What are the three general steps in food production in quantity?

The three general steps in food production in quantity are accurately captured by preparation, cooking, and finishing.

Preparation involves the initial stages where ingredients are gathered, cleaned, cut, and marinated, setting the groundwork for the cooking process. During the cooking phase, raw ingredients are transformed into edible dishes through various methods such as boiling, baking, or frying, which not only enhance flavor but also ensure food safety. Lastly, the finishing step encompasses final touches that may include garnishing, plating, and ensuring the food is presented attractively and at the proper temperature for service.

This sequence is essential in food service, especially in settings where large quantities are produced, as it ensures that meals are prepared efficiently and safely while meeting quality standards. The other choices may contain relevant steps in the food service process but do not represent the primary stages essential to production at scale.