C6 Food Production Flashcards
Production
Is the managerial function of converting food purchased in various stages of prep into menu items to serve to customers.
Planning for production
Is the establishment of a program of action for transformation of resources into products and services.
Production scheduling
The time sequencing of events required by the production subsystem to produce a meal Two stages: planning & action.
Production schedule
aka production worksheet. Written plan for production for a specific date &/or meal.
Batch cooking
Cooking smaller quantities of menu items as needed for service.
Ingredient room
Ingredient assembly area designed for measuring ingredients to be transmitted to the various centers.
Standardized recipe
Recipe that consistently delivers the same quantity & quality of a product when followed precisely.
Recipe standardization
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.
quantity recipe
Any recipe that produces 25 servings or more.
Three phases of recipe standardization
Recipe verification, product evaluation, and quantity adjustment.
Three procedures for quantity adjustment of recipes:
factor method, percentage method, & direct reading measurement tables.
Factor Method
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.
Percentage Method
Measurements for ingredients are converted to weights & then the percentage of total weight for each ingredient is computed.
Steps for percentage method
- 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.
EP
edible portion. Weight of menu item as it is served.
AP
as purchased. Amount of food bought before purchasing.
Handling loss
Decrease in the yield of a recipe because of preparation process.
Conduction
Transfer of heat through direct contact from one object or substance to another.
Convection
Distribution of heat by the movement of liquid or vapor; may be either natural or forced.
Radiation
Generation of heat energy by wave action within an object.
Induction
Use of electrical magnetic fields to excite the molecules of metal cooking surfaces.
Radiation
Generation of heat energy by wave action within an object. Dry-heat method
Infrared
Form of radiation. Generally used for broiling.
simmering or stewing
cooking in a liquid that is boiling gently, 185° - 205°F
steam-jacketed kettle
similar to a double boiler. Steam is introduced in space between.
Braising
Cooking food in a small amount of liquid, usually after browning.
poach
to cook is a small amount of liquid that is hot but not actually bubbling.
Heat recovery time
Amount of time it takes for oil in a fryer to return to optimum cooking temp after food is added.
Range oven
Part of a stove, located under cooking surface.
Deck oven
Pan placed directly on the oven deck, 8-12” high, generally have multiple ovens stacked and have separate temp control.
Conveyor oven
Pizza oven. Food moves on conveyer belt
Impinger
Conveyorized oven that blasts high-velocity, heated air into oven. Food cooks more quickly.
FlashBake oven
Combination of intense light & infrared energy to cook foods quickly.
Combi-oven
Save space. Combines four cooking methods: convection, steam, convection + continuous steam, convection + cycles steam.
Tilting skillet or tilting frypan
Most versatile of all kitchen equipment. Has heated flat bottom, pouring lip, & hinged cover. Can cook nearly everything.
Portion control
One of the essential controls in production of food in quantity . Service of the same size portion to each customer.
Disher number indicates?
The number of portions per quart that the disher will yield. Ex. Number 8 disher = 8 .5c servings per quart.
Utensils should be made of
18-8, type 304 stainless steel. Should be NSF listed as well.
Btu
Amount of heat energy needed to raise the temp of 1lb. of water 1°F.
