Chapter 7 Production And Serving Controls

Production planning and forecasting production needs 

. Production is the transformation of raw or processed foods into an acceptable finished product, ready for service. 

Portions of a given menu item should be identical to one another in 4 respects: 

1. Ingredients 

2. Proportions of ingredients 

3. Production method 

4. Quantity 

 

Ingredient assembly 

.  In this system, the ingredients needed for recipes for the day’s production and for advance preparation are weighed, measured and assembled in a central ingredient room or area.

Portion control 

.Standardized portion are important not only for cost control, but also in creating and maintaining customer satisfaction and goodwill. 

Personnel Equipment 

• Worktable     

• trash receptacles 

• counter scales    

• counter pans  (for cans food) 

• mobile storage bins (sugar/flour) 

• trays (for assembling) 

• refrigeration      

•  measuring utensils 

• scoops  (dipping flour)   

• packaging materials 

• sink and water supply   

• marking pen/masking tape (labeling) 

• can opener 

Standard recipes as production tools 

• Consistent in quality aspects, including flavour, texture and portion size. 

• Minimize the effects of employee turnover on food quality and simplify the training of new staff. 

• Key to centralized ingredient assembly, where accuracy in weights and measure is essential.