Section D: Skills requirements (preparation and cooking techniques) - 3 Cooking methods — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
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Section D: Skills requirements (preparation and cooking techniques) - 3 Cooking methods explained
Section D: Skills requirements (preparation and cooking techniques) - 3 Cooking methods covers 4 specification points, including Steaming, boiling and simmering, blanching and… and Dry-frying, pan (shallow frying), stir-frying.
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Your focus
- Water-based methods using the hob: steaming, boiling and simmering, blanching and poaching
- Dry heat and fat based methods using the hob: dry-frying, pan (shallow frying), stir-frying
- Using the grill: char, grill or toast
Show all 4 objectives
- Using the oven: baking, roasting, casseroles and/or tagines, braising