Prepare, combine and shape

Prepare, combine and shape

General: Weigh and Measure

  • Understand the importance of accurate measurements in cooking to maintain consistency in taste and texture
  • Familiarize with different types of measuring tools such as scales, measuring spoons, cups etc.
  • Convert measurements from one unit to another, e.g. grams to ounces
  • Practice measuring various ingredients accurately

General: Prepare ingredients and equipment

  • Identify the right equipment and ingredients needed for a recipe
  • Understand the importance of mise en place (i.e., setting up ingredients before cooking begins)
  • Learn how to properly wash, peel, cut, and store ingredients
  • Ensure equipment is clean and functional before use

General: Select and adjust cooking times

  • Learn about various factors that may affect cooking times, such as type of ingredient, size and thickness, and temperature
  • Understand how to adjust cooking times for different appliances or cooking methods
  • Learn to use a timer to avoid over- or under-cooking

General: Test for readiness

  • Familiarize with various methods to test for doneness, like inserting a skewer, checking color change, or using a thermometer
  • Understand that different food items have different readiness indicators

General: Judge and modify sensory properties

  • Understand the importance of sensory properties in food such as taste, texture, aroma, and color
  • Learn how to modify these properties to enhance dishes e.g., adding herbs for aroma or adjusting seasoning for taste

Knife Skills

  • Learn and practice various knife cuts, such as dice, julienne, and chiffonade
  • Understand the appropriate knife to use for different tasks
  • Learn the importance of knife safety in the kitchen

Preparing Fruit and Vegetables

  • Learn the right techniques to prepare fruits and vegetables, like peeling, deseeding, grating
  • Understand the impact of preparation on nutritional value e.g., peeling may remove nutrients in the skin
  • Know how to store prepared fruits and vegetables properly to maintain freshness

Use of the Cooker

  • Familiarize with different types of cookers, such as gas stoves, electric stoves, and induction cooktops
  • Understand the benefits and drawbacks of each type
  • Practice adjusting heat levels and understand its effect on food

Use of equipment

  • Practice using various kitchen equipment like mixer, blender, grater
  • Understand the specific function of each equipment and when to use it

Cooking Methods (Water Based / Fat Based)

  • Understand the difference between water-based cooking methods (such as boiling, steaming) and fat-based methods (like frying, sautéing)
  • Familiarize with the impact of respective cooking methods on taste and nutritional value

Prepare, Combine and Shape

  • Learn to mix ingredients using different techniques such as whisking, stirring, folding
  • Practice shaping food items like dough, patties for varied presentations
  • Understand the impact of introducing air into mixtures through methods like whisking, and how it affects the texture