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Teaching guide: Skills for recipes

This resource maps individual recipes to the twelve skill groups outlined in the GCSE Food Preparation and Nutrition specification (8585).

The twelve skill groups

  • Skill 1: General practical skills
  • Skill 2: Knife skills
  • Skill 3: Preparing fruit and vegetables
  • Skill 4: Use of the cooker
  • Skill 5: Use of equipment
  • Skill 6: Cooking methods
  • Skill 7: Prepare, combine and shape
  • Skill 8: Sauce making
  • Skill 9: Tenderise and marinate
  • Skill 10: Dough
  • Skill 11: Raising agents
  • Skill 12: Setting mixtures
RecipeSkillsTechniquesWorking characteristics, function and chemical properties
Soup with homemade savoury scones1, 2, 3, 4, 5, 6, 10, 11
  • veg prep
  • blending
  • making a dough
  • baking
  • garnishing.
dextrinisation
Meat/vegetable casserole1, 2, 3, 4, 6, 8, 9
  • veg and meat prep
  • marinating
  • tenderizing
  • frying
  • simmering
  • oven cooking
  • reducing.
  • caramelisation
  • denaturation.
Meat/halloumi/vegetable kebabs with dressing1, 2, 3, 4, 7, 8, 9
  • veg/meat prep
  • marinating
  • mixing
  • skewering
  • grilling
  • making a dressing
  • garnishing.
  • denaturation
  • emulsification.
Fish pie1, 2, 4, 5, 6, 8, 12
  • veg prep
  • fillet fish
  • boiling
  • roux sauce
  • baking
  • food styling-piping
  • caramelisation
  • denaturation.
Curries with chapatti/naan/paratha1, 2, 3,  6, 8, 9, 10
  • veg prep
  • meat/fish/ alternative protein prep
  • marinating
  • simmering
  • making a sauce
  • making a dough
  • baking/grilling
  • stuffing naan/ paratha
  • garnishing.
  • dextrinisation
  • denaturation
  • caramelisation.
Fish cakes  with tartare sauce1, 2, 3, 4, 6, 7, 8
  • veg prep
  • fish prep mixing
  • shaping
  • binding
  • coating
  • boiling
  • frying or baking
  • making an emulsion.
  • emulsification
  • denaturation.
Lasagne1, 2, 3, 4, 5, 6, 7, 8, 10
  • veg prep
  • garnishing
  • layering
  • use of pasta machine to make a dough
  • simmering
  • using cooker
  • sauce making
  • reducing
  • baking
  • denaturation
  • gelatinisation.
Savoury roulade1, 2, 3, 4, 5, 6, 8,  11, 12
  • veg prep
  • using mixer
  • simmering
  • whisking
  • baking
  • sauce making.
  • gelatinisation
  • foam formation.
Quiche1, 2, 3, 4, 5, 6, 10, 12
  • veg/meat prep
  • using food blender to make pastry
  • lining
  • baking
  • garnishing.
  • shortening
  • dextrinisation
  • coagulation.
Apple tart/tart tatin1, 2, 3, 4, 5, 10
  • fruit prep
  • using a blender to make pastry
  • lining
  • caramelising.
  • enzymic browning
  • caramelisation.
Savoury choux buns1, 2, 3, 4, 5, 6, 8, 10, 11, 12
  • veg prep
  • making a sauce
  • dough using a mixer
  • piping
  • baking.
  • developing gluten
  • gelatinisation
  • plasticity.
Fruit cheesecake/trifle1, 2, 3, 5, 7, 12
  • fruit prep
  • using food processor
  • setting and layering a mixture
  • decorating.

gelatinisation

Fruit whisked sponge1, 2, 3, 4, 5, 11, 12
  • fruit prep
  • using mixer
  • whisking
  • baking
  • decorating.
  • denaturation
  • foam formation.
Sun dried tomato palmiers1, 2, 4, 5, 7, 10, 12
  • making a dough
  • shaping and finishing a dough
  • using the oven
  • prepare combine and shape.
  • dextrinisation
  • plasticity
  • gluten formation.
Pizza/calzone1, 2, 3, 4, 5,  8, 10, 11
  • veg prep
  • marinate toppings
  • making a sauce
  • using breadmaker
  • shaping a dough
  • proving
  • baking
  • garnishing.
  • dextrinisation
  • plasticity.

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