Unit Award Scheme

105398 BRUNCH AND BREAKFAST

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	scramble eggs properly	Summary sheet
2	poach eggs properly and hold ready for service	Summary sheet
3	name the characteristic of properly scrambled eggs	Student completed work
4	describe the differences between shallow-fry, stir-fry and deep-fry	Student completed work
5	list the ingredients to make a batter	Student completed work
6	describe flat, rolled, folded and souffle omelettes	Student completed work
7	create and use a piping bag	Summary sheet
8	prepare a Hollandaise sauce	Summary sheet
9	define the terms grill, brulee and sabayon	Student completed work
10	prepare three egg-based dishes	Summary sheet
11	prepare three other breakfast or brunch dishes.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 22 December 2016Level - Level Two