Unit Award Scheme

demonstrated the ability to

1. use kitchen scales to weigh out a minimum of four given dry foodstuffs, eg flour, sugar, using metric or imperial units

2. use balance scales to weigh out a minimum of four given dry foodstuffs using metric or imperial units

3. use a measuring jug to measure out accurately a minimum of four given quantities of liquid using metric or imperial units

4. identify four types of spoons from a given selection of cutlery, eg teaspoon, tablespoon

5. measure out a minimum of four dry or liquid foodstuffs using a variety of spoons, eg rounded tablespoon, heaped teaspoon.