1. • To understand and apply appropriate hygiene and safety procedures when preparing, cooking and serving food
• To know and explain key terminology
• To develop practical skills: omelette
WHAT:
Practical: Omelette challenge.
HOW:
WHY:
To prepare you for the course
Expert:
Competently executes a wide range of complex technical skills/processes(eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce excellent quality dishes.
Challenge:
Executes technical skills/processes with accuracy, including some complex technical skills (eg filleting fish or cutting vegetables with precision and accuracy eg julienne) to produce very good quality dishes.
Aspire:
Demonstrates technical skills/processes with some accuracy to produce good quality dishes.

2. Getting Ready for Practical Work1
Place bags and blazers on a peg in the middle room 2
Stack the stools 3
Put on an apron 4
Run some hot soapy water in your bowl 5
Tie hair up 6
Wash hands 7
Clean your work surface 8
Set out your equipment and ingredients
Equipment
Chopping board
Chefs knife
Wok
Wooden spoon

3. Omelette Challenge Practical:

4. Year 10 Omelette Challenge
Names
Time

6. Collect ingredients for next lesson:- vegetable stir fry
HOME
LEARNING: