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.