Production Basics
This transformation turns raw or processed foods into a finished product ready for service.
Food production
A recipe is only considered__________when it has been tested and adapted for a specific foodservice.
Standardized recipe
_________ is essential for accurate forecasting and establishing trends.
Step 1 in determining quantities to produce is identifying this in ounces.
Portion size
Central assembly of ingredients is a ________ control in high-volume operations.
cost-effective
This approach helps conserve inputs and achieve desired product outputs in high-volume operations.
Objective approach to production
____________ lists cooking time and temperature so preheating and scheduling can be planned.
Recipe header
This prediction determines food needs for a specific period of time.
Forecasting
EP is calculated by multiplying portion size by estimated number served and converting this to this_____unit.
Pounds
_________ is 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 Scheduling
Which are the 3 objectives of cooking?
Aesthetic appeal
Destroying harmful organisms
Improving digestibility
What is the name of this formula EP/AP X 100 ?
Cost, accuracy, relevancy, lead time, and ease of use are criteria for selecting__________
Forecasting method
________ is used to determine the amount to order, divide EP by this percentage.
Yield percentage
_________is standardized portions help control costs and ensure this nutrient aspect
Nutrient composition
Which is the technology simplifies expanding, reducing, and storing recipes.
Computerization
________multiplies ingredient quantities by a conversion factor.
The factor method
_________ Uses averages of past data to predict future demand.
Moving average model
This document communicate what work needs to be done, by whom, and in what quantity.
Production schedule
This evaluation is part of the initial testing phase of a new recipe.
Product evaluation
This function ensures clear communication between management and production staff.
Production communication
Which method calculates each ingredient as a percentage of the total product weight?
Percentage method
These trends include high patient turnover, short length of stay, and rapidly changing:
Trends in predicting production demand.
______ help discuss menu plans and production needs with staff.
Production meetings.
These measurable statements describes aesthetic characteristics used for sensory analysis.
Quality standards.