Title: Prepare food products for presentation and assessment.
Course: Food Science and Dietetics (19254) > Section: Examining Product Development

Preparation should include

- devising standardized recipes for proposed food products
- creating a production plan to include tools, equipment, and materials necessary for preparation
- performing all steps of standardized recipes accurately and in the given order so that the resulting products match the intended product exactly
- demonstrating elements of design and fundamentals of presentation
- illustrating knowledge of current trends in presentation
- developing a product evaluation rubric
- assessing the final product for visual appeal, quality of taste, and nutritional content.

Process/Skill Questions:

Thinking

- What are the parts of a standardized recipe?
- What are the elements of design and fundamentals in food preparation?
- Why should food be attractively presented?

Communication

- Why is it important to have all abbreviations standardized?
- How can the importance of following proper methods of food preparation for quality results be communicated?
- What is the difference between a functional and nonfunctional garnish?

Leadership

- What are the consequences of organized planning and preparing of food? Of unorganized planning and preparing of food?
- What leadership skills can help us organize food preparation by a team in a busy kitchen?
- What are some current trends in plate presentation?
- What skills are needed to present attractive food?

Management

- What are some benefits of having all kitchen staff use standardized recipes?
- Why is time management important in the preparation of food?
- What production factors can influence presentation?
- Why should presentations have consistent portion sizes?
- What are the main elements of food presentation?