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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.
