PRODUCTION

FOOD PRODUCTION

Objective of cooking in food production

• Enhance aesthetic appeal
• Destroy harmful organisms
• Improve digestibility, maximize nutrient retention

Computers in production

• Expanding or reducing recipes 
• Storing recipes

RECIPE FORMULATION

Standardized recipe

• A recipe that has been carefully tested under controlled conditions. A recipe is considered standardized only when it has been adapted for use by a specific food service.

Format

• An orderly arrangement of the recipe information should be developed.
• Recipe title
• Yield and portion size
• Cooking time and temperature: this is often listed at the top of the page so preheating the oven and scheduling of cooking can be determined without reading the entire recipe.

Ingredient and quantities

• Names of ingredients are usually listed on the left side of the recipe with the quantities arranged in one or more columns to accommodate different yield.
• As purchased (AP)

Procedures

• Directions for preparation should be listed in logical steps
• Timing should be provided for some procedures
• The recipe should be tested before being served to customers

Recipe yield 

• A measure of the total amount produced by a recipe

Quality standard

• measurable statement of the aesthetic characteristic of food item that serve as the basis for sensory analysis of the food product

Recipe adjustment

• Factor method: quantities of ingredients in the original recipe are multiplied by a conversion factor
• Percentage method: the percentage of the total weight of the product is calculated for each ingredient

Adapting small quantity recipes

1. Prepare the product in the amount of the original recipe
2. Evaluate the product
3. Double or expand the recipe, evaluate
4. Double or expend recipe again, evaluate
5. If satisfactory at this point, enlarge the recipe by increment of 25 %

FORECASTING

• Forecasting is a prediction of food needs for a day or other specific period of time

Reason for forecasting

• A great amount of time is needed to complete all phases of menu item production
• Accurate forecasting minimize the chance of overproduction

Quantities to produce

1. Determine the portion size in ounces
2. Multiple portion size by estimated number to be served and convert to pound. This is the edible portion 
3. To determine the amount to order divide the EP by the yield
4. Convert the amount needed to purchase units

PRODUCTION SCHEDULING

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

PRODUCTION CONTROL

• Ingredient assembly
• Personnel and equipment
• Portion control

PRODUCT EVALUATION 

• This is part of the initial testing phase of a new recipe and important for quality control