Unit Award Scheme

121009 COOKING AND FOOD PREPARATION (UNIT 2): THE BASICS OF COOKING

In successfully completing this unit, the Learner will have		Evidence needed
shown knowledge of
1	at least four ways that meat, fish and vegetables can be cooked, eg roasting, frying, steaming, boiling, blanching	Summary sheet
2	the temperature requirements for at least two meats and two fish when being served in a commercial kitchen	Summary sheet
3	the correct and safe temperature requirements when reheating at least three different foods	Summary sheet
demonstrated the ability to
4	use the main kitchen appliances and utensils safely	Summary sheet
5	roast and fry a type of meat, eg chicken, beef, lamb, pork	Summary sheet
6	boil, roast and blanch a vegetable	Summary sheet
7	boil an egg until it is soft boiled	Summary sheet
8	boil an egg until it is hard boiled	Summary sheet
9	reheat at least one dish safely to the required temperature	Summary sheet
10	use a kitchen thermometer to test for the correct cooking temperature and record it on at least one occasion.	Summary sheet

All outcomes recorded on an AQA Summary Sheet

Approved 10 May 2024Level - Level One