As part of integrating Numeracy and Literacy we prepared this tasty, savoury dish in which we were required to measure and weigh the ingredients as well as calculate the ratio of ingedients required according to the number of group memebers.
Prior to preparing this delicious, practical treat we wrote a procedure that all group members followed in order to cook the meal. Since we have written a number of instructional texts already this year we have extremely high standards in the quality of each piece of writing. When leaving a comment please ensure your text contains the following.
Steps to Success
- Include a title
- Goal
- Ingredients/equipment
- Numbered sequenced steps
- Nouns
- Adjectives
- Bossy Cooking Verbs/ Adverbs
- Time Sequence Words & Connectives
- Safety & Caution
- Handy Hint
- Reflection/ Evaluation
Big Writing 
Looks tasty!
Looks really awesome can’t wait to eat
Goal: to include vegetables into a child’s diet by producing
Mouth watering chicken nuggets.
Ingredients (severs 8)
1 zucchini meticulously herded
500g of chicken
1 carrot
270g can corn
1 egg delicately beaten
½ of bread crumbles
Olive oil
Firstly/ to started with pre-heat blanket
Secondly/next securely compress strip zucchini to rid.
Thirdly, steadily posting zucchini in a approving size bowl.
Faulty, insert mince, carrot, corn and egg
Then make a shape and oil and put in oven
Finally there you have a verge chicken nugget.
Goal: To include vegetables into a Childs diet by creating scrumptious, satisfying golden nuggets.
Ingredients (serves)
1 zucchini meticulously shredded
500g of chicken breast mince
1 carrot Finely skinned
270g can corn drained
1 egg delicately beaten
½ of fresh breadcrumbs
olive oil spray
Firstly/to start with pre heat oven to 200C. Blanket a baking tray with baking paper.
Secondly securely compress stripped zucchini to take away any access water.
Thirdly steadily position zucchini in an appropriate size bowl.
Fourthly circumspectly insert mince, carrot, corn and egg.
Then with due consideration season with salt and pepper.
There after mix well intill combined.
Now situate breadcrumbs on a dinner plate and coordinate table mixture into nuggets in breadcrumbs removing excess append on an evenly tray.
Furthermore spray nuggets with olive oil spray.
Finaly with awereness flip halfway during cooking until cooked or intill golden brown.
Safety tip: always have a parent supervison and the oven is hot.
Handy tip: serve with sauce and make sure chicken is not pink and also make sure it is fresh produce.
Chicken & Veggie Nuggets
Goal: to include vegetables into a child’s diet by making tasty chicken nuggets.
Ingredients (serves 8)
500g zucchini, meticulously shredded
500g chicken breast mince
1 carrot, skinned, finely grated
270g canned corn kernels, drained, wringed
1 egg delicately beaten
½ cup dried bread crumbs
Olive oil
Method
Firstly preheat oven to 200*C. Lay a large baking tray with baking paper.
Next securely compress grated zucchini to remove excess liquid.
Thirdly steadily position zucchini in a large bowl.
Fourthly insert mince, carrot, corn and egg.
There after evenly season with salt and pepper.
Then mix well until combined.
Now place breadcrumbs on a reasonably sized plate and shape tablespoons of mixture into nuggets.
Evenly coat nuggets in breadcrumbs, removing excess. Place on prepared tray.
Now spray nuggets lightly with oil.
Lastly effectively cook for 15 to 20 minutes, turning nuggets halfway during cooking, or until golden and cooked through.
Saftey tip: wash hands before handling with food and the oven is very hot.
handy tip: do not eat if the chicken is pink
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CHICKEN AND VEGGIE NUGGET
GOAL: To insert vegetables into a child’s diet by producing juicy chicken nuggets.
Ingredients: (serves 8)
1 zucchini sensibly shredded
500g chicken breasts mince
1 carrot, stripped, finely, grated
270g canned corn, kernels
1 egg, lightly, mixed
½ cup dried breadcrumbs
Olive oil
Method/steps
To start wih preahet oven to 200c blanket a large baking tray with baking paper.
