← Practical Cookery syllabus

ScotlandPractical Cookery

Cookery skills and processes

2 dot points across 2 inquiry questions. Click any dot point for a focused answer with worked past exam questions where available.

What methods of cooking must a National 5 cook know, what does each one do to food, and how do you choose a suitable and healthy method?

Understanding and demonstrating a range of cooking methods, including boiling, simmering, steaming, poaching, frying, grilling, baking and roasting, what each method does to food, and choosing a suitable and healthy method for a dish.
An SQA National 5 Practical Cookery answer on methods of cooking, covering boiling, simmering, steaming, poaching, shallow and deep frying, stir-frying, grilling, baking and roasting, what each method does to food, and how to choose a suitable and healthy method for a dish.
10 min answer →

How does a National 5 cook organise a practical, weigh and measure accurately, work to a time plan, and present the finished dish well?

Understanding and demonstrating the organisational skills of a practical, including selecting ingredients and equipment, accurate weighing and measuring, working to a time plan, and presenting and garnishing the finished dish.
An SQA National 5 Practical Cookery answer on the organisational skills of a practical, covering selecting ingredients and equipment, accurate weighing and measuring, working to a time plan, dovetailing tasks, and presenting and garnishing the finished dish.
10 min answer →