1. Time in Meal Planning

2. Time Management in Meal Preparation Although time management is part of meal management, it is a management technique by itself. Quality meals rely on timing Different foods are prepared a different rate, so coordination is essential to timely meal service

3. Backward Sequencing Log how long it will take for each menu item to be prepared Estimate time at which the meal will be served Work backwards to determine at what time the preparation should be started in order to serve the meal on time When the meal is prepared, items are usually prepared in descending order of time required

4. Standardized Recipes Facilitate uniform quality and taste Give predictable yields Require less supervision Require less trained help Establish food-cost control Create independence

5. Mise En Place A French term for having all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking Pans are prepared Mixing bowls, tools and equipment is set out Technique used to assemble meals quickly and effortlessly

6. Benefits of Mise en Place Identify missing ingredients Special preparation can be completed before cooking rather than in the midst of preparation like toasting nuts, bringing ingredients to room temperature Allows clean-up during preparation Allows grouping of ingredients to assure all ingredients are included Makes complicated recipes more fun

7. Effective time management can improve efficiency of all steps in meal preparation including: Planning the menu Developing the purchase list Purchasing the food Storing the food Planning the order in which the menu items will be prepared Preparing the food Preparing the table Serving Cleaning up

8. Power Point Author Dr. Jane Ross The University of Vermont Foods and Nutrition Basic Concepts of Food