Batch cooking isn't just about cooking in advance—it's about cooking intelligently in advance. The goal is to have components ready that can be assembled quickly, while maintaining quality and freshness.
What to Batch Cook
Components That Work
- Stocks and broths
- Sauces and reductions
- Marinades and dressings
- Par-cooked proteins
- Prepared vegetables (blanched, roasted)
- Pastry components
What to Avoid Batch Cooking
- Items that deteriorate quickly
- Anything that needs crisp texture
- Fresh preparations that are quick to make
The Batch Schedule
Design a prep schedule that works for your volume:
- Weekly batch items (stocks, large batches)
- Daily batch items (prep for next day)
- Service-day batches (during prep hours)
Storage and Labeling
- Proper labeling with date and contents
- First-in-first-out (FIFO) strictly enforced
- Proper storage temperatures
- Organized storage locations
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