Assess and modify sensory properties by tasting and seasoning during the cooking process.
Alter taste and aroma using infusions, herbs, spices, pastes, jus, or reductions.
Modify texture and flavour through browning techniques (dextrinisation, caramelisation), glazing, or by adding crusts, crisps, and crumbs.
Apply presentation and food styling techniques, including the use of garnishes and decorative methods, to improve aesthetic qualities and demonstrate proper portioning, presenting, and finishing.
