ManageFirst® Food Production: Competency Guide |
Contents
Establishing Standard Food Production Procedures | 2 |
Product QualityKnow Your Product | 20 |
Receiving and Storing to Maintain Quality | 48 |
Copyright | |
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Common terms and phrases
à la carte baking baking soda cheese chicken color cooking methods cooler cooling customers delivery Demi-glace deviations dish employees ensure equipment example executive chef FIFO fish Flash freezing flavor flour food items food production food quality food safety foodservice establishments foodservice operation fresh frozen garde manger garnish grill grill cook heat herbs Hollandaise sauce ingredients inspected inventory kitchen labels leftover loaf maintain quality meal menu descriptions menu items mother sauce NRAEF ManageFirst oven packaging Perpetual inventory plate poultry prep sheet preparation problem procedures Product specification sheets Professional Skills Matrix quality food quality grade quantity receiving reheating Repurposing Food restaurant and foodservice restaurant or foodservice reuse sales history sauce sauté seafood served servers shown in Exhibit sous chef spices staff standardized recipe steak storage stored strip steak sugar supplier temperature tender Testing Version texture time-temperature abuse True or False USDA vegetables Velouté sauce vendor wine yeast