Intro to quantity food production and purchasing
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This document provides an introduction to quantity food production and purchasing. It discusses key concepts such as: - Quantity food production involves preparing food in large quantities within a designated time period to serve groups of people. Common examples are meals in hospitals, schools, and restaurants. - Large kitchens are organized into sections for tasks like preparation, cooking, and finishing. Sections may include a vegetable area, meat cutting, cooking stations, pantry, and bakery. - Jobs in food production have different levels from supervisory roles to skilled cooks to entry-level positions like dishwashers. Proper training, attire, handwashing, and illness policies are important for food safety. Work simplification techniques can
Intro to quantity food production and purchasing
- 1. INTRO TO QUANTITY FOODINTRO TO QUANTITY FOOD PRODUCTION ANDPRODUCTION AND PURCHASINGPURCHASING
- 2. QUANTITY FOODQUANTITY FOOD PRODUCTIONPRODUCTION Defined as one preparing foods in quantity to serve people within a designated period of time. EXAMPLE ARE THE FF. 1. Complete meal services are provided to large groups in residence halls, retirement homes, hospitals and commercial restaurants. 2. Special foods and highly individualized services are characteristics of a hospital and certain restaurants.
- 3. QUANTITY FOODQUANTITY FOOD PRODUCTIONPRODUCTION 3. Other establishments serve lunch to students and workers. 4. Short order and specialty food places cater to specific demands for certain foods and a particular type of preparation. 5. Away from home meals may be as simple as a drive in snack or as elaborate as a dinner in a fine hotel.
- 4. HOWTO ORGANIZE AHOWTO ORGANIZE A LARGE KITCHEN?LARGE KITCHEN? Division of Large Kitchen When the volume is large and the help of several people is required, the activities are divided into sections or departments in which specific types of preparation are done. Food production in quantity consists of three general steps. 1. Preparation 2. Cooking 3. Finishing and portioning for service
- 5. Preparation SectionPreparation Section VEGETABLE AND FRUIT SECTION The work generally forms into three work centers namely: a. Peeling b.Cleaning c. Trimming, cutting shredding and cutting.
- 6. Preparation SectionPreparation Section MEAT CUTTING The work in this section is usually divided into three work centers namely; a. Where the meat will be broken from carcass cuts into portions or sizes that can be shaped into cooking portions b. Where the cooking portions maybe made into roasts, chops, steaks, or patties that require chopping, boning, slicing, tying. c. Where poultry maybe dressed or fished cleaned.
- 7. Cooking SectionCooking Section Generally regarded as the heart of the kitchen. The work is generally done by workers paid the highest rate; and the quality of the products tend to be more fragile and require more speed than those from other sections. 1. Treatment will involve seasoning, mixing, shaping, breading, and planning. 2. Cooking is: a. steam in cookers b. dry heat in ovens, ranges, grills and broilers. c. deep-fat frying.
- 8. Pantry SectionPantry Section 1. Salad and sandwich making section have two work centers as follows. a. includes the assembling and such processing as the slicing, chopping, dicing and mixing of materials. b. includes the portioning or display arrangement from which the foods will sent to the serving section. c. fruits, fruit juices and seafood cocktails maybe prepared here also.
- 9. Pantry SectionPantry Section 2. Beverage section- should be close to service exits and should include the following: a. roll warmers b. ice cream storage c. dessert storage units d. ice storage e. fountain installations
- 10. Bakery SectionBakery Section Work centers needs tend to develop in relation to items prepared and common and required functions which include the ff: 1.Formula weighing and mixing. 2.Cooking of puddings, sauces, fillings and frostings. 3.Frying of doughnuts or other desserts. 4.Folding, rolling, cutting or shaping danish or French pastry.
- 11. Bakery SectionBakery Section 5. Pie and dough rolling, cutting and panning. 6. Proofing, baking and removal to racks. 7. Freezing of desserts. 8. Landing, removal from pans, finishing and dishing. 9. Pan washing and storage.
- 12. JOB LEVELS ANDJOB LEVELS AND PERSONNEL INPERSONNEL IN QUANTITY FOODQUANTITY FOOD PRODUCTIONPRODUCTION
- 13. JOB LEVELS AND PERSONNELJOB LEVELS AND PERSONNEL Job titles for food production employees signify the kind of work done and the extent of an individual’s responsibility. They maybe classified in the following job levels.
- 14. SUPERVISORYSUPERVISORY This includes leadership position that requires an individual to understand on how to organize and motivate people. To plan menus and production procedures, control cost and manage budgets and purchase food supplies and equipment.
- 15. SUPERVISORYSUPERVISORY Food director Dietitian Food manager Chef Head cook Cook manager Catering manager Steward Food and beverage manager Banquet manager
- 16. SKILLEDSKILLED While the chef is the head of the establishment, the cooks are the backbone. These workers carry out the actual food production. Thus they must have the knowledge of and experience in cooking techniques.
