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?