← Practical Cookery syllabus

ScotlandPractical Cookery

Food preparation techniques

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

What knife skills and cutting techniques must a National 5 cook be able to use, and how is each one done safely?

Understanding and demonstrating a range of knife skills and cutting techniques, including peel, slice, dice, chop and the safe use of a knife, and choosing the right technique for a dish.
An SQA National 5 Practical Cookery answer on knife skills and cutting techniques, covering peeling, slicing, dicing, chopping and shredding, the bridge and claw holds for safe knife use, and how to choose the right cut for a dish.
9 min answer →

What mixing and combining techniques does a National 5 cook use, and what does each one do?

Understanding and demonstrating a range of food preparation techniques beyond cutting, including whisking, creaming, rubbing-in, folding, kneading, rolling out and blending, and choosing the right technique for a dish.
An SQA National 5 Practical Cookery answer on mixing and combining techniques, covering whisking, creaming, rubbing-in, folding, kneading, rolling out, blending and pureeing, what each technique does to a mixture, and how to choose the right one.
9 min answer →