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10. What is the fi rst decision that needs to be made when writing a time-work
schedule?
11. What two things does a leader in the kitchen need to consider before assigning
meal preparation tasks to members of the work team?
12. Give two guidelines for preparing sandwiches.
13. How can you prevent cold juice drinks from being diluted by ice cubes?
14. Why should coffee be served as soon as possible after brewing?
15. Teas made from partially fermented tea leaves are called _____.
A. black teas
B. green teas
C. herbal teas
D. oolong teas
Build Critical Thinking Skills Build Critical Thinking Skills
16. Analyze. Select two types of cookbooks from your school or local library. Analyze
the strengths and weaknesses of each cookbook. Write a critique stating which
one you prefer and why.
17. Synthesize. Work with your lab group to brainstorm food ideas for a breakfast or
luncheon. Choose from among the suggestions to plan a specifi c menu. Collect
recipes for the foods you have selected. Create a food preparation time chart.
Plan a time-work schedule for the members of your lab group. What factors did
you consider when creating your schedule?
18. Evaluate. Prepare several coffee blends. Evaluate the color, aroma, and fl avor of
each blend. Identify the blend you prefer and explain why you prefer it.
19. Assess. On a photocopy of a map of the United States, color in the areas where
high-altitude cooking principles would apply.
Develop Common Core Skills Develop Common Core Skills
20. Science. Have two lab groups each prepare a different recipe calling for one of the
ingredients listed in the fi rst column of Table 12-2. Have two other lab groups each
prepare one of the recipes using the appropriate ingredient substitution listed in
the second column of the table. All students should sample all four food products,
comparing the taste, texture, and appearance of the two versions of each recipe.
Note any differences you can attribute to the ingredient substitutions.
21. Science. This activity illustrates some of the characteristics of carbonated
beverages. Drop a tablespoon of raisins into a clear plastic cup fi lled with a clear
carbonated soft drink and note what happens. Note that a soft drink is a gas-in-
liquid solution in which carbon dioxide gas is dispersed in water. The gas forms
bubbles that attach to the raisins and raise them to the surface of the beverage.
When the bubbles break, the raisins drop back to the bottom of the cup and the
cycle is repeated.