Further 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. Recognise the principles of
hygiene in cookery
1.1 Demonstrate hygienic preparation of self, equipment and work areas
for cooking
1.2 Demonstrate maintenance of clean and hygienic working conditions
throughout the cooking process
2. Recognise the requirements of
safety in the kitchen
2.1 Identify unsafe working practices in the kitchen
3. Understand the principles of safe
food storage
3.1 Identify the key factors affecting the safe storage of food
4. Understand the principles of basic
nutrition and healthy eating
4.1 Illustrate the requirement of basic nutrition
4.2 Identify 4 recipes which meet healthy eating requirements
4.3 Plan at least 3 menus which satisfy the requirements of basic
nutrition and healthy eating
5. Understand the principles of
budgeting in meal preparation
5.1 Plan at least 3 nutritious meals with a given budget
6. Understand the principles of
weighing, measuring and timing in
cookery
6.1 Weigh and measure ingredients accurately
6.2 Calculate and monitor cooking times
7. Understand the importance of
following instructions
7.1 Follow instructions accurately to produce an acceptable finished
product
8. Know a range of methods of
cooking food
8.1 Produce specified dishes using appropriate cooking methods: boiling,
steaming, stewing, grilling, frying, roasting, microwaving
9. Understand the different ways in
which ingredients may be combined
to prepare a cake mixture
9.1 Prepare cake mixtures using appropriate methods: whisking,
creaming, melting, rubbing-in
10. Know the different methods of
making pastry
10.1 Prepare 2 dishes using appropriate types of pastry: suet, shortcrust