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