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  • 01 Laboratory Worksheet 1 - ARG Mod. Gas

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    Abegail Maupoy
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    Chefs face challenges when minimizing food costs for fine dining, and prioritize using local and seasonal fresh fruits. However, to meet menu needs and customer demand, restaurants sometimes must buy fresh fruit out of season, which is now easier due to globalization allowing year-round sourcing from around the world. Frozen fruit is another option that is processed to better maintain quality and flavor when out of season. When purchasing fruits, chefs should consider each option's cost, availability, and intended use to make the best choice.

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    01 Laboratory Worksheet 1- ARG Mod. Gas[1]

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    Chefs face challenges when minimizing food costs for fine dining, and prioritize using local and seasonal fresh fruits. However, to meet menu needs and customer demand, restaurants sometimes must buy fresh fruit out of season, which is now easier due to globalization allowing year-round sourcing from around the world. Frozen fruit is another option that is processed to better maintain quality and flavor when out of season. When purchasing fruits, chefs should consider each option's cost, availability, and intended use to make the best choice.

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    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
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    198 views1 page

    01 Laboratory Worksheet 1 - ARG Mod. Gas

    Uploaded by

    Abegail Maupoy
    Chefs face challenges when minimizing food costs for fine dining, and prioritize using local and seasonal fresh fruits. However, to meet menu needs and customer demand, restaurants sometimes must buy fresh fruit out of season, which is now easier due to globalization allowing year-round sourcing from around the world. Frozen fruit is another option that is processed to better maintain quality and flavor when out of season. When purchasing fruits, chefs should consider each option's cost, availability, and intended use to make the best choice.

    Copyright:

    © All Rights Reserved
    Download as DOCX, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 1

    Maupoy, Abegail G.

    Modern gastronomy with fusion cuisine

    BSHM704 01 laboratory worksheet 1- ARG

    One of a challenge a chef face when minimizing food especially in fine


    dining, and they’ll tell you that “local” and “seasonal” are top priorities
    when purchasing fresh fruit.  But to fulfill menu obligations and meet
    customer demand, operators must sometimes resort to buying fresh
    fruit out of season—an easier job now that our global economy makes it
    possible to source fruit from around the world any time of year. Another
    popular option is frozen fruit—processed today to better retain quality
    and flavor. To make the smartest buys, each of these choices should be
    weighed in terms of cost, availability and end use.

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