Demonstrate cooking and holding techniques that ensure maximum retention of nutrients and quality.

Demonstration should include

  • following food safety guidelines
  • explaining the effect of carry-over cooking procedures
  • using standard cooking and storing techniques
  • using batch cooking methods
  • making entries in the temperature log.

Process/Skill Questions:

Thinking

  • What is meant by the expression nutrient loss?
  • How do cooking and holding techniques affect nutrients in food?
  • How are nutrients affected by improper storage?

Communication

  • How can the use of holding time and temperature logs be effective in maintaining integrity in food products?
  • What is the benefit of nutritional information found on food labels?

Leadership

  • Who is responsible for maintaining the holding time and temperature logs?
  • What leadership skills are necessary to ensure food is prepared with minimum nutrient loss?

Management

  • Who decides to dispose of improperly held food?
  • How can profit be affected by improperly held food?