Identify challenges related to operations and production within the foodservice industry.
· Analyze the components of a recipe and interrelationship of ingredients and preparation methods.
Through the first six weeks, the content has provided a multitude of descriptions and quality specifications for a variety of materials, culminating in food preparation equipment this week.
use the recipe you presented in the week four discussion forum and write a quality standard for the raw materials as well as create a hazard analysis for the ingredients and preparation methods that follow the flow of food from purchasing to service. Assume you will be serving 50-60 guests.
· Define quality for your recipe, identify the desirable sensory attributes for those foods and evaluate the food according to the attributes identified.
· Prepare a HACCP analysis for that recipe assessing relevant stages in the flow of food.