Title: Describe basic food preparation methods and innovative techniques.
Course: Hospitality, Tourism, and Recreation I (16999-I) > Section: Fulfilling Responsibilities of the Back of the House in the Food and Beverage Industry

Description should include

- dry-heat cooking methods
- moist-heat cooking methods
- preparation methods for uncooked foods (e.g., sushi, sandwich, salads, and raw foods)
- molecular gastronomy.

Process/Skill Questions:

Thinking

- What are the different types of dry-heat cooking methods?
- What are the different types of moist-heat cooking methods?
- What preparation methods do not require cooking?

Communication

- What communication skills are needed to follow a recipe and prepare a dish?
- 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 typically 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?