Title: Prepare large quantities of food.
Course: Catering/Banquet Specialization (16052-IV) > Section: Applying Catering/Banquet Food-Preparation Techniques

Preparation should include

- converting standard recipes to produce large quantities
- using various cooking methods (e.g., dry, moist, combination) and holding methods
- maintaining holding temperatures.

Process/Skill Questions:

Thinking

- What are yield conversion rates?
- How does the quantity of food being prepared affect cooking-method decisions?
- What effect does a serving location have on food-preparation steps?

Communication

- What preparation steps need to be communicated when preparing large quantities of food?
- How can active listening skills benefit staff working to prepare large quantities of food?

Leadership

- What is the role of time management in quantity food preparation?
- What is the role of teamwork in quantity food preparation?

Management

- Why is staff instruction in waste prevention, final appearance, and presentation necessary?
- What equipment needs may arise when preparing large quantities of food?
- What management qualities are essential when directing the preparation of large quantities of food?