SQA National 4 Practical Cookery C877 74 · H20P74.1.2
Weighing and measuring the ingredients accurately
- Code
- H20P74.1.2
- In
- H20P74.1 A two-course meal made safely and hygienically
- Topic
- H20P74 Producing a Meal
- Course
- National 4 Practical Cookery C877 74
- Board
- SQA
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.
Points in 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