The Development And Validation Of Measures To Evaluate Cooking Expertise And Food Expertise
In Study three, the ‘Food preparation Novices’ reported using Chopping, Boiling, Roasting, and frying/stir-frying (100%). In comparison to the ‘Experienced Food Preparers’ who reported using Peeling, Frying/stir-frying, Roasting, Boiling, Blending and chopping (100%) and Baking, getting Culinary Services Group ready …
