Demonstration should include
- dry-heat cooking methods
- moist-heat cooking methods
- preparation methods for uncooked foods (e.g., sushi, sandwich, salads, and raw foods).
Process/Skill Questions:
Thinking
- What are the types of dry-heat cooking methods?
- What are the types of moist-heat cooking methods?
- What preparation methods do not require cooking?
- What is an example of an uncooked food item for a menu?
Communication
- What communication skills are needed to prepare a dish using a recipe?
- Where can new recipes be found?
Leadership
- Who is the authority on recipe decisions and cooking and preparation methods?
- How do privately owned and chain restaurants differ in leadership and leadership style?
Management
- Why do managers need to know as much as kitchen staff about food preparation methods?
- What are the responsibilities of managers in food preparation?