Unit Award Scheme

86786 USING BASIC COOKERY SKILLS

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	why hygiene and safety are important in the kitchen in the following areas: personal hygiene, food contamination prevention food storage, fire prevention, safe working practices, washing up and tidying the kitchen	Summary sheet
2	how to carry out at least three of the following basic methods of cooking: boiling, baking, stewing, frying, grilling, roasting/oven baking, microwaving	Summary sheet
demonstrated the ability to
3	prepare at least six dishes using a selection of the following foods: meat, fish, poultry, dairy products, fruit and vegetables, cereals	Summary sheet
4	use the following kitchen equipment appropriately: scales, bowls, bakeware, pans, utensils	Summary sheet
5	use at least three of the following items of kitchen equipment carefully and safely: electric hand whisk, liquidiser, food processor, gas or electric cooker, microwave.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 21 January 2004Level - Entry Level