Title: Perform sequential steps in all aspects of food preparation.
Course: Family and Consumer Sciences Exploratory II (19904-6) > Section: Demonstrating Nutrition and Wellness

Performance should include

- planning
- evaluating the nutritional value of a recipe
- following step-by-step directions
- measuring
- cleaning and sanitizing.

Process/Skill Questions:

Thinking

- What is mise en place?
- Why is it important to read the entire recipe before you start?

Communication

- Why is teamwork important in the kitchen?
- Why is communication important while in the kitchen?

Leadership

- What are the benefits of assigning duties in the kitchen?
- How should food-preparation jobs be handled?

Management

- Why is planning essential?
- What are the consequences of not following directions?