quatity test 3

why are menus prepared in same kitchen

good quality control, flexibility in making menu changes, requires a skilled lab, can cause uneven workloads due to meal plans

reheat temp

165

prepared on premises

chilled or frozen for later use

cons of re heat

loss of nutrients

pros of re heat

saves time

Forms include IQF

individually quick frozen, sous veide

large central production kitchen and off-site delivery

commissary

holding temp and time

140 and 4 hours

production

a complex transformation of ingredients to a final product

factors to consider for production

Appealing to the client, appropriate quantity, microbiological safe, budget.

the quantity value is what makes cooking

complex

non transfer cooking

cook and serve in same dish

objective approach to production contributes to

conservative use of inputs (ingrediens, supplies) and desired product outputs

objectives of cooking

Enhancing the aesthetic appeal of raw food, destroying harmful organisms, improving digestibility, maximize nutrient retention.

technology in production simplifies

forecasting, expanding or reducing recipe, storing recipes

recipe formulation

used to develop standard recipes that serve as production controls

when is recipe considered standardized

tested and adapted

format of menu

An orderly arrangement of the recipe: title, yields and portion size, cooking time, and temperature.

recipe formulation

Ingredients and quantities, procedure, recipe yield, and quality standards.

what do people look for quality

Appearance, color, flavor, texture, consistency, and temperature.

what two methods are used in recipe formulation

factor and percentage methods

factor method

Quantities of ingredients in og recipe are multiply by conversion factor

forecasting

prediction of food needs for a day or other specified period of time

criteria for selecting forecasting methods

costs, accuracy/ relevancy, lead time, pattern of behavior, ease of use, level of detail, responsiveness.

forecasting models

Exponential smoothing (similar to moving average but factors for seasonal),regression, auto regression .

production demand

numerous factors, internal and external to the foodservice, influence production demand

predicting production demand

day to day fluctuations, short lengths of stay/ high patient turnover, rapidly changing and increasingly complicated diet orders, implementation of room service/ meals on demand.

step 1 for quantities to produce

determine the portion sizes

step 2 for quantities to produce

(ounces \* # of portions)/ 16 oz = lbs EP

step 3 for quantities to produce

EP weight/ % yields = amount of order

step 4 for quantities to produce

convert to purchase unit

ingredient assembly

a dis

if a standardized recipe being test in a convection oven

350 and check 30 min for doneness

what is essential for successful production

communication

production scheduling definition

production control

Central assembly of ingredients, pre-preparation, personnel, equipment for centralized assembly

What is the value of a standardized recipe? limitations?

Consistency, inventory control, scheduling labor.

there is no creativity, change ligistics,

why is portion control particularly important in a health care system

to prevent feeding somethings that people cannot eat