Title: Produce bulk quantities of products for a catering display.
Course: Quantity Food Specialization (16052-V) > Section: Applying Quantity Food Preparation Techniques

Production should include cutting food products down to serving size or portion size for optimal display.

Process/Skill Questions:

Thinking

- What are the advantages of buying bulk products?
- What knife and equipment skills are needed to fabricate bulk products?

Communication

- How does a prep list aid staff communication?
- Why is communication with vendors essential to bulk production?

Leadership

- How do time-management demands affect fabrication of bulk products?
- How does one locate sources for bulk products?

Management

- Why is staff instruction in waste prevention, final appearance, and presentation necessary?
- How does management evaluate the savings when purchasing fabricated bulk products vs. preportioned products?