Chapter 8 - Production -

PRODUCTION

RECIPE

a set of instruction used for preparing and producing a certain food,dish or drink

FUNCTIONS OF CREATING RECIPE:

• to have a precise record of the ingredients and the amount needed.
• to know the selling price
• to know computer margin

RECIPE FORMULATION:

• STANDARDIZED RECIPE: recipe that has been carefully tested under controlled conditions and considered standardized after it has been adapted for use in a foodservice establishment
• FORMAT: a recipe format that provides all information needed for production of a menu items should be selected
• RECIPE TITLE: the title of the recipe should be in a large type and place at the center on the page.
• YIELD AND PORTION SIZE
• COOKING TIME AND TEMPERATURE
• INGREDIENTS AND QUANTITIES ( must be specific before or after with the total ingredients that we want to used)
• PROCEDURE ( the method or directions for cook)
• RECIPE YIELD: a measure of the total amount produced by recipe and the quality standards
• RECIPE ADJUSTMENT
• ADAPTING SMALL QUANTITY RECIPES

step 1: prepare the product in the amount of the original recipe

step 2: evaluate the product

step 3: double or expand the recipe, evaluate

step 4: double or expand the recipe again and evaluate

step 5: the satisfactory point and enlarge the recipe by increase of 25%

FORECASTING

a prediction of foods needs for a day or other specific period of time

REASONS FOR FORECASTING

• a great amount of time is needed to complete all phases of menu item production
• accurate forecasting minimizes the chance of overproduction
• historical data used to determine needs and establish trends
• criteria for selecting a forecasting method

GENERAL PROCEDURE FOR QUANTITIES TO PRODUCE:

1. determine the portion size
2. multiply portion size by estimated number to be served and convert to pounds
3. to determine the amount to order divide the EP by the yield percentage
4. convert the amount needed to purchase units

PRODUCTION CONTROL 

• ingredients assembly
• personnel and equipment
• portion control
• 
  

Product evaluation: 

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