production

Question 1

what is the defintion of production

food production

Answer 1

the transformation of raw or processed foods into an acceptable finished product, ready for service

Question 2

what does food production require?

7

Answer 2

planning
scheduling
control
recipe formulation
forecasting amounts
portion control
evaluation

Question 3

5 steps in food production

Answer 3

1. production scheduling
2. thaw / pre- prep assemble
3. cooking / preparation
4. assembly
5. holding

Question 4

what are the duties of a food service manager

7

Answer 4

critical food prep knowledge and skill
planning
cooking methods
time-temp relationships
quality control challenges in large batch production
equipment uses and operation

Question 5

what are the key objectives of cooking

Answer 5

aesthetic appeal of the raw food
destroy harmful microbes
improve digestibility
maximize nutrient retention

Question 6

when is a recipe considered standardized?

Answer 6

when it has been adapted for use by a specific foodservice

Question 7

recipe styles

Answer 7

standard
action
descriptive
narrative

Question 8

one step of converting a small quantity recipe to a food service standardized recipe is increasing the _

Answer 8

quantity

Question 9

large quantity recipes can be adjusted to smaller or larger quantities using what 2 methods?

Answer 9

factor (ratio) method
percentage method

Question 10

explain the factor (ratio) method

steps

Answer 10

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.

Question 11

explain how to round off fractions for:
less than 50 g
51 - 250 g
250 - 1000 g
1000 - 2500 g
> 2500 g

Answer 11

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

Question 12

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

Answer 12

24/6 = 4
multiply all ingredients by a factor of 4

Question 13

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

Answer 13

6/12 = 0.5
so multiply all ingredients by a factor of 0.5

Question 14

recipe adjustment

percentage method

6 steps

Answer 14

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

Question 15

what are the advantages of using standardized recipes?

6

Answer 15

• 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

Question 16

steps to adapt to small quanitity recipes

5

Answer 16

1. prepare the product in the amount of the original recipe
2. evaluate the product
3. double or expand the recipe, evaluate
4. double or expand the recipe again, evalue
5. if satifactory at this point, enlarge the recipe by increments of 25%

Question 17

evaluating new menu items

Answer 17

• analyze proportions of ingredients
• assess instructions
• equipment requirements
• assess portion
• prepare the product (control) and weigh ingredients

Question 18

a general procedure for determining amounts of meats, poultry, fruits and vegetables follows:

4 steps

Answer 18

1. determine the portion size in ounces/grams
2. multiply portion size by estimated number to be served and convert to lbs or kg (and portions of) (this is the edible portion)
3. to determine the amount of raw food to order divide thr EP by the yield
4. convert the amount needed to purchase units

slide 51 & 56 production shows examples

Question 19

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

Answer 19

what to prepare
quantities to prepare
when items are to be prepared who is preparing each items

ensures efficient use of:
- time
- equipment
- space

Question 20

good scheduling minimizes _ and maximizes _ _
this requires detailed knowledge of the ‘flow of food’

explain the flow of food as well

Answer 20

minimizes problems and maximizes product quality

flow of food:
1. ingredient assembly
2. ingredient preparation
3. preparation
4. holding
5. service

Question 21

production schedule and meetings:
detailed document used to communicate with/to the production staff includes:

Answer 21

• 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

Question 22

production control

Answer 22

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)

Question 23

portion control

production control

Answer 23

nutrient intakes
costs
customer satisfaction

Question 24

product evaluation

Answer 24

initial for recipe testing and acceptance
on-going for quality control
- ensure yield and quality standards met everytime

Question 25

what information is included in a standardized recipe?

Answer 25

format
common features
benefits
limitations