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

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

Process/Skill Questions:

Thinking

- What criteria should be used in determining egg products?
- What are the benefits of using pasteurized egg products?

Communication

- Why should customers be offered a choice of egg products?

Leadership

- What safety procedures should be followed when handling raw eggs?

Management

- What kind of special training do employees need to prepare egg products?