Secondly strongly compress stripped zucchini to rid excess liquid.
Thirdly steadily put zucchini in a huge bowl.
For the fourth step astutely add mince, carrot, corn and egg.
Now evenly season with salt and pepper.
Sixthly stir well until combined.
After that place the breadcrumbs on a reasonably sized plate and shape tablespoons of mixture into nuggets.
Keep on coating the nuggets in breadcrumbs ,shake off any excess. Place them on a organized plate.
Next off spray the nuggets lightly with olive oil.
For the last step cook for 15 to 20 minutes rotating the nuggets halfway during cooking or until golden and cooked through the nuggets.
Safety/precaution: wash your hands before handling your chicken nuggets.
Handy hint: Allow your chicken nuggets to cool down.
Evalution/Reflection
I really loved my teams chicken nuggets it was delicious!!! One thing our group needs to remember is to use a spoon to mix the mixture instead of hands.
Chicken & Veggie Nuggets
Goal: To integrate vegetables into a childs diet by creating scrumptious chicken nuggets.
Ingredients (serves 8)
1 zucchini, meticulously shredded
500g of chicken breast mince
1 carrot, skinned, finely, rind
270g can corn kernels, drained, rinsed
1 egg, delicately beaten
1/2 cup robust breadcrumbs
Olive oil cooking spray
Method:
First of all preheat oven to 200c. Cover a massive baking tray with baking paper.
Then forcefully compress the grated zucchini to discard excess liquid.
Next steadily set the zucchini in a large bowl.
Fourthly circumspectly insert mince, carrot, corn an egg.
There after carefully spread salt an pepper for seasoning.
Sixthly mix well until combined.
Now drop breadcrumbs on a reasonably sized plate and coordinate table spoon mixture into nuggets.
Evenly coat nuggets removing excess crumbs. Append on a suitable tray.
Furthermore drizzle nuggets attentively with oil.
Finally cautiously with awareness cook for 15-20 minutes, rotating nuggets halfway whilst cooking, or until golden an crisp or cooked through
Safety/precaution: wear gloves while taking tray out of oven.
Handy hint: Don’t make nuggets to big or they will not cook through properly.
Reflection: I thought that our groups worked really well together and were very cooperative whilst cooking the nuggets. One thing that we can improve on is our noise level.
Nicole Samuel Age 11
Chicken and Veggie Nuggets
Goal: to integrate vegetables into a child’s diet by producing marvellous chicken nuggets.
Ingredients (serves 8)
1 zucchini sensibly shred
500g chicken breasts mince
1 carrot shed and finely grated
270g can corn kernels, drained
1 egg, beaten delicately
½ cup robust bread crumps
Olive oil spray
Method / Steps
To start with preheat oven to 200c. Coat a large baking tray with baking paper.
Secondly forcefully squeeze striped zucchini to rid excess liquid.
Thirdly steadily position zucchini in a large bowl.
Fourthly circumspectly insert mince, carrot, corn and egg.
Then with due consideration season with salt and pepper.
Then after mix well until combined.
Now place bread crumps on a reasonably sized plate and coordinate mixture into nuggets.
Evenly coat nuggets removing excess append on a suitable tray.
Next spray nuggets viligently with oil.
Finally with awareness rotate also cook nuggets for 15 to 20 minutes, or until golden and cooked through.
Safety/ precaution: Beware to not burn yourself with the hot oven.
Handy Hint: Wash you hands before you start and let nuggets rest so there not hot, do not cook without and adult.
Evaluation/ reflection
I really liked our nuggets the taste was delicious, but I recon that there should be less corn, less vegetables and more chicken. My group worked really well together. I enjoyed our nuggets.
This is my chicken & veggie nuggets recipe
Goal: to vegetables into a child’s diet, by creating some tender chicken & veggie nuggets.
