Title: Demonstrate mise en place for large-quantity food preparation.
Course: Quantity Food Specialization (16052-V) > Section: Applying Quantity Food-Preparation Techniques

Demonstration should include

- organizing a workstation
- maintaining a clean work area
- adhering to safety and sanitation regulations
- creating a production schedule
- adhering to the production schedule.

Process/Skill Questions:

Thinking

- Why is mise en place important to quantity food preparation?
- What temperature guidelines, equipment, and small wares must be considered in setup?

Communication

- Why is it important to communicate time and temperature guidelines to prep staff?
- Why is a prep list needed for preparing quantity foods?

Leadership

- Why is staff cooperation essential to quantity food production?
- Who is responsible for developing PAR levels?

Management

- What staff planning is needed for quantity food preparation?
- Why is evaluation of outcomes an important management process?