Contents of food production plans

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Reference no: EM133782556

Questions

1. Briefly describe the following contents of food production plans: Mise en place lists. Equipment lists. Purchase order. Staff allocations.

2. Describe the following comprehensive details of food production processes: Receiving, mise en place, preparing, cooking. food storage. reconstitution. re-thermalisation. Serving.

3. Identify at least three critical control points in food production where food hazards must be controlled.

4. Briefly describe the characteristics of following food service styles: à la carte. buffet. set menu or table d'hôte. bulk cooking operations. functions or events.

5. Briefly describe the following factors to be considered regarding food preparation requirements: Meal quantities required. Menu items. Organisational standards. Portion control. Special dietary requirements. Special customer requests. Standard recipes. Timeframe.

Reference no: EM133782556

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