The document discusses professionalism in the culinary arts. It defines a culinary professional as someone who has studied cooking and continues to learn, with attributes including knowledge from education, skills from experience, ability to produce good taste, judgment, dedication, pride, respect, and personal responsibility. It also describes kitchen workstations and brigades, with a dining room brigade led by a maître d' who manages service staff.
This document discusses key aspects of being a culinary professional. It defines a culinarian as someone who has studied and continues to study the art of cooking. The attributes of a culinary professional include knowledge, skill, producing good flavor and aroma, judgment, dedication, pride, respect, personal responsibility, and valuing education. It also discusses workstations, brigade systems, business math concepts, measurement and conversion techniques used in cooking.
Preparing kitchen tools and equipment and the ingredients in food preparationChristine Pausa
Content
1. Perform Mise en place
2. Preparing the Tools and Equipment to Use
3. General Guides in the Cleanliness and Sanitation of the Kitchen
4. Assembling and Preparing Ingredients for Menu Items
5. Importance of Organizing and Preparing Food
This document discusses various rules and best practices for safety, sanitation, and work simplification in a kitchen environment. It emphasizes the importance of following standardized recipes and procedures to produce consistent quality products efficiently. This includes organizing work areas and equipment, planning tasks, using correct methods, and implementing portion control to manage food costs.
preparing kitchen tools and equipment and the ingredients- GRade 10Reniel Laki
This document discusses the importance of mise en place and preparation in the kitchen. It defines key terms like mise en place and lists different cooking equipment and utensils. The document emphasizes gathering all needed tools and ingredients before starting cooking, and arranging them in a logical, organized manner within easy reach to save time and ensure efficiency. Proper cleaning and sanitation of the kitchen is also highlighted.
Quantity, bulk, and volume cooking refer to cooking large amounts of food for many people, such as for special events. While the cooking methods and ingredients are the same, the scale is much larger. Careful planning, hygiene, proper equipment, purchasing, cost control, and waste management are especially important for quantity cooking to ensure quality, safety, and profitability. Skilled labor is also required to maintain taste and authenticity when cooking in large volumes.
Week 10 Food And Beverage Production Methods 2 2552Pavit Tansakul
The document describes various food and beverage production methods. It discusses the goals of food production from the customer's perspective and obstacles to meeting those goals. It then outlines several solutions to those obstacles, including separating production into steps, final cooking close to service, reusing unused items, and maintaining quality. The document also explains different food production systems like centralized production and cook-chill/cook-freeze methods. It provides details on classic kitchen organization and sous vide production. Finally, it categorizes beverage production into raw, semi-prepared, and fully prepared methods.
This document discusses yield testing in the food industry. Yield testing determines the usable portions that can be obtained from raw materials after processing and cooking. It is important for setting standard recipes and portion sizes, product pricing, purchasing specifications, and monitoring raw material usage. There are two main types of yield tests - the butcher's test, which determines yields from meat, fish, and poultry before cooking, and the cooking loss test, which establishes yields after cooking to account for weight lost to moisture and fat. Regular yield testing helps establishments set accurate standard yields and control food costs.
This document outlines the course details for a Food Production course. The course introduces technical and practical aspects of quantity food production in catering services like railway, outdoor, and airline catering. The course objectives are to provide knowledge of quantity food production, the role of executive chefs in menu planning and food costing, and an understanding of standard recipes. Assignments include menu planning for events of 100 people with costing and indent planning for a hospital. Presentation topics cover equipment, institutional catering, stores, and purchasing systems.
This document discusses key aspects of being a culinary professional. It defines a culinarian as someone who has studied and continues to study the art of cooking. The attributes of a culinary professional include knowledge, skill, producing good flavor and aroma, judgment, dedication, pride, respect, personal responsibility, and valuing education. It also discusses workstations, brigade systems, business math concepts, measurement and conversion techniques used in cooking.