- 17. SKILLEDSKILLED Kitchen steward Baker Roast cook Grade de manger Wine steward Fry cook Vegetable cook
- 18. ENTRY LEVELSENTRY LEVELS Entry level jobs in food service require no particular skills and experience. Workers in these jobs are assigned such work as washing vegetables and preparing salad greens.
- 19. ENTRY LEVELSENTRY LEVELS ASSISSTANT COOKS KITCHEN HELPERS BAKER’S HELPER VEGETABLE-PREPARATION WORKERS STOREROOM HELPERS DISHWASHERS
- 20. THE ROLE OF FOOD MANAGERTHE ROLE OF FOOD MANAGER Food managers, especially those responsible for providing food to “at risk” population, have an important responsibility in the preservation of food- borne illness.
- 21. THE ROLE OF FOOD MANAGERTHE ROLE OF FOOD MANAGER Design, implement and maintain an effective food safety program such as HACCP; Train, motivate and supervise food service employees to ensure that the food safety program is maintained;
- 22. THE ROLE OF FOOD MANAGERTHE ROLE OF FOOD MANAGER Stay current with the government regulation codes and standards related to food safety and; Commit to lifelong learning about food safety, emphasizing science based information.
- 23. PROPER ATTIREPROPER ATTIRE Employees should wear clean, washable clothing. Uniforms are recommended but if not feasible, clean aprons are essential. Effective hair restraints must be worn to cover head and facial hair. Commonly used restraints include nets, bonnets, and caps. The purpose of hair restraints is to prevent hair from falling into the food and to discourage the food handler to touch his/her hair. Jewelry is discouraged because bacteria can lodge in settings and can contaminate the food.
- 24. PROPER HAND WASHINGPROPER HAND WASHING After using a restroom, contacting body fluids and discharges, or handling waste containing fecal matter, body fluids, or other bodily discharges. Before beginning work or before returning to work following a break. After coughing or sneezing or using handkerchief or disposable tissue. After smoking, using tobacco, eating or drinking. After handling soiled equipment or utensils. Immediately before food preparation such as working with food clean equipment, utensils and supplies. When switching working with to cook foods.
- 25. OTHER PERSONAL HYGIENEOTHER PERSONAL HYGIENE HABITSHABITS Smoking should be permitted in designated areas only and away from food preparation and service areas. Only authorized personnel should be allowed in the production area.
- 26. CUTS, ABRASIONS, ANDCUTS, ABRASIONS, AND EMPLOYEES ILLNESSEMPLOYEES ILLNESS All cuts and abrasion such as burns and boils should be covered with a water proof bandage. Cuts on hands should be covered with a waterproof bandage and a watertight disposable gloves. Employees with symptoms of vomiting, diarrhea, fever, respiratory infection or soar throat should not handle food.
- 27. APPLIED WORK SIMPLIFICATIONAPPLIED WORK SIMPLIFICATION TECHNIQUESTECHNIQUES Work simplification is the study of tasks and operations or a group of operations to determine the most efficient method of performance. The aim is not to have employees work faster, but to produce more in a given time by efficiency, resulting in less fatigue to the worker.
- 28. SUGGESTED STEPS IN A WORKSUGGESTED STEPS IN A WORK SIMPLIFICATION PROGRAMSIMPLIFICATION PROGRAM 1. MAKE READY- arrange or pre-position correctly, all tools and supplies. 2. DO- use correct standard procedures in proper sequence. Omit unnecessary steps or duplication of steps. Use correct hand, arm, and body motions. 3. PUT AWAY- carry through to completion all operations started. Clean up and put away.
- 29. WORK SIMPLIFICATIONWORK SIMPLIFICATION I. Suggested steps in work simplification program. II. Standardization of work techniques. a. standard methods/ practices. b. standard workspace/ equipment. c. work simplification in various kitchen units. 1. management 2. range unit 3. vegetable unit 4. salad unit 5. pastry unit
- 30. STANDARDIZATION OF WORKSTANDARDIZATION OF WORK TECHNIQUESTECHNIQUES It is important in a successful work simplification program, in order to obtain data on how much of any task can be accomplished in a given time and cost of an hour’s work in relation to output. It involves the use of: A.Standards methods and practices 1. Make a plan and organize work to be done. 2. Use the correct method and the proper sequence of operations. 3. Have a regular time for the performance of all jobs.
- 31. STANDARDIZATION OF WORKSTANDARDIZATION OF WORK TECHNIQUESTECHNIQUES a. Standards methods and practices 4. collect all the proper equipment and pre-position if around the workplace. 5. collect and prepare all ingredients in order of assembly, thus using the fewest motions. 6. dovetail all operations, performing like operations at one time. 7. provide for short rest periods or a change of job or position at a point where fatigue sets in.
