IV D Food production & systems Flashcards
what is a production schedule?
what to do when- assigning tasks by hour of the day to employees
standardized recipes and a production schedule are _____ control procedures***
food production
what are standardized recipes?
produces KNOWN QUANTITY of food of desired quality; TESTED & ADAPTED
2 ways for quantity control of food?***
1) proper FORECASTING
2) CONTROL PORTION SIZES (use correct tools)
as the scoop size # increases, the serving size _______***
DECREASES - inverse relationship
how to determine number of OUNCES in a scoop?***
32 / disher #
what does a scoop number indicate?
number of scoops from a quart (32 ounces)
60 scoop is?**
1 T –> use for GARNISH, DECORATION
8 scoop is?
1/2 cup (4 ounces)
16 scoop is?
1/4 cup (2 ounces)
Gantt and PERT are what?**
tools of PRODUCTION CONTROL
what is a Gantt progress chart?***
concerned with TIME of production, not cost!
how to read a Gantt progress chart- what do opening and closing of brackets show?***
scheduled start and completion of activity [ ]
how to read a Gantt progress chart- what does a heavy line connecting brackets mean?***
CURRENTLY COMPLETED PORTION
how to read a Gantt progress chart- what does a carat mean?***
carat above chart = CURRENT TIME
carats in the Gantt progress chart***
- everything to the left of the carat should be completed (aka full line through)
- if a line is not completed to the left of the carat, bad progress
what does PERT stand for?***
program evaluation and review technique
what does PERT show?***
what activities must wait for completion of other tasks and what tasks can be performed concurrently
PERT- what 2 things can you calculate?***
1) time to complete a project
2) critical path
PERT- what is a critical path?***
LONGEST PATHWAY THROUGH- determines the MINIMUM TIME for COMPLETION (if there is a concurrent task, choose the one that takes longer to be in the critical path, don’t add them together)
PERT example —>
p. 16 IV
qualitative food quality criteria is?***
SUBJECTIVE, opinion
what type of measurements does qualitative food criteria use?***
ORGANOLEPTIC measurements (sense organs) for sensory analysis
analytical vs. affective tests
- analytical = differences or similarities, qualities
- affective = preference or acceptance
what is a difference or discrimination test?
recognizing small differences between samples
paired comparison test
2 samples side by side to compare; trained panelists
triangle test
3 samples presents, 2 are alike; used to test difference between old and new products; trained panelists
ranking or scaling test
rank samples in order of preference; used with untrained panelists
hedonic rating
scale or smiley faces (type of affective test)
flavor profile method*****
descriptive flavor analysis profile; TRAINED PANEL analyzes in GREAT DETAIL
what are objective measurements of food quality?*****
PHYSICAL measurements (objective…physical)
types of objective measurements of food quality*****
1) penetrometer
2) viscosimeter
3) line-spread test
4) specific gravity
5) counting & measuring lumps in a sauce
penetrometer***
tenderness, firmness; baked custards
viscosimeter***
VISCOSITY/FLOW of liquids on an INCLINE or ROTATIONAL basis
line-spread test***
VISCOSITY/FLOW of liquids on a FLAT SURFACE
what is specific gravity?***
compares lightness, density, weight, etc.
4 production systems and basic definition**
1) conventional- all done on premises where meal is served; same day
2) commissary - satellite
3) ready-prepared/cook-chill/cook-freeze - onsite, chilled or frozen for later use
4) assembly-serve/total convenience - completely prepared individual portions
what is a conventional system?**
ALL PREPARATION done in the SAME PLACE FOODS SERVED; foods prepped and served SAME DAY
advantages of conventional system?
adaptable to preferences, menu flexibility, low distribution costs, less freezer storage
disadvantages of conventional system?
