Group

Cookery skill assessment keywords can vary depending on the specific goals of the evaluation. However, common categories include cooking techniques (e.g., sautéing, braising), ingredient knowledge (e.g., herbs, spices), kitchen equipment (e.g., whisk, blender), food safety practices (e.g., cross-contamination, proper storage), and culinary terms (e.g., julienne, deglaze). Mastery of these keywords demonstrates a comprehensive understanding of culinary principles and practices.