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