Section D: Skills requirements (preparation and cooking techniques) - 1 Knife skills — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
Test yourself on Section D: Skills requirements (preparation and cooking techniques) - 1 Knife skills with OCR GCSE practice questions.
Start free
A week of Premium from your first lesson · Then the free plan continues · No card, no charge
Section D: Skills requirements (preparation and cooking techniques) - 1 Knife skills explained
Section D: Skills requirements (preparation and cooking techniques) - 1 Knife skills covers 2 specification points, including Fillet a chicken breast, portion a chicken,… and Bridge hold, claw grip, peel, slice, dice and….
Read the full explanation
Open a point below for its explanation and revision guidance.
Your focus
- Meat, fish or alternatives: fillet a chicken breast, portion a chicken, remove fat and rinds, fillet fish, slice raw and cooked meat and fish or alternatives (such as tofu and halloumi) evenly and accurately
- Fruits and vegetables: bridge hold, claw grip, peel, slice, dice and cut into evenly sized pieces (i.e. batons, julienne)