Preparing kitchen tools and equipment and the ingredients in food preparationChristine Pausa
Content
1. Perform Mise en place
2. Preparing the Tools and Equipment to Use
3. General Guides in the Cleanliness and Sanitation of the Kitchen
4. Assembling and Preparing Ingredients for Menu Items
5. Importance of Organizing and Preparing Food
This document discusses various rules and best practices for safety, sanitation, and work simplification in a kitchen environment. It emphasizes the importance of following standardized recipes and procedures to produce consistent quality products efficiently. This includes organizing work areas and equipment, planning tasks, using correct methods, and implementing portion control to manage food costs.
preparing kitchen tools and equipment and the ingredients- GRade 10Reniel Laki
This document discusses the importance of mise en place and preparation in the kitchen. It defines key terms like mise en place and lists different cooking equipment and utensils. The document emphasizes gathering all needed tools and ingredients before starting cooking, and arranging them in a logical, organized manner within easy reach to save time and ensure efficiency. Proper cleaning and sanitation of the kitchen is also highlighted.
Quantity, bulk, and volume cooking refer to cooking large amounts of food for many people, such as for special events. While the cooking methods and ingredients are the same, the scale is much larger. Careful planning, hygiene, proper equipment, purchasing, cost control, and waste management are especially important for quantity cooking to ensure quality, safety, and profitability. Skilled labor is also required to maintain taste and authenticity when cooking in large volumes.
Week 10 Food And Beverage Production Methods 2 2552Pavit Tansakul
The document describes various food and beverage production methods. It discusses the goals of food production from the customer's perspective and obstacles to meeting those goals. It then outlines several solutions to those obstacles, including separating production into steps, final cooking close to service, reusing unused items, and maintaining quality. The document also explains different food production systems like centralized production and cook-chill/cook-freeze methods. It provides details on classic kitchen organization and sous vide production. Finally, it categorizes beverage production into raw, semi-prepared, and fully prepared methods.
This document discusses yield testing in the food industry. Yield testing determines the usable portions that can be obtained from raw materials after processing and cooking. It is important for setting standard recipes and portion sizes, product pricing, purchasing specifications, and monitoring raw material usage. There are two main types of yield tests - the butcher's test, which determines yields from meat, fish, and poultry before cooking, and the cooking loss test, which establishes yields after cooking to account for weight lost to moisture and fat. Regular yield testing helps establishments set accurate standard yields and control food costs.
This document outlines the course details for a Food Production course. The course introduces technical and practical aspects of quantity food production in catering services like railway, outdoor, and airline catering. The course objectives are to provide knowledge of quantity food production, the role of executive chefs in menu planning and food costing, and an understanding of standard recipes. Assignments include menu planning for events of 100 people with costing and indent planning for a hospital. Presentation topics cover equipment, institutional catering, stores, and purchasing systems.
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
Intro to quantity food production and purchasingOLFU-AC
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
01 intro to food production & commercial kitchensMehernosh Dhanda
This document provides an introduction to food production and culinary foundations. It discusses key topics like food, production, cooking, menus, recipes, kitchens, kitchen workers, professionalism, and hygiene/sanitation. It explains that food is usually composed of carbohydrates, fats, proteins and water. Food sources include plants, animals, fungi and microbes. The document also defines food production, cooking, menus, recipes and kitchens. It discusses the organization of kitchens and qualities of professional kitchen workers. Finally, it covers hygiene, sanitation, food safety hazards and control measures in food production.
This document provides a training manual for line cooks that covers essential responsibilities and functions. It discusses maintaining sanitation and cleanliness to prevent foodborne illness, including proper food handling, storage, and temperature control. Personal hygiene, appearance, and health are also addressed. The manual outlines key line cook duties like preparing foods, station maintenance, and closing procedures. It provides guidance on food rotation, cooling, equipment use, and controlling waste.
The document discusses the importance of standard recipes, specifications, yield analysis and costing for food and beverage operations to ensure consistency and quality. It outlines the need for standard ingredients, recipes, yields and costing to minimize waste and maximize customer satisfaction. Developing standard recipes involves standardizing existing recipes by recording ingredients, preparation instructions, portions and ensuring consistency through testing. Yield tests are conducted to determine standard yields for ingredients and calculate ordering quantities.
