final exam Flashcards
what does food production entail - not just the cooking part
Recipe formulation, forecasting, scheduling of production, and temperature monitoring are discussed in this chapter
Standardized Recipes- what is it
why is it importatn: advantages and disadvantages
A recipe or formula that can be easily duplicated by a number of individuals and still achieve the same result
Cost how would a standardized recipe reduce cost?- know exactly how much to order, could buy in bulk, can specify on the grade (don’t use sirloin steak in stew)
Consistency (make it over and over again)
Customer satisfaction
Customer expectations
Planning and purchasing
Over- and underproduction
limitations:Ingredient substitutions Other factors Employee experience and training Equipment and facilities Financial constraints Learning the rules Breaking the rules
as purchased (AP) vs edible portion
means you buy it but cannot use it all (reduce the the weight by trimming the fat and it shrinks)
EP: ready to eat don’t have to remove anything
what are the 3 phases of recipe standardization
recipe verification:Review components of the recipe.
Make the recipe
Verify the recipe yield
Record changes to the recipe
product evaluation:Used to determine the acceptability of the recipe by food service managers, staff, customers Informal Evaluation: when first prepared Help determine Visual appearance Flavor Ability to obtain ingredients Cost per serving Labor time Availability of equipment Employee skill
quantaty adjustment:
If staff members believe that the recipe has potential for use in the operation….
-Formal Evaluation
Select group of staff members & customers as a taste panel.
Choose or develop an evaluation instrument.
Prepare sample recipe.
Set up sampling area.
Sampling & evaluation of products.
Summarize results.
Determine future plans for the recipe
types of recipe formats: 3
Block format: Ingredients listed on left side of recipes.
Procedures directly opposite ingredients on right side.
Complete block format: Horizontal lines separate each group of ingredients with procedures.
Vertical lines separate the ingredient, amount, & procedure columns.
Modified block format
what are the 3 ways of quantaty adjustment
Factor method: Quantities of ingredients in the original recipe are multiplied by a conversion factor.(Convert all ingredients from measure to weight in lbs
Convert ingredient quantity to whole numbers & decimal equivalents & round to one decimal place unless the original amount is less than one pound (then round to two decimal places).
2lbs 10oz convert to 2.625lbs, but rounded to 2.6lbs for use
Divide the desired yield by the base recipe yield to determine the conversion factor.
Multiply all recipe ingredients by the conversion factor.
Reconvert the new ingredient quantities back into pounds & ounces or quarts & cups.
Round off amounts to quantities simple to weigh or measure & within an acceptable margin of error.
Direct Reading Measurement Tables: Quick to use & require no mathematical calculations.
Used to adjust weight & volume of ingredients in recipes that are divisible by 25.
Percenrage method: The percentage of the total weight of the product is calculated for each ingredient.
Adjusting the Number of Portions and Portion Sizes
Step 1: Calculate adjustment factor: Desired Portions (x) Portion Size Original Portions (x) Portion Size
= 75 (x) 3/4 cup or .75 50 (x) 1/4 cup or .25 = 56.25 cups 12.50 cups = 4.5 (rounded)
Step 2: Multiply the quantity of ingredients in the original recipe by the adjustment factor.
Example: 1/2 pound (8 ounces) of flour is specified in the original recipe.
8 ounces x 4.5 = 36 ounces (rounded; 2 lb, 4 oz.)
(original amount) (adjustment factor) (new recipe)
what is production forecasting
and why it is important
: a prediction of food needs for a day or other specific time period
Sound forecasting facilitates efficient procurement, scheduling of labour, use of equipment & space
Serves as a means of communication with staff to ensure all stages of menu item preparation are completed in a timely manner & that final products meets standards of quality
Procurement staff-how much food to order & when it needs to be available
Hot/cold production staff- # of servings needed & form
In large organizations, forecasting replaces tally system, as it’s time consuming
Accurate forecasting minimizes the chance of under/overproduction both of which has serious consequences.
Quantity Demand : how is it determined
Efficient foodservice requires that prod’n manager know the estimated # of customers/ # of servings of each menu item in time to order from the procurement unit.
Regardless of size- historical data that reflect the pattern of actual menu item demand is necessary
Adequate historical records constitute the basis for most forecasting processes.
Past data is used to determine needs & establish trends in all forecasting methods.
To be of value they must be consistently &accurately recorded
example look at date and time, weather conditions
what to look at for forecasting in restaurants, schools, hospitals
Restaurant menu items prepared Menu items served per meal sales record customers served/ meal # of times a given meal is selected
School student enrollment students purchasing school meal a la carte items sold teachers & staff purchasing meal
Hospital
daily patient census
Patients on therapeutic diets
discharges & admissions
Historical Records
what is it affected by
Overtime, a pattern of menu item demand or total meals served will emerge from the recorded data.
