Title: Demonstrate steaming.
Course: Culinary Arts II (16052-II) > Section: Applying Advanced Food Preparation Techniques

Demonstration should include

- defining the term steaming, including that steaming uses the vapor from the liquid, not the liquid itself
- identifying when it is appropriate to steam food.

Process/Skill Questions:

Thinking

- What foods are associated with steaming?
- How does equipment affect steaming?

Communication

- How does one determine when a steamed product is done?
- What safety precautions apply when removing items from a steamer?

Leadership

- What procedures are needed for steaming?
- What factors should be considered when deciding to steam?
- What safety measures should be taken when steaming?

Management

- What equipment is needed for steaming?
- What products are appropriate for steaming?