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NUTR365 > food production > Flashcards

food production Flashcards

1
Q

good food depends upon:

A

quality, storage, recipes, amount, prep procedures, holding, service

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2
Q

why cook?

A

enhance aesthetics, destroy pathogens, improve digestibility and maximize nutr retention

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3
Q

a recipe or formula that can be easily duplicated by a number of ppl and still get same result

A

standardized recipe

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4
Q

why standardized recipes?

A

cost, consistency, customer satisfaction/expectations, planning and purchasing, avoid over/under producing

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5
Q

limits of standardized recipes

A

ingredient substitutions, financial limits, equipment/facilities, employee training, learning rules, brreaking rules

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6
Q

descriptive terms before ingredients vs after ingredients?

A

form as purchased/how handled before use; processing after measured

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7
Q

What is diff between AP and EP?

A

as purchased; edible portion (account for trim losses)

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8
Q

whhat are 3 phases of recipe standardization?

A

recipe verification, product evaluation, quantity adjustment

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9
Q

what is recipe verification

A

review components, make, verify yield, record changes

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10
Q

what is product evaluation?

A

determine acceptability (informal or formal)

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11
Q

informal evaluation:

A

when first prepared, visual appearance/flavour/ability obtain ingredients/cost/labour/equipment/employee skill

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12
Q

formal evaluation:

A

if staff think recipe has potential–>taste panel, evaluation instrument, prepare sample recipe, summarize results, plan for future

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13
Q

diff recipe formats:

A

block, complete block, modified block

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14
Q

what is block format?

A

ingredients list on left side, procedures direct opp ingredients on right

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15
Q

what is complete block format?

A

horizontal lines separate each group of ingredients with procedures; vertical lines separate ingredient, amount, procedure columns

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16
Q

the exact amount of food that a guest is given

A

portion size

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17
Q

different methods for quantity adjustment

A

factor, percentage, direct reading measurement tables

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18
Q

what is factor method?

A

quantities of ingredients in the original recipe are multiplied by conversion factor (noncomputerized)

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19
Q

what is percentage method?

A

percentage of total wt of product calculated for each ingredient

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20
Q

for factor method, round to ____ decimal places unless amount is < 1 lb then ____ places

A

1; 2

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21
Q

direct reading used for recipes divisible by ___

A

25

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22
Q

conversion factor =

A

desired yield / original yield

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23
Q

steps for conversion

A
  1. calculate original yield 2. calculate desired yield 3. Desired / Original 4. multiply all ingredients by conversion factor
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24
Q

definitions for production scheduling?

A

time sequencing of events required by production subsystems to produce a meal OR decision making/communication process whereby production staff is informed of how food prep is to take place over specified period of time

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25
Q

two stages of production scheduling:

A

planning, action

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26
Q

production scheduling is essential for ____ and affects ___

A

production control, efficient use of resources; cost of material, labour, energy

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27
Q

how ensure efficiency?

A

what menu items to prepare, what quantities, when items produced, who prepares

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28
Q

what is planning stage?

A

forecasts converted into quantity to produce and distribution of food products to supervisors in each work unit, director/chef assigns production to supervisor, greens to salad unit, appetizers and dessert to waitstaff

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29
Q

what is action stage?

A

prepare production schedule (supervisors), assure high food quality

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30
Q

best time to schedule production meetings?

A

around lunch time

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31
Q

what is batch cooking?

A

prepare and cook as much food as is needed, ideal maintain food temp/quality, divide food into smaller batches and cook one at time

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32
Q

advantages of centralized ingredient assembly

A

contributes to cost reduction and quality improvement, streamline cooks skills to what they need to do, more efficient use of labour

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33
Q

what is production forecasting?

A

estimate events in future and provide database for decision making and planning–>estimate future demand using past data

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34
Q

production forecasting applied to foodservice?

A

prediction of food needs for a day/specified time period, means of communication (ensure timeliness, standards of quality)

35
Q

in large organizations , forecasting replaces ___ system

A

tally

36
Q

types of forecasting models

A

time series, causal, subjective

37
Q

what is causal model?

A

consider factors like selling price, # customers, market availability (computerized)

38
Q

when use subjective?

A

relevant data scarce, patterns and relationships don’t seem persist (qualitative, rely on opinions)

39
Q

types of time series?

A

moving average, exponential smoothing

40
Q

what assumption of time series model?

