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- IIntroduction
- Today we'll be making a haloumi and pesto bap
- Hygiene
- To make sure there is high hygiene I am going to wash my hands and make sure the table top is clean so less food can be wasted.
- Safety
- To be safe we won't use many oils and use minimal knife work which when we do have we will be very cautious.
- Today we'll be making a vegetarian-friendly bap containing pesto and haloumi. (voiceover and I'll do gestures)
- Filming
- To make sure the filming is consistent the filming device will be on a stand.
- To keep hygiene the table tops have to be clean so that when excess food is dropped on the kitchen top it can be reused. It is also good to watch your hands especially if you will be sharing the meal with others. The most important hygiene aspect is not mixing raw meat with other ingredients.
- Instructions
- Have not many sharp knives around and unattended pans which might spring sparks around that could burn you.
- Instructions
- I will have a camera which is stationary however when zoom is needed I will ask for someone else to slowly move the camera around as I show things in the kitchen.
- First, get the cut pieces of haloumi out and lay it on a pan that has oil
- First we will get the cut pieces of haloumi out and then ready up a pan with oil. The put the haloumi on and flip the haloumi until it becomes brown.
- While waiting for the haloumi
- To make pesto we will mix basil, olive oil, parmesan and pine nuts together without frying.
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