Cook something to a target and prove you hit it

Cook one substantial thing — a piece of meat, a thick fish fillet, a halloumi steak, a large mushroom — to a doneness you state *before* you start. The hard part is the proof. A photograph of a cooked thing is not evidence that it was cooked to a target; a cross-section and a temperature reading are. Pull it early on purpose and let carry-over take it the rest of the way.

Part of the Home Cooking course~75 minutesEvidence: a write-up and up to 2 photographsWe check the technical side. Whether it's any good is your call

01 · What counts as done

What you have to hand in

The target doneness stated before cooking, with the temperature you aimed for.
An even crust matching the stated intent, with what you did to the surface and pan to get it.
A cross-section photograph and a probe reading placed correctly for the cut.
The heat level named at each stage and what it was for, including one point where you adjusted it.
The pull temperature and the rest time, with the final reading.
Every point you seasoned at, and why then.

02 · How it will be marked

The checklist, published before you start

We score your work against each line below, and every score has to quote the part of your work it is based on. You read all of it first, so you can argue with any score on the specifics.

The surface is what was intended30% of the grade
Browning is even and matches the outcome the submission said it wanted.
1. AbsentGrey where a crust was intended, or burnt where colour was.
2. DevelopingBrowned unevenly, or patchy across the surface.
3. Competent— this is the pass markEven colour matching the stated intent.
4. StrongEven, and the submission explains what it did to the surface and pan to get it.
Doneness is shown, not asserted30% of the grade
A cross-section, a probe reading, or both — something a reader can check.
1. AbsentOnly a claim that it was cooked.
2. DevelopingA photograph that does not show the interior.
3. Competent— this is the pass markA cross-section or a temperature reading.
4. StrongBoth, and the reading is placed correctly for the cut.
Heat was chosen, not accepted25% of the grade
The method names the heat level at each stage and what it was for.
1. AbsentNo mention of heat beyond "cook".
2. DevelopingHeat mentioned once, for the whole dish.
3. Competent— this is the pass markHeat named per stage with its purpose.
4. StrongNamed, purposeful, and includes a point where it was adjusted in response to the pan.
Carry-over is accounted for15% of the grade
Where it applies, the submission says what it pulled at and what it rested to.
1. AbsentCut immediately, unremarked, where resting mattered.
2. DevelopingRested, with no target stated.
3. Competent— this is the pass markPull temperature and rest time both stated.
4. StrongBoth stated, and the final reading confirms the carry-over was anticipated.

03 · What this proves

The skills a pass would prove

Pass, and these skills count as proven, with this piece of work attached as the evidence.

This brief is part of the Home Cooking course

Starting it starts the course: every skill above, in the order they depend on each other, with this brief at the end as the thing you hand in — marked against the checklist you have just read and nothing else.

About three minutes to set up: what you want to do with Home Cooking, where you are starting from, and how many hours a week you actually have. The subject we already have from this page.Start the Home Cooking course

See the whole Home Cooking course, or every graded brief we run.