Title: Identify the purposes of convenience and partially cooked (par-cooked) food items.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Identification should include

- the benefits of par cooking prepared foods
- ways that convenience food items can save labor, time, and money.

Process/Skill Questions:

Thinking

- What are some of the cost-saving benefits of using convenience foods?
- How do convenience food items save money?

Communication

- What are some of the convenience foods used in the food service industry?
- How are soup and sauce bases used in contemporary cuisine?

Leadership

- How can a chef build upon convenience foods to create a new product?

Management

- What are some of the disadvantages of using convenience foods?
- What factors should be considered before deciding to use convenience foods?