First Day ... Every Day: Basics for Food Service Assistants, Part II (entire file, 2003K)

Introduction
Production Schedule--Defined; Menu
Production Schedule--Example
Standardized Recipe--Defined/Benefits
Standardized Recipe--Parts/Steps/Begin
Manufacturers’ Instructions
Recipe Adjustment
   Fraction to Decimal Equivalents
    Decimal Equivalents for Fractions
    Common Measures
    Ounce Chart
    Pound and Ounce Chart
    Volume Measures Chart
Chicken Stir-Fry Recipe
Measure and Volume
Standard Measuring Equipment
Correct Techniques for Measuring
Whenever Possible... Weigh! and Handle With Care
Production Techniques--The PROUD Way
Portion Control--Defined; Portion Control Methods
Portion Control--Measuring
Portion Control--Cutting/Counting/Weighing
Small and Large Equipment Safety; Knife Safety
The Ten Commandments of Knife Safety
Food Chopper Safety; Mixer Safety
Convection Oven Safety
Dishwasher Safety
The Serving Line
References; Closing
Pretest
Posttest, Page 1
Posttest, Page 2
Pretest Answer Key
Posttest Answer Key
ASFSA Continuing Education Credit Application Form
Pretest/Posttest Answer Sheet