Unit Award Scheme
93384 PREPARING AND COOKING CHICKEN PIES
In successfully completing this unit, the Learner will have | Evidence needed | |
|---|---|---|
demonstrated the ability to | ||
| 1 | collect appropriate equipment | Summary sheet |
| 2 | weigh ingredients accurately | Summary sheet |
| 3 | use correct utensils and equipment | Summary sheet |
| 4 | prepare the oven, set the temperature and arrange the shelves | Summary sheet |
| 5 | make the shortcrust pastry using the rubbing in method | Summary sheet |
| 6 | prepare the chicken mixture using fresh chicken and white sauce | Summary sheet |
| 7 | roll out the pastry and line the tins | Summary sheet |
| 8 | add the chicken and white sauce mixture | Summary sheet |
| 9 | top the tins with the pastry | Summary sheet |
| 10 | place in the oven | Summary sheet |
| 11 | cook for required time | Summary sheet |
| 12 | check the finished product to make sure it is cooked | Summary sheet |
| 13 | remove the pies safely from the oven | Summary sheet |
| 14 | work hygienically in the kitchen | Summary sheet |
| 15 | clean and tidy the work area after use. | Summary sheet |
All outcomes recorded on an AQA Summary Sheet
Approved 17 June 2004Level - Entry Level