Title: Prepare a variety of breakfast meats.
Course: Culinary Arts I (16052-I) > Section: Applying Food-Preparation Techniques

Preparation should include using various cooking techniques (e.g., fry, broil, use of an oven) and describing each step.

Process/Skill Questions:

Thinking

- Why should breakfast meats be tested for doneness?
- What are the advantages and disadvantages of pre-cooked vs. raw meats?
- What are some alternatives to common breakfast meats?
- What is the advantage of using layout bacon vs. bulk?

Communication

- How does one communicate the importance of cooking breakfast meats at the correct temperature to control the release of carcinogens?

Leadership

- What skills are needed to prepare breakfast meats?

Management

- What are the proper storage methods for breakfast meats?