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conventional/traditional system
production, distribution, service all on same premesis
centralized service
food is plated close to production
decentralized service
food is prepared and bulk distributed for tray assembly closer to pt rooms
Types of conventional production
centralized and decentralized
ready-prepared production
produced, held chilled or frozen, and added to an inventory
benefits of ready-prepared service
lower labor costs, less skilled employees needed
common methods of ready-prepared service
cook-chill, cook-freeze, sous vide
cook-chill service
food is par cooked then rapidly chilled and reheated close to service
cook-freeze service
food is par cooked and rapidly frozen before reheating for service
sous vide service
raw food sealed in vacuum sealed packages and frozen to be cooked in package in low-temp circulating water
Commissary service
produced in one facility, then bulk transferred to another or several other locations for “satellite service”
Assembly-serve
minimal cooking in which food is only heated and served
benefit of assembly-serve
low labor cost
cons of assembly-serve
high food costs, no room for indivudualization
Display cooking service
open kitchen, the chef is on display
Examples of display cooking
hell’s kitchen
hibachi
table-side service