Cooking with Meat, Fish and Vegetables

Overview

Framework:
RQF
Level:
Level 2
Unit No:
T/504/9392
Credits:
7
Guided learning hours:
35 hours

Assessment Guidance

N/A

Unit Learning Outcomes

1

Identify, prepare and cook a range of meats.

Assessment Criteria

  • 1.1
    Describe different meats.
  • 1.2
    Prepare meat.
  • 1.3
    Cook meat.
2

Identify, prepare and cook a range of fish.

Assessment Criteria

  • 2.1
    Describe different fish.
  • 2.2
    Prepare fish.
  • 2.3
    Cook fish.
3

Identify, prepare and cook a range of vegetables.

Assessment Criteria

  • 3.1
    Describe different types of vegetables.
  • 3.2
    Prepare vegetables.
  • 3.3
    Cook vegetables.
4

Understand cooking methods for meat, fish and vegetable cookery.

Assessment Criteria

  • 4.1
    Explain when to use the following cooking methods:
    a) braising
    b) casseroling
    c) steaming
    d) frying
    e) grilling
    f) oven roasting
    g) boiling
    h) pressure-cooking.
5

Be able to prepare balanced meal using a healthy recipe.

Assessment Criteria

  • 5.1
    Select a healthy recipe.
  • 5.2
    Follow healthy recipes to prepare a meal.
  • 5.3
    Explain nutritive value of the prepared meal.
6

Be able to follow principles of health and safety when preparing food.

Assessment Criteria

  • 6.1
    Apply health and safety principles in practice.
7

Evaluate own work.

Assessment Criteria

  • 7.1
    Comment on finished products.
  • 7.2
    Identify ways of improving.