Planning and Organizing Production

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About
Even on the simplest level, pre-preparation is necessary. If you prepare only one short recipe, you must first:
  • Assemble your tools.
  • Assemble your ingredients.
  • Wash, trim, cut, prepare, and measure your raw materials.
  • Prepare your equipment (preheat oven, line baking sheets, etc.).
Only then can you begin the actual preparation.
When many items are to be prepared in a commercial kitchen, the situation is much more complex. Dealing with this complexity is the basis of kitchen organization.