W4: Food Production Flashcards
Define food production
preparation of menu items in needed quantity with the desired quality
Define Quality
Extremely important in mass food production due to the number of employees involved
Define Quantity
element that distinguishes production
in food services from home or family food
preparation
What makes up food production planning? Give examples of each component.
Input (eg. human resources, materials, operational)
Output (eg. meals- quantity & quality)
Control (eg. menu, standards, laws & regulations)
Memory (eg. production records)
What elements of decision making need to be considered?
forecasting, planning and production schedule
How is forecasting important? What methods are used for forecasting?
needed to determine demand for:
- procurement (how much to buy)
- production quantity (how much to make)
Methods: historical records, intuition, complex models
What considerations should be included when choosing a forecasting model?
cost, required accuracy, relevancy of past data, forecasting lead time, underlying pattern of behavior
Why should cost be considered during forecasting?
development & operation, staff training, operational (data collection)
Why is accuracy important for forecasting?
more expensive higher accuracy of predictions vs less expensive, less accurate
When should past data be used?
Past data only relevant if clear relationships between past and future exist
Why is forecasting lead time important to consider?
The choice of a lead time depends on the items being forecast: A short-term for perishable produce, and a medium-or long-term lead for canned goods.
What are the different types of models used in forecasting?
Time series
Causal
Subjective
What is a time series forecasting model?
assumption that actual ocurrences follow
identifiable patterns
⚬ For short term, not very accurate
⚬ give general sense of trend
⚬ e.g. moving average forecasting model;
exponential smoothing
What is a causal model?
assumption that identifiable relationships exists
between the item being forecast and other factors
⚬ complexity varies - 1 factor, multiple factors
⚬ e.g. regression analysis
What is a subjective model?
No patterns or relationships between data
⚬ rely on opinions and other information
How does a moving average forecast model work?
1st data point - Take the average of
first 5 or more numbers of items
offered or sold
2nd data point - drop 1st number; add
most recent number of portions sold to
bottom of list and calculate average
repeat
What are the stages of a production schedule/worksheet and what occurs in each one?
- planning stage- forecasts are converted into the quantity of each menu item to be prepared & distribution of food products to supervisors in each work center
- action stage- each item is assigned to specific employee; time to start its preparation is recorded on the schedule
What is production scheduling?
time sequencing of events required by production subsystem to produce a meal
- highly individualized in diff food services
- essential for production control
What should be discussed in a production meeting?
held regularly with manager and employees in production unit.
discuss:
- new recipe and employee assignments
-overproduction/ underproduction & suggested improvements
conclude:
- production schedule
Why is ingredient control important?
- major part of quality & quantity control in production sub-system
-critical dimension of cost control throughout the
foodservice system
What are major aspects of ingredient control and explain each one.
- Ingredient assembly: Area designed for measuring ingredients
* Centralized Ingredient Assembly -
Ingredient control room (ICR)- assembly,
preparation, measuring and weighing of
ingredients to meet the production and
advance preparation needs - Standardized recipe
Recipe that repeatedly delivers same
quantity and quality of product
What are the advantages of centralized ingredient control?
-stopping production employees from withdrawing large quantities of products from storage whether they are needed or not
-redirection of cooks skills away from simple tasks of collecting, assembling, measuring ingredients to production, garnishing, portion control
- limiting access to ingredients prevent under/overproduction- controlling costs
What is the recipe standardization process?
Recipe verification> product evaluation> quantity adjustment
What is involved in recipe verification?
4 phases:
- review components of recipe
- make recipe
- verify recipe yield
- record changes on recipe
What is involved in product evaluation?
- evaluation
- visual appearance
- flavour
-cost
-labor - equipment needed
- employee skills
what are some limitations of recipe standardization?
-will not improve a product made of inferior ingredients (eg. one tomato may be less fresh)
- can’t eliminate variation found in food (eg. different sized apples)
What are some advantages of recipe standardization?
- uniform quality & quantity
- uniform menu items
- increase productivity & training of cooks
- increase managerial productivity
- decrease costs resulting from overproduction
- save money by controlling inventory
- simplify menu costing
- increase job satisfaction for cooks
- reduce concerns by customers for dietary restrictions
What is quantity food production?
primary element that introduces complexity to food production in food service system
- ensure quality highly complex set of variables
- varies with type of operation and food service
What components are involved in quantity food production? Why are they important?
- control of ingredients
- energy consumption
- labor productivity
- quality of food
- production methods
Important: controlling cost
What determines if production planning was successful?
- satisfied customers
-food is safe - meets demand
- meets budget
What are the primary reasons food is cooked?
- destruction of harmful microorganisms
- increased digestibility
- change and enhance flavor, form, color, texture, aroma
What are the different ways heat can be transferred?
- conduction- via direct contact of one object or substance with another
- convection- via movement of liquid/vapor (natural or forced)
- radiation- generation of heat energy by wave action within object
- induction- use of electrical magnetic fields to excite molecules of metal cooking surfaces
How are cooking methods classified and what does each mean?
- Moist heat- use of water/steam for cooking
eg. boiling, poaching, steaming, braising
2.dry heat- heat conducted by dry air, hot metal radiation, or min. amt. of hot fat
eg. oven frying, baking, rotisserie, BBQ, grill, etc.
Cooking methods depends on…?
-kinds of food being cooked
- equipment available
What are benefits of multifunction equipment?
-combine cooking methods/type of heat
- create space & labor efficiency
Give examples of multifunction equipment and the purpose of each one.
- Combi-oven: directs flow of convected air and steam via oven cavity- produce super heated moist internal atmosphere
- Tilting skillet/frying pans: combines pros of range, griddle, kettle, oven, stock pot, bain marie, frying pan
- Convection-microwave oven: can use convection air alone; microwave energy alone or combo of both
What does highly complex variables refer to in the context of quality food production?
all different parts of making good quality products needs to be good.
eg. using wagyu beef but having a bad chef will still result in a bad product
Give an example where underlying patterns of behavior should be considered.
using historical data to see the trends of strawberries on Canada day once a year would not be helpful compared to using historical data on strawberry trends on weekends (higher frequency, more applicable)
