Title: Identify the uses of a variety of cookware.
Course: Culinary Arts I (16052-I) > Section: Applying Food Preparation Techniques

Identification should include

- listing the standard applications of different cookware materials (e.g., copper, cast iron, stainless steel, aluminum, non-stick coating, silicone bakeware)
- listing the effect of cookware materials on the cooking process, including those necessary for induction cooking
- listing the types of pots, pans, and other cookware
- summarizing the uses of each type.

Process/Skill Questions:

Thinking

- How does an employee determine which cookware to use for preparing a particular dish or for a particular cooking method?
- Why is it important to use the appropriate cookware for a particular type of food?
- Why is cookware available in a variety of materials, such as copper, cast iron, stainless steel, aluminum, and non-stick coating?
- How does cookware material affect final product outcome?

Communication

- What is the consumer controversy related to the use of non-stick coatings on cookware? Why is it important?
- How can cookware be labeled and organized to increase efficiency?

Leadership

- What skills are needed to select, use, and maintain cookware?
- How can employees be encouraged to properly care for kitchen equipment?

Management

- How has ergonomics influenced the production of cookware?
- How do cost, materials, and projected use affect choice of cookware available to a kitchen?