Ingredients ( serves 8 )
1 zucchini, lightly shredded
500g of chicken breast mince
1 carrot striped, calmly grated
270g can of corn drained carefully
Olive oil cooking spray
1 egg
½ cup of fresh breadcrumbs
Method
Now pre-heat 200 degrease blanket a huge baking tray with baking paper.
After firmly compress the shredded zucchini to remove the excess liquid.
Soon steadily place the zucchini in a approprietly sized bowl.
Next join mince, carrot, corn and egg.
There with due season with saul + pepper.
There after mix well until combined
Mean while bread crums on a reasonobley sized plate and cooridinate table spoon mixture into nuggets.
Evenly caot nuggets removing execcess, append on a suitable tray.
Further more spray nuggets delictablely
Finally safly rotate and cook for 15 to 20 minutes turning, nuggets half way during cooing or until golden and cooked through
safety: wash hands before handling food
handy hint: if chicken is pink DO NOT EAT!!!
Chicken and veggie nuggets by Ella W
Goal: To include vegetables into a child’s diet by producing fresh chicken nuggets.
Ingredients (serves 8)
1 zucchini, carefully grated
500g chicken breast mince
270g can corn kernels, drained, rinsed
1 egg, softly beaten
½ cup dried breadcrumbs
1 carrot skinned, calmly, grated
Olive oil cooking spray
Method/steps
Firstly preheat oven to 200c. Blanket a large baking tray with baking paper.
Next securely compress strip zucchini to remove excess liquid.
Thirdly steadily position zucchini in a large bowl.
Fourthly astutely combine mince, carrot, corn and egg.
There after evenly season with salt pepper.
Sixly mix well until.
Then place breadcrumbs on a reasonably size plate and shape tablespoons of mixture into nuggets.
Evenly coat nuggets in breadcrumbs, shaking off any excess.
Place on prepared tray now spray nuggets lightly with oil
Lastly effectively cook for 15 to 20 minutes, turning nuggets halfway during cooking, or until golden, tender and cooked through.
Safety: Wash hands so you don’t get germs on the food. And cook with a adult.
Handy Hint: Wear old clothes or a apron so you don’t get messy.
I liked the nuggets a lot. But I thought there was to much corn I also thought that it was good because everyone joined in.
i like your handy hint!!!
I like all your golden word and your handy hint is great
CHICKEN AND VEGGIE NUGGENTS!!!
Goal: to integrate vegetables into a child’s diet by creating lipsmackering chicken nuggets.
Ingredients:
1 Zucchini thinly grated
500g of chicken breast mince
270g can corn kernel
1 carrot skinned meticulously grated
1 egg delicately beaten
1/2 cup of robust breadcrumbs
Olive Oil cooking spray
Method:
To start with, pre heat oven to 200C. Coat a baking large tray with baking paper.
Secondly, forcefully compress the stripped Zucchini to rid of unwanted liquid .
Next calmly situate Zucchini in a large bowl.
Fourthly circumspectly insert mince, carrot, corn and egg.
Thereafter with due consideration season with salt and pepper.
Sixthly mix thoroughly until combined.
Now place breadcrumbs on a appropriate sized plate, and shape tablespoons of mixture into nuggets.
Consistently blanket nuggets in breadcrumbs, brushing off any excess.
Ninthly drizzle nuggets lightly with the oil.
Finally responsibly cook nuggets for 15-20 minutes, flipping nuggets half way or until golden and cooked through.
Safety and precaution:
Make sure the chicken is cooked through. DO NOT EAT CHICKEN IF PINK!!!!
Handy hint:
In sure the produce is fresh and local.
Evaluation:
Our nuggets were really tender and juicy.
The vegetables worked better in the nuggets than I thought they would. Our group worked really good together. We shouldn’t change anything.
We won the best tasting award so you must try the nugget.
