Title: Produce bulk quantities of products for a catering display.
Course: Catering/Banquet Specialization (16052-IV) > Section: Applying Catering/Banquet Food-Preparation Techniques

Production should include cutting poultry, meat, fish, and shellfish products down to serving size or portion size for optimal display. Production should also include preparing canapés and appetizers.

Process/Skill Questions:

Thinking

- What are the advantages of buying bulk products?
- What knife and equipment skills are needed to fabricate bulk products?

Communication

- How does a prep list aid staff communication?
- Why is communication with vendors essential to bulk production?

Leadership

- How do time-management demands affect the fabrication of bulk products?
- How does one locate sources for bulk products?

Management

- Why is staff instruction about things such as waste prevention, final appearance, and presentation necessary?
- How does management evaluate the savings when purchasing fabricated bulk products vs. preportioned products?