Columns Forms for Cook
US Legal Forms has been providing Cook Columns with legal forms and forms packages for over 20 years. Access the largest online library of ready-to-use legal documents online.
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FAQ
Four Steps to Food Safety: Clean, Separate, Cook, Chill.
A prep list specifies how much of each food item should be prepared at a station before the start of service. With the proper amount ready to go beforehand, members receive fresh meals without delay.
Prep sheets usually feature an easy-to-read grid-style format. The first column contains a list of the food items or ingredients that must be prepped. The next column contains the par level for each item. After that, there are spaces to record the quantity on hand, the quantity prepped, and the total quantity.
Gather all of your ingredients, utensils, and equipment needed. One by one, wash, cut, dice, chop, and measure all of your ingredients. Place them into appropriately sized dishes, bowls, and containers for easy grabbing. Set your ingredients around your cooking station for better accessibility.
Prep sheets usually feature an easy-to-read grid-style format. The first column contains a list of the food items or ingredients that must be prepped. The next column contains the par level for each item. After that, there are spaces to record the quantity on hand, the quantity prepped, and the total quantity.
What's the Best Way to Create a Prep List?NAME. Every restaurant prep list should include space at the top for the prep cook's name.STATION. The name of the station should go up at the top of the restaurant prep list along with the name.ITEMS.ON HAND.PAR.NEED.UNIT.