Part of the Kitchen Foundations track. Lesson 4 of 10.
Prerequisites: Modules 5, 42.
The sequence
Read the whole list first.
Ask which items degrade.
Do the long ones first.
And do the short ones last.
The decisions
What order. By clock, not by list order, per Module 5 — and this is the single most useful thing a new prep cook can learn in this room.
Because a restaurant preps at three for a six o'clock service and this kitchen preps at three for a room that fills at ten.
Which means garnish cut at open is dry and curling at the hour anyone sees it, and the fix is free.
And whether to ask. Yes — "which of these goes bad fastest" is a question that marks someone as thinking rather than as inexperienced.
What you are reading
Which items have a cut surface, which are dressed, and which improve with time.
What goes wrong here
Worked in list order.
And short-clock items done first because they are easy.
Verification
Look at what you made at ten, not at five.
The boundary
None specific.