Unit Award Scheme
110223 MAKING CHICKEN NUGGETS WITH SOUR CREAM DIP
In successfully completing this unit, the Learner will have | Evidence needed | |
---|---|---|
demonstrated the ability to | ||
1 | follow basic hygiene procedures in preparation for cooking, ie cover hair, wear a chef's coat, wash hands, sanitise work surfaces and chopping boards | Summary sheet |
2 | identify and use the following equipment, ie red chopping board, white chopping board, knife, bowls, oven tray, wok, oven, cooker hob | Summary sheet |
3 | locate required ingredients in cold store, fridge and larder | Summary sheet |
4 | select ingredients according to the recipe | Summary sheet |
5 | use a knife to prepare and cut chicken breasts into small strips | Summary sheet |
6 | dip the chicken strips first into flour, then egg and then breadcrumbs | Summary sheet |
7 | oven cook the chicken strips for 15 minutes and set aside | Summary sheet |
8 | clean and sanitise the work area | Summary sheet |
9 | use a knife to chop the lime and set aside | Summary sheet |
10 | recognise when the chicken is cooked and remove from the oven safely | Summary sheet |
11 | make the dip | Summary sheet |
12 | transfer to a serving dish | Summary sheet |
13 | wash up and leave the kitchen area tidy | Summary sheet |
experienced | ||
14 | working in a professional kitchen. | Summary sheet |
All outcomes recorded on an AQA Summary Sheet
Approved 9 February 2018Level - Entry Level