Principles of Quantity Food Preparation and Processing Flashcards
Functional Foods
Healthful foods that may provide a benefit to health over and above the std nutrients it might normally contain. Ex whole fruits and vegetables (naturally occurring phytochemicals) and fortified foods (calcium fortified orange juice)
Standardized recipes
ensures consistency of food product; includes specific amts of ingredients, directions for preparation, portion sizes and yield; should be tested to ensure consistency
ingredients weight for accuracy
adjustment factor
calculated by taking the new yield and dividing by the current yield (ex 150/75 = 2 = af); each ingredient should be adjusted with this number
Volume measurement conversions
3 t. = 1 T. 2 T. = 1 oz. 16 T. = 1 cup 1 cups = 1 pint 2 pints = 1 quart 4 quarts = 1 gallon
Scoop Measurements
#6 = 2/3 cup; entree salads #8 = 1/2 cup; entrees #10 = 3/8 cup; cereal #12 = 1/3 cup; vegetables #16 = 1/4 cup; muffins #20 = 3 1/5 T; sandwich fillings #30 = 2 1/5 T; large drop cookies #40 - 1 1/2 T; drop cookies
Ladle measurements
1 oz = 1/8 cup; sauces 2 oz = 1/4 cup; gravies 4 oz = 1/2 cup; creamed dishes 6 oz = 3/4 cup; soups 8 oz = 1 cup;` soups or stews
Yield analysis
food amount produced following production and preparation of foods (edible portion)
Time series model
uses past sales or activity to predict future sales or activity
moving average time series
uses set number of observations with the most recent data to forecast sales or production
Conventional production
cook and serve; increased labor; menus and recipes are consistent
Commisary
centralized production transported to satellite areas for service; decreased equipment and labor; transport costs and consistency and quality of food must be considered
Ready-prepared
cook-chill or cook-freeze. Reheated for service. Must consider equipment cost and temp control
Assembly serve
convenience; only requires final assembling and heating of foods; decreased labor and skills; increased cost of foods
Centralized meal assembly
assembled at central location and distribution to patients; enables portion and temp control
Decentralized meal assembly
produced in one location; transported in volume; reheated and assembled
