and be accurate when measuring
6 $lean up as you go
6 Wash all ingredients at the beginning so it?s
easier
6 When drying 0nife ma0e sure the blade is
pointing up and the bac0 of the 0nife is on the
tea towel/cloth