| Introduction -- Chapter 23 -- Chapter 22 -- Chapter 25 -- Lesson Assignments |
For submission via e-mail, type your answers in a text-only file (unless otherwise directed in the specific assignment). Do not send the message until you have completed all parts of the assignment, then send them all in one message. Text-only documents may be created in a separate word processing program, then copied and pasted into an e-mail message; Microsoft Word documents must be formatted as directed in the introduction and e-mailed as attachments. Submit your Lesson Assignment according to the directions given for e-mail.
Contact and interview a produce salesperson from a foodservice supply company such as Sysco, McClain, US Foods, or another such supplier. If you are unable to find a foodservice supply company, contact your instructor for assistance. You are free to ask a variety of questions, but you should cover at least the following topics:
- Name of salesperson and company.
- How orders are received from foodservice facilities.
- How the company handles food that has to be returned (order error).
- How long produce is held before being thrown out or given away to charity (food bank).
- Seasonality issues.
Submit the following to complete the assignment:
- A one- to two-page report on the information gathered from the interview.
- A copy of the thank-you note you sent to the salesperson for allowing you to interview him/her.
Lab Report #6: Vegetable Cook. After working in the station, do the following:
- List the food products you prepared, the number of servings or quantity produced, and the pieces of equipment you used during this lab.
- Describe how you applied one important cooking/preparation principle to the preparation of one of the food products listed in the first question.
- Describe how you applied one important sanitation principle during preparation of one of the food products listed in the first question.
Write out each question or direction on the report, and below each, write your answer.
Your finished paper should be typed, double-spaced, with 1" margins all around, and should be one to three pages long.