This pattern, along with knowledge of pattern variance, will assist in making a valid estimate of future menu item demand
Factors affecting variance include holidays, weather conditions & special events
Types of Forecasting Models
Causal Model: Causal forecasting models, like time series models, are based on the assumption that an identifiable relationship exists between the item being forecast and other factors.
These factors might include selling price, number of customers, market availability, and almost anything else that might influence the item being forecast.
Causal models vary in complexity from those relating only one factor, such as selling price, to items being forecast to models using a system of mathematical equations that include numerous variables.
Subjective Model:A subjective forecasting model generally is used when relevant data are scarce or patterns and relationships between data do not tend to persist over time.
In these cases, little relationship exists between the past and the long-term future.
Forecasters must rely on opinions and other information, generally qualitative, that might relate to the item being forecast
Chefs with lots of experience- know the patterns of how food is ordered and eaten
Time Series Models 2 types:Time Series Model- involves the assumption that actual occurrences follow an identifiable pattern over time.
Most common one
Moving Average: The most common and easiest of the time series models is the moving average forecasting model.
The process begins by taking the average of the number of portions sold for the last five or more times the menu item was offered as the first point on the trend line.
The second point on the line is determined by dropping the first number and adding the most recent number of portions sold to the bottom of the list and then calculating another average.
The repetitive process continues for all data.
Exponential Smoothing Forecasting Model:
The exponential smoothing forecasting model is a popular time series model that can be set up on a computer spreadsheet.
It is very similar to the moving average model except that it does not uniformly weigh past observations.
Instead, an exponentially decreasing set of weights is used, giving recent values more weight than older ones.
what is Production Scheduling
what is it?
what are the 2 stages
why is it important
Time sequencing of events required by the production subsystems to produce a meal
OR- A decision-making & communication process whereby the production staff is informed of how the actual activity of food preparation is to take place over a specified period of time.
Two stages:
Planning
Action
Essential for production control
Affects cost of material, labour and energy
Ensures efficient use of time, equipment and space by identifying:
What menu items to prepare
What quantities to produce
When individual items are to be produced
Who is to prepare each item
planning stage vs. action stage
planning:
Forecasts converted into quantity to produce & distribution of food products to supervisors in each work unit
Foodservice Director or Chef assigns production to production supervisor, greens to salad unit, appetizers and dessert to waitstaff
Action Stage
In most cases, supervisors in each production unit assume responsibility for the action stage by preparing a production schedule(production schdule info: meal, yield, equipement, weather, substitution, quantaty to prepare)
Production is scheduled to assure high food quality affects (i.e. with shorting holding time
Production schedule vs. Work Schedule
Outline duties and tasks for individual employee
Give important information to employees so they may perform more efficiently
Employee understand duties to perform
Good for training and retraining employees
Labor is used more efficiently, safer and less fatiguing
Equipment used more efficiently
production meeting
what is discussed at them, why are they important
Agenda
discuss the menu
production plans
Evaluate effectiveness of schedule (problems, corrective measures)
Meetings are used to evaluate how well the previous meal went, to learn about over or underproduction and suggest reasons for either. They should also be used to get ready for the next sequence of meals, to review the recipes coming up along with possible substitutions.
Frequency
Production meetings be held regularly to discuss agenda items
Length of meeting
Short meetings preferably
Longer when menu items change
Time of Day
What is the best time of day to schedule meetings? Why?
Batch Cooking Overview
What is Batch Cooking?
It is way to prepare and cook as much food as is needed.
Batch cooking is ideal for maintaining food temperature and quality.
Batch Cooking involves dividing the food into smaller batches and cooking them one at a time, as needed.
Measure temperature of each batch at two points.
Why is Batching cooking important? What foods are likely to be batch cooked? Why?
Advantages of Centralized Ingredient Assembly
Contributes to the cost reduction & quality improvement.
Redirection of cooks’ skills away from collecting, assembling, & measuring ingredients to production, garnishing, & portion control.
More efficient use of labor.
A good example, Food production center, City hospital
Function of the Ingredient Room
what does it need,
where should it be located
ingredient room staffing/ personnel consideration
Primary function is to coordinate assembly, pre-preparation, measuring, & weighing of the ingredients.
Availability of appropriate equipment will help determine the activities to be performed.
Should be located between the storage & production areas.
Necessary equipment includes:
Refrigeration
Water supply
Trucks or carts for assembly & delivery
Worktable or counter
Scales
Employees must be: Literate Able to do simple arithmetic Familiar with storage facilities Responsible for receiving, storage, & ingredient assembly.
Ingredient assembly personnel considerations:
Size of operation
Frequency & time of deliveries
Size of ingredient room & location of other storage areas
Type, number, & complexity of menu items
Number of workstation to be supplied
Schedule for delivery of ingredients to production & serving areas
Extent of pre-preparation performed in ingredient assembly area
MPLH’s
Productivity
is measured in MPLH’s worked.
