INTRO TO QUANTITY FOOD INTRO TO QUANTITY FOOD PRODUCTION AND PRODUCTION AND PURCHASINGPURCHASING

QUANTITY FOOD QUANTITY FOOD PRODUCTIONPRODUCTIONDefined 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.

QUANTITY FOOD QUANTITY FOOD PRODUCTIONPRODUCTION3. 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.

HOW TO ORGANIZE A HOW TO 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.Preparation2.Cooking3.Finishing and portioning for service

Preparation SectionPreparation SectionVEGETABLE AND FRUIT SECTIONThe work generally forms into

three work centers namely:a.Peelingb.Cleaningc.Trimming, cutting shredding and

cutting.

Preparation SectionPreparation SectionMEAT CUTTINGThe 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.

Cooking SectionCooking SectionGenerally 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 cookersb. dry heat in ovens, ranges, grills and broilers.c. deep-fat frying.

Pantry SectionPantry Section1. 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.

Pantry SectionPantry Section

2. Beverage section- should be close to service exits and should include the following:a. roll warmersb. ice cream storagec. dessert storage unitsd. ice storagee. fountain installations

Bakery SectionBakery SectionWork 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.

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.

JOB LEVELS AND JOB LEVELS AND PERSONNEL IN PERSONNEL IN QUANTITY FOODQUANTITY FOODPRODUCTIONPRODUCTION

JOB LEVELS AND JOB LEVELS AND PERSONNELPERSONNELJob 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.

SUPERVISORYSUPERVISORYThis 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.

SUPERVISORYSUPERVISORYFood directorDietitianFood managerChefHead cookCook managerCatering managerStewardFood and beverage managerBanquet manager

SKILLEDSKILLEDWhile 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.

SKILLEDSKILLEDKitchen stewardBakerRoast cookGrade de mangerWine stewardFry cookVegetable cook

ENTRY LEVELSENTRY LEVELSEntry 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.

ENTRY LEVELSENTRY LEVELSASSISSTANT COOKSKITCHEN HELPERSBAKER’S HELPERVEGETABLE-PREPARATION

WORKERSSTOREROOM HELPERSDISHWASHERS

THE ROLE OF FOOD THE ROLE OF FOOD MANAGERMANAGERFood managers, especially those

responsible for providing food to “at risk” population, have an important responsibility in the preservation of food-borne illness.

THE ROLE OF FOOD THE ROLE OF FOOD MANAGERMANAGERDesign, 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;

THE ROLE OF FOOD THE ROLE OF FOOD MANAGERMANAGERStay current with the

government regulation codes and standards related to food safety and;

Commit to lifelong learning about food safety, emphasizing science based information.

PROPER ATTIREPROPER ATTIREEmployees 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.

PROPER HAND WASHINGPROPER HAND WASHINGAfter 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.

OTHER PERSONAL HYGIENE OTHER PERSONAL HYGIENE HABITSHABITSSmoking 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.

CUTS, ABRASIONS, AND CUTS, ABRASIONS, AND EMPLOYEES ILLNESSEMPLOYEES ILLNESSAll 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.

APPLIED WORK APPLIED WORK SIMPLIFICATION SIMPLIFICATION TECHNIQUESTECHNIQUESWork 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.

SUGGESTED STEPS IN A SUGGESTED STEPS IN A WORK SIMPLIFICATION WORK SIMPLIFICATION PROGRAMPROGRAM1. 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.

WORK SIMPLIFICATIONWORK SIMPLIFICATIONI. 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. management2. range unit3. vegetable unit4. salad unit5. pastry unit

STANDARDIZATION OF STANDARDIZATION OF WORK TECHNIQUESWORK TECHNIQUESIt 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 practices1. 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.

STANDARDIZATION OF STANDARDIZATION OF WORK TECHNIQUESWORK TECHNIQUESa. 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.

STANDARD WORK SPACE STANDARD WORK SPACE AND EQUIPMENTAND EQUIPMENT1. 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.

STANDARD WORK SPACE STANDARD WORK SPACE AND EQUIPMENTAND EQUIPMENT3. 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 equipmenta. Proper height for work tables, adjustable if possible.b. Proper type, height and position of chairs.

STANDARD WORK SPACE STANDARD WORK SPACE AND EQUIPMENTAND EQUIPMENT

c. Proper devices to free hands holding and from manual work.d. Well-selected laborsaving devices and small equipment.

5. Standard Motionsa. 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.

WORK SIMPLIFICATION IN WORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITSMANAGEMENT1.Menu pattern2.Simplified menus3.Menu chart4.Standard recipe file5.Basic recipes with variations6.Standard forms for requisitions,

records etc.7.Good filing system8.Schedule for buying.9.Counting devices, charts, graphs etc.

WORK SIMPLIFICATION IN WORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITSMANAGEMENT10. Up to date library of helpful

books11.Schedules12.Definite directions for workers13.Detailed work schedules for new

workers14.Use of computers and

tabulators.

WORK SIMPLIFICATION IN WORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITSRANGE UNIT1.Use a wire whip for mixing flour and

water for gravies and sauces.2.Keep bulk foods in hand3.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.

WORK SIMPLIFICATION IN WORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITSVEGETABLE UNIT1.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.

WORK SIMPLIFICATION IN WORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITSSALAD UNIT1.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.

WORK SIMPLIFICATION IN WORK SIMPLIFICATION IN VARIOUS KITCHEN UNITSVARIOUS KITCHEN UNITS PASTRY UNIT1. Weigh rather that measure.2. Collect all ingredients and pre-position them.3. Use largest size equipment for weighing or

measuring4. Avoid unnecessary handling of dough's and batter5. keep a mixture of sugar, cinnamon and chopped

nuts on hand6. Use carts, racks, or trays for transporting supplies

and finished products7. Use marker to obtain even cuts of pies and cakes8. Dip knife in hot water when cutting pies or cakes9. Chill cream, bowl and beater before beating cream10.Use thermometers, thermostats and timers

I. MEASUREMENT/ RECIPE I. MEASUREMENT/ RECIPE CONVERSATIONCONVERSATIONA. Unit of measurement.

1. weight2. volume3. counts

VOLUME AND WEIGHT 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

VOLUME MEASURE HOUSEHOLD MEASURE

1 tbsp1 c1 pt1 qt1 gal1 fl. oz

3 tsp16 tsp2 c4 c16 c or 4 qt2 tbsp

COMMON UNITS OF COMMON UNITS OF WEIGHTWEIGHT1 tsp- 5g1 tbsp- 15g1 oz- 28g1 lb- 454g1kg- 1000g