Answer to Question 1
Passive techniques require little or no activity from the learner. It is therefore difficult to assess
what learning has taken place. Passive instructional techniques involve the following:
Tellinguse of words to explain the subject matter
Showingtrainers perform the activity
Illustratinguse of visual materials to demonstrate the procedure
Active techniques require the learner to participate by saying or doing something
Question and answerchecking through communication to see if information
is understood
Participationinvolv ement by the learner through actions
Discussioninvolveme nt by the learner through verbal communication
Practical exercisestechniques practiced by the learner
The best training techniques for culinary instruction are active. They allow the
chef supervisor to check if learning has taken place. Training experts
generally agree that we retain:
20 percent of what we hear.
50 percent of what we hear and see.
70 percent of what we hear, see, and say.
90 percent of what we hear, see, say, and do.
Most of the training in the kitchen involves hearing, seeing, saying, and doing, which indicates
that this is the desired training method for all skills instruction. These methods involve breaking
down training into steps that are paced to the learner's ability so that he or she may be able to
assimilate this new information. Using this method, difficult tasks can be shown in easy stages.
Answer to Question 2
B
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Three active forms of vitamin A: all-trans-retinol, -retinal, and –retinoic acid