Unit Award Scheme

117275 MAKING SALT AND PEPPER CHICKEN

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	follow basic hygiene procedures in preparation for cooking, eg cover hair, wear chef's coat, wash hands, sanitise work surfaces and chopping boards	Summary sheet
2	identify the equipment needed to make the dish, eg red chopping board, white chopping board, knife, bowls, oven tray, wok, oven, cooker hob	Summary sheet
3	locate the required ingredients in the cold store, fridge or larder	Summary sheet
4	select the ingredients according to the recipe, ie chicken, flour, egg, custard powder, salt and pepper seasoning, chilli, ginger, spring onions, red and green peppers, vegetable oil	Summary sheet
5	use a knife to prepare and cut the chicken breasts into small strips	Summary sheet
6	dip the chicken strips into the flour, then the egg and then the custard powder	Summary sheet
7	deep fry the chicken strips for three minutes and set them aside	Summary sheet
8	clean and sanitise the work area	Summary sheet
9	use a knife to chop the spring onions and peppers and set them aside	Summary sheet
10	lay the chicken on a baking tray and sprinkle it with salt and pepper seasoning	Summary sheet
11	place the chicken into an oven and cook it for the correct time	Summary sheet
12	heat the oil in a wok and add the spring onions, red and green peppers, chilli and ginger and cook for three minutes	Summary sheet
13	recognise when the chicken is cooked and remove it from the oven safely	Summary sheet
14	add the fried vegetables to the chicken and mix them together	Summary sheet
15	transfer the food to a serving dish	Summary sheet
16	wash up and leave the kitchen area tidy.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 19 May 2022Level - Entry Level