Identify potential kitchen hazards and apply safe practices when using basic cooking equipment. |
Describe conduction, convection, and radiation and their roles in different cooking methods. |
Utilize grilling, frying, baking, roasting, boiling, and steaming techniques effectively for a variety of ingredients. |
Employ slow cooking and hybrid methods that integrate dry and moist heat techniques to achieve desired textures and flavors. |
Apply sous vide and other precision cooking methods to control temperature and ensure consistent results. |
Select suitable cooking methods based on the type of food, nutritional value, and desired sensory characteristics. |
Prepare and use spice blends and marinades to enhance the flavor profiles of various dishes. |
Explore the application of various cooking techniques across diverse culinary traditions and cultural contexts. |
Evaluate and apply modern cooking technologies, including combi ovens, induction cooking, and vacuum-sealing methods. |