Identification should include

• interpreting recipe terminology
• identifying food preparation techniques and cooking processes, (i.e., broiling, baking, sautéing, braising, steaming, air frying, microwaving)
• explaining how each technique is used
• describing the consequences of using each technique with regard to the nutritive value of the food.

Process/Skill Questions: 

Thinking

• Which of the food preparation techniques enhances the nutritional value of food?
• Which of the food preparation techniques would you most likely use at home? Why?
• Why should one be concerned with food preparation techniques?

Communication

• What factors influence choice of food preparation techniques, in addition to preserving nutritive value?
• What factors influence preferences for certain cooking techniques?
• How can one explain why some cooking techniques are healthier than others?

Leadership

• What are the advantages and disadvantages of each cooking technique?
• How has technology changed food preparation?
• How can you educate your family on the effects that some cooking methods have on the nutritional value of food?

Management

• How can modern cooks modify family recipes to preserve nutritive value of food and, for example, decrease calories, fat, and sodium?
• What information does one need to select the most appropriate food preparation technique for a particular food?
• What resources are available to help one identify the nutritive value of cooked foods?