Unit Award Scheme

79665 PRACTICAL COOKERY: COOKING AN OMELETTE

In successfully completing this unit, the Learner will have		Evidence needed
demonstrated the ability to
1	attend a cooking session punctually and appropriately dressed	Summary sheet
2	check all cooking utensils are ready for use, ie clean and showing no signs of disrepair	Summary sheet
3	listen to and adhere to instructions	Summary sheet
4	chop half an onion	Summary sheet
5	heat a frying pan and add oil before frying the onion at a high temperature	Summary sheet
6	select, peel and chop four potatoes	Summary sheet
7	break four eggs in a bowl and mix with a fork until they have a consistent colour and texture	Summary sheet
8	heat a second frying pan then add oil	Summary sheet
9	add the chopped potatoes to the frying pan and cover with a lid	Summary sheet
10	stir the potatoes every three minutes for approximately twelve minutes or until cooked	Summary sheet
11	place the fried potatoes on absorbent kitchen paper to remove excess oil	Summary sheet
12	mix fried potatoes, cooked onions, salt and eggs in a large bowl	Summary sheet
13	follow a frying process for the mixture, ie place the mixture in a frying pan at a low temperature, cover with the frying pan lid, flip the omelette when the mixture has firmed, ensure that both sides of the omelette are cooked	Summary sheet
14	place the cooked omelette on a plate and serve	Summary sheet
shown knowledge of
15	at least three health and safety issues in the kitchen, eg cross contamination of food, food poisoning from raw meat	Summary sheet
experienced
16	cooking an omelette.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 12 April 2010Level - Entry Level