Reference no: EM133172096

Identify the nutrients found in the egg white and the egg yolk.

List common functions of eggs in culinary preparations.

Define "pasteurization".

Explain why eggs should not be cooked at high temperatures or overcooked.

List common egg preparations.

Describe various ways to effectively plate egg dishes.

Identify ways in which eggs are promoted across the menu.

Give examples of nutrients found in soybeans.

Explain how to effectively develop flavor when using a soy product as a substitute for meat.

Describe the proper methods for cooking with milks.

Compare clarified, brown, and compound butters.

Explain how cheese is chosen for a recipe.

Describe techniques for developing flavors in dishes that contain dairy products.

List popular items featuring dairy products at quick service and fast casual venues.

Explain how dairy products are often used at fine dining and special event venues.

a. Discuss the ramifications of a bartender working from an open cash register drawer.

b. Discuss kickbacks and how they may occur within a business.

c. Discuss fraudulent invoices and how they may occur within a business.

d. Identify and dicuss all the signs that an employee may be stealing from an operation. Discuss how management should respond, considering the rights of the employee and the responsibility of management.