Culinary arts HELP FAST 1. Most people don't often think about science and restaurants or the food industry as
having anything to do with each other, but they dol Identify and explain how scientific
principles are used in cooking and provide a creative example different from those
mentioned in the unit that expresses this concept.
2. Imagine that you have been asked to do an infomercial for Ii new sous vide tool. You are
instructed to not only explain how the tool works but what some of the benefits of this
cooking method are. Write a brief script that you could use for this infomercial
3. You are in the middle of a cooking competition, and in this round, you are required to
cook three items: one using dry heat, one using moist heat, and one using combination
heat. Identify and explain what item you would cook for each cooking method, why you
chose this item, and how you would cook each item using the specific method
4. You are training a new meat specialist for your restaurant. Part of this specialist's job is
to purchase and store the meat supply. Explain how you would differentiate between
proteins and identify factors such as types, grades, and storage while training this new
meat specialist
5. Which cooking methods would work best if you are on a camping trip and have to build
your own fire for cooking? What types of foods would you bring along that would work
best with these cooking methods and setting?