Module 9 Part 1 Flashcards

1
Q

What is food production?

A

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

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2
Q

Food production involves what type of activities?

A

Interrelated activities.

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3
Q

What is forecasting in food production?

A

A guide to future demands.

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4
Q

What is production planning?

A

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

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5
Q

What is a cost control measure in kitchen production?

A

Use of leftover food.

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6
Q

What is a recipe?

A

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

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7
Q

What does a production schedule involve?

A

Scheduling of actual cooking of the menu items.

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8
Q

What is portion control?

A

Delivering accurate nutrition and control of cost.

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9
Q

What is ingredient substitution?

A

A cost control strategy to maximize available resources.

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10
Q

Enumerate the 7 tools and strategies for food production management.

A
  1. Forecasting
  2. Production Planning
  3. Use of Left Over Food
  4. Recipes
  5. Production Schedule
  6. Portion Control
  7. Ingredient Substitution
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11
Q

What factors influence forecasting in food service?

A

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

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12
Q

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

A

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

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13
Q

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

A

prediction; needs; day.

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14
Q

What are 3 reasons why operations need forecasting?

A
  1. Aid to purchasing
  2. Aids production planning
  3. Avoids the cost of overproduction and underproduction.
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15
Q

What data is used in forecasting?

A
  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.
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16
Q

What does attendance refer to in forecasting?

A

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

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17
Q

What does airline reservations refer to in forecasting?

A

Data in forecasting: From bookings, more objective.

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18
Q

What does patient census refer to in forecasting?

A

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

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19
Q

What does occupancy projections refer to in forecasting?

A

Data in forecasting: for lodging.

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20
Q

What are the components of production planning?

A

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

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21
Q

What are the 5 general considerations in production planning?

A
  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.
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22
Q

Enumerate the 3 types of production planning.

A
  1. Laissez Faire Method
  2. Production Sheet Method
  3. Ingredient Room Method.
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23
Q

What is the Laissez Faire Method in production planning?

A

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

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24
Q

What is the Production Sheet Method in production planning?

A

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

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25
What is the Ingredient Room Method in production planning?
Mid-management does the production planning.
26
What is the use of leftover food NOT applicable for?
Branded chain restaurants.
27
What is the use of leftover food applicable for?
Canteen, school food services, those using cycle menus.
28
Differentiate leftovers vs plate waste.
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.
29
Enumerate at least 3 tips for using leftover ingredients.
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.
30
Enumerate the 4 recipe formats.
1. Standard form - aka domestic form 2. Narrative form 3. Action form 4. Block Recipe.
31
What is the standard form in recipe formats?
aka domestic form.
32
What is the block form/recipe in recipe formats?
Most convenient, mise en place is guided by the ingredients list before proceeding with cooking.
33
What is the narrative form in recipe formats?
Procedures and ingredients are presented as needed in the recipe.
34
What is the action form in recipe formats?
Standard form + Narrative form.
35
What is the block recipe format preferred for?
Preferred in quantity food preparation.
36
What must food production management be to maintain harmony amidst chaos?
Systematic; tools and production planning must be adopted by food services.
37
What is forecasting in management?
A management projection that combines intuition and records of past performance and events.
38
True or False: A production schedule includes a detailed list of food items for one-week in the cycle menu.
FALSE! for the current day’s menu plus any advance preparation needed.
39
What processes does the production schedule involve?
Decision-making and communication process.
40
What is a production schedule?
Detailed list of food items to be produced for the current day’s menu plus any advance preparation needed.
41
What does the production schedule ensure?
Efficient use of time, equipment, and space.
42
What are the 4 general areas to consider in food preparation?
1. Pre-preparation 2. Hot Food Preparation: Range Section 3. Cold Food Preparation: Pantry 4. Final Preparation Area.
43
What is pre-preparation in food preparation?
Food is processed, mixed, combined, held, cleaned before meal period (mise en place).
44
What is hot food preparation?
Heat is applied to the product.
45
What is cold food preparation?
Salad assembly, dessert dish-us, appetizers preparation; typical equipment: work tables & ref storage, pick up station.
46
What is the final preparation area?
Space where food is prepared close to & during meal period (foods that are prepared or deteriorate quickly).
47
What are the 3 general sections/areas of food processing activities?
1. Preparation 2. Cooking 3. Finishing and Portioning for SERVICE.
48
What is the final objective of food processing activities?
Produce quality food with SANE (Safety, Aesthetic, Nutrition, Economic) considerations.
49
What does portion control help to control?
Food cost and deliver proper nutrition.
50
How does portion control affect delivery of proper nutrition?
Patient in a low calorie diet should have proper portions to avoid excess kcal.
51
How does portion control affect customer satisfaction?
Satisfactory serving size = “sulit”, customer comes back. Unsatisfactory serving size = (or inconsistent) will not come back.
52
What are examples of tools that help with consistency in portions?
NSF certified dippers, Super Pan V and Super Pan 30, NSF Spoodle utensils, NSF One-Piece ladles.
53
What are 5 reasons for substituting ingredients?
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.
54
What is ingredient substitution applicable for?
Canteen, school food services, those using cycle menus.
55
What is ingredient substitution NOT applicable for?
Branded chain restaurants.
56
What does planning the production warrant an assessment of?
Available resources that will be transformed to meet the objectives of the production.
57
What maximizes resources?
Production planning, ingredient substitution, and portion control.
58
What can you use if you don't have 1 tsp baking powder?
1/4 tsp baking soda + 1/2 tsp cream of tartar.
59
What can you use if you don't have 1 cup unsalted butter?
Use 1 cup shortening OR 7/8 cup of vegetable oil.
60
What can you use if you don't have 1 tsp cream of tartar?
Use 2 tsp vinegar OR lemon juice.
61
What can you use if you don't have 1 cup ketchup?
Use 1 cup tomato sauce, 1/2 cup sugar, 2 Tbsp vinegar.
62
What can you use if you don't have 1 cup corn syrup?
Use 1 cup honey or 1 cup maple-flavored syrup.
63
What can you use if you don't have 1 Tbsp finely chopped?
Use 1 tsp dried ground herbs.
64
What can you use if you don't have 1 cup milk?
Use 1/2 cup evaporated milk + 1/2 cup water + 1 cup soy or almond milk.