1. D263 10 Food Preparation Techniques: An Introduction (Intermediate 1) This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA

2. This Unit will help students develop knowledge and skills in basic food preparation techniques, identifying equipment and preparation terms. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA Introduction

3. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA 1.Weigh and measure foodstuffs accurately. 2.Use a range of food preparation techniques. 3.Identify basic food preparation equipment and cookery terms. Outcomes

4. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA a)Scales are used accurately to weigh foodstuffs. b)Measuring jugs are used accurately to measure liquids. c)Measuring spoons are used accurately to measure foodstuffs and liquids. Outcome 1: Weigh and measure foodstuffs accurately

5. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA a)The equipment selected is appropriate to the preparation technique. b)The preparation technique is carried out correctly without undue waste. c)Safe and hygienic standards are maintained throughout. Outcome 2: Use a range of simple food preparation techniques

6. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA a)Items of basic equipment are identified correctly. b)The use of each item of equipment is identified correctly. c)Basic cookery terms are identified correctly. Outcome 3: Identify basic food preparation equipment and cookery terms

7. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA The proposed instrument of assessment for this outcome is a practical exercise. Recorded evidence, using an observational checklist, that all three items of weighing/measuring equipment, ie scales, measuring jugs and measuring spoons, has been used accurately on one occasion. Assessment – Outcome 1

8. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA The proposed instrument of assessment for this Outcome is a practical exercise. Recorded evidence, using an observational checklist, is required for all preparation techniques on one occasion. Preparation techniques to include: peel; cut; slice; grate; roll out; shape; pipe; mix; whisk; cream. Assessment – Outcome 2

9. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA Recorded evidence, using a matching exercise, that: –The names of 17 items of equipment can be matched correctly to pictorial examples. –The description of 17 items of equipment can be matched correctly to pictorial examples. –The range of 7 cookery terms can be matched with a list of definitions of their use. Assessment – Outcome 3

10. This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 Unported License. © Scotland’s Colleges/SQA Equipment: flour dredger; rolling pin; sieve; cooling tray; electric food processor; hand-held electric whisk; pastry cutter; star tube; fish slice; cook’s knife; plain tube; vegetable peeler; vegetable knife; grater; table spoon; palette knife; piping bag; pastry brush; rotary whisk. Cookery terms: bake blind; beat; knead; cream; fold; blend; line; coat; whisk. Assessment – Outcome 3 (continued)