Title: Demonstrate cooking and holding techniques that ensure maximum retention of nutrients and quality.
Course: Restaurant Operation Specialization (16052-VI) > Section: Applying Nutritional Principles

Demonstration should include

- following food safety guidelines
- explaining the effect of carry-over cooking procedures
- using standard cooking and storing techniques
- using batch cooking methods
- making entries in the temperature log.

Process/Skill Questions:

Thinking

- What is meant by the expression nutrient loss?
- How do cooking and holding techniques affect nutrients in food?
- How are nutrients affected by improper storage?

Communication

- How can the use of holding time and temperature logs be effective in maintaining integrity in food products?
- What is the benefit of nutritional information found on food labels?

Leadership

- Who is responsible for maintaining the holding time and temperature logs?
- What leadership skills are necessary to ensure food is prepared with minimum nutrient loss?

Management

- Who decides to dispose of improperly held food?
- How can profit be affected by improperly held food?