What procedure can help minimize waste of meats and seafood?

Cutting meat into pieces of uniform sizes for consistent cooking is an effective procedure to minimize waste of meats and seafood. When ingredients are cut into uniform sizes, they cook more evenly, which helps in preventing undercooked or overcooked portions. This uniformity not only ensures that all pieces are adequately cooked, enhancing the quality and safety of the food but also reduces the likelihood of discarding improperly cooked pieces that are not suitable for serving.

In contrast, cooking meats at varying temperatures can lead to uneven cooking, which might result in some parts being overdone and potentially wasted if not up to the desired quality or safety standards. Storing meats without refrigeration can lead to spoilage, which obviously increases waste. Freezing them immediately after cooking could help preserve them but does not proactively address the issue of waste during cooking preparation and can lead to a different texture when reheated. Therefore, cutting meat into uniform sizes directly contributes to economical preparation and reduces waste in the food service process.