Title: Identify a variety of dairy products and substitutes.
Course: Culinary Arts I (16052-I) > Section: Applying Food Preparation Techniques

Identification should include various dairy products and dairy substitutes, their utilizations, and their preparation methods.

Process/Skill Questions:

Thinking

- What are some types of dairy and dairy substitute products?
- What criteria should be used in determining which dairy or dairy substitutes to serve?
- What are some nutritional assets to using dairy or dairy substitutes?

Communication

- Why should employees know about diary alternatives?
- Why should customers be offered dairy and dairy alternatives?

Leadership

- How do dairy alternatives change the appearance and taste of an item?

Management

- What should employees understand about dairy sensitivity and other conditions?