Preparation should include describing each step in the processes to make a variety of marinades.
Process/Skill Questions:
Thinking
- What are the reasons for using a marinade?
- How can alternative ingredients change the nutritional value of marinades?
- What are the advantages of using pasteurized egg products in making a marinade?
Communication
- What are the basic ingredients in marinades?
- What is the definition of emulsification?
Leadership
- What safety and sanitation practices should be used when preparing and storing marinades?
Management
- How do vinaigrette, creamy, and emulsified dressings differ in ingredients and preparation?