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

Fuel your body assignment - part B.

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Name: 8TAF3 2022 Healthy Lunch Box Practical - Group A + B
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: Australian
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

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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

Servings

INSTRUCTIONS

8TAF3 Class Collation for the healthy Lunch Box Practical.

Thursday 12th May- Periods 3 & 4.

H. Woolley

NOTES

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

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

8TAF3 Class Collation for the healthy Lunch Box Practical.

Thursday 12th May- Periods 3 & 4.
H. Woolley

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Nutrition

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Serving Size: 1 Serving (2600g)
Recipe Makes: 1 Serving

Calories: 1851
Calories from Fat: 704 (38%)

Amt Per Serving		% DV

	Total Fat 78.3g	104 %
	Saturated Fat 12g	60 %
	Monounsaturated Fat 34.6g
	Polyunsanturated Fat 10.2g
Cholesterol 81mg		25 %
Sodium 1548.2mg		53 %
Potassium 7139mg		188 %
Total Carbohydrate 217.4g		64 %
	Dietary Fiber 49.7g	199 %
	Sugars, other 167.7g
Protein 93.1g		133 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1851

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