Chicken and veggie nuggets
Goal: to integrate vegetables into a child’s diet by producing quality chicken nuggets.
Ingredients
• 1 zucchini thinly grated
• 500g of chicken breast mince
• 1 carrot finely grated
• 270g of corn kernels(drained)
• 1 egg lightly beaten
• 1\2 cup fresh bread crumbs
• Olive oil spray can
Method:
Firstly pre-heat oven to 200c . Coat large baking tray with baking paper.
Next, forcefully squeeze striped zucchini to rid of any excess liquid.
Thirdly cautiously position zucchini in a large bowl.
Fourthly circumspectly insert mince, corn, carrot and egg.
Next lightly season with salt and pepper.
Thereafter mix well until combined.
Now place breadcrumbs on a reasonably sized plate and shape table spoons of mixture into nuggets.
Evenly layer nuggets in breadcrumbs, shaking of any excess . place on prepared tray.
Now spray nuggets softly with oil.
Lastly, with awareness cook for 15-20 minuets, or until golden and cooked through.
Safety and caution:
Beware oven is hot so use gloves when placing and removing food .
Evaluation and reflection:
I thought that the nuggets to much corn and could go with out it. but our group worked well and cooperated as well as according to our teacher we cook the best nuggets of all the groups.
CHICKEN AND VEGGIE NUGGETS
Goal: to integrate veggies into a Childs diet designing luscious CHICKEN NUGGETS!
Ingredients
1 zucchini thinly shred
500g of minced chicken breast
1 carrot stripped and grated
270g of corn kernels wringed and drained
1 egg softly beaten
½ cup of fresh bread crumbs
Olive oil
Method
First off preheat oven to 200.c. Blanket a huge baking tray with baking paper.
Next forcefully, compress the striped zucchini to take away excess liquid.
After that resourcefully affix zucchini in a responsible size bowl.
Fourthly circumspectly add mince, carrot, corn and egg.
Now with due consideration season with salt and pepper.
There after mix until combine.
Seventhly place bread crumbs on a dinner size plate and coordinate table spoon of mixture into nuggets evenly cover nuggets removing any excess append on a good tray.
Next spray nuggets delicately with olive oil .
Finally diligently cook for 15-20 mins rotating nuggets during halfway.
Safety: Be aware oven is very hot
Hint: To cool down use sauce.
Evaluation the team worked as a team and we need to remember our ingredients.
Lachie your gaol has lots of golden words.
wow omg ella your writing is awesome
yours is just like mine AWESOME!!!!!!!!!!!!!!!!
GOAL: TO INSERT VEGIES INTO A CHILDS DIET PRODUCING A APPETIZING CHICKEN NUGGETS.
INGREDIENTS
1 ZUCCHINI,THINLY,SHREDDED
500G CHICKEN BREAST MINCE
1 CARROT SKINED, FINELY GRATED
270GCANED CORN KERNNELS, DRAINED AND WRINGED
1 EGG CAREFULLY, BEATEN
½ CUP DRIED BREAD CRUMBS
OLIVE OIL COOKING SPRAY
METHOD
FIRSTOFALL PREHEAT OVER TO 200C. COAT A LARGE BAKING TRAY WITH BAKING PAPER.
NEXT SECURILY DRAIN REMAINING LIQUID OUT OF YOUR ZUCCINI.
THIRDLY STEDEDLY SET ZUCCHINI IN A DECINT SIZED BOWL.
FORTHLY CIRCUMSPECTLY ADD MINCE, CARROT, CORN AND EGG.
THERE AFTER WITH DUE CONSIDERATION SEASON WITH SALT AND PEPPER.
SIXTHLY MIX THOUGHLERY UNTIL COMBINED.
THEN POSITION BREAD CRUMBS REMOVE ANY EXCESS. LOCATE ON PREPARED TRAY.
AFTER THAT SPRAY NUGGETS VIGILANTLY WITH OIL.
