Practice notes; mid-January

Set up and sanitation.  Those are key words for CCAP competitors right now, in the middle of practices for the 2016 Arizona preliminaries on February 6.

Here's the deal.  

Students, remember you are training for a profession. Professional kitchens are, first, all about the food: which needs to be purchased, so there is always a budget. You're using the food - you need the budget.

To maximize the value of the food (that pesky budget), you need to be prepared to use every useful bit of the food in the walk-in and pantry.

Remember - do not mix food scraps and garbage. Garbage is thrown out. Food scraps - soup, broth, sauce (pieces large enough - smoothie, anyone?)

Be especially mindful of sanitation. Keep one food on your cutting board at a time - and only the equipment you're using for that task.

Check the notes below and know that there will be additional practice notes posted after the January 28 practice!