Title: (Optional) Evaluate a recipe for nutritional values and preparation process.
Course: Introduction to Culinary Arts (16051-18) > Section: Exploring Menu Development

Evaluation should include

- reviewing the recipe for all nutritional values
- adjusting the recipe and preparation method to provide the maximum nutrition for the consumer.

Process/Skill Questions:

Thinking

- What is the importance of evaluating recipes in terms of dietary needs (e.g., low fat, low sugar, vegetarian, high fiber)?
- What is the importance of evaluating recipes in terms of preparation processes (e.g., time, preparation skills, equipment, available ingredients)?
- What factors may influence the evaluation of recipes?

Communication

- How does a food service operation convey to the customers the nutritional benefits of menu items?
- How can technology help one evaluate recipes?

Leadership

- What nutritional standards should be set for recipe selection?
- Who determines the method of preparation in a food operation?

Management

- What information is helpful to evaluate recipes for nutritional value and preparation process?
- Where can one obtain the information needed for recipe evaluation?
- When two recipes are equal in terms of nutritional value and preparation process, what is the determining factor in selecting one?