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Menu prep list

1. Inventory Check

2. Menu Planning

3. Ingredient Preparation

  • Select fresh vegetables.
  • Rinse under cold water to remove dirt.
  • Peel if necessary, using a vegetable peeler.
  • Chop, slice, or dice according to recipe requirements.
  • Store in airtight containers until use.
  • Choose appropriate proteins (meat, poultry, seafood).
  • Prepare marinade based on recipe (oil, acid, seasonings).
  • Combine proteins and marinade in a bowl or bag.
  • Refrigerate for recommended time for flavor absorption.
  • Remove excess marinade before cooking.
  • Gather all ingredients required for sauces/dressings.
  • Mix ingredients in a bowl or blender as per recipe.
  • Taste and adjust seasoning as needed.
  • Store in airtight containers in the fridge.
  • Label with date and name for easy identification.

4. Equipment Readiness

5. Portion Control

6. Final Checks

7. Service Preparation

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