uneven stressful workday, productivity lower, high labor costs
centralized delivery (conventional)**
trays in CENTRAL SERVING AREA; HEATED/REFRIGERATED CARTS, HEATED PELLETS
centralized delivery (conventional)- insulated trays main concern***
most important concern is HOW QUICKLY the tray can be delivered! - TIME
decentralized delivery (conventional)***
used where DISTANCE FROM KITCHEN TO PATIENT IS GREAT; BULK FOOD delivered, trays set up IN SERVING AREAS w/ SEVERAL KITCHENS
decentralized delivery (conventional)- equipment needs***
DUPLICATION OF EQUIPMENT, EMPLOYEES, SUPERVISORS
automated cart system***
built-in corridors (monorail)- having an elevator from the kitchen to the floor
when is it decided to use an automated cart system?***
BLUEPRINT PHASE- expensive!
commissary***
SATELLITE:
- CENTRALIZES PROCUREMENT & PRODUCTION
- PRODUCTION (KITCHEN) AND SERVICE AREAS (PATIENT) in SEPARATE facilities
advantages of commissary***
- LARGE-VOLUME PURCHASING
- no duplicate equipment or personnel
- uniform quality for all products
disadvantages of commissary***
**9 CCPS - temperatures & humans
ready-prepared is AKA***
cook-chill, cook-freeze
what is ready-prepared?***
foods prepared onsite, then frozen or chilled for LATER use
requirements for ready-prepared***
1) blast chiller or freezer
2) adequate storage
distinct feature of ready-prepared
separation between time of preparation and time of service
how long may food be held in ready-prepared: (1) blast chilling (2) tumbled (3) freezer
1) blast chiller = 5 days
2) tumbled = 45 days
3) freeze = months
chilled BULK foods should be brought to what temperature in what timeframe?***
37F in 90 minutes or less
sous vide
seals raw, fresh food items in plastic pouches to allow chilled storage and then cooking in boiling water prior to service
re-thermalization techniques for ready-prepared
1) microwaves
2) convection- bulk, reaches temperature quickly
3) integral heat system (electric energy –> heat via carbon resistors)
4) immersion technique - put pouches in boiling water or steamers
advantages of ready-prepared
no need for skilled employees, liberal production schedule, decreased job stress, lower employee cost, menu items on call
disadvantages of ready-prepared
cost of large storage, space, and freezers needed
assembly-serve is AKA***
total convenience
what is assembly-serve?
purchase COMPLETELY PREPARED INDIVIDUAL PORTIONS; heat/thaw on premises
assembly-serve production***
NO on-site food production; “kitchen-less kitchen”
advantages of assembly serve
less labor time; minimal equipment and space
disadvantage of assembly serve
limited menu items, quality, acceptability
CCPs assembly serve***
4
reheat foods to what temperature?***
165F for 15 seconds within 2 hours
leftovers cooling process**
total cooling time = 6 hours
1) 135 –> 70F within 2 hours
2) 70 –> 41F within additional 4 hours
what is a traditional cafeteria?
employee stands behind counter, 3-4 customers/minute
what is a hollow square also called?**
free-flow, scramble
what is a hollow square?***
SEPARATE COUNTERS for hot foods, salads, etc.
benefits of hollow square***
serves greater number of people
types of customers for hollow square***
REPEAT customers- employee or college cafeteria
what would you do if the scramble system is too slow?***
add food stations
food bank, electronic type of cafeteria
precooked, frozen meal; color-coded for use with microwave
how to calculate seat turnover?**
customers per meal / number of seats
how to calculate # seats needed***
1) seat turnover X # hours cafeteria is open = number of people that can be served from “one seat”
2) # customers / number from number 1 above
what is display cooking?
kitchen can be viewed by the diner; kitchen-less, storage-free design (all food displayed)
important thing to be careful of with buffets or smorgasbord?
contamination! use sneeze guards; also need good eye appeal
counter service****
ease, speed; U shaped - space to a maximum
American service
waiter takes order; food portioned onto plates in kitchen
French service
portions brought to table on platter; waiter completes preparation at table
Russian service
prepared and portioned in kitchen; brought to table on serving platters (family style)
banquet service
preset menu and service
