Specification points
SQA National 4 Practical Cookery C877 74
37 points in 4 topics, with SQA's codes and titles.
Codes and titles are read by a script from SQA's published specification and have not been checked by a person. What each point covers is in the specification itself: SQA’s specification.
H20H74 Cookery Skills, Techniques and Processes
- H20H74.1 Preparing ingredients
- H20H74.1.1 Selecting and using equipment to weigh and measure ingredients accurately
- H20H74.1.2 Applying a range of food preparation techniques using appropriate equipment
- H20H74.1.3 Working safely and hygienically
- H20H74.2 Following cookery processes
- H20H74.2.1 Cooking prepared ingredients according to recipes
- H20H74.2.2 Controlling the stages of the cookery processes and testing food for readiness
- H20H74.2.3 Presenting and garnishing or decorating the dishes
- H20H74.2.4 Working safely and hygienically
H20L74 Understanding and Using Ingredients
- H20L74.1 Understanding categories of ingredients
- H20L74.1.1 Identifying ingredients and the categories to which they belong
- H20L74.1.2 Outlining and demonstrating safe and appropriate storage methods for ingredients
- H20L74.1.3 Describing current dietary advice relating to the use of ingredients
- H20L74.1.4 Outlining reasons for sourcing locally produced and seasonal ingredients
- H20L74.2 Using ingredients in dishes
- H20L74.2.1 Selecting, preparing and/or cooking the ingredients, with minimal guidance, according to recipes
- H20L74.2.2 Selecting and preparing suitable garnishes and/or decorations for the dishes
- H20L74.2.3 Working safely and hygienically
H20M74 Organisational Skills for Cooking
- H20M74.1 Following recipes for two dishes
- H20M74.1.1 Selecting suitable recipes for two dishes
- H20M74.1.2 Preparing the dishes according to the recipes
- H20M74.1.3 Evaluating the prepared dishes in terms of presentation, taste and texture
- H20M74.1.4 Working safely and hygienically
- H20M74.2 Using a time plan for two dishes
- H20M74.2.1 Requisitioning equipment and organising the work area
- H20M74.2.2 Carrying out the tasks according to the time plan
- H20M74.2.3 Working safely and hygienically
H20P74 Producing a Meal
- H20P74.1 A two-course meal made safely and hygienically
- H20P74.1.1 Preparing a list of required ingredients, equipment and service details
- H20P74.1.2 Weighing and measuring the ingredients accurately
- H20P74.1.3 Preparing the ingredients and controlling the cookery processes
- H20P74.1.4 Serving and finishing the dishes using garnishes or decorations, as appropriate
- H20P74.1.5 Working safely and hygienically