3.7 Food preparation and cooking techniques

Food preparation and cooking techniques will be assessed through the non-exam assessment (NEA) element of the specification.

Students should be taught to:

consider the influence of lifestyle and consumer choice when developing meals and recipes
consider nutritional needs and food choices when selecting recipes, including when making decisions about the ingredients, processes, cooking methods and portion sizes
develop the ability to review and make improvements to recipes by amending them to include the most appropriate ingredients, processes, cooking methods and portion sizes
manage the time and cost of recipes effectively
use their testing and sensory evaluation skills, adjusting where needed, to improve the recipe during the preparation and cooking process
explain, justify and present their ideas about their chosen cooking methods to others
make decisions about which techniques are appropriate based on their understanding of nutrition, food, different culinary traditions and cooking and food preparation content in order to achieve their intended outcome. They should be able to carry out these techniques safely and combine them into appealing meals whilst evaluating the results.