Knowledge & Training Case Study Part 3

Susan Hopkins has been hired as the Executive Chef for a renowned luxury hotel in downtown Vancouver. As part of her responsibilities she has been tasked with reviewing training requirements for the culinary division and creating a new training strategy aimed to proactively identify knowledge gaps among new hires. She expects the new system to significantly improve on-the-job training approaches, support individual career development and contribute to the prosperous growth of the hotels culinary division.

To ensure that team members end up developing the skills, knowledge and competencies needed to successfully perform their jobs, Susan is looking into creating batteries of questions to test applicants culinary expertise before being accepted into their posts. She hopes this approach will allow her to better gauge candidates current skillsets and customize and/or direct training plans to address specific skill gaps among successful hires. The third set of questions revolving around meats and seafood have been included below for your perusal. Assist Susan in finding the answers to those questions. Please keep your answers concise and to the point.

1. List the different types of bacon. How do they differ? Explain.
2. List the nine categories or kinds of poultry most commonly used in commercial foodservice. How are these categories then divided into classes?
3. What does the term free-range chicken refer to?
4. What are the different market forms of poultry available? Explain the advantages and disadvantages of each option.
5. Which poultry items are best suited for broiling or grilling? Explain your answer.
6. Which poultry cuts are most appropriate for moist-heat cooking methods? What options are there and what are the basic procedures?