LASTLY DILIIGENTALY COOK FOR 15 TO 20,MINUTES ROTATING HALF WAY THROUGH OR UNTIL GOLDEN AND COOKED PROPERLY.
SAFTEY! BE CAREFUL BECAUSE OVENS CAN BE HOT WHEN IN USE.
HANDY HINT! SERVE WITH A SIDE DISH OF SALAD OF CHIPS.
EVALUATION! I THINK OUR CHICKEN NUGGETS WERE A HUGE SUCCESS AND THEY HAD A PERFECT BALANCE OF ALL THE VEGIES. I THINK OUR GROUP WORKED WELL AS A TEAM. NEXT TIME I THINK WE SHOULD BE A BIT MORE ORGANIZED AND BRING PROPPER BREADCRUMBS INSTEAD OF TRING TO GRATE BREAD OURSELFS.
Chicken & Veggie Nuggets
Goal: To include vegetables into child’s diet by crafting flavorsome chicken nuggets.
Ingredients
*1 Zucchini, finely grated
*500g of chicken breast minced
*1 carrot, striped, finely grated
*270g caned
*1 egg, softly beaten
*1/2 cup of dehydrated breadcrumbs
*Olive oil cooking spray
Method
To start with preheat oven to 200’C. Cover a large baking tray with baking paper.
Next forcefully drain shredded zucchini to extract any excess liquid.
Then calmly put zucchini in a large bowl.
Now place breadcrumbs on a reasonably sized plate and shape tablespoons of mixture into nuggets.
Evenly cover nuggets in breadcrumbs removing any excess. Place on prepared tray.
Ninthly spray nuggets lightly with oil
Lastly effectively cook to 15-20 minutes, turning nuggets half way during cooking, or until golden and cooked through.
Safety/precaution
Always have an adult’s super vision throughout cooking.
Helpful hint
Where an apron to keep clean
Evaluation
There was not enough veggies next time we should add peas. All of the groups was organized and cooperated well. The nuggets where very nice.
Chicken and veggie nuggets
Goal: to include vegetables into a child’s by producing mouth watering chicken nuggets.
Ingredients (serves 8)
1 zucchini meticulously shredded
500g of chicken mince
270g can corn drained wringed
1 egg delicately beated
Half a cup of robust bread crumbs
Olive oil
Firstly preheat oven to 200c. Arrange a large baking tray with baking paper.
Secondly securely compress stripped zucchini to rid excess liquid.
Thirdly steadily position zucchini in an appropriate size bowl.
Fourthly circumspectly insert mince, carrot, corn and eggs.
Then with due consideration season with salt and pepper.
Sixthly mix well until combined.
Seventhly now place bread crumbs on a reasonably sized plate and coordinate table spoon of mixture into nuggets. Evenly coat nuggets removing excess append on a suitably tray.
Furthermore spay nuggets lightly with oil.
Finally effectively cook for 15 to 20 minutes, turning nuggets halfway during cooking, or until golden and cooked through.
Safety: ensure chicken is cooked.
Handy hint: serve chicken nuggets with any sauce of your choice.
Chicken and Veggie Nuggets
Goal: to include vegetables into a child’s diet by creating tender chicken nuggets.
Ingredients (serves 8)
1. 1 zucchini, meticulously peeled
2. 500g of chicken breast mince
3. 1 carrot shredded, finely grated
4. 270g canned corn drained
5. 1 egg lightly beaten
6. ½ cup dried bread crumbs
7. Olive oil cooking spray
Method
1. Pre-heat oven to 200c. Blanket a large baking tray with baking paper.
2. Securely compress stripped zucchini to remove excess liquid.
3. Steadily position zucchini in a huge bowl.
4. Circumspectly insert mince, carrot, corn and egg.
5. With due consideration season with salt and pepper.
6. Mix well until combined.
Put bread crumbs on a nesscery sized plate and coordinate mixture into nuggets.