A

assumption that actual occurrences follow an identifiable pattern over time

41
Q

most common and easiest time series

A

moving average

42
Q

what is moving average?

A

1) take average of # portions sold for last five or more times menu item offered 2) drop first number and add most recent number of portions sold to bottom of list and then calc another average

43
Q

what is exponential smoothing forecasting model?

A

popular time series model that can be set up on computer spreadsheet–>exponentially decreasing set of weights is used, giving recent values more weight than older ones

44
Q

why stainless steel mostly used?

A

permanence, resistance to stains, lack of reaction with food, appearance, ease of cleaning, price

45
Q

what are direct operating costs?

A

include expenses associated with utilities

46
Q

most common materials for constructing equipment?

A

stainless steel, aluminum (carts/racks), galvanized iron (internal structure), plastics (decorative/functional), wood

47
Q

types of heat transfer

A

conduction, convection, radiation, induction

48
Q

what is conduction?

A

transfer of heat thru direct contact of one object with another (metals are good for this)

49
Q

what is convection?

A

distr. of heat by mvmt of liquid or vapour (natural or forced)

50
Q

natural convection?

A

density/temp diffs within liquid or vapour

51
Q

what is radiation?

A

generation of heat energy by wave action in object (infrared and microwave)

52
Q

example of infrared?

A

broil (long waves)

53
Q

microwaves have ___ length and gen. by _____

A

short; electromagnetic tube

54
Q

what is induction?

A

use electrical magnetic fields to excite cules of metal cooking surfaces (induction heat burners)

55
Q

benefits of using induction?

A

fast, even, clean; don’t require ventilation

56
Q

two cooking methods?

A

dry and moist heat

57
Q

dry heat?

A

heat conducted by dry air, hot metal, radiation, or min. amt hot fat

58
Q

moist heat?

A

involve use of water or steam for cooking process

59
Q

diff between stew and braise?

A

stew cuts into bite sizes

60
Q

roast vs bake?

A

roast is for meats

61
Q

need to elevate shelves at least ____ inches off floor

A

6

62
Q

buffalo chopper?

A

food chopped by semicircle blade rotate fast

63
Q

slicer?

A

motor driven with round carbon steel/stainless steel blade that is hollow or bevel-ground. Blade and carrier are tilted at 30 degree angle from vertical, gravity pulls food product down carrier into path of blade

64
Q

most widely used oven where fan circs heated air thru cooking cavity

A

convection oven

65
Q

this oven brings together oven and steamer–use convected heated air and steam

A

combi steamer oven

66
Q

advantages of combi?

A

consistent flavour/colour/texture, multiple items cooked at same time without flavour transfer, reduced shrinkage, efficient use of kitchen space

67
Q

factors that affect cooking time in microwaves?

A

temp of food placed in oven, amt moisture, density/thickness, amt food placed at one time, wattage

68
Q

steam jacket kettles?

A

heated from inner jacket that contains steam, usually for bringing liquid product to boiling temp

69
Q

what is a bain-marie?

A

hot water bath in the cook’s table (heat by coil), hold sauces/soups/stocks at near boiling

70
Q

induction cooking great for:

A

cooking fresh in front of customer

71
Q

carousel dish machine?

A

two tank conveyor w/ continuous circular rack transport, racking system/offloading, electric/gas/steam

72
Q

what are power pot sinks?

A

continuous, soil-removing water turbulence in which 115 degrees F water circulated at high rate to loosen and remove soil from pots and pans

73
Q

preproduction controls?

A

menus, forecasts, production schedule, recipes, requisitions from inventory, central ingredient control

74
Q

production controls?

A

time and temp, product yield, portion control, product evaluation

75
Q

directors who have __ system more likely incorporate ingredient room

A

cook-chill

76
Q

measures of meat doneness?

A

colour, moisture reading, vapour-content analyzers

77
Q

in meat cooking must consider _____ cooking

A

carry-over

78
Q

what is carry over?

A

internal temp will continue ^ even after remove from oven (outside hotter than inside)

79
Q

how portion control?

A

purchasing, standardized recipes, correct cooking/serving utensils

80
Q

number on scoops indicates:

A

number of servings per quart

81
Q

combines the ease of serving with spoon and portion control of ladle into one!

A

spoodle

82
Q

3 equipment used for portion control?

A

scales, slicers, steamtable pan

83
Q

EP = ____

A

AP x % yield

84
Q

product evaluation involves:

A

taste, flavour, appearance, texture, temp

NUTR365 (14 decks)

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