- 32. STANDARD WORK SPACE ANDSTANDARD WORK SPACE AND EQUIPMENTEQUIPMENT 1. A functional floor plan with proper equipment, well selected and efficiently placed to reduce transporting and walking. 2. Comfortable work units to include adequate and proper lighting and ventilation, sound deadening, clean, sanitary, and safe work units.
- 33. STANDARD WORK SPACE ANDSTANDARD WORK SPACE AND EQUIPMENTEQUIPMENT 3. A well-planned workspace. a. Adequate space for pre-positioning of materials, tools, and equipment within easy reach of worker. b. Materials and tools arranged in sequence of motions as in assembly line. 4. Suitable equipment a. Proper height for work tables, adjustable if possible. b. Proper type, height and position of chairs.
- 34. STANDARD WORK SPACE ANDSTANDARD WORK SPACE AND EQUIPMENTEQUIPMENT c. Proper devices to free hands holding and from manual work. d. Well-selected laborsaving devices and small equipment. 5. Standard Motions a. Avoid unnecessary reaching, stretching and bending. b. Lift by bending knees- avoid stretching and then lifting. c. Use both hands when possible, staring and completing motions at the same time. d. have a definite storage place for all books, tools, and materials, close to point of use.
- 35. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS MANAGEMENT 1. Menu pattern 2. Simplified menus 3. Menu chart 4. Standard recipe file 5. Basic recipes with variations 6. Standard forms for requisitions, records etc. 7. Good filing system 8. Schedule for buying. 9. Counting devices, charts, graphs etc.
- 36. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS MANAGEMENT 10. Up to date library of helpful books 11.Schedules 12.Definite directions for workers 13.Detailed work schedules for new workers 14.Use of computers and tabulators.
- 37. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS RANGE UNIT 1. Use a wire whip for mixing flour and water for gravies and sauces. 2. Keep bulk foods in hand 3. Grind several food in succession when possible to save time in washing grinder. Grind some dry bread to help clean machine. 4. Keep breadcrumbs on hand. 5. Weigh all portions.
- 38. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS VEGETABLE UNIT 1. Use vegetable brushes for cleaning vegetables. 2. Use correct knives for peeling and dicing, and make use of boards. 3. Hold a cluster of beans or carrots in hand and cut crosswise on a board with one pull of knife. 4. Peel onions under water or cut in quarters and slip skins off. 5. Avoid peeling potatoes when possible. 6. Use wedges or whole vegetables when practical. 7. Use all machines and labor-saving devices to standardized size of serving portions.
- 39. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS SALAD UNIT 1. Trim lettuce and place in plastic bags and refrigerator. 2. Use assembly line system for salad assembly. Make use of both hands and perform all one operation at a time. 3. Keep supply of all salad dressings on hand. 4. Drain all salad ingredients especially canned fruits and vegetables to prevent leaking. 5. Use a knife wrapped with oil paper to separate butter cubes. 6. Make use of carts and dollies for transporting ingredients and finished salads.
- 40. WORK SIMPLIFICATION INWORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS PASTRY UNIT 1. Weigh rather that measure. 2. Collect all ingredients and pre-position them. 3. Use largest size equipment for weighing or measuring 4. Avoid unnecessary handling of dough's and batter 5. keep a mixture of sugar, cinnamon and chopped nuts on hand 6. Use carts, racks, or trays for transporting supplies and finished products 7. Use marker to obtain even cuts of pies and cakes 8. Dip knife in hot water when cutting pies or cakes 9. Chill cream, bowl and beater before beating cream 10.Use thermometers, thermostats and timers
- 41. I. MEASUREMENT/ RECIPEI. MEASUREMENT/ RECIPE CONVERSATIONCONVERSATION A. Unit of measurement. 1. weight 2. volume 3. counts
- 42. VOLUME ANDWEIGHT ABBREVIATION Teaspoon Tablespoon Cup Pint Quart Gallon Milliliter Liter Fluid ounce Microgram Milligram Gram Kilogram Ounce Pound tsp tbsp C or c pt qt gal ml L Fl. Oz mcg mg g kg oz lb
- 43. VOLUME MEASURE HOUSEHOLD MEASURE 1 tbsp 1 c 1 pt 1 qt 1 gal 1 fl. oz 3 tsp 16 tsp 2 c 4 c 16 c or 4 qt 2 tbsp
- 44. COMMON UNITS OFCOMMON UNITS OF WEIGHTWEIGHT 1 tsp- 5g 1 tbsp- 15g 1 oz- 28g 1 lb- 454g 1kg- 1000g