Chapter one- Introduction to food preparation

LEARNING OBJECTIVEl

After reading this topic, you should be able to:

1.

21. Name and describe four major developments that have significantly changedthe food service industry in the 20th century.

3.2. Identify seven major station in a classical kitchen

4.3. Explain how the size and type of an operation influence the organization of the modern kitchen.

5.4. Identify and describe three skill levels of food production personnel.

6.

5. Identify eight behavioral characteristics that food service workers should develop and maintain to achieve the highest standards or professionalism me and describe four major developments that have significantly changed the food service industry in the 20th century.

7.

6. Identify seven major station in a classical kitchen

8.

7. Explain how the size and type of an operation influence the organization of the modern kitchen.

9.

8. Identify and describe three skill levels of food production personnel.

10.

9. Identify eight behavioral characteristics that food service workers should 

10.develop and maintain to achieve the highest standards or professionalism