Licence to Cook: Module 2
During these Licence to Cook sessions, students will: • use the grill, hob and oven – often simultaneously • weigh and measure ingredients accurately • combine and mix ingredients together carefully, forming dough • learn about the rubbing-in method • make a savoury white sauce • divide mixtures, cut and shape dough • prepare a range of fresh ingredients, for example, grating, spreading • use electrical equipment, for example, hand-held whisk, food processor • prepare equipment for cooking Each session is supported by teacher’s notes which outline aims and objectives, time plans, suggested recipes, equipment and shopping lists. The recipes are presented in a variety of formats, including PowerPoint, text only and text with photographs, and supported by a suite of videos demonstrating the preparation skills. For a full overview of the Licence to Cook course, see the Teacher Guidance.
In this Licence to Cook practical session students make a savoury sauce and combine it with pasta to make a simple dish. Students start to prepare and cook items simultaneously, learning about timing and kitchen organisation.
Key skills include weighing and measuring, use of the hob (boiling, simmering),...
During this Licence to Cook practical session, students make apple and sultana crumble or vegetable crumble. These recipes allow students to practice weighing and measuring, rubbing-in, preparation of fillings, layering ingredients and baking.
Writing frames are provided for students to record their own...
This Licence to Cook practical session extends the rubbing in technique so that students learn to form and shape the rubbed-in dough. This additional dimension is a progression from Cooking Session 6, Creative Crumbles, as students will need to carefully control the amount of liquid added to the mixture to prevent...
This Licence to Cook practical session is about creating a deli-style salad using a range of different ingredients. Students are presented with the opportunity to cook a range of starchy foods, whilst simultaneously preparing other ingredients for their salad.
The aim of the session is to improve students’...
|Subject(s)||Design and technology, Food Preparation and Nutrition|
|Published||2000 - 2009|
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This resource is part of Licence to Cook
- Licence to Cook
- Licence to Cook: Module 2