The person determines shopping locations and food selections by price comparison done beforehand, or by awareness of quality / variety / other relevant and valued criteria. They may use restaurant guides or reviews to determine selections when eating out. They are able to plan for nutritional needs of self and others, including special dietary needs, for periods of a month or longer. They may speculate about new problems (e.g. menu and preparation for a camping trip in an unfamiliar location, etc.) without materials present.
Meal Preparation
They can prepare simple or elaborate meals using hot meal preparation techniques.
The person can solve problems in food preparations and avoid secondary harmful effects. They may consult and follow recipes or ask advice of others for meal planning and in new preparation techniques.
Opening new or difficult containers, adjusting methods of cutting (slice, chop, mince), mixing (stiff dough) is easier when the person can control their pressure effectively. They are less likely to over fill bowls. They can vary strength and range of motion effectively for better results in food preparation (e.g. frosting a soft cake, cutting meat off a bone, peeling and slicing slippery / small foods).
Microwave
The person is able to use a microwave oven to reheat precooked meals and takes precautions such as not heating up metal objects and being cautious of hot containers and steam. They may use various heating and time settings.
Memory
Within ACL 6, the person remembers discovered solutions to problems. They will remember safety precautions such as turning pot handles inward, or unplugging appliances after use, or angling cuts away from fingers.
Cleaning
Cleaning becomes easier with difficult burnt foods on pots and pans being scrubbed off by varying actions / sustaining pressure while washing. Surface appearances like greasy residues are noticed and results in more thorough cleaning. Spatial fit is used to place plates, bowls and cutlery efficiently into the dishwasher or back into the storage places.
Storage
Storage of food is easy within ACL 6. They can make better judgements on which container to use. They understand food poisoning and notice when food needs to be discarded rather than rigidly following the use by date.
Inventory of food on hand is made quickly as they can recall what they have just seen. Schedules for grocery shopping that include a balanced diet or special dietary needs are made and adhered to.
Setting the Table
Setting the table can be done flexibly. Proportion sizes may be changed flexibly as well.