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FN 3348 > Lecture 3 > Flashcards

Lecture 3 Flashcards

1
Q

What is a standardized recipe?

A

It has been adapted and tested and evaluated to meet requirements consistently in the facility it is being produced in
-most important type of control

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2
Q

What are the requirements for standardized recipes?

A
  • Consumer Expectations
  • Efficient use of resources
  • Effective use of resources
  • Quality (food safety, flavour, texture, aroma, temp, portion size)
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3
Q

Why do we need standardized recipes?

A 
Important for consistancy
Scale up or down easily
Inventory
Costing
Training staff
Nutrient control
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4
Q

What are advantages of standardized recipes?

A

Increase consistency
Allows for computerization
Increases accuracy of: -forcasting
-costing
-staffing
Minimizes effect of employee turnover on food quality
Increases effectiveness of employee training
Integral to the success of and ingredient room

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5
Q

What are the disadvantages to standardize recipes?

A

Removes ability. for chefs to be spontaneously creative

Challenging top take advantage of discounts and promos

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6
Q

What is the template of a standardized recipe?

A 
Title
Yield and portion size
-number of portions and utensils for portioning
Cooking time and temp
-piece of equipment 
Ingredient quantities
-descriptive terms 
Procedure
Yield
Employee and food safety
Font size
Laminated
One page
Tailored to your staff abilities and needs
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7
Q

Why do we use descriptive terms in standardized recipes?

A

Descriptive terms used before the ingredient to indicate the form it was purchased and whether or not it must be cooked, heated, thawed etc.
-After the ingredient indicated the method of processing

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8
Q

What is the PDSA cycle?

A

Plan
Do
Study
Act

*when you want to standardize a recipe

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9
Q

What are the questions you would ask in the planning stage of PDSA?

A

What aree we trying to accomplish?

How will we know that a change has been made?

What change will me make that will result in an improvement?

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10
Q

How do you get production ready?

A

Everything is in its place

Tasks requiring the most time/involving most functional area and those that do not impact food quality should be started first

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11
Q

What re the 5 steps for production readiness?

A
  1. Assemble and organize tools and equipment
  2. Gather ingredients
  3. Complete pre-preparatioon steps and prepare sub-recipes
  4. Pre-weigh and measure ingredients
  5. Clean workplace and keep it orderly
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12
Q

What are some things to consider for production readiness?

A
  • # of operational hours/length of shift/equipment usage/meal times
  • Food production steps and their timing
  • Food safety prinicples
  • Quality standards
  • Food preparation system (conventional)
  • Consider step that can be done in advance
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13
Q

What is the production schedule?

A 
Indicates:
Menu item and recipe
Quantity and portion size
Task to be done
Time to start and end tasks
Positions completing task
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14
Q

What are production meetings?

A 
Used to talk about:
Substitutions
Equipment maintenance 
Staff Shortage
Food Safety tips
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15
Q

What are production sheets used for?

A

Forcasting
Planning leftover use
Documenting end point cooking temp
Evaluating menus from the perspective of labour and equipment
Communication tool
Monitor amounts served
Monitor compliance with nutritional standards
Track amount of menu item remaining after service
Tracking shortages and overages

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16
Q

Why do we forecast demand?

A
  • Required for purchasing
  • Financial management
  • Affect staffing levels
  • Affect pre prep
  • When more than one service and distribution method is used, important to know what % of portions is allocated to which area
  • avoid over production and under produciton
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17
Q

What conditions do you have to work under for forecasting to be easy?

A

Smaller facility
Non-select menu

-Harder with large operations with complex menu and multiple points of service

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18
Q

What does overproduction lead to/cause?

A

Staff over produce
Lead to increased waste
Leftovers may bot meet quality standard
Increases costs

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19
Q

What does underproduction lead to/cause?

A

Shortages lead to substitutions, which are often ready to prepare than are higher cost items

Customer dissatisfaction

Foodservice staff may become frustrated with rising food preparation and delaying service associated with substitutes

20
Q

How do you forecast demand?

