production control and PERT Flashcards
Gantt progress chart is concerned with___ not ___
time of production not cost
carat V on chart shows
current time
[ ] shows
scheduled start and completion
heavy line shows
currently completed portion
PERT
program evaluation and review technique
CPM
critical Path method
In CPM what can be calculated
total time to complete (need estimate of each activity)
pro of CPM
relationship btwn projects showed
what determines the min time for completion and labor cost
critical path longest pathway through
food quality criteria:
subjective/qualitative objective
WHAT Uses organoleptic measurements? what sensory are used
qualitative/subjective, color, odor, taste, texture
differences or similarities qualities is called __ belong to ___
analytical qualitative
compare new and old products use
triangle
trained untrained panelists called
flavor profile method and affective
objective measures of food quality called
physical measurements
tenderness firmness ; baked custards
penetrometer
consistency; batters
viscosimeter
viscosity; sauces
linespread test
compared lightness of products ratio of density of a food to that of water, weight of a given volume of sample divded by wt of same V of water
specific gravity
counting and measuring__ in a sauce
Lumps
delivery centralized delivery
trays set up in central serving area under common supervision (hot usually) mid jeff
decentralized delivery
used where distance from kitchen to pt is great (frozened usually) con: duplication of equipment, employees, supervisors
centralizes procurement and production but food production and service areas are in separate facilities
commissary
pro con for commissary
pro: quality, economics, no duplicate, con: 9 critical control pts(contamination can occur)
ready prepared and commissary difference:
ready prepared is on site, commissary from other places
ready prepare requires (equipment)
Blast chiller or freezer adequate storage
blast chilling food can be held for
1-5 days
tumble chilled food can be held for
45 days
cook freeze can be held for
3-4 mth
chilled food should be brought down to _ F in _ minutes or less
37 90 minutes
purchase completely prepared individual portions finish y thawing, heating is
assembly serve (total convenience)
assembly serve compared to commissary
4 critical control pts vs 9 critical control pts
how to reheat food T T
reheat to 165 for 15 sec in 2 hrs
how to cool leftovers:
135 to 70 in 2 hrs, 70 to 41 in 4 hrs
