Are you tired of the chaos in your kitchen? Do you want to make sure that your kitchen is always organized and prepared to serve customers? Then you need a prep list for your kitchen! A prep list is a printed guide with all the prep tasks that need to be performed in a commercial kitchen on a particular day. It is a production sheet that outlines which foods to prepare, in what quantities, for a particular day of service. In this article, we will explain what a prep list is, why you need one, and how to make your own.
Before we dive into the details of creating a prep list, let’s first understand what kitchen prep is. Kitchen prep, sometimes called mise en place, encompasses all the kitchen tasks that must be completed before service begins. The reason that most menu items can be prepared in ten minutes or less is because the prep work has been performed ahead of time. For example, if a guest orders a Southwest omelette with peppers, onions, and ham, it would take too long for the line cook to dice the ingredients on the spot. Prep cooks do the dicing and chopping in advance so the line cook only has to worry about cracking the eggs. There are many types of chefs who work together to run a commercial kitchen, but most kitchen prep is performed by prep cooks.
Now that we know what kitchen prep is, let’s talk about why you need a prep list. A prep list is essential for any commercial kitchen because it helps you stay organized and prepared. Without a kitchen prep list, no cook would know exactly how many portions of broccoli to weigh out or how many fresh steaks to cut. The prep sheet is the guide that outlines which foods to prepare, in what quantities, for a particular day of service. It ensures that you have the right amount of ingredients on hand to meet the demand for a specific day and shift. Cut too many steaks and you may not use them all before their freshness fades. Cut too few and you may miss out on potential sales for that evening.
How to Make a Prep List
Now that you know what a prep list is and why you need one, let’s talk about how to make your own. Making a prep list is easy, and it can be done in just a few simple steps.
Step 1: Identify the Menu Items
The first step in creating a prep list is to identify the menu items that you will be serving. This will help you determine which ingredients you need to prep and in what quantities. Make a list of all the menu items that you will be serving, and then break them down into their individual components. For example, if you are serving a Caesar salad, you will need to prep the lettuce, croutons, Parmesan cheese, and dressing.
Step 2: Determine the Quantity
Once you have identified the menu items and their components, the next step is to determine the quantity of each item that you need to prep. This will depend on the number of guests that you are expecting and the popularity of each menu item. You can use historical data to help you determine the quantity of each item that you need to prep. For example, if you know that you typically sell 25 Caesar salads on a Friday night service, you will need to prep enough lettuce, croutons, Parmesan cheese, and dressing to make 25 salads.
Step 3: Create the Prep List
Once you have determined the menu items and their quantities, the final step is to create the prep list. You can use a spreadsheet or a piece of paper to create your prep list. List all the menu items and their components, and then write down the quantity of each item that you need to prep. You can also include notes or special instructions for each item if necessary.
FAQ
What is a prep list?
A prep list is a printed guide with all the prep tasks that need to be performed in a commercial kitchen on a particular day. It is a production sheet that outlines which foods to prepare, in what quantities, for a particular day of service.
Why do I need a prep list?
A prep list is essential for any commercial kitchen because it helps you stay organized and prepared. Without a kitchen prep list, no cook would know exactly how many portions of broccoli to weigh out or how many fresh steaks to cut. The prep sheet is the guide that outlines which foods to prepare, in what quantities, for a particular day of service. It
