Culinary Arts questions 4 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 do! 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 a 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?