Identification should include factors such as time constraints, portion size, food cost, availability of skilled labor, storage, facility size.
Process/Skill Questions:
Thinking
- When is it appropriate to use convenience foods?
- What are the disadvantages of using convenience foods?
Communication
- What are some sources for convenience foods?
- Why is it necessary to read and follow directions for prepared foods?
Leadership
- How do convenience foods contribute to a menu?
- What factors influence the decision to use certain convenience foods?
Management
- How do preparation time and temperature guidelines vary for convenience foods vs. freshly prepared foods?
- Who determines the use of convenience foods?