Preparation should include
- using fruits, vegetables, and/or starches
- selecting and evaluating freshness of goods
- handling and storing the goods according to standard procedures
- demonstrating a variety of preparation and presentation techniques.
Process/Skill Questions:
Thinking
- How can consideration of seasonality affect menu planning?
- What are the effects of seasonality on preparation techniques?
- Why should starches and vegetables be balanced in menu offerings?
Communication
- Why is a prep list needed for producing menu items?
- Why is communication with vendors essential to menu production?
Leadership
- How are periodic automatic replenishment (PAR) levels determined?
- Who is responsible for maintaining PAR levels?
Management
- What are the procedures for proper stock rotation?
- Who is responsible for ensuring proper storage of perishables and nonperishables?