Title: Prepare large quantities of fruits, vegetables, starches, and other foods.
Course: Quantity Food Specialization (16052-V) > Section: Applying Quantity Food-Preparation Techniques

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?