C6 Food Production

Question 1

Production

Answer 1

Is the managerial function of converting food purchased in various stages of prep into menu items to serve to customers.

Question 2

Planning for production

Answer 2

Is the establishment of a program of action for transformation of resources into products and services.

Question 3

Production scheduling

Answer 3

The time sequencing of events required by the production subsystem to produce a meal Two stages: planning & action.

Question 4

Production schedule

Answer 4

aka production worksheet. Written plan for production for a specific date &/or meal.

Question 5

Batch cooking

Answer 5

Cooking smaller quantities of menu items as needed for service.

Question 6

Ingredient room

Answer 6

Ingredient assembly area designed for measuring ingredients to be transmitted to the various centers.

Question 7

Standardized recipe

Answer 7

Recipe that consistently delivers the same quantity & quality of a product when followed precisely.

Question 8

Recipe standardization

Answer 8

Process of tailoring a recipe to suit a particular purpose in a specific food-service operation. Ex. limited-menu chains that produce in a commissary.

Question 9

quantity recipe

Answer 9

Any recipe that produces 25 servings or more.

Question 10

Three phases of recipe standardization

Answer 10

Recipe verification, product evaluation, and quantity adjustment.

Question 11

Three procedures for quantity adjustment of recipes:

Answer 11

factor method, percentage method, & direct reading measurement tables.

Question 12

Factor Method

Answer 12

Method of quantity adjustment for a recipe. 1. convert ingredients from measure to weight in lb. & oz. 2. convert to decimal equivalents. 3. divide desired yield by the base recipe yield. 4. multiple by conversion factor. 5. Reconvert 6. round.

Question 13

Percentage Method

Answer 13

Measurements for ingredients are converted to weights & then the percentage of total weight for each ingredient is computed.

Question 14

Steps for percentage method

Answer 14

1. convert all ingredients to tenths of a pound. 2. total EP weights of ingredients in recipe . 3. calculate the % of each ingredient. 4. check ratio of ingredients. 5. establish weight needed to provide the desired number of servings. 6. add handling loss. 7. multiply each ingredient % by total weight. 8. reconvert to lb. and oz.

Question 15

EP

Answer 15

edible portion. Weight of menu item as it is served.

Question 16

AP

Answer 16

as purchased. Amount of food bought before purchasing.

Question 17

Handling loss

Answer 17

Decrease in the yield of a recipe because of preparation process.

Question 18

Conduction

Answer 18

Transfer of heat through direct contact from one object or substance to another.

Question 19

Convection

Answer 19

Distribution of heat by the movement of liquid or vapor; may be either natural or forced.

Question 20

Radiation

Answer 20

Generation of heat energy by wave action within an object.

Question 21

Induction

Answer 21

Use of electrical magnetic fields to excite the molecules of metal cooking surfaces.

Question 22

Radiation

Answer 22

Generation of heat energy by wave action within an object. Dry-heat method

Question 23

Infrared

Answer 23

Form of radiation. Generally used for broiling.

Question 24

simmering or stewing

Answer 24

cooking in a liquid that is boiling gently, 185° - 205°F

Question 25

steam-jacketed kettle

Answer 25

similar to a double boiler. Steam is introduced in space between.

Question 26

Braising

Answer 26

Cooking food in a small amount of liquid, usually after browning.

Question 26

poach

Answer 26

to cook is a small amount of liquid that is hot but not actually bubbling.

Question 27

Heat recovery time

Answer 27

Amount of time it takes for oil in a fryer to return to optimum cooking temp after food is added.

Question 28

Range oven

Answer 28

Part of a stove, located under cooking surface.

Question 29

Deck oven

Answer 29

Pan placed directly on the oven deck, 8-12” high, generally have multiple ovens stacked and have separate temp control.

Question 30

Conveyor oven

Answer 30

Pizza oven. Food moves on conveyer belt

Question 31

Impinger

Answer 31

Conveyorized oven that blasts high-velocity, heated air into oven. Food cooks more quickly.

Question 32

FlashBake oven

Answer 32

Combination of intense light & infrared energy to cook foods quickly.

Question 33

Combi-oven

Answer 33

Save space. Combines four cooking methods: convection, steam, convection + continuous steam, convection + cycles steam.

Question 34

Tilting skillet or tilting frypan

Answer 34

Most versatile of all kitchen equipment. Has heated flat bottom, pouring lip, & hinged cover. Can cook nearly everything.

Question 35

Portion control

Answer 35

One of the essential controls in production of food in quantity . Service of the same size portion to each customer.

Question 36

Disher number indicates?

Answer 36

The number of portions per quart that the disher will yield. Ex. Number 8 disher = 8 .5c servings per quart.

Question 37

Utensils should be made of

Answer 37

18-8, type 304 stainless steel. Should be NSF listed as well.

Question 38

Btu

Answer 38

Amount of heat energy needed to raise the temp of 1lb. of water 1°F.