Session 3: Fat and cooking Learning outcomes: At the end of the session the group should: be aware of basic food safety guidelines have increased their practical cooking skills have experienced the process of raw foods to cooked foods be able to follow a task sequence have experienced tasting the foods they cooked. Activities and resources Activity Preparation Resources Poached egg Eggs Know how to poach and versus fried fry an egg Cooking and egg serving utensils Preparation Buy aprons and hats (if Aprons for cooking using), disposable ones are Hats (optional) available rules (page Cook’s Print off or photocopy 194-195) cooks rules in colour if possible It is best to laminate these so they can be used again. Matt laminate is recommended Cooking Check risk assessment to Recipe sheets help you choose group (page 173-178) leaders Ingredients Print off or photocopy Cooking and recipe (you may choose to serving utensils laminate these) Tasting Identify preparation area Plates or cups and hand washing facilities depending on what you buy to taste Check risk assessment for food allergies / preferences
Session 3: Fat and cooking Learning outcomes: At the end of the session the group should: be aware of basic food safety guidelines have increased their practical cooking skills have experienced the process of raw foods to cooked foods be able to follow a task sequence have experienced tasting the foods they cooked. Activities and resources Activity Preparation Resources Poached egg versus fried egg Know how to poach and fry an egg Eggs Cooking and serving utensils Preparation for cooking Buy aprons and hats (if using), disposable ones are available Print off or photocopy cooks rules in colour if possible It is best to laminate these so they can be used again. Matt laminate is recommended Aprons Hats (optional) Cook’s rules (page 194-195) Cooking Check risk assessment to help you choose group leaders Print off or photocopy recipe (you may choose to laminate these) Recipe sheets (page 173-178) Ingredients Cooking and serving utensils Tasting Identify preparation area and hand washing facilities Check risk assessment for food allergies / preferences Plates or cups depending on what you buy to taste
18-Fat-section-notes-for-all-the-sessions.docx