WJEC GCSE Food and Nutrition 3580QS · 3.3.2
Selecting and using suitable preparation, cutting and cooking techniques
- Code
- 3.3.2
- In
- 3.3 Cooking for an audience and purpose
- Topic
- 3 Unit 3: Food and Nutrition in Action
- Course
- GCSE Food and Nutrition 3580QS
- Board
- WJEC
Codes and titles are read by a script from WJEC's published specification and have not been checked by a person. What each point covers is in the specification itself: WJEC’s specification.
Points in 3.3 Cooking for an audience and purpose
- 3.3.1 Selecting and adapting recipes to produce food outcomes
- 3.3.2 Selecting and using suitable preparation, cutting and cooking techniques
- 3.3.3 Exploring the nutritional values of food outcomes
- 3.3.4 Evaluating the success of food outcomes