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Taco Preparation and Serving Guide

The document outlines the 6 steps in the food production process for a restaurant: 1) purchasing ingredients, 2) receiving ingredients and ensuring quality, 3) food preparation, 4) storing ingredients properly, 5) transporting prepared foods to the kitchen, and 6) serving customers either for dine-in or takeout. The restaurant menu includes Noringami chicken and salmon tacos, cauliflower poke tacos, and Hokuku soy drinks.

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Jolo Arzadon
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36 views4 pages

Taco Preparation and Serving Guide

The document outlines the 6 steps in the food production process for a restaurant: 1) purchasing ingredients, 2) receiving ingredients and ensuring quality, 3) food preparation, 4) storing ingredients properly, 5) transporting prepared foods to the kitchen, and 6) serving customers either for dine-in or takeout. The restaurant menu includes Noringami chicken and salmon tacos, cauliflower poke tacos, and Hokuku soy drinks.

Uploaded by

Jolo Arzadon
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd

Takosu Sono Affamato

1. Purchasing  Create a list of required ingredients based on the menu.


 Contact suppliers or visit local markets to purchase fresh
produce, meats, and other necessary items.
 Ensure that ingredients meet quality and safety standards.
2. Receiving  Inspect all incoming ingredients for freshness, quality, and
adherence to orders.
 Any discrepancies, damaged items, or quality issues should
be documented.
 Properly store received items in designated storage areas.
3. Food  Assign tasks to kitchen staff for preparing ingredients.
Production  This step includes washing, trimming, and cutting
vegetables, marinating meats, and cooking items such as
chicken or salmon according to recipes.
 Packaging should be done according to your storage
standards, which may include using airtight containers,
labeling, and refrigeration.
4. Storing  Designate specific storage areas for different categories of
ingredients, such as refrigerators for perishables and dry
storage for non-perishables.
 Use proper food storage containers and ensure labeling with
dates and contents.
5. Receiving  Ensure that prepared ingredients are transported safely from
Kitchen the preparation area to the kitchen where final assembly
takes place.
 Kitchen staff will assemble tacos as per the Noringami
Tacos and Poke Tacos instructions.
 For Taho drinks, staff will add pre-made components like
soft tofu and sago pearls to cups and drizzle them with
vanilla chocolate syrup.
6. Serve to  Dishes should be presented beautifully and garnished as per
Customers restaurant's standards.
 For dine-in, servers or kitchen staff deliver orders to
customers at their tables.
 For takeout, make sure that orders are properly packaged in
food-grade containers and labeled correct

Illustration/ Visual Presentation


Noringami Chicken

Noringami salmon
Cauliflower poke tacos

Hokuku -Soy drinks

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