Lab Preparedness 1
1. List and explain three technological advances affecting food preparation.
Equipment can be combination of two or more, such as a combi-oven, which will allow for more room in the
kitchen, so more prep space. More and more tools are
Review for the last test:
- How many inches should an entire place setting take up?
- What was the chaffing dish used for?
Steaming the glassware
- What are most handled (dirty) during items during service?
Silverware and glassw
Focal point on a plate- highest point on the plate
Mise En Place- everything in its place
Miroquet- 50% Onion, 25% Celery, 25% Carrots
Heart vegetables rooted ones (beets, lettuce, etc.)
Starches give you energy
Healthy For Me Please!
Many people can argue that the greatest thing in life is being healthy. But, while
many believe this theory, they do not follow it. It is easy to say that you want to be
healthy, but if you do nothin
B, C, D, G
*Always help out and
look over the kitchen
* Help others if you are not cleaning!
Job Descriptions for the BOH:
1.) The BOH Manager: The BOH Manager will be in charge of the entire kitchen and
overlooking that everyone is doing their job correctly. He or she will make sure the chef
knows what recipes they
When starting to think about what food we wanted to choose for our
nutritional menu everyone had the same few ideas come into the head: fruit, salads, pasta,
chicken, the basics. It is hard to have to
Guest Speaker Reflection Paper
Starting your own business may sound simple but it takes hard work and
dedication. Guest speakers Michelle Brooks and Kevin Gentile talked about what
it is like to start your own business from scratch. To be
Final Project Reflection Paper
When asked to create a restaurant from scratch, I felt overwhelmed and the
thought seemed impossible. But, what I did not realize at that moment was that I have
learned all the necessary skills a