Source: https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-1-general-practical-skills

[Revision notes](https://senecalearning.com/en-gb/revision-notes.md) › [GCSE](https://senecalearning.com/en-gb/revision-notes/gcse.md) › [Food Preparation](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation.md) › [AQA](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa.md) › General Practical Skills

# General Practical Skills

Food Preparation & Nutrition: AQA GCSE, topic 1.1.1

## General Practical Skills

You should know the following skills for your exam:

### Weighing and measuring

![Weighing and measuring](https://image-v2.cdn.app.senecalearning.com/2018-05/4e4962bc-bada-49bd-931d-f46fc3ff6e72/shutterstock_534335686.jpg)

- Measuring solids and dry ingredients - usually use a balance or electronic weighing scales.
 - Example food products - sugar, margarine, butter, flour, icing sugar. 
- Measuring liquids - usually use a measuring cups jug and pour in the right amount of litres (or millilitres).
 - Example food products - milk, water. 
- Measuring small quantities - usually use spoons (teaspoons or tablespoons). 
 - Example food products- baking soda, ginger, oregano, chili powder.

### Preparing food and equipment

![Preparing food and equipment](https://image-v2.cdn.app.senecalearning.com/2018-05/9c55fe68-81be-4c1b-a82d-ea6e3d4eb507/shutterstock_1090636412.jpg)

- If you're baking cakes, you should grease or line your cake tins. For some other dishes, you may need to put oil, butter or flour on your equipment as lining. 
- Examples - lining a tray with grease-proof paper, flouring a surface before rolling dough when making bread, greasing a cake tin when making a fat lemon drizzle cake.

### Choosing & changing cooking times

![Choosing & changing cooking times](https://image-v2.cdn.app.senecalearning.com/2018-05/be01a04d-2bf1-443b-a248-6037a43ca0d6/shutterstock_589289405.jpg)

- You'll need to choose an appropriate cooking time based on what type of food you're cooking and how big the portion size is. 
- Cooking is an art. You may need to cook things for longer or take them out sooner when things change.

### Factors affecting cooking time

![Factors affecting cooking time](https://image-v2.cdn.app.senecalearning.com/2019-10/0bb4d0b8-c86e-439d-92ec-b264c02feca8/midnight-clock-.jpg)

- The size of what you're cooking affects how fast it cooks (this is linked to surface area: volume ratios). For example:
 - Small chunks of diced chicken will be cooked through faster than a whole chicken breast. 
 - A thicker cut of lamb will take longer to cook than a thinner cut of lamb. 
- Some foods take longer to cook than other foods. For example:
 - A pork fillet will take longer to cook than a fillet of fish.

## How To Test If Food is Ready?

Techniques for testing if food is ready include:

### Knife/skewer test

![Knife/skewer test](https://image-v2.cdn.app.senecalearning.com/2018-05/9499f5a5-7ce7-4ab2-ac8d-e11a1c949d3f/shutterstock_520830322.jpg)

- Technique - pierce foods like cakes with a knife or skewer. They're cooked if the knife/skewer is clean when you take it out.

### Temperature probe test

![Temperature probe test](https://image-v2.cdn.app.senecalearning.com/2018-05/b8eabded-1b55-46f9-bdf6-b735474d236c/shutterstock_478497859.jpg)

- Technique - pierce foods like meat with a temperature probe to check that they're hot enough.

### Poke test

![Poke test](https://image-v2.cdn.app.senecalearning.com/2018-05/40a8ebdd-82b6-4bca-9deb-0943ab91978d/shutterstock_631083848.jpg)

- Technique - press on cakes. They're cooked if they bounce back.

### Visual colour check

![Visual colour check](https://image-v2.cdn.app.senecalearning.com/2018-03/18bcdb93-c2f8-418b-92c4-4d8c12a177a4/shutterstock_500960905.jpg)

- Technique - check the colour of baked goods like pastries. They should be golden brown once done.

### Sound check

![Sound check](https://image-v2.cdn.app.senecalearning.com/2018-05/ec3969be-aa6b-49ad-8ced-fe667521473e/shutterstock_659213623.jpg)

- Technique - tap on a bread roll. You'll hear a hollow sound if baked through.

### Bite test

![Bite test](https://image-v2.cdn.app.senecalearning.com/2018-05/13895d57-5064-4af0-99f1-1159d1191685/shutterstock_792131245.jpg)

- Technique - taste foods like spaghetti or rice while cooking. You'll know they're cooked enough when they taste how you want them to.

## Judge and Modify Sensory Properties

Techniques for judging and modifying sensory properties include:

### Changing taste and aroma

![Changing taste and aroma](https://image-v2.cdn.app.senecalearning.com/2018-05/48eee5f2-0787-4cb4-9c60-ea6098d52b22/shutterstock_289098131.jpg)

- Things you can use to change the flavour of food:
 - Spices.
 - Herbs.
 - Salt
 - Reduction.
 - Pastes.
 - Pepper. 
 - Infusions (e.g. herb infused oils).
 - Jus (juices from cooked meats).

