Unit Award Scheme

121008 COOKING AND FOOD PREPARATION (UNIT 1): PREPARING RAW INGREDIENTS

In successfully completing this unit, the Learner will have		Evidence needed
acquired an understanding of
1	why chopping boards are colour coded to prevent cross contamination and food poisoning	Student completed work
2	at least two ways to prepare raw ingredients before cooking, eg washing vegetables, using the appropriate equipment safely, and why it is important	Student completed work
demonstrated the ability to
3	wash raw vegetables and fruit in a kitchen preparation sink	Summary sheet
4	cut vegetables using at least two basic cutting skills, ie dicing, the julienne technique	Summary sheet
5	cut an onion using a dicing technique	Summary sheet
6	prepare raw meat appropriately and cut the meat along the grain of muscle fibres, trimming away any excess fat	Summary sheet
7	use the appropriate colour coded chopping boards for raw ingredients	Summary sheet
experienced
8	following at least four basic kitchen hygiene procedures, eg wearing an apron, washing their hands, washing the equipment, cleaning the surfaces.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 10 May 2024Level - Level One