CHAPTER 8 : PRODUCTION

hi guys..jumpa lagi kita yaaaa.. haha

nak continue chapter 8 pulak nii, and its all about food production.

for those yang amek bidang hotel ni, this chapter is very important tau.. 

bukan orang2 hotel, chef2 tu je, kita yang ordinary people ni pon must know about the food production, okay ?

so that, boleh avoid foodborne illness, too many food spoilage, waste and many more..

so, lets start our lessons ( acah2 lecturer sikit ) hihi xD

Objectives of cooking

• Making food safe for consumption.

• Making food more digestible.

eh lapar pula kita T_T

• Making food look better.

eh makin lapar niiiiii.. haha.. sebab attractive sgttt..

• Balancing a meal.

• Cooking also gives a variety to the menu.

Recipe Formulation

Standardized recipe

• recipe that has been carefully tested under controlled conditions.

Format

• orderly arrangement of the recipe information should be developed.

Recipe title

Yield and portion size

Cooking time and temperature

• Often listed at the top of the page so preheating the oven and scheduling of cooking can be determined without reading entire recipe.

Ingredients and quantities

• name of ingredients are usually listed on the left side of the recipe with the quantities arranged in one / more columns to accommodate different yields.

Procedure

• Directions for preparation should be listed in logical step.
• timing should be provided.
• the recipe should be tested before being served to customer.

Recipe yield

• measure of the total amount produced by a recipe.

Quality standard

• Measurable statements of the aesthetic characteristics of food items that serve as the basis for sensory analysis of the food product.

example of complete recipe formulation.

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 ingredients.

Adapting small quantities recipes

• Many quantity recipes can be successfully expanded from home-sized recipes.
• Prepare the product in the amount of the original recipe
• Evaluate the product
• Double or expand the recipe, evaluate
• Double or expand the recipe again, evaluate
• If satisfactory at this point, enlarge the recipe by increments of 25%

Forecasting

• it is a prediction of food needs for a day or other specific period of time.
• why we need to forecast ??
• a great amount of time is needed to complete all phases of menu item production.
• accurate forecasting minimizes the chance of overproduction.
• Historical data is used to determine needs and establish trends in all forecasting methods.
• Criteria for selecting a forecasting methods :
• cost
• accuracy
• relevancy
• lead time
• pattern of food selection
• ease of use

Quantities to produce

- General procedure for determining amounts of meats, poultry, fruits, and vegetables follow :

1. Determine the portion size in ounces
2. Multiply portion size by estimated number to be served and convert to pounds, EP
3. To determine the amount to order divide the EP by the yield percentage
4. Convert the amount needed to purchase units.

jangan jadi macam ni okayyyy ?

Production scheduling

• 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 schedules 
• detailed document used to communicate with the production staff the work that needs to be done for specified period of time.
• Production meetings
• a meeting with the production staff to discuss the menu and production plans.

Production control

Ingredients assembly

• Central assembly of ingredients for food production has been found to be cost effective in many operation.

Personnel and equipment

• Personnel assigned to the ingredients room must be able to read, write, and perform simple arithmetic.

Portion control

• Important to cost control, and creating and maintaining customer satisfaction.
• employees should know the number of servings expected from a certain batch size and be familiar to the size of the portion.

function in the whole production.

Production evaluation

- it is the part of the initial testing phase of a new recipe and important for quality control.

sample of sensory evaluation form.