Preparation should include 50 or more servings and
- converting standard recipes accurately to produce large quantities
- using various cooking methods (e.g., dry, moist, combination) and holding methods.
Process/Skill Questions:
Thinking
- How does seasonality affect preparation techniques?
- Why should starches and vegetables be balanced in menu offerings?
Communication
- What preparation steps need to be communicated when preparing large quantities?
- Why is communication with vendors essential for preparation of large quantities?
Leadership
- What is the role of time management in quantity food preparation of fruits and vegetables?
Management
- What are the procedures for proper stock rotation?
- Who is responsible for ensuring proper storage of perishables and nonperishables?