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
Keep workplace clean and orderly
Knife skills
Preliminary cooking and flavoring
• Marinating
• Blanching and parcooking
Preparation for frying
• Breading
• Dredging
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
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.
Recipe Standardization
Advantages:
Improves consistency of
flavor, texture, portion
size, nutrient composition
Simplifies planning,
purchasing, forecasting,
recipe costing, and recipe
pricing.
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
Recipe Development
Recipe format
Standard Form
Narrative Form
Block Form
• Figure 8.1, pg. 258
Computerized
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
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
Recipe Development
Procedures
Clear, concise
Across from ingredients
Uniform basic procedures
Timing for procedure using equipment
Weight measures per pans in bakery
items
Recipe Development
Additional Information:
Substitution of ingredients
Alternate methods of preparation
Comments about appearance
Variations
Tips on how to
plate or garnish
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
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
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
Forecasting
Accurate forecasting minimizes
overproduction and
underproduction
Consequences of overproduction
Consequences of
underproduction
Forecasting
Uses Historical Data-p.271
Restaurants
Schools
Hospitals
Vending Services
Knowledge of pattern variances
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
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
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
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
Production Scheduling
Production Control/Ingredient Room
Lack of flexibility
Cooks may feel restricted
May allow some adjustment of
seasonings
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