Set Meal Service

• All customers eat at one time.

• Often called quantity cooking because large batches are prepared in advance.

• Examples: school cafeterias, banquets, employee dining rooms.

The traditional method of set meal preparation, still widely used, is to prepare the entire quantity of each item in a single large batch and to keep it hot for the duration of the meal service.This method has two major disadvantages:

• Deterioration of quality due to long holding.

• Large quantities of leftovers.

Modern high-speed equipment, such as pressure steamers, convection ovens, infrared ovens, and microwave ovens, make possible a system called small-batch cooking. Needed quantities are divided into smaller batches, placed in pans ready for final cooking or heating, and then cooked only as needed.The advantages of this system are as follows:

• Fresher food, because it is not held as long.

• Fewer leftovers, because servings not needed are not cooked.

Small-batch cooking also accommodates items prepared in advance and frozen or chilled for storage.

Figure 7.1

When sharpening a knife, hold the blade at a 20-degree angle to the stone.

Figure 7.1

When sharpening a knife, hold the blade at a 20-degree angle to the stone.

Figure 7.2

Using a sharpening stone.

Figure 7.2

Using a sharpening stone.

(a) Hold the knife firmly. Start with the tip of the knife against the stone as shown, and hold the edge against the stone at a 20-degree angle. Use the guiding hand to keep an even pressure on the blade.

(b) Start to draw the knife over the stone. Press very gently on the blade.

(c) Keep the motion smooth, using even, light pressure.

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