A prep cook needs to portion 40 pounds of raw fish for the dinner service. Which approach shows correct small-batch prep?
a.Bring all 40 pounds out to the prep table at once, portion the entire case, and then return everything to the walk-in
b.Portion the fish while standing in the walk-in doorway, so that the open cooler door keeps all 40 pounds of the case partly chilled as you work
c.Portion the fish on a table right beside the cookline so that each finished batch can go straight onto the grill without a trip back to the cooler
d.Remove only as much fish as can be portioned quickly, keep the rest in the cooler, and return each finished batch to refrigeration right away
Giải thích
Correct small-batch prep keeps most of the product at 41°F or lower while only a workable amount is on the table, and each finished batch goes back to refrigeration immediately, so no portion accumulates significant time in the temperature danger zone. Bringing all 40 pounds out at once leaves the whole case warming; a propped cooler doorway is not refrigeration and does not hold fish at 41°F; and staging fish next to the cookline puts it in the hottest part of the kitchen.
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