For each food commodity learners need to know and understand:
• the value of the commodity within in the diet
• features and characteristics of each commodity with reference to their correct storage to avoid food contamination
• the working characteristics of each commodity, with reference to the skill group and techniques table listed in Appendix A, e.g. when subjected to dry/moist methods of cooking
• the origins of each commodity
For each food commodity learners need to be able to:
• experiment with the commodity to explore physical and chemical changes that occur as a result of given actions
• consider complementary actions of a commodity in a recipe
• prepare and cook dishes using the commodities