Module 9 Part 1

Question 1

What is food production?

Answer 1

The transformation of raw or processed foods into an acceptable finished product.

Question 2

Food production involves what type of activities?

Answer 2

Interrelated activities.

Question 3

What is forecasting in food production?

Answer 3

A guide to future demands.

Question 4

What is production planning?

Answer 4

The process of planning when to produce foods, how much, where, when, and where it will be needed.

Question 5

What is a cost control measure in kitchen production?

Answer 5

Use of leftover food.

Question 6

What is a recipe?

Answer 6

A form of communicating what materials are needed, what and how it will be done.

Question 7

What does a production schedule involve?

Answer 7

Scheduling of actual cooking of the menu items.

Question 8

What is portion control?

Answer 8

Delivering accurate nutrition and control of cost.

Question 9

What is ingredient substitution?

Answer 9

A cost control strategy to maximize available resources.

Question 10

Enumerate the 7 tools and strategies for food production management.

Answer 10

1. Forecasting
2. Production Planning
3. Use of Left Over Food
4. Recipes
5. Production Schedule
6. Portion Control
7. Ingredient Substitution

Question 11

What factors influence forecasting in food service?

Answer 11

Gut feel, interpretation of recorded events, utilization, anticipated events.

Question 12

True or False: Forecasting in food service is an exact science that requires no interpretation.

Answer 12

FALSE! Forecasting in food service is NOT an exact science.

Question 13

Complete the statement: Forecasting: A ______ of food _____ for a _____ or other specific period of time.

Answer 13

prediction; needs; day.

Question 14

What are 3 reasons why operations need forecasting?

Answer 14

1. Aid to purchasing
2. Aids production planning
3. Avoids the cost of overproduction and underproduction.

Question 15

What data is used in forecasting?

Answer 15

1. Historical data (weather, events, amount sold in the past)
2. Popularity index
3. Food eating trends
4. Some food services: normal, attendance, airline reservations, patient census, occupancy projections.

Question 16

What does attendance refer to in forecasting?

Answer 16

Data in forecasting: usual count (i.e. events, ticks in commercial restaurants).

Question 17

What does airline reservations refer to in forecasting?

Answer 17

Data in forecasting: From bookings, more objective.

Question 18

What does patient census refer to in forecasting?

Answer 18

Data in forecasting: for the hospital, short-stay or long-term stay.

Question 19

What does occupancy projections refer to in forecasting?

Answer 19

Data in forecasting: for lodging.

Question 20

What are the components of production planning?

Answer 20

The process of planning when to produce foods, how much, when, and where it will be needed.

Question 21

What are the 5 general considerations in production planning?

Answer 21

1. Decide what to be produced and when
2. Check if materials for production are on hand
3. Plan on the proper time for the production of different food items
4. Adequacy of labor (number and skills) and equipment
5. Consider service of produced food.

Question 22

Enumerate the 3 types of production planning.

Answer 22

1. Laissez Faire Method
2. Production Sheet Method
3. Ingredient Room Method.

Question 23

What is the Laissez Faire Method in production planning?

Answer 23

Management gives the guidelines, and the employees do the actual production planning.

Question 24

What is the Production Sheet Method in production planning?

Answer 24

Management plans production and communicates it through the food production sheet.

Question 25

What is the Ingredient Room Method in production planning?

Answer 25

Mid-management does the production planning.

Question 26

What is the use of leftover food NOT applicable for?

Answer 26

Branded chain restaurants.

Question 27

What is the use of leftover food applicable for?

Answer 27

Canteen, school food services, those using cycle menus.

Question 28

Differentiate leftovers vs plate waste.

Answer 28

Leftovers - Uneaten food remaining after preparation or service, not served to the customer. Plate Waste - Uneaten food left on a customer's plate after consumption.

Question 29

Enumerate at least 3 tips for using leftover ingredients.

Answer 29

1. Sandwich spread 2. Burger patty 3. Meat/veggie balls 4. Fried items 5. Sauce 6. Soup 7. Another dish 8. Old bread as croutons or pudding 9. Filling employee meal.

Question 30

Enumerate the 4 recipe formats.

Answer 30

1. Standard form - aka domestic form 2. Narrative form 3. Action form 4. Block Recipe.

Question 31

What is the standard form in recipe formats?

Answer 31

aka domestic form.

Question 32

What is the block form/recipe in recipe formats?

Answer 32

Most convenient, mise en place is guided by the ingredients list before proceeding with cooking.