### Changing the texture

![Changing the texture](https://image-v2.cdn.app.senecalearning.com/2018-05/051f6db2-7670-47fe-988d-7a3d23372ddf/shutterstock_612016394.jpg)

- Things you can add to change the texture of food:
 - Crisp.
 - Crust.
 - Crumbs.
- E.g. making goujons by coating chicken strips in breadcrumbs.

### Changing the flavour

![Changing the flavour](https://image-v2.cdn.app.senecalearning.com/2018-05/48447c8f-064e-4fbf-9fb3-215eed0fa291/shutterstock_360748985.jpg)

- Browning - two processes that brown food are dextrinisation and caramelisation. You can also brown food surfaces using a blowtorch.
- Glazing - you can brush foods with eggs to glaze them before cooking. The food will come out brown.

### Presentation and food style

![Presentation and food style](https://image-v2.cdn.app.senecalearning.com/2018-05/62a51404-c482-4a8d-af36-7ab14b7bd572/shutterstock_390054868.jpg)

- Garnishing - you can add a bit of colour or flavour by garnishing dishes. 
 - Examples - mint leaves, herbs like basil and coriander, edible flowers.
- Piping - a decorative technique.
 - Example - icing on a cake.

## Test yourself on General Practical Skills

- What piece of equipment is most commonly used to measure solids?
- What should be added to a surface before rolling dough?
- Which of the following is NOT a technique for testing if food is ready?
- Which of the following is NOT a method for browning food?

[Practise this topic for free](https://app.senecalearning.com/classroom/course/d59d0e60-4fa8-11e8-bbba-738ab127bed6/section/1d948eb0-5aac-11e8-8337-b1fe33357061/session)

- Next topic: [1.1.2 Knife Skills](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-2-knife-skills.md)

## Food Preparation & Nutrition: AQA GCSE contents

### 1 Food Preparation Skills
- 1.1 Food Preparation Skills
  - [1.1.1 General Practical Skills](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-1-general-practical-skills.md)
  - [1.1.2 Knife Skills](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-2-knife-skills.md)
  - [1.1.3 Preparing Fruit, Vegetables & Using Equipment](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-3-preparing-fruit-vegetables-and-using-equipment.md)
  - [1.1.4 Cooking Methods: Prepare, Shape & Combine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-4-cooking-methods-prepare-shape-and-combine.md)
  - [1.1.5 Sauce Making, Tenderising & Marinating](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-5-sauce-making-tenderising-and-marinating.md)
  - [1.1.6 Dough & Pastry](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-6-dough-and-pastry.md)
  - [1.1.7 Shaping & Finishing Dough](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-7-shaping-and-finishing-dough.md)
  - [1.1.8 Raising Agents & Mixtures](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-8-raising-agents-and-mixtures.md)
  - [1.1.9 End of Topic Test - Food Preparation Skills 1](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/1-1-9-end-of-topic-test-food-preparation-skills-1.md)

### 2 Food, Nutrition & Health
- 2.1 Macronutrients
  - [2.1.1 Proteins](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-1-proteins.md)
  - [2.1.2 Proteins 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-2-proteins-2.md)
  - [2.1.3 Fats](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-3-fats.md)
  - [2.1.4 Carbohydrates](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-4-carbohydrates.md)
  - [2.1.5 Carbohydrates 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-1-5-carbohydrates-2.md)
- 2.2 Micronutrients
  - [2.2.1 Fat-Soluble Vitamins](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-1-fat-soluble-vitamins.md)
  - [2.2.2 Water-Soluble Vitamins](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-2-water-soluble-vitamins.md)
  - [2.2.3 Minerals & Water](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-3-minerals-and-water.md)
  - [2.2.4 Minerals & Water 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-4-minerals-and-water-2.md)
  - [2.2.5 End of Topic Test - Macro & Micronutrients](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-2-5-end-of-topic-test-macro-and-micronutrients.md)
- 2.3 Nutritional Needs & Health
  - [2.3.1 Informed Choices for a Balanced Diet](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-1-informed-choices-for-a-balanced-diet.md)
  - [2.3.2 Informed Choices for a Balanced Diet 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-2-informed-choices-for-a-balanced-diet-2.md)
  - [2.3.3 Energy Needs](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-3-energy-needs.md)
  - [2.3.4 Nutritional Analysis](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-4-nutritional-analysis.md)
  - [2.3.5 Diet Modifications](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-5-diet-modifications.md)
  - [2.3.6 Diet-Related Problems](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-6-diet-related-problems.md)
  - [2.3.7 Diet-Related Problems 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-7-diet-related-problems-2.md)
  - [2.3.8 End of Topic Test - Nutritional Needs & Health](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/2-3-8-end-of-topic-test-nutritional-needs-and-health.md)

