Identify the purposes of convenience and partially cooked (par-cooked) food items.

Identification should include

• the benefits of par cooking prepared foods
• ways that convenience food items can save labor, time, and money.

Process/Skill Questions:

Thinking

• What are some of the cost-saving benefits of using convenience foods?
• How do convenience food items save money?

Communication

• What are some of the convenience foods used in the food service industry?
• How are soup and sauce bases used in contemporary cuisine?

Leadership

• How can a chef build upon convenience foods to create a new product?

Management

• What are some of the disadvantages of using convenience foods?
• What factors should be considered before deciding to use convenience foods?