The document provides guidance on designing an efficient kitchen layout and operation. It discusses several key considerations for kitchen design including reducing physical fatigue for employees, minimizing noise and ensuring adequate lighting, temperature control and compliance with safety codes. It also outlines different kitchen layout options and important design factors to consider like costs, equipment needs, space and sanitation. General guidelines are provided for lighting, ventilation, floors, walls, ceilings and storage areas. Industrial catering management models and cafeteria operations are briefly covered.
Introduction to institutional food managementbarpractice
Institutional food management involves the oversight of food selection, preparation, presentation, and preservation for large groups in a cost-effective manner. It differs from individual cooking in its volume, organization, and mode of operation. Proper standards, principles, and techniques must be applied to ensure expected output is achieved. Trends in food management include a focus on nutrition, technology, packaging/storage innovations, sustainability, and convenience foods which can be ready-to-cook, half-prepared, ready-to-serve, or ready-to-eat.
Week 9 Operation Areas And Equipments 3 2552Pavit Tansakul
This document discusses food and beverage management and operation areas and equipment. It covers the objectives, introduction, and various sections on equipment selection factors, food production areas, and characteristics of equipment by area such as receiving, storage, preparation, cooking, and dishwashing. The key points are that equipment selection depends on factors like the operation's needs, menu, labor costs, and utilities available. Food production areas must consider workflow, adequate workspace, and access to ancillary areas. A variety of equipment is used for different functions in receiving, storage, preparation, cooking, and cleaning.
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
Imanuel Mardi is seeking a job in the food and beverage industry. He has over 10 years of experience as a senior cook and cook. His experience includes testing food, resolving complaints, scheduling deliveries, monitoring budgets, creating recipes, and ensuring food safety standards. He is proficient in English, Hindi, Bengali and has a ServSafe certificate.
1. The syllabus outlines a 9-week course on cookery and bread/pastry production for Grade 9 students. It covers topics like kitchen safety, personal entrepreneurial competencies, food preparation techniques, and baking terminology.
2. Students will learn how to prepare appetizers, salads, sandwiches, desserts, and complete meals. They will also learn about bread production and pastry making.
3. Evaluation includes written tests, demonstrations of food preparation skills, and a mid-quarter and end of quarter exam to assess student learning over the course.
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).
Lisa Torres has over 10 years of experience in customer service and administrative roles. She has worked as an administrative clinic manager, and has experience in food service, assembly, and medical billing. Her skills include cash handling, data entry, inventory management, and following safety procedures. She aims to apply her qualifications in administrative or customer service positions.
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment
Principles of food beverage and labor cost controlslibfsb
The Rush Hour Inn, owned by Kim Rusher, was experiencing declining profits over the past two years despite increasing sales volumes. Her accountant's statement showed a restaurant profit of only $36,117 for the most recent year. In contrast, the Graduate Restaurant nearby, owned by Bill Young, who studied hospitality management in college, had been profitable each year since he opened it four years prior. The key difference appeared to be that Bill paid close attention to controlling his costs and ensuring they remained in line with his sales.
Types and categories of food service system..Jaz Naush
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
This document discusses standard recipes and scaling recipes for restaurants. It defines a standard recipe as a tested formula that consistently provides quality and yield, serving as a guide for food preparation, training staff, and food costing. A standard recipe should include the name, yield, equipment, ingredients, procedures, timing, portioning/plating instructions, storage directions, and substitution notes. Scaling recipes involves changing ingredient amounts to produce a different yield based on required portions, calculated by a conversion factor. Scaling prevents waste from over or underproduction.
Cost control in quantity food productionJanrey Tiña
This document discusses techniques for cost control in quantity food production. It outlines ways for management to enhance productivity such as reducing errors and simplifying steps. Employees should work as a team and accept suggestions for improvement without taking deficiencies. Proper accounting systems, inventory records, and order sheets are needed for cost control in food purchasing and delivery. Specific techniques for food purchasing include market surveys, buying from reliable suppliers, deciding on payment terms in writing, participating in menu planning, keeping food records, checking quality against cost, storing promptly, and observing FIFO principles.
