Unit Award Scheme

118179 CULINARY SKILLS: MAKING A VEGETABLE STEW

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	safely use heat sources in the kitchen including an oven and hob	Summary sheet
2	prepare at least two of the ingredients by safely using sharp equipment, eg peeling, chopping	Summary sheet
3	accurately use measuring equipment to select the right amount of given ingredients	Summary sheet
4	use a minimum of three different methods of cooking including shallow frying, reducing and boiling	Summary sheet
5	identify at least four different spices and herbs including paprika, cumin, bay leaves and thyme	Summary sheet
6	identify a minimum of five different vegetables including carrots, mushrooms, onions, pumpkin and potatoes	Summary sheet
7	identify at least five different store cupboard ingredients including flour, tinned tomatoes, puree, stock cubes and Worcester sauce	Summary sheet
8	season the food appropriately using herbs, salt and pepper	Summary sheet
9	produce a healthy, balanced vegetable stew from scratch.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 12 December 2022Level - Level One