Evaluate and select appropriate preparation methods, cooking methods, and times to achieve desired food characteristics.
Explain how the choice of water-based (steaming, boiling, simmering, blanching, poaching, braising), dry (baking, roasting, grilling, dry frying), and fat-based (shallow frying, stir-fry) cooking methods can conserve nutritive value, modify nutritional profiles, or improve palatability.
Describe how preparation techniques, such as using marinades to denature protein, affect the final sensory qualities of food.
Apply practical skills by using the oven for baking, roasting, braising, casseroles, and tagines.
Apply dry heat and fat-based methods using the hob, including dry frying, shallow frying, and stir-frying.
Demonstrate the effective use of a microwave oven.
Apply hob-based cooking methods (like steaming and stir-frying) specifically to conserve the nutritive value of ingredients.
Judge and modify the sensory properties of food during preparation, including browning, glazing, garnishing, and decorating to improve aesthetic qualities.
Demonstrate the use of marinades to tenderise and flavour meats and alternatives, and the boiling of vegetables to alter their texture.
