Explain the primary reasons for cooking food, including making it safe to eat, developing flavours, improving texture, increasing shelf life, and adding variety to the diet.
Describe how preparation and cooking affect the appearance, colour, flavour, texture, smell, and overall palatability of food.
Explain how heat is transferred to food through conduction, convection, and radiation.
Apply sauce-making skills to demonstrate how conduction and convection cook a sauce and necessitate agitation.
Apply practical skills to demonstrate radiation by grilling a range of foods such as vegetables, meat, fish, and alternative proteins like halloumi, seeds, and nuts to char, toast, and grill.
