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Introduction :

- the transformation of raw or processed foods into an acceptable finished product, ready for service, is an essential function in any foodservice system.

Food Production

1)   Objectives of cooking in food production

-enhance aesthetic appeal (comparison within grilled lamb and raw lamb in plate)

-destroy harmful organisms

-improve digestibility, maximize nutrient retention.

2) Computers in production

-expanding or reducing recipes

-storing recipes

Recipe Formulation

i. Standardized Recipe

- a recipe that has been carefully tested under controlled conditions. A recipe is considered standardized only when it has been adapted for use by a specific foodservice.

ii. Format

- an orderly arrangement of the recipe information should be developed.

iii. Recipe Title

iv. Yield and portion size

v. Cooking time and temperature

- preheating the oven at the top of scheduling of cooking.

Ingredients and quantities

- names of ingredients are usually listed on the left side of the recipe with the quantities arranged in one or more columns to accommodate different yields.

- as purchased (AP) : (need to be specific)

Procedures

- directions for preparation should be listed in logical steps.

- timing should be provided for some procedures

- the recipe should be tested before being served to customers.

Recipe Yield

- a measure of the total amount produced by a recipe.

Quality Standards

- measurable statements of the aesthetic characteristics of food items that serve as the basis for sensory analysis of the food product.

Adapting small quantity recipes

-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, evaluate

-if satisfactory at this point, enlarge the recipe by increments of 25% 

F O R E C A S T I N G

Forecasting

- a prediction of food needs for a day or other specific period of time

Reasons for forecasting

- accurate forecasting minimizes the chance of overproduction.

- a great amount of time is needed to complete all phases of menu item production.

Quantities to Produce

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

1)   determine the portion size in ounces

2)   multiply portion size by estimated number to be served and convert to pounds. this is the edible portion (EP)

3)   to determine the amount to order divide the EP by the yield percentage

4)   convert the amount needed to puchase units

P R O D U C T I O N S C H E D U L I N G

Production Scheduling/Briefing

- a decision making and communication process whereby the prodcution staff is informed of how the actual activity of food preparation is to take place over a specified period of time.

Production Meetings

- a meeting with the production staff to discuss the menu and production plans

P R O D U C T I O N C O N T R O L

1)  ingredient assembly

- central assembly of ingredients for food production has been found to be cost effective in many operations.

2) personnel and equipment

- personnel assigned to the ingredient room must be able to read, write, and perform simple arithmetic. safety precautions and sanitation standards should be stressed.

P R O D U C T E V A L U A T I O N

- this is part of the initial testing phase of a new recipe and important for quality control.