Prepare: make a meal ready for cooking or eating. I will prepare a
range of dishes, all of which include complex skills in the preparation process.
These skills will be carried throughout the skills trial and final dishes.
Present: to show or display. If I want to achieve the best outcome possible, I must offer the most
pleasing of dishes for the target market. At first, visually and aromatically, but also texturally and
taste‐wise. A professional finish will be essential.
Fibre: an important part of a healthy balanced diet as it prevents many diseases and is good for a
healthy digestive system. I will ensure the dishes have a lot of fibre, and do research into ingredients. I will need to research further.
Cook: prepare (food, a dish, or a meal) by mixing, combining, and cooking the ingredients. I will use
appropriate seasoning to ensure the dish has most desirable sensory qualities. I have developed into a
good and organised cook throughout my course I would now like to showcase the skills I have learnt and
make new dishes using lots of processes.
Plan: design or make a plan. My plan will be fully descriptive, and specific. My time plan will be of the
highest quality. I will follow the time plan in the cooking sessions. I will need to be very organised when
cooking particularly when I make the final three dishes on the day of the assessment.
Skills: Techniques used good to achieve a certain outcome. I will use complicated skills to make my
products show my ability as well as being to the best I can be.
Teenagers. Most teenagers will eat a variety of food not always healthy and balanced. I want the dishes I
make to have a good source of fibre yet be appealing and interesting to young people. I will need to be
creative in the choice of dishes. I will not be planning a meal I will create dishes.
Appeal: be attractive or interesting. target market: teenagers.
Variety: diverse in type. I will experiment with my skills when cooking in order to exhibit a wide range of
skills. I will make and test many different dishes.