This document outlines food service management policies and procedures for military catering. It discusses topics such as staff management, batch cooking, weekend catering, duty meals, servery organization, waste management, food service styles, and function catering. The key responsibilities are ensuring food is ordered, produced, and served according to standard procedures and that staff are properly supervised at all times.
1. The document outlines the business plan for a store called Hot Pandesal. It details the store layout, machinery, manpower needs, materials, and processes used to produce and sell pandesal.
2. It describes investing 700,000 pesos for capital expenditures and budgeting 7,497 pesos per day for operational expenses. Manpower needs include 4 employees - 2 bakers and 2 cashiers, with a high school education.
3. Key processes to ensure quality include quality control checks of bread weight and texture, workplace organization using 5S principles, supervision, and seeking customer feedback to improve products and operations. The goal is to achieve high daily sales of 10,000 pesos and net
3-4CBLM FOR COMMERCIAL COOKING NC III.docxBobieTinaya2
This document provides guidance on organizing bulk cooking operations. It discusses quantifying recipes and converting them for different yields. The key steps are determining the original and required yields to calculate a conversion factor, then multiplying all ingredients by this factor. Factors like equipment size, cooking times and temperatures may also need adjustment. Sample conversions between metric, U.S. and imperial systems are provided to demonstrate the process. Cautions include issues with small home recipes and adjusting spices/seasonings. Proper equipment selection and testing converted recipes is also advised.
This presentation discusses kitchen cost control. It emphasizes establishing standard recipes and portion control to maximize profits through minimizing food costs and waste. Standard recipes specify exact ingredients and methods to ensure consistency, while portion control regulates serving sizes. Together, these practices allow for accurate costing and pricing of menu items to maintain competitive prices. The presentation outlines various cost control methods for purchasing, receiving, production, labor, and equipment usage.
The document outlines the classical kitchen brigade system and roles. It describes the typical positions in a professional hotel kitchen brigade, including the executive chef, executive sous chef, chef de partie, and commis/team members. It details the responsibilities of each role in overseeing food production and quality control. It also discusses the importance of coordination between the kitchen and other hotel departments both internally, such as housekeeping, and externally with suppliers, guests, and regulatory authorities.
Intro to quantity food production and purchasingOLFU-AC
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
01 intro to food production & commercial kitchensMehernosh Dhanda
This document provides an introduction to food production and culinary foundations. It discusses key topics like food, production, cooking, menus, recipes, kitchens, kitchen workers, professionalism, and hygiene/sanitation. It explains that food is usually composed of carbohydrates, fats, proteins and water. Food sources include plants, animals, fungi and microbes. The document also defines food production, cooking, menus, recipes and kitchens. It discusses the organization of kitchens and qualities of professional kitchen workers. Finally, it covers hygiene, sanitation, food safety hazards and control measures in food production.
This document provides a training manual for line cooks that covers essential responsibilities and functions. It discusses maintaining sanitation and cleanliness to prevent foodborne illness, including proper food handling, storage, and temperature control. Personal hygiene, appearance, and health are also addressed. The manual outlines key line cook duties like preparing foods, station maintenance, and closing procedures. It provides guidance on food rotation, cooling, equipment use, and controlling waste.
The document discusses the importance of standard recipes, specifications, yield analysis and costing for food and beverage operations to ensure consistency and quality. It outlines the need for standard ingredients, recipes, yields and costing to minimize waste and maximize customer satisfaction. Developing standard recipes involves standardizing existing recipes by recording ingredients, preparation instructions, portions and ensuring consistency through testing. Yield tests are conducted to determine standard yields for ingredients and calculate ordering quantities.
