Exercise 1.1: Look and write Read the best before date and fill in the blanks using “Yes” or “No” .
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Exercise 1.2: Process the leftover into new dishes Fill in the blanks on what the foods can be processed into.
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Exercise 1.3: What can be composed? Fill in the tables using the foods into either to be composed to be thrown away.
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Exercise 2.1: Food Maze Draw a line through the maze to match it with the ways to properly manage them.
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Exercise 2.2: Match the lines Draw a line to match the foods to a proper way to store them.
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Exercise 2.3 : Storing your foods Fill in the blanks using the words provided into the fridge’s compartment.
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Exercise 2.4: Crossword Puzzle Fill in the crossword puzzle with the things you have learnt.
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Horizontal 1) Foods should be kept cold in the _____ to keep it fresh. 2) Some foods can still be consumed after the _____ date. 3) Unfinished fruits and vegetables could be ______. 4) ______ products such as cheese can not be composted.
Vertical i ) We should finish all food and prevent them from being _____. ii) Extra food could be _____ to people who needed it. iii) Meats and frozen foods are stored in the ______. iv) Fruits could be made into______.
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Overripe Bananaaa Muffin Prep Time:
15 minutes
Total Time:
35 minutes
Ingredients: 1 ½ cups all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon ground cinnamon ½ teaspoon salt 1 dash ground nutmeg (Opt) 3 very ripe bananas ½ cup white sugar ¼ cup butter, melted ¼ cup lightly packed brown sugar 1 egg 1 teaspoon vanilla extract ¼ cup chopped walnuts (Opt)
12 servings
Servings:
Directions: 1.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin.
2.
Sift flour, baking powder, baking soda, cinnamon, salt, and nutmeg together in a small bowl.
3.
Mash bananas in a large bowl. Mix in white sugar, melted butter, brown sugar, egg, and vanilla extract. Fold in flour mixture until just combined. Fold walnuts into the batter. Divide batter evenly among the muffin cups.
4. 5.
Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
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Owl-some Toast Prep Time:
15 minutes
Total Time:
20 minutes
Ingredients: 8 slice bread, 1/2 cup peanut butter 1 medium banana 1/2 cup blueberries 1 cup strawberries 1/2 cup raisins
4 servings
Servings:
Directions: 1.
Toast bread slices and spread each with 1 tablespoon of peanut butter. Set 4 slices aside.
2.
Slice banana and place 2 slices on 4 pieces of toast for the owl’s eyes. Add a small dollop of peanut butter to the center of each banana and place a blueberry on top.
3.
Quarter 1 strawberry lengthwise and use one slice for each owl’s nose. Thinly slice another strawberry lengthwise and use 2 slices on each owl for the wings. Add some raisins between the wings for a feathery look (Dried cranberries work here, too!).
4.
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Serve each owl with yogurt, any remaining fruit, and the 4 remaining slices of toast.
Leftover Chicken Sandwich Prep Time:
10 minutes
Total Time:
10 minutes
Ingredients: 8 slices of Sandwich Bread 250gms Leftover Chicken 2 cups Lettuce 1 cup Mayo 1/2 cup Full Fat Cream 2 tbsp Minced Garlic 1 tbsp Mixed Herbs 1/2 tsp Crushed Pepper 100gm Butter 1/8 cup Ketchup Salt
Servings:
4 servings
Directions: 1.
To make Cold Chicken Sandwich, you need slices of sandwich bread. Trim the edges off and keep them aside.
2.
Shred some leftover rotisserie chicken. Next, in a bowl, add mayonnaise, cream, minced garlic, mixed herbs, salt, and pepper. Add the shredded chicken and combine well.
3.
To assemble the chicken sandwich, spread butter on a slice of bread followed by some ketchup.
4.
Top it with some chopped lettuce. Spread the mayo chicken filling and place another slice of bread over the top to cover.
5.
Cut diagonally to form triangles.
