Section D: Skills requirements (preparation and cooking techniques) - 8 Judge and manipulate sensory properties — 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) - 8 Judge and manipulate sensory properties explained
Section D: Skills requirements (preparation and cooking techniques) - 8 Judge and manipulate sensory properties covers 3 specification points, including Taste and season during the cooking process,… and Change texture and flavour, use browning….
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Your focus
- Taste and season during the cooking process, change the taste and aroma through the use of infusions, herbs and spices, paste, jus, reduction
- Change texture and flavour, use browning (dextrinisation) and glazing, add crust, crisp and crumbs
- Presentation and food styling – use garnishes and decorative techniques to improve the aesthetic qualities, demonstrate portioning and presenting