The document provides guidance on designing an efficient kitchen layout and operation. It discusses several key considerations for kitchen design including reducing physical fatigue for employees, minimizing noise and ensuring adequate lighting, temperature control and compliance with safety codes. It also outlines different kitchen layout options and important design factors to consider like costs, equipment needs, space and sanitation. General guidelines are provided for lighting, ventilation, floors, walls, ceilings and storage areas. Industrial catering management models and cafeteria operations are briefly covered.
Introduction to institutional food managementbarpractice
Institutional food management involves the oversight of food selection, preparation, presentation, and preservation for large groups in a cost-effective manner. It differs from individual cooking in its volume, organization, and mode of operation. Proper standards, principles, and techniques must be applied to ensure expected output is achieved. Trends in food management include a focus on nutrition, technology, packaging/storage innovations, sustainability, and convenience foods which can be ready-to-cook, half-prepared, ready-to-serve, or ready-to-eat.
Week 9 Operation Areas And Equipments 3 2552Pavit Tansakul
This document discusses food and beverage management and operation areas and equipment. It covers the objectives, introduction, and various sections on equipment selection factors, food production areas, and characteristics of equipment by area such as receiving, storage, preparation, cooking, and dishwashing. The key points are that equipment selection depends on factors like the operation's needs, menu, labor costs, and utilities available. Food production areas must consider workflow, adequate workspace, and access to ancillary areas. A variety of equipment is used for different functions in receiving, storage, preparation, cooking, and cleaning.
SANITATION AND SAFETY IN FOOD & BEVERAGE OPERATIONLawiex21
Sanitation and safety in food service operations are important to prevent food poisoning outbreaks, injuries, lawsuits, and loss of business. Managers are responsible for ensuring food is properly stored, prepared, and served under sanitary conditions to avoid chemical or bacterial contamination. They must also address safety concerns and implement training and inspection programs. When designing or remodeling a kitchen, factors like employee safety, noise, lighting, and government codes should be considered. Providing consistent, high-quality service is key to satisfying guests.
Imanuel Mardi is seeking a job in the food and beverage industry. He has over 10 years of experience as a senior cook and cook. His experience includes testing food, resolving complaints, scheduling deliveries, monitoring budgets, creating recipes, and ensuring food safety standards. He is proficient in English, Hindi, Bengali and has a ServSafe certificate.
1. The syllabus outlines a 9-week course on cookery and bread/pastry production for Grade 9 students. It covers topics like kitchen safety, personal entrepreneurial competencies, food preparation techniques, and baking terminology.
2. Students will learn how to prepare appetizers, salads, sandwiches, desserts, and complete meals. They will also learn about bread production and pastry making.
3. Evaluation includes written tests, demonstrations of food preparation skills, and a mid-quarter and end of quarter exam to assess student learning over the course.
Foodservice operators interested in using fresh, locally sourced and seasonal ingredients are looking for new and innovative ways to maximize flavor and yield in an effective and efficient manner. Cook-chill equipment is one way savvy operators employ to meet these objectives. While many foodservice professionals think cook-chill equipment is the exclusive domain of very large operators, the fact remains that operations of all sizes continue to employ it to save on labor costs and generate consistent menu items. In this hour-long webcast our panel of operators will discuss their approaches to cook-chill and share best practices.
FCSI members and certified foodservice professionals may earn a continuing education unit by registering for and viewing the webcast and then completing a short quiz (the URL to the quiz will be provided after the webcast).
Lisa Torres has over 10 years of experience in customer service and administrative roles. She has worked as an administrative clinic manager, and has experience in food service, assembly, and medical billing. Her skills include cash handling, data entry, inventory management, and following safety procedures. She aims to apply her qualifications in administrative or customer service positions.
We will learn the following from today’s class:
1.1 Levels of Skills and Experience
1.2 Attitude and Behavior in the Kitchen
1.3 Kitchen Uniforms
1.4 Personal Hygiene
1.5 Safety Procedures for Handling Equipment
Principles of food beverage and labor cost controlslibfsb
The Rush Hour Inn, owned by Kim Rusher, was experiencing declining profits over the past two years despite increasing sales volumes. Her accountant's statement showed a restaurant profit of only $36,117 for the most recent year. In contrast, the Graduate Restaurant nearby, owned by Bill Young, who studied hospitality management in college, had been profitable each year since he opened it four years prior. The key difference appeared to be that Bill paid close attention to controlling his costs and ensuring they remained in line with his sales.
