production Flashcards
what is the defintion of production
food production
the transformation of raw or processed foods into an acceptable finished product, ready for service
what does food production require?
7
planning
scheduling
control
recipe formulation
forecasting amounts
portion control
evaluation
5 steps in food production
- production scheduling
- thaw / pre- prep assemble
- cooking / preparation
- assembly
- holding
what are the duties of a food service manager
7
critical food prep knowledge and skill
planning
cooking methods
time-temp relationships
quality control challenges in large batch production
equipment uses and operation
what are the key objectives of cooking
aesthetic appeal of the raw food
destroy harmful microbes
improve digestibility
maximize nutrient retention
when is a recipe considered standardized?
when it has been adapted for use by a specific foodservice
recipe styles
standard
action
descriptive
narrative
one step of converting a small quantity recipe to a food service standardized recipe is increasing the _
quantity
large quantity recipes can be adjusted to smaller or larger quantities using what 2 methods?
factor (ratio) method
percentage method
explain the factor (ratio) method
steps
quantities of ingredients in the original recipe are multiplied by a conversion factor
step 1: convert ingredient amount to weights
step 2: determine factor to multiply by (desired yield/current yield)
step 3: multiply weights by factor amount
step 4: round off fractions.
explain how to round off fractions for:
less than 50 g
51 - 250 g
250 - 1000 g
1000 - 2500 g
> 2500 g
less than 50 g - to the nearest gram
51 - 250 g - to nearest 5 grams
250 - 1000 g - to nearest 10 grams
1000 - 2500 g - to nearest 25 grams
> 2500 g - to nearest 100 grams
example
how to increase a recipe using the factor (ratio) method if the current recipe yield = 6 servings and the desired recipe yield = 24 servings
24/6 = 4
multiply all ingredients by a factor of 4
example
how to decrease a recipe using the factor (ratio) method if the current recipe yield = 12 servings and the desired recipe yield = 6 servings
6/12 = 0.5
so multiply all ingredients by a factor of 0.5
recipe adjustment
percentage method
6 steps
the percentage of the total weight of the product is calculated for each ingredient
steps:
- convert all volumes to weights
- make desired ingredient adjustments
- total the weight of ingredients (EP)
- calculate the % of each ingredient relative to the total ingredient weight
- determine the total weight of recipe and the weight of a single portion
- calculate the weight of each ingredient for the desired number of portions required
what are the advantages of using standardized recipes?
6
- consistency: same food every time
- simplifies, planning, purchasing, forcasting, recipe costing/pricing
- minimizes the effect of employee turnover on food quality
- simplifies staff training
- in computerized environment - can trigger purchasing and support forecasting
- key to centralized ingredient assembly
steps to adapt to small quanitity recipes
5
- prepare the product in the amount of the original recipe
- evaluate the product
- double or expand the recipe, evaluate
- double or expand the recipe again, evalue
- if satifactory at this point, enlarge the recipe by increments of 25%
evaluating new menu items
- analyze proportions of ingredients
- assess instructions
- equipment requirements
- assess portion
- prepare the product (control) and weigh ingredients
a general procedure for determining amounts of meats, poultry, fruits and vegetables follows:
4 steps
- determine the portion size in ounces/grams
- multiply portion size by estimated number to be served and convert to lbs or kg (and portions of) (this is the edible portion)
- to determine the amount of raw food to order divide thr EP by the yield
- convert the amount needed to purchase units
slide 51 & 56 production shows examples
how the actual activity of food prep is to take place over a specified period of time identifies: _
and ensures efficienct use of_
production scheduling
what to prepare
quantities to prepare
when items are to be prepared who is preparing each items
ensures efficient use of:
- time
- equipment
- space
good scheduling minimizes _ and maximizes _ _
this requires detailed knowledge of the ‘flow of food’
explain the flow of food as well
minimizes problems and maximizes product quality
flow of food:
1. ingredient assembly
2. ingredient preparation
3. preparation
4. holding
5. service
production schedule and meetings:
detailed document used to communicate with/to the production staff includes:
- work to be done
- who is to perform the work
- amounts of individual menu items
- source recipes - by name and code number
- standard portion sizes
- target completion time
production control
separate ingredient assembly:
- distinct efficiencies and potential for better control
cons: lack of flexibility for last minute changes
- important to have literate and trained staff
- calibrated scales (larger weights and smaller weights)
portion control
production control
nutrient intakes
costs
customer satisfaction
product evaluation
initial for recipe testing and acceptance
on-going for quality control
- ensure yield and quality standards met everytime
what information is included in a standardized recipe?
format
common features
benefits
limitations