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Leftover Chicken Wrap Prep Time:
15 minutes
Total Time:
20 minutes
Ingredients: 2 cups cooked chicken 2 cups romaine lettuce 1/2 cup croutons 1/2 cup parmesan cheese 1/2 cup Kewpie sauce 6 pcs wraps
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4 servings
Servings:
Directions: 1.
Prep the ingredients, and put everything in a large bowl. The bowl must be large enough to easily toss the ingredients.
2.
Toss the ingredients so that the dressing covers every bit of lettuce (more flavor!).
3.
Warm up the wraps in a microwave for 8-10 seconds, and add the filling to the center of the wraps.
4.
Roll just like you roll a burrito tucking in the edges. Secure with toothpicks if necessary, or warm them up again on a dry pan.
Carrot Orange Smoothie Prep Time:
10 minutes
Total Time:
20 minutes
Ingredients: 1 cup diced carrots (approx. 3 small) 3/4 cup fresh orange juice 1/3 cup plain or Vanilla yoghurt 3 ice cubes
Servings:
1 servings
Directions: 1.
Peel and dice carrots and squeeze out the orange juice.
2.
Add diced carrot and orange juice in a blender jar.
3.
Add plain (or vanilla) yogurt and ice cubes.
4.
Blend until smooth puree. Check consistency and thicknes of the drink.
5.
If you feel that it’s too thick, then add some more orange juice and blend again. Pour it into serving glass and serve!
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Wrinkled Grape Jam Prep Time:
5 minutes
Total Time:
25 minutes
Ingredients: 3 ½ cups red grapes 5 tablespoon sugar 1 ½ tablespoon fresh lemon juice
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1 jar
Servings:
Directions: 1.
Remove all stems from the grapes and wash them very well.
2.
Place them in a blender. Pulse a few times until you get a coarse puree.
3.
Add the blended grapes, sugar and fresh lemon juice to a saucepan. Cook on medium-high heat, uncovered, until the juices start to thicken, making sure to stir often (15 - 20 minutes).
4.
Test to see if the jam is ready by scooping a ladle of the jam and pour it back slowly into the pot. You want it to be syrupy and not a loose runny liquid. If it’s too runny, continue to cook for a few more minutes until you get the right consistency.
5.
Pour the jam through a strainer if you like it smooth.
6.
Ladle into jar(s) and refrigerate once cooled. Keep in the refrigerator up to 5 weeks.
Kid-day fried Rice Prep Time:
5 minutes
Total Time:
25 minutes
Ingredients: 4 cups of leftover rice 2 carrots grated 2 zucchinis grated 1 onion finely diced 125 gram tin corn 2 eggs 150 grams of chicken 3-4 tbsps soy sauce 2-3 tbsps oil
Servings:
6 servings
Directions: 1.
Heat the oil in a large pan over high heat.
2.
Add the whisked eggs to the oil and allow to cook, it will bubble up. When the edges are cooked, flip the egg and cook. If it doesn’t flip perfectly, don’t stress. Remove when cooked and chop.
3.
Add the chicken and onion to the hot oil, cook until the onion has softened.
4.
Put in the zucchini, corn, carrot and cook for 2-3 minutes.
5.
Add the rice and soy sauce, and warm through, stirring constantly.
6.
Pop the chopped egg back into the pan with everything else and cook until everything is hot. Serve immediately.
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Answer Sheet Part 1 Exercise 1.1 1. Yes 2. No
Exercise 2.2 3. No 4. Yes
Exercise 1.2 1. Smoothies 2. Fried Rice
3. Meat Wraps 4. Cupcake
Exercise 1.3 Composed 1. Fruits 2. Egg shells 3. Vegetables 4. Breads
Exercise 2.3 Thrown Away 1. Meats 2. Bones 3. Cheese 4. Milk
Freezer 1. Meats 2. Frozen Foods 3. Fishes 4. Ice Cream
Refrigerator 1. Fruits 2. Vegetables 3. Milk 4. Soft Drinks
Part 2 Exercise 2.1
Exercise 2.3 Horizontal 1. Refrigerator 2. Best Before 3. Composted 4. Dairy
Vertical 1. Wasted 2. Donated 3. Freezer 4. Smoothies