Types and categories of food service system..Jaz Naush
This document discusses different types of food service systems and categories. There are four main categories: 1) Conventional/Traditional, where food is prepared and served on-site; 2) Ready-Prepared, where food is prepared in advance and held for later service; 3) Commissary, where a central kitchen prepares food that is delivered to separate service sites; and 4) Assembly/Serve, where pre-prepared foods are purchased and reheated on-site. Within each category are different processes like cook-chill, cook-freeze, and sous-vide that allow for food preservation and longer shelf life. The document also covers different types of food service like English, French, and Guéridon service.
This document discusses standard recipes and scaling recipes for restaurants. It defines a standard recipe as a tested formula that consistently provides quality and yield, serving as a guide for food preparation, training staff, and food costing. A standard recipe should include the name, yield, equipment, ingredients, procedures, timing, portioning/plating instructions, storage directions, and substitution notes. Scaling recipes involves changing ingredient amounts to produce a different yield based on required portions, calculated by a conversion factor. Scaling prevents waste from over or underproduction.
Cost control in quantity food productionJanrey Tiña
This document discusses techniques for cost control in quantity food production. It outlines ways for management to enhance productivity such as reducing errors and simplifying steps. Employees should work as a team and accept suggestions for improvement without taking deficiencies. Proper accounting systems, inventory records, and order sheets are needed for cost control in food purchasing and delivery. Specific techniques for food purchasing include market surveys, buying from reliable suppliers, deciding on payment terms in writing, participating in menu planning, keeping food records, checking quality against cost, storing promptly, and observing FIFO principles.
This document outlines food service management policies and procedures for military catering. It discusses topics such as staff management, batch cooking, weekend catering, duty meals, servery organization, waste management, food service styles, and function catering. The key responsibilities are ensuring food is ordered, produced, and served according to standard procedures and that staff are properly supervised at all times.
1. The document outlines the business plan for a store called Hot Pandesal. It details the store layout, machinery, manpower needs, materials, and processes used to produce and sell pandesal.
2. It describes investing 700,000 pesos for capital expenditures and budgeting 7,497 pesos per day for operational expenses. Manpower needs include 4 employees - 2 bakers and 2 cashiers, with a high school education.
3. Key processes to ensure quality include quality control checks of bread weight and texture, workplace organization using 5S principles, supervision, and seeking customer feedback to improve products and operations. The goal is to achieve high daily sales of 10,000 pesos and net
3-4CBLM FOR COMMERCIAL COOKING NC III.docxBobieTinaya2
This document provides guidance on organizing bulk cooking operations. It discusses quantifying recipes and converting them for different yields. The key steps are determining the original and required yields to calculate a conversion factor, then multiplying all ingredients by this factor. Factors like equipment size, cooking times and temperatures may also need adjustment. Sample conversions between metric, U.S. and imperial systems are provided to demonstrate the process. Cautions include issues with small home recipes and adjusting spices/seasonings. Proper equipment selection and testing converted recipes is also advised.
This presentation discusses kitchen cost control. It emphasizes establishing standard recipes and portion control to maximize profits through minimizing food costs and waste. Standard recipes specify exact ingredients and methods to ensure consistency, while portion control regulates serving sizes. Together, these practices allow for accurate costing and pricing of menu items to maintain competitive prices. The presentation outlines various cost control methods for purchasing, receiving, production, labor, and equipment usage.
This chapter discusses restaurant operations. It describes the front of house, back of house, and office areas. The front of house deals directly with guests, while the back of house handles receiving, storing, food production and cost control. The chapter also covers forecasting demand, increasing sales, reducing costs, and trends like more flavorful foods and increased takeout/home meal replacement. Key aspects of operations include purchasing, receiving