Preparation should include
- converting standard recipes to produce large quantities
- using various cooking methods (e.g., dry, moist, combination) and holding methods
- monitoring 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?