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 the equipment needed to make the dish, eg red chopping board, white chopping board, knife, bowls, oven tray, wok, oven, cooker hob

3. locate the required ingredients in the cold store, fridge or larder

4. select the ingredients according to the recipe, ie 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 the chicken breasts into small strips

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

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

8. clean and sanitise the work area

9. use a knife to chop the spring onions and peppers and set them aside

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

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

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

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

14. add the fried vegetables to the chicken and mix them together

15. transfer the food to a serving dish

16. wash up and leave the kitchen area tidy.