### 3 Food Science
- 3.1 Cooking of Food & Heat Transfer
  - [3.1.1 Reasons for Cooking & Heat Transfer](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-1-reasons-for-cooking-and-heat-transfer.md)
  - [3.1.2 Water-Based Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-2-water-based-cooking-methods.md)
  - [3.1.3 Fat-Based Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-3-fat-based-cooking-methods.md)
  - [3.1.4 Dry Cooking Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-4-dry-cooking-methods.md)
  - [3.1.5 Dry Cooking Methods 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-1-5-dry-cooking-methods-2.md)
- 3.2 Functional & Chemical Properties of Food
  - [3.2.1 Proteins & Carbohydrates](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-1-proteins-and-carbohydrates.md)
  - [3.2.2 Fats & Oils](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-2-fats-and-oils.md)
  - [3.2.3 Raising Agents](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-3-raising-agents.md)
  - [3.2.4 End of Topic Test - Food Science](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/3-2-4-end-of-topic-test-food-science.md)

### 4 Food Safety
- 4.1 Food Spoilage & Contamination
  - [4.1.1 Microorganisms & Signs of Food Spoilage](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-1-microorganisms-and-signs-of-food-spoilage.md)
  - [4.1.2 Enzymes & Signs of Food Spoilage](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-2-enzymes-and-signs-of-food-spoilage.md)
  - [4.1.3 Food Poisoning](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-3-food-poisoning.md)
  - [4.1.4 Bacterial Contamination](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-4-bacterial-contamination.md)
  - [4.1.5 Microorganisms in Food Production](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-1-5-microorganisms-in-food-production.md)
- 4.2 Principles of Food Safety
  - [4.2.1 Temperature Control](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-1-temperature-control.md)
  - [4.2.2 Ambient Foods & Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-2-ambient-foods-and-food-labels.md)
  - [4.2.3 Preparing, Cooking & Serving Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-3-preparing-cooking-and-serving-food.md)
  - [4.2.4 End of Topic Test - Food Safety](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/4-2-4-end-of-topic-test-food-safety.md)

### 5 Food Choice
- 5.1 Factors Affecting Food Choice
  - [5.1.1 Factors Which Influence Food Choice](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-1-factors-which-influence-food-choice.md)
  - [5.1.2 Food Choices](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-2-food-choices.md)
  - [5.1.3 Religious Food Choices](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-3-religious-food-choices.md)
  - [5.1.4 Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-4-food-labels.md)
  - [5.1.5 Mandatory Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-5-mandatory-food-labels.md)
  - [5.1.6 Optional Food Labels](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-6-optional-food-labels.md)
  - [5.1.7 Marketing Influences](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-7-marketing-influences.md)
  - [5.1.8 End of Topic Test - Food Choice](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-1-8-end-of-topic-test-food-choice.md)
- 5.2 British & International Cuisines
  - [5.2.1 British Cuisine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-1-british-cuisine.md)
  - [5.2.2 Japanese Cuisine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-2-japanese-cuisine.md)
  - [5.2.3 Japanese Ingredients & Dishes](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-3-japanese-ingredients-and-dishes.md)
  - [5.2.4 Spanish Cuisine](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-4-spanish-cuisine.md)
  - [5.2.5 Spanish Ingredients & Dishes](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-2-5-spanish-ingredients-and-dishes.md)
- 5.3 Sensory Evaluation
  - [5.3.1 Taste Receptors & Olfactory Systems](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-1-taste-receptors-and-olfactory-systems.md)
  - [5.3.2 Sensory Testing Methods](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-2-sensory-testing-methods.md)
  - [5.3.3 Sensory Testing Methods 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-3-sensory-testing-methods-2.md)
  - [5.3.4 End of Topic Test - Cuisines & Senses](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/5-3-4-end-of-topic-test-cuisines-and-senses.md)

### 6 Food Provenance
- 6.1 Environmental Impact & Sustainability of Food
  - [6.1.1 Food Sources - Intensive & Organic Farming](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-1-food-sources-intensive-and-organic-farming.md)
  - [6.1.2 Food Sources - Genetically Modified Crops](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-2-food-sources-genetically-modified-crops.md)
  - [6.1.3 Food Sources - Reared Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-3-food-sources-reared-food.md)
  - [6.1.4 Food Sources - Caught Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-4-food-sources-caught-food.md)
  - [6.1.5 Food & The Environment](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-5-food-and-the-environment.md)
  - [6.1.6 Food & The Environment 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-6-food-and-the-environment-2.md)
  - [6.1.7 Sustainability of Food](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-7-sustainability-of-food.md)
  - [6.1.8 Sustainability of Food 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-8-sustainability-of-food-2.md)
  - [6.1.9 End of Topic Test - Environmental Impacts](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-1-9-end-of-topic-test-environmental-impacts.md)
- 6.2 Food Processing & Production
  - [6.2.1 Primary Food Processing](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-1-primary-food-processing.md)
  - [6.2.2 Primary Food Processing 2](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-2-primary-food-processing-2.md)
  - [6.2.3 Secondary Food Processing](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-3-secondary-food-processing.md)
  - [6.2.4 Fortification](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-4-fortification.md)
  - [6.2.5 Additives](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-5-additives.md)
  - [6.2.6 End of Topic Test - Food Processing & Production](https://senecalearning.com/en-gb/revision-notes/gcse/food-preparation/aqa/6-2-6-end-of-topic-test-food-processing-and-production.md)