Basic cookery

LEARNING OUTCOMES ASSESSMENT CRITERIA (Understanding, skills, knowledge to be learned)
(Standards of achievement against which outcomes will be measured)

The learner will be able to:


The learner has achieved this because (s)he can:
1. Understand how to prepare a
limited range of fruit and
vegetables.
1.1 Prepare fruit and vegetables to produce simple dishes e.g. cheese and
potato pie, coleslaw salad, fruit crumble, vegetable soup, fruit salad.
2. Recognise the impact of an
unhealthy diet.
2.1 Use (i) scales,
(ii) measuring jugs.
3. Appreciate the actions that can
be taken to improve health
through healthy eating,
including the benefits in the
long term.
3 .1 Demonstrate the 'Rubbing in' method of cake making. 4. Understand how to shape and
handle mixtures.
4.1 Prepare and cook the following items: Plain cake, Scones, Crumble. 5. Understand the use of baking
tins or trays.
5.1 Demonstrate the correct method of:
(i) Greasing a tin
(ii) Flouring a tin
(iii) Lining a tin.
6. Understand the issues of health
and safety when working in the
kitchen.
6.2 Demonstrate how to:
(i) Wash up
(ii) Clear away
(iii) Work safely and hygienically.