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Food Systems 1 Exam #4 (Final) > Chapter 6: Food Production > Flashcards

Chapter 6: Food Production Flashcards

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1
Q

Food Production

A

Preparation of menu items in the needed quantity and the desired quality at a cost appropriate to the particular operation.

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2
Q

Forecasting

A

Art and science of estimating events in the future, which provides a database for decision making and planning.

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3
Q

Overproduction

A

Production of more food than is needed for service.

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4
Q

Underproduction

A

Production of less food than is needed for service.

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5
Q

Production Scheduling

A

Time sequencing of events required by the production subsystem to produce a meal. Important element of production control that affects the cost of materials, labor, and energy.

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6
Q

Production Schedule

A

Written plan for productions for a specific date and/or meal. The production employees are the ones who make the schedule work.

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7
Q

Batch Cooking

A

Cooking smaller quantities of menu items as needed for service. A variant of production scheduling. Helps assure that a fresh product is being served. Items that are frequently batch cooked: vegetables, grilled, deep-fried and broiled items.

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8
Q

Ingredient Room

A

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

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9
Q

Standardized Recipe

A

Recipe that consistently delivers the same quantity and quality of a product when followed precisely and adjusted to an accurate forecast quantity. Greatly facilitates purchasing and food production.

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10
Q

Recipe

A

Formula by which weighed and measured ingredients are combined in a specific procedure to meet predetermined standards. It is also a written communication tool that passes information from the foodservice manager to the ingredient room and production employees.

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11
Q

Recipe Standardization

A

Process of tailoring a recipe to suit a particular purpose in a specific foodservice operation.

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12
Q

Handling Loss

A

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

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13
Q

Sweet Spot

A

Point of best value at lowest cost.

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14
Q

Conduction

A

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

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15
Q

Convection

A

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

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16
Q

Radiation

A

Generation of heat energy by wave action within an object.

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17
Q

Induction

A

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

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18
Q

Moist Heat Methods

A

Heat is conducted to the food product by water or steam.

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19
Q

Carry-Over Cooking

A

The increase in internal meat temperature after removal from the heat source.

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20
Q

Portion Control

A

Service of same size portion to each customer.

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21
Q

Operating in the Black

A

When revenues minus expenses is a positive value.

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22
Q

Composting

A

Decomposing organic material into soil-like material.

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23
Q

Direct Energy

A

Energy expended within the foodservice operation to produce and serve meals.

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24
Q

Indirect Energy

A

Energy expended to facilitate functions that use direct energy.

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25
Q

Quantity

A

Element that distinguishes production in foodservices from home or family food preparation.

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26
Q

Quality

A

Includes not only the aesthetic aspects of a food product but also nutritional factors and microbiological safety.

27
Q

Production

A

Second subsystem in the transformation element of the foodservice system, defined as the process by which products and services are created. It involves planning and controlling ingredients, production methods, food quality, labor productivity, and energy consumption.

28
Q

Planning for Production

A

Establishment of a program of action for transformation of resources into products and services.

29
Q

The 4 Parts of Production Forecasting

A
  1. Production Demand
  2. Quantity Demand
  3. Historical Records
  4. Forecasting Models
30
Q

Production Demand

A

Part of production forecasting that ensures that food products are available to produce food items for the customer and making sure that underproduction and overproduction do not occur.

31
Q

Quantity Demand

A

The part of production forecasting that requires the production manager to know the estimated number of customers or the number of servings of each menu item in time to order from the procurement unit.

32
Q

The 6 Parts of the Historical Record

A
  1. Date and day of the week
  2. Meal or hour of service
  3. Notation of special event, holiday, and weather conditions, if applicable
  4. Food items prepared
  5. Quantity of each item prepared
  6. Quantity of each item served
33
Q

Historical Records

A

The part of the production forecast that is the fundamental base for forecasting quantities when the same meal or menu item is repeated.

34
Q

Forecasting Model

A

A part of production forecasting. Mathematical formula to predict future needs, which is used as an aid in determining quantity.

35
Q

The 5 Criteria of Forecasting Models

A
  1. Cost of model
  2. Relevancy of past data
  3. Accuracy of model
  4. Lead time
  5. Pattern of behavior
36
Q

Cost of a Forecasting Model

A

Involves the expenses of both development and operation. The developmental costs arise from constructing the model, validating the forecast stability, and often purchasing a computer forecasting program. Operational costs, including the cost of making a forecast after the model is developed, are affected by the amount of data and computation time needed.

