Identify cooking methods in food preparation.

Identification should include

• using dry, moist, and combination methods (e.g., baking, roasting, grilling, smoking, steaming, sautéing)
• explaining the effect of the different methods on nutritional value, flavor, appearance, and texture.

Process/Skill Questions:

Thinking

• What are the differences among the dry, moist, and combination cooking methods?
• What are the nutritional implications of using certain cooking methods?
• How do different cooking methods result in different taste, texture, and appearance?

Communication

• How can a chef communicate the best method of cooking an item to employees?
• What communication techniques can help explain each cooking method?

Leadership

• What factors should be considered when preparing food items?
• What factors should be considered when selecting a cooking method?

Management

• Why should a facility offer food that is cooked in a variety of ways?
• What is the latest technology in food cooking? How can it be assessed for use in a commercial kitchen?