7. Evenly cover nuggets removing excess. Attach on to a suitable tray.
8. Spray nuggets lightly with oil.
9. Effectively cook for 15-20 minutes, rotating nuggets halfway during cooking, or until golden and cooked through.
Safety warning: Remember. The oven is extremely hot and make sure your dishes are clean.
Handy hint: Support local farmers and eat FREASH!!!
Evaluation
I liked the way we evened out the nuggets out at the end.
Our group worked really well and worked hard to.
The chicken nuggets should have been a lot bigger.
Goal: to integrate vegetable in to child’s diet by design tasteful chicken nugget.
Ingredients ( serves 8)
1 zucchini meticulously shredded 500g of chicken breast mince.
1 carrot skinned, finely grated.
270g can corn drained.
1 egg delicately beaten.
½ cup robust breadcrumb olive oil.
To start with pre-heat blanket.
Next securely zucchini to rid excess liquid.
Thirdly steadily position zucchini in an appropriate size bowl.
Fourthly circumspectly insert mince, carrot, corn and egg.
Then with due consideration season with salt pepper.
There after mix well until combined.
Now place breadcrumb on a reasonably sized plate and coordinal table spoon mixture into nugget.
Evenly coat nuggets removing excess append on a suitable tray.
Further more spray nugget vigilantly with oil.
Finally sensibly cook 15to20 minutes turning nugget half way during cocking , or until golden and cooked through.
Safety/precaution: wear gloves while taking tray out of oven.
Handy hint: Don’t make nuggets to big or they will not cook through properly.
Reflection: I thought that our groups worked really well together and were very cooperative whilst cooking.
Goal: to insert vegetables into a child’s diet by cooking tender, heathy, juicy scrumptious chicken nuggets
Ingredients
• 1 zucchini lightly shredded
• 500g of chicken breast mince
• 1 carrot skinned, finely grated
• 270g can corn kernel
• ½ cup dried breadcrumbs
• Olive oil cooking spray
Method/step
To start with per-heat oven to 200c blanket a large baking tray with baking paper.
Next securely compress the stripped zucchini to rid excess liquid.
Thirdly calmly position in a massive bowl
Then include mince carrot corn and egg.
There after with due consideration season with salt pepper
Sixth mix well until combined
Now place breadcrumbs on a appropriate size plate and shape tablespoons of mixture into nuggets.
Evenly cover nuggets in breadcrumbs
Chicken & veggie Nugget
Goal: To effectively integrate our healthy every day vegetables into a child’s diet by producing scrumptious, juicy chicken nuggets.
Ingredients (serves 8)
1 Zucchini meticulously shredded
500g of tender chicken breast (mince)
1 carrot stripped and finely grated
270g of can corn fully drained
1 fresh, new egg
½ a cup of robust breadcrumbs
Olive oil cooking spray
Method
To begin with preheat oven to 200c. Blanket large baking paper tray with baking paper.
Secondly securely compress peeled Zucchini to rid excess liquid (water.)
Thirdly steadily situate Zucchini in an appropriate sized bowl.
Fourthly circumspectly insert our tender chicken mince, healthy carrot, sweet corn & fresh egg.
Then with due consideration season with salt and pepper.
There after mix well until completely combined.
Now consign breadcrumbs on a reasonably sized plate and coordinate tablespoon mixture into nuggets.
Evenly layer nuggets removing any excess. Append on a suitable tray.
Furthermore sprinkle nuggets warily with olive oil.
Finally with awareness rotate half way during cooking or until golden and cooked through.
Caution: oven is scolding hot.
Handy hint: wear apron to ensure your completely clean.
Evaluation: Our group did well coordination wise ( working together) but taste wise I reckon there was too much corn and not enough taste of chicken and next time I would like to change that.
Em i like how you did your cautoin and described the oven scolding
I like your Handy hint its awesome how you described to wear an apron!!!!