37
Q

Accuracy of a Forecasting Model

A

The quality of a forecasting model must be judged primarily by the accuracy of its predictions of future occurrences.

38
Q

Relevancy of Past Data in a Forecasting Model

A

If a clear relationship between the past and the future does not exist, the past data will not be relevant in developing forecasts.

39
Q

Lead Time of a Forecasting Model

A

Pertains to the length of time into the future that the forecasts are made. Categorized as short, medium, or long-term.

40
Q

Pattern of Behavior in a Forecasting Model

A

Many forecasting models depend on the assumption that behavioral patterns observed in the past will continue into the future and that the actual occurrences follow some known pattern. These patterns may be affected by random influences, which are unpredictable factors responsible for forecasting errors.

41
Q

The 3 Types of Forecasting Models

A
  1. Time Series
  2. Casual
  3. Subjective
42
Q

Time Series Forecasting Model

A

Based on the assumption that actual occurrences follow an identifiable pattern over time.

43
Q

Causal Forecasting Model

A

Based on the assumption that an identifiable relationship exists between the item being forecast and other factors, such as selling price, number of customers, and market availability.

44
Q

Subjective Forecasting Model

A

Based on the idea that little relationship exists between the past and long-term future and, therefore, forecasters must rely on opinions and quantitative information that might be related to the item being forecast. Generally used when relevant data are scarce or patterns and relationships between data do not tend to persist over time.

45
Q

The 2 Time Series Models

A
  1. Moving Average

2. Exponential Smoothing

46
Q

Moving Average Forecasting Model

A

Time series model that uses a repetitive process for developing a trend line by averaging the number of servings for a specified number of times for the first point on the line and then dropping the oldest and adding the newest number of servings for subsequent points.

47
Q

Exponential Smoothing Forecasting Model

A

Time series model in which an exponentially decreasing set of weights is used, giving recent values more weight than older ones. Eliminates the use of historical data.

48
Q

Regression Analysis Forecasting Models

A

Causal models that are based on the assumption that the linear relationship between variables will continue for a reasonable time in the future.

49
Q

Ingredient Control

A

A major component of quality and quantity control in the production subsystem and a critical dimension of cost control throughout the foodservice system. The process begins with purchasing, receiving, and storage of foods and continues through forecasting and production.

50
Q

Ingredient Assembly

A

Concepts related to receiving, storage, and inventory control are important components of ingredient control, particularly issuing from storage. Clear policies and procedures control the issue and assembly of all food and supplies, from delivery to service, by requiring proper authorization for removal of products from storage and by issuing only required quantities for production and service.

51
Q

Function of the Ingredient Room

A

To coordinate assembly, prepreparation, measuring, and weighing of the ingredients to meet both the daily production needs and the advance preparation needs of recipes for future meals.

52
Q

Quantity Recipe

A

Recipe that produces 25 or more servings. They are not standardized until they have been adapted to an individual operation.

53
Q

The 4 Major Processes of Recipe Verification

A
  1. Review components of the recipe
  2. Make the recipe
  3. Verify the recipe yield
  4. Record changes on the recipe
    These phases should be completed before a recipe is evaluated.
54
Q

Product Evaluation

A

Follows the recipe verification phase and is a critical part of the recipe standardization process. It is used to help determine the acceptability of the recipe by foodservice managers and staff and customers. An informal evaluation is completed when the item is first prepared followed by a formal evaluation if staff members believe the recipe has potential for use.

55
Q

Informal Evaluation

A

General assessment of product or service; no evaluation form or procedure used.

56
Q

Formal Evaluation

A

Detailed assessment of product or service; evaluation form used and detailed evaluation procedure followed.

57
Q

Time and Temperature

A

Critical elements in quantity food production that must be controlled to produce a high-quality product.

58
Q

Carry-Over Cooking

A

The increase in internal meat temperature after removal from the heat source.

59
Q

Yield

A

Amount of product resulting at the end of the procurement/production/process.

60
Q

As Purchased (AP)

A

Amount of food before processing.

61
Q

Edible Portion (EP)

A

Amount of food available for eating after preparation and/or cooking.

62
Q

Cooking Losses

A

Decrease in yield of many foods in production primarily because of moisture loss.

63
Q

Handling Loss

A

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

64
Q

WaterSense

A

A program launched by the EPA to promote water efficiency and recognize water-efficient products, programs, and practices.

Food Systems 1 Exam #4 (Final) (4 decks)

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