Unit Award Scheme

86786 USING BASIC COOKERY SKILLS

In successfully completing this unit, the Learner will have

Evidence needed

shown knowledge of

1why 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 kitchenSummary sheet
2how to carry out at least three of the following basic methods of cooking: boiling, baking, stewing, frying, grilling, roasting/oven baking, microwavingSummary sheet

demonstrated the ability to

3prepare at least six dishes using a selection of the following foods: meat, fish, poultry, dairy products, fruit and vegetables, cerealsSummary sheet
4use the following kitchen equipment appropriately: scales, bowls, bakeware, pans, utensilsSummary sheet
5use 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