Section D: Skills requirements (preparation and cooking techniques) - Throughout this section learners should be able to: — OCR GCSE Food Preparation and Nutrition
Teaching note based on the OCR specification.
Test yourself on Section D: Skills requirements (preparation and cooking techniques) - Throughout this section learners should be able to: 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) - Throughout this section learners should be able to: explained
Section D: Skills requirements (preparation and cooking techniques) - Throughout this section learners should be able to: covers 6 specification points, including Demonstrate accurate weighing and measurement… and Grease/oil, line, flour flan rings or tins….
Read the full explanation
Open a point below for its explanation and revision guidance.
Your focus
- demonstrate accurate weighing and measurement of liquids and solids
- grease/oil, line, flour flan rings or tins evenly
- select and adjust the cooking process and length of time to suit the ingredient
Show all 6 objectives
- test for readiness (use of temperature probe, skewer/knife, finger or ‘poke’ test, ‘bite’, visual colour or sound test)
- use specialist equipment where appropriate (different knives, food processor, mixer, blender, microwave, potato ricer and pasta machine)
- understand the functions of ingredients in basic recipes.