UNIT TITLE: Further Basic Cookery
LEVEL: One
CREDIT VALUE: 9 (10 hour credits)
UNIT CODE: NF0/1/TE/002
LEARNING OUTCOMES
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ASSESSMENT CRITERIA | |
(Understanding, skills, knowledge to be learned)
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(Standards of achievement against which outcomes will be measured) | |
The learner will be able to:
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The learner has achieved this because (s)he can: |
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1. Recognise the principles of hygiene in cookery
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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
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2. Recognise the requirements of safety in the kitchen
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2.1 Identify unsafe working practices in the kitchen |
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3. Understand the principles of safe food storage
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3.1 Identify the key factors affecting the safe storage of food |
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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
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5. Understand the principles of budgeting in meal preparation
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5.1 Plan at least 3 nutritious meals with a given budget |
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6. Understand the principles of weighing, measuring and timing in cookery
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6.1 Weigh and measure ingredients accurately 6.2 Calculate and monitor cooking times |
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7. Understand the importance of following instructions
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7.1 Follow instructions accurately to produce an acceptable finished product |
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8. Know a range of methods of cooking food
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8.1 Produce specified dishes using appropriate cooking methods: boiling, steaming, stewing, grilling, frying, roasting, microwaving |
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9. Understand the different ways in which ingredients may be combined to prepare a cake mixture
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9.1 Prepare cake mixtures using appropriate methods: whisking, creaming, melting, rubbing-in |
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10. Know the different methods of making pastry
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10.1 Prepare 2 dishes using appropriate types of pastry: suet, shortcrust |














