Table 4.

Frequency and percentage of students in academic programs related to nutrition and culinary art with correct knowledge on cooking methods and techniques, and adequate application of culinary competencies and knowledge.

Variables	Students with Correct Knowledge or Adequate Competencies
	n	%
Knowledge on cooking methods and techniques
Definition of boiling	89	95.7
Definition of microwave cooking	85	91.4
Using spices to add flavor to food without using salt or fat	84	90.3
Cooking technique for the retention of chlorophyll.	32	34.4
Sous-vide reduces food mass	31	33.3
Using low sodium salt to add flavor to food without using additional salt or fat	16	17.2
Culinary competencies
Food preservation techniques	64	68.8
Cooking carbohydrates	89	95.7
Reading recipes	82	88.1
Using leftovers to prepare new meals	51	54.8
Cooking technique: boil	89	95.7
Cooking technique: steam	89	95.7
Cooking technique: sous-vide	43	46.2
Cooking technique: baking	84	90.3
Cooking technique: smoked	54	58.1
Cooking method: fat	56	60.2
Application of knowledge
Prepares meal with more than three ingredients	78	83.8
Visualize food and its plating before cooking	76	81.7
Use of measuring equipment while cooking from scratch	51	54.8
Preparation of grocery list and plan what to eat daily or during the week	46	49.5