two minutes should do it then go to the bar for the other 28:beer: :crazy:
i suppose id go down the line of defining what your view point of batch cooking is and broaden it(batch cooking vegetables but then again fast food restaurants batch cook also etc etc)
I ve batched cooked for fifty cover restaurants but likewise batch cooked for a function of 500 on a flow through so you could think up all the different scenarios where batch cooking could be useful and advantageious to quality , organisation and cost effectiveness.
equipment plays a big part in batch cooking wherebye your ideally looking at quality cookers steamers etc(as opposed to rickety old equipment that seems to develop its own idea of how hard its going to work that day) that will return the same result time after time and the importance of training staff to be aware that the cooking times and temperaturess are cruscial to getting a quality result
Batch cooking is designed to maximise quality, cost effectiveness,consistency of product and plays a part in reducing the pressures on the kitchen team
just some thoughts for you in no particular order that i hope will help you get started. but id better get back to writing my menus now:lol:
good luck with the presentation