Unit Award Scheme

demonstrated the ability to

1. follow basic hygiene procedures in preparation for cooking, eg cover hair, wear chef's coat, wash hands, sanitise work surfaces and chopping boards

2. identify and use the following equipment, eg red chopping board, white chopping board, knife, bowls, oven tray, wok, oven, cooker hob

3. locate required ingredients in cold store, fridge and larder

4. select ingredients according to the recipe, eg chicken, flour, egg, custard powder, salt and pepper seasoning, chilli, ginger, spring onions, red and green peppers, vegetable oil

5. use a knife to prepare and cut chicken breasts into small strips

6. dip the chicken strips first into flour, then egg and then custard powder

7. deep fry the chicken strips for 3 minutes and set aside

8. clean and sanitise work area

9. use a knife to chop the spring onions, red and green peppers and set aside

10. lay the chicken on a baking tray and sprinkle with salt and pepper seasoning

11. place the chicken into an oven and cook for the correct time

12. heat oil in a wok and add spring onions, red and green peppers, chilli and ginger and cook for 3 minutes

13. recognise when the chicken is cooked and remove from the oven safely

14. add the fried vegetables to the chicken and mix

15. transfer to a serving dish

16. wash up and leave the kitchen area tidy

experienced

17. working in a professional kitchen.