Question 33

What is the narrative form in recipe formats?

Answer 33

Procedures and ingredients are presented as needed in the recipe.

Question 34

What is the action form in recipe formats?

Answer 34

Standard form + Narrative form.

Question 35

What is the block recipe format preferred for?

Answer 35

Preferred in quantity food preparation.

Question 36

What must food production management be to maintain harmony amidst chaos?

Answer 36

Systematic; tools and production planning must be adopted by food services.

Question 37

What is forecasting in management?

Answer 37

A management projection that combines intuition and records of past performance and events.

Question 38

True or False: A production schedule includes a detailed list of food items for one-week in the cycle menu.

Answer 38

FALSE! for the current day’s menu plus any advance preparation needed.

Question 39

What processes does the production schedule involve?

Answer 39

Decision-making and communication process.

Question 40

What is a production schedule?

Answer 40

Detailed list of food items to be produced for the current day’s menu plus any advance preparation needed.

Question 41

What does the production schedule ensure?

Answer 41

Efficient use of time, equipment, and space.

Question 42

What are the 4 general areas to consider in food preparation?

Answer 42

1. Pre-preparation 2. Hot Food Preparation: Range Section 3. Cold Food Preparation: Pantry 4. Final Preparation Area.

Question 43

What is pre-preparation in food preparation?

Answer 43

Food is processed, mixed, combined, held, cleaned before meal period (mise en place).

Question 44

What is hot food preparation?

Answer 44

Heat is applied to the product.

Question 45

What is cold food preparation?

Answer 45

Salad assembly, dessert dish-us, appetizers preparation; typical equipment: work tables & ref storage, pick up station.

Question 46

What is the final preparation area?

Answer 46

Space where food is prepared close to & during meal period (foods that are prepared or deteriorate quickly).

Question 47

What are the 3 general sections/areas of food processing activities?

Answer 47

1. Preparation 2. Cooking 3. Finishing and Portioning for SERVICE.

Question 48

What is the final objective of food processing activities?

Answer 48

Produce quality food with SANE (Safety, Aesthetic, Nutrition, Economic) considerations.

Question 49

What does portion control help to control?

Answer 49

Food cost and deliver proper nutrition.

Question 50

How does portion control affect delivery of proper nutrition?

Answer 50

Patient in a low calorie diet should have proper portions to avoid excess kcal.

Question 51

How does portion control affect customer satisfaction?

Answer 51

Satisfactory serving size = “sulit”, customer comes back. Unsatisfactory serving size = (or inconsistent) will not come back.

Question 52

What are examples of tools that help with consistency in portions?

Answer 52

NSF certified dippers, Super Pan V and Super Pan 30, NSF Spoodle utensils, NSF One-Piece ladles.

Question 53

What are 5 reasons for substituting ingredients?

Answer 53

1. Alter nutritional and sensory property 2. Save time 3. Unavailability of original ingredient 4. Reduce or maintain cost 5. Take advantage of fruits/vegetables in season.

Question 54

What is ingredient substitution applicable for?

Answer 54

Canteen, school food services, those using cycle menus.

Question 55

What is ingredient substitution NOT applicable for?

Answer 55

Branded chain restaurants.

Question 56

What does planning the production warrant an assessment of?

Answer 56

Available resources that will be transformed to meet the objectives of the production.

Question 57

What maximizes resources?

Answer 57

Production planning, ingredient substitution, and portion control.

Question 58

What can you use if you don't have 1 tsp baking powder?

Answer 58

1/4 tsp baking soda + 1/2 tsp cream of tartar.

Question 59

What can you use if you don't have 1 cup unsalted butter?

Answer 59

Use 1 cup shortening OR 7/8 cup of vegetable oil.

Question 60

What can you use if you don't have 1 tsp cream of tartar?

Answer 60

Use 2 tsp vinegar OR lemon juice.

Question 61

What can you use if you don't have 1 cup ketchup?

Answer 61

Use 1 cup tomato sauce, 1/2 cup sugar, 2 Tbsp vinegar.

Question 62

What can you use if you don't have 1 cup corn syrup?

Answer 62

Use 1 cup honey or 1 cup maple-flavored syrup.

Question 63

What can you use if you don't have 1 Tbsp finely chopped?

Answer 63

Use 1 tsp dried ground herbs.

Question 64

What can you use if you don't have 1 cup milk?

Answer 64

Use 1/2 cup evaporated milk + 1/2 cup water + 1 cup soy or almond milk.