Chapter 8 - Production -

INTRODUCTION

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

- Recipe formulation, forecasting, scheduling of production and temperature monitoring are discussed in this chapter.

 FOOD PRODUCTION

i. Objective of cooking in food production

enhance aesthetic appeal

destroy harmful organisms

improve digestibility, maximize nutrient retention (maintain)

ii. computers in  production

expanding or reducing recipes

storing recipes

RECIPE FORMULATION

• Standardized recipe. A receipt is considered standardized only when it has been adapted for use by a specific foodservice.
• Format. Orderly arrangement of the recipe information should be developed.
• Cooking time and temperatures. Preheat the oven and scheduling of cooking can be determined without reading the entire recipe.
•  Ingredients and quantities. Usually listed on the left side of the recipe with the quantities arranged in one or more columns.
• Procedures. Directions for preparations should be listed in logical steps.Timing should be provided for some procedures. Recipe should be tested before being serve to customer
• Recipe yield. A measure of the total amount produced by a recipe
• Adapting small quantity recipes:

step 1: prepare the product in the amount of the original recipe
step 2: evaluate the product
step 3: double or expand the recipe, evaluate
step 4: double or expand the recipe again
step 5: if satisfactory at this point, enlarge the recipe by increments of 25%

FORECASTING

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

Reason for forecasting

- Amount of time is needed to complete all phases of menu item production.

 PRODUCTION SCHEDULING

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

 Production schedules

- a detailed document used to communicate with/to the production staff the work that need to be done for specified period of time.

 Production meetings

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

 PRODUCTION CONTROL

ingredient assembly- central assembly of ingredients for food production has be found to be cost effective

personnel and equipment-must be able to read, write and perform simple arithmetic

portion control- important to cost control and creating also creating and maintaining customer satisfaction.

PRODUCT EVALUATION

Part of the initial testing phase of a new recipe and important for quality control.

SUMMARY

-management's responsibility to serve high quality food starts with the setting of standards and ensuring that employee are aware of them.