A
  • Historical data
  • Use forms that identify food items served, quantity made and quantity left over/short
  • Patters emerge over time
  • External factors such as weather, holiday, special event, media story, days of week
  • Forcasting models available
21
Q

What is padding?

A

Practice of producing ore product than forecasted to avoid shortages

22
Q

What is computer forcasting

A

Use computer generated forecasts to determine production needs

  • requires accurate complete historical long term data
  • data must account for padding
23
Q

What is grab and go forecasting?

A

Based on demand and par levels are used to determine the number in stock

24
Q

What is a par level?

A

Always having a base number of an item in stock

25
Q

What are some of the methods of forecasting demand?

A

Based on the portion size, number served, waste and shrinkage loss

Manager should consider:

  • forecast
  • changes on the day of production
  • weather
  • census levels
26
Q

what needs to be taken into account when making a schedule?

A

Managers and worgers needs
Adjustments can be made at workers request
Not to use the schedule to punish or reward
Union agreements

27
Q

What are factors to consider when creating a schedule?

A 
Requests
Uable to work due to injuries 
Max and min hours/employee
Avoid overtime
Job rotatoin
Training
Holiidays
Employment standards act
28
Q

What is the employment standards act?

A

Ministry of labour enforces and promotes awareness of employment standards such as sick leave, min wage and public holidays and other standards

29
Q

What cant the employee do in terms of the act?

A

No employee can agree to waive his/her right under the act

30
Q

What does the act provide?

A

Minimum standards for most employees in ontario

Sets out the rights and responsibilities of employees ad employers

31
Q

What is the daily limit under the act?

A

8 hours

-to exceed you need electronic or written agreement between the employee and employer

32
Q

What is the weekly limit?

A

48 hours

  • -to exceed you need electronic or written agreement between the employee and employe
  • working more hours means employer still has to pay overtime
33
Q

What is considered work time?

A

When employee is performing or if employee is not but is still on the premises

  • eating
  • sleepein
  • engaging in priivate affairs or pursuits
34
Q

What does it mean when an employee is on call?

A

Employee who is not at the workplace but on call is not considered to be working unless the on call employee is called into work

35
Q

What is training time?

A

Time spent by an employee in training that is required by the employer or by law is counted as work time

36
Q

What are the rules on hours free from work/?

A

Must have 11 consecutive hours off work/day

Must have 8 hr between shifts

Need at least 24 consecutive hours off work in each work week or 48 consecutive hours off work in every period of 2 consecutive weeks

37
Q

What is the policy for eating breaks?

A

Every 5 hours you get a 30 min (unpaid)

38
Q

What is the best way to create a schedule ?

A

Enter days off for all
Enter hour for Full-time
Add guaranteed hours for part time
Add casual hours as needed

39
Q

When creating a schedule what do we have to ensure?

A

Fulltime do not work overtime
Hours for part-time are fairly distributed
Days off are consecutive

40
Q

What are sensory evaluations?

A 
Appearance 
Colour
Flavour
Aroma
Texture
Consistency
Temperature 
Mouth Feel
41
Q

Are sensory evoluations specific?

A

They can be to a certain product or general

-use different attributes based on what youre looking at

42
Q

What/when do you do a product evaluation?

A

Sensory evaluation is one component of product evaluation
Sensory evaluation is an ongoing process
Conduct with new and or product substitutes
Often conducted just prior to meal service or id a tray system is used

43
Q

What do you do at the point of completion after a sensory evaluation?

A

Evaluate food at their ideal serving temp

Modify evaluation sheets to provide more detail regarding specific food item

44
Q

What are other components of sensory evaluation?

A

Buffet
Hot counter
Plated meals

45
Q

What are plate cards?

A

Tell us what something should like and where everything should be on the plate and in what quantity

46
Q

When you are planning to change something in the menu what are the steps?

A

State the purpose of the PDSA
State change idea
Determine indicators for success
Determine what data on these indicators will be collected

FN 3348 (11 decks)

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