ABSTRACT
Working in today’s food service kitchen is very different from what it was years ago. The cost of labor, reduction, and lack of skilled kitchen personnel have forced more chefs to start using premade soups, stocks, and sauces; precut fruits and vegetables; and more convenience foods than ever before. This can make it difficult for chefs or managers to know exactly what ingredients and subingredients are in their menu items because a lot of their dishes are no longer made from scratch. They are relying on vendor product information sheets and labels for ingredient accuracy.
