8TAF3 2022 Healthy Lunch Box Practical - Group A + B

Ingredients

• 10 slices wholemeal bread 2 slices per student.
• 8 Wraps
• 6 Rice Cakes 3 per student
• 4.5 cups 1 1/2 cups boiled rice 3/4 cup per student
• 2 Nori sheet Bamboo mats for rolling
• 4 Cucumbers Cut in 1/2
• 3 Carrot Cut in 1/2
• 4 Celery sticks
• 1 Capsicum Cut in 1/4
• 1 handfull Rocket
• 2 handfull Baby spinach
• 12 leaves Cos lettuce 3 leaves per student
• 2 small Beetroot Cut in 1/2 (or slices)
• 1 bag Grapes 8 grapes per student (total 40 grapes)
• 3 Apples Cut in 1/2
• 3 punnets Cherry tomatoes Total of 34, 6 per stud
• 1 C Tinned Corn 1/4 C per student = 1C
• 1 1/4 Avocado Cut in 1/4
• 150 grams Vermicelli noodles 50g per student
• 360 grams Cheese 30g per student
• 4 Boiled egg
• 150 grams Poached chicken 50g per student
• 100 grams Uncooked chicken 50g per student
• 200 grams Tuna 50g per student
• 1/4 cup Chickpeas 1/4 cup per student
• 1 1/2 tablespoon Lemon juice
• 3 tablespoons Olive oil
• 1/2 teaspoon Honey
• 4 tablespoons Mayonnaise
• 4 teaspoons Soy sauce
• 1 tablespoon Sweet chilli sauce

Instructions

1. 8TAF3 Class Collation for the healthy Lunch Box Practical.
2. Thursday 12th May- Periods 3 & 4.
3. H. Woolley