The person may be able to flexibly use different routines for obtaining food at usual times of the day (cooks a complex meal, goes to dining room, familiar restaurant or grocery store).
Hot Meal Preparation
They can prepare meals using hot meal preparation techniques. The person will plan ahead for their reservations and will stop and think to plan ahead. They usually do not need a reminder for reservations.
Provide opportunity for the person to solve problems in food preparations that involve variations in neuromuscular effects, with assistance to avoid harmful effects. Secondary harmful effects will not need to be explained to the person. They may consult recipes or ask advice of others for meal planning. In new preparation techniques, recipes and written instructions may now be followed.
Microwave
The person may be able to use a microwave to reheat precooked meals if familiar with microwave use with precautions routinely carried out such as not heating up metal objects and being cautious of hot containers and steam. They can flexibly follow heating instructions.
Cleaning
Cleaning becomes easier with difficult dirt on pots and pans being scrubbed off by varying actions / sustaining pressure while washing. Secondary consequences of surface appearance are understood like shinny surfaces are slippery and require more care to avoid dropping them. Secondary consequences of spatial fit are also understood so the person understands to not over stack the dishwasher and how to place things efficiently away in the cupboards.
Storage
Storage of food becomes easier within ACL 5 High. In ACL 5.6, they understand surface appearance and have a better understanding of how to place items securely. They understand the need to store items safely and will dispose of items in a timely manner when explained about food poisoning (which is an abstract concept). They will notice when food has curdled or does not look fresh and needs to be discarded.
Inventory of food on hand is made by timely examination of all visible objects and comparing to list, item by item. A schedule for grocery shopping that includes a balanced diet or special dietary needs may be made and they may have better ability adhering to it.
Setting the Table
Setting the table can be done flexibly. Proportion sizes may be changed flexibly as well.