How do you minimize or eliminate waste in food prep?
By totalfoodservice
Tags: Chef Murphy, Food Prep
This entry was posted on September 10, 2008 at 8:00 am and is filed under Restaurateurs and Foodservice Professionals. You can follow any responses to this entry through the RSS 2.0 feed.
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October 2, 2008 at 12:39 am |
use all the scraps, never ever throw anything away (unless its not fresh) make soups, sauces, fill chickens, pasta tossed with…
all that and more
October 2, 2008 at 12:41 am |
We use all the remaining usable product for stock, sauces, and soups
October 2, 2008 at 12:45 am |
1. Good Knife skills for accurate yield
2. Most scrap ingredients are beneficial ingredients for vegetable, fish, shellfish or meat based stocks. This adds flavor to the dish as an ingredient rather than using water, or even blanching/cooking ingredients in flavored liquids.
3. The largest waste in food prep is labor which is lost of the prep is inaccurate or not utilized