Unit Award Scheme

120982 FOOD PREPARATION (UNIT 42): MAKING A TURKEY STIR FRY

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	the key food hygiene principles and why these are important, eg having clean hands, disinfecting the meat preparation areas	Summary sheet and/or student completed work
2	how to work safely in the kitchen, eg when using sharp knives, working with hot oil	Summary sheet
3	how to use a temperature probe to check the internal temperature of the meat	Summary sheet
demonstrated the ability to
4	clean the kitchen ready for the food preparation	Summary sheet
5	prepare the required equipment and ingredients to make a turkey stir fry	Summary sheet
6	follow the steps of a cooking recipe	Summary sheet
7	use at least two skills relevant to the cooking of their dish, eg chopping, frying	Summary sheet
8	serve the turkey stir fry in an appropriate manner	Summary sheet
9	evaluate the final product, identifying two strengths and two aspects they would improve	Summary sheet and/or student completed work
10	clean the kitchen once finished.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 14 May 2024Level - Level Two