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Production

Production. Chapter 8. Objectives of Production. Enhance the aesthetic appeal, color, texture, and flavor of food Destroy harmful organisms Maximize nutrient retention. Mise en Place. “Everything put in place” Assembly of tools and ingredients Weighing and measuring ingredients

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Production

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  1. Production Chapter 8

  2. Objectives of Production • Enhance the aesthetic appeal, color, texture, and flavor of food • Destroy harmful organisms • Maximize nutrient retention

  3. Mise en Place • “Everything put in place” • Assembly of tools and ingredients • Weighing and measuring ingredients • Keep workplace clean and orderly • Knife skills • Preliminary cooking and flavoring • Marinating • Blanching and parcooking • Preparation for frying • Breading • Dredging

  4. Principles of Basic Cooking • Appendix A • Summary of heat transfer and basic cooking methods • FFF Chapter 4 • Cooking methods and terms • FFF Glossary • Menu and cooking terms • Pronunciation of French culinary terms • http://library.sullivan.edu/CPI/culterms.htm#D

  5. Recipe Standardization • The standardized recipe is the most important control tool in food production. • Tested and adapted to the requirements of a specific foodservice operation.

  6. Recipe Standardization Advantages: • Improves consistency of flavor, texture, portion size, nutrient composition • Simplifies planning, purchasing, forecasting, recipe costing, and recipe pricing.

  7. Recipe Standardization • Reduces effects of employee turnover • Simplifies training of new staff • Important if you have centralized ingredient assembly • Accuracy in weights and measures is essential

  8. Recipe Development • Recipe format • Standard Form • Narrative Form • Block Form • Figure 8.1, pg. 258 • Computerized

  9. Recipe Development • Essential Information: • Recipe Title • Yield and Portion Size (weight, # of pans) • Define serving utensil for portioning • Cooking Time and Temperature • Ingredients and Quantities • No more than three ingredient amount columns

  10. Recipe Development Descriptive Terms: • Words before ingredient is AP • Canned tomatoes • Frozen chopped broccoli • Words after ingredient is EP • Onions, chopped • Margarine, melted • Designate AP or EP amount – Table 8.1 • Use consistent abbreviations – Table 8.2

  11. Recipe Development • Procedures • Clear, concise • Across from ingredients • Uniform basic procedures • Timing for procedure using equipment • Weight measures per pans in bakery items

  12. Recipe Development Additional Information: • Substitution of ingredients • Alternate methods of preparation • Comments about appearance • Variations • Tips on how to plate or garnish

  13. Recipe Development • Size • 4 x 6 or 5 x 8 cards • 8 ½ x 11 heavy typing paper • 12 font or larger • Placed in plastic cover if used again • Computer systems – recipes are printed as needed

  14. Recipe Development • Final step in standardizing a recipe is when it is tried and adapted to your facility • Recipe Evaluation • Yield – measure of total amount produced • Quality standards – appearance, color, flavor, texture, consistency, temperature

  15. Forecasting • A prediction of food needs for a day or other specific period of time • Forecasting • Triggers purchasing and production • Vital for financial management • Provides efficient scheduling of labor and use of equipment and space

  16. Forecasting • Accurate forecasting minimizes overproduction and underproduction • Consequences of overproduction • Consequences of underproduction

  17. Forecasting • Uses Historical Data-p.271 • Restaurants • Schools • Hospitals • Vending Services • Knowledge of pattern variances

  18. Forecasting • Types of Forecasting Models • Moving Averages-drops last number and adds next number • Exponential Smoothing-newer numbers hold more weight than older numbers • Regression and Autoregressive moving average-sophisticated statistical methods

  19. Production Schedule • A detailed list of food items to be produced for the current day’s menu plus any advance preparation needed • Includes all phases of production • Preparation, production, holding, service, cleaning • Batch Cooking: fresh vegetables, rice, noodles, french fries

  20. Production Schedules • Production sheets include: • Work to be done • Who is to do the task • Amounts to produce • Source recipe • Portion sizes • Target completion times

  21. Production Scheduling • Production Meetings • Menu as served measures up to the menu as planned • Production Control/Ingredient Room • Increase production control • Improved security • Consistent quality control • Efficient use of equipment • Advantage of cooks skills

  22. Production Scheduling • Production Control/Ingredient Room • Lack of flexibility • Cooks may feel restricted • May allow some adjustment of seasonings

  23. Production Scheduling • Portion Control • Add scoop number to recipe • Numbering system for scoop size is based on the number of scoops per quart • Production Evaluation

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