When more meals are produced in an hour, the labor cost per meal is reduced.
This means more money is available to spend in other areas. (Food, supplies & equipment)
You want more MEALS Per hour!
Modular equipement
That size to which all units of equipment are proportioned; compatible in size to fit together
Design and function
Beauty and utility may be combined in foodservice equipment.
Features of Equipment
Size or capacity
The size or capacity of equipment for a given situation is determined by:
type of menu
type of service
quantities of food produced.
The selection of certain modular equipment has proven advantageous in quantity food operations.
cost associated with equipment
Initial purchase price. Cost of installing the equipment. Direct costs of operation. Cost of maintenance & repair. Labor costs required to operate the equipment. Useful life of the equipment.
Initial Purchase Price
Initial purchase price is important, but the lowest price item may not have the lowest total cost of ownership.
Equipment is manufactured for a wide variety of facilities; Owners need to know what is right for them.
Equipment manufacturers have a financial incentives to sell their products against competitors; One way to do that is to propose a cheaper item – even if it isn’t necessarily the best alternative for the operation.
Installation Cost - Examples
Direct Operating Costs
Maintenance & Repair
Labor Costs of Operation
Adding a char broiler could require expensive modifications to a ventilation system or even a new hood.
Adding a steam-jacketed kettle could require cutting into the floor to install a trench drain.
Adding an steamer with an electric steam generator could require additional power circuits.
Replacing a hood could require additional ductwork running from the kitchen to the roof
Direct operating costs include the expenses associated with utilities.
Direct operating costs of equipment can be estimated using information provided by manufacturers’ catalog sheets as well as local costs of:
Gas
Electricity
Water
Steam
The total cost of ownership of equipment also includes expenses associated with maintenance & repair.
Examples:
Deliming steamers & servicing steam boilers
Adjusting oven thermostats
Replacing door seals on reach-ins
Replacement of moving parts & bearing surfaces
Replacement of heating elements & burners
When replacing old equipment with new, labor costs of operation generally are not an important factor in the total cost of ownership if the replacement is functionally identical to the original.
Often, however, new equipment is purchased that is substantially different in terms of how it functions.
Replacing a manual slicer with an automatic slicer will reduce labor requirements.
Replacing a manual pot washing system with a power soak & wash system will reduce labor requirements.
Useful Life of Equipment
Useful life is hard to estimate in practice:
Depends on extent of use.
Depends on quality of maintenance & repair.
Also, comparative estimates for the same item between manufacturers are rarely available & seldom accurate
The most common materials for constructing a piece of foodservice equipment are:
Stainless steel
Aluminum
Galvanized iron (Internal structure for counters, etc.
)
Plastics:
Decorative surfaces
Functional surfaces (as in storage shelving)
Wood Hard Maple for bakers’ tables
Decorative trim
Tile
Glass
Solid Surface
“Plastic” Laminate
conduction, convection, radiation, induction
Heat is the factor that causes many reactions to occur, and the type and amount of heat greatly affect the resulting product.
Heat is transferred in four ways:
Conduction
Conduction is the transfer of heat through direct contact of one object or substance with another.
Transfer can occur in any of the three states of matter: solid, liquid, or vapor.
Metals, as a group of solids, are good conductors; however, different metals conduct heat at different rates.
Convection
Convection is the distribution of heat by the movement of liquid or vapor and may be either natural or forced.
Natural convection occurs from density or temperature differences within a liquid or vapor.
The temperature differences cause hot air to rise and cool air to fall; thus, in a kettle of liquid or a deep fat fryer, convection keeps the liquid in motion when heated.
Radiation
Radiation pertains to the generation of heat energy by wave action within an object.
The waves do not possess energy but induce heat by molecular action upon entering food.
Infrared and microwave are the two types of radiation used in food production.
Infrared waves have a longer wavelength than visible light does.
Broiling is the most familiar example of infrared cooking.
Microwaves have a very short length and are generated by an electromagnetic tube.
In use, microwaves penetrate partway into the food and agitate water and/or fat molecules.
The friction resulting from this agitation creates heat, which in turn cooks the product.
Induction
Induction is the use of electrical magnetic fields to excite the molecules of metal cooking surfaces.
Induction-heat burners that cook magnetically are in use in many foodservice operations.
The burner has no open flame and the burner surface does not get hot; rather, molecules in the pan are activated, which produce the heat to cook food.
According to foodservice operators, induction heating is fast, even, and clean.
The units do not require ventilation.
dry heat vs. moist heat
Moist heat methods involve the use of water or steam for the cooking process. (boiling, simmering, stewing, poaching, blanching, braising, steaming)
Dry heat methods are those in which the heat is conducted by dry air, hot metal, radiation, or a minimum amount of hot fat.(roasting, baking, oven frying, broiling, grilling, barbeque, rottisery, sautee, pan fry, frying
