Title: Identify cooking methods in food preparation.
Course: Introduction to Culinary Arts (16051-18) > Section: Demonstrating Basic Culinary Skills

Identification should include

- using dry, moist, and combination methods (e.g., baking, roasting, grilling, 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 the results differ in taste, texture, and appearance when using different cooking methods?

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?