1. Purchasing: This is the first stage in which food is acquired for use in the kitchen. This may involve sourcing ingredients from local markets, supermarkets, or suppliers.
2. Storage: Once the food has been purchased, it must be stored in appropriate conditions to maintain its quality and freshness until it is ready for use. This can include refrigeration, freezing, or dry storage.
3. Mis-en-place: This involves preparing the work area and equipment to ensure that all necessary tools and ingredients are readily available before cooking begins.
4. Preparation: This is the stage where the food is actually prepared for cooking. This may involve cleaning, chopping, seasoning, and other necessary steps to ensure that the food is ready for cooking.
5. Cooking: This is the stage where the food is actually cooked. Depending on the recipe and cooking method, this may involve grilling, baking, sautéing, or boiling.
6. Holding: After cooking, the food may be held at a safe temperature until it is ready to be served. This may involve keeping the food warm in a heated cabinet or holding it in a refrigerator until it is ready to be reheated.
7. Reheating: This is the stage where the food is reheated to ensure that it is served at the correct temperature. This may involve microwaving, heating in an oven, or warming in a steam table.
8. Presentation: Finally, the food is presented to the customer in an appealing and visually attractive way, ensuring that it is served in a clean and hygienic manner.
Overall, these stages ensure that food is sourced, prepared, and served in a safe and efficient manner, meeting the needs and expectations of customers while maintaining high standards of quality and hygiene.
The diagram above is a flow chart for different stages of food processes. In a sequential order, complete the chart With the following processes; Holding, Mis-en-place, Reheating, Preparation, Storage, Presentation, Cooking and Purchasing.