Section D: Skills requirements (preparation and cooking techniques) - 2 Preparation and techniques — OCR GCSE Food Preparation and Nutrition
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Section D: Skills requirements (preparation and cooking techniques) - 2 Preparation and techniques explained
Section D: Skills requirements (preparation and cooking techniques) - 2 Preparation and techniques covers 3 specification points, including Acids to denature protein, marinate to add… and Roll, wrap, skewer, mix, coat, layer meat,….
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Your focus
- Tenderise and marinate (when preparing vegetables, meat, fish, and alternatives): acids to denature protein, marinate to add flavour and moisture
- Meat, fish or alternatives: roll, wrap, skewer, mix, coat, layer meat, fish and alternatives and shape and bind wet mixtures (such as falafels, meat balls, fish cakes) while demonstrating the technical skill of preventing cross-contamination and handling high-risk foods correctly
- Fruits and vegetables: mash, shred, scissor-snip, scoop, crush, grate, peel, segment, de-skin, deseed, blanch, shape, pipe, blend, juice and prepare garnishes whilst demonstrating the technical skills of controlling enzymic browning and spoilage and preventing food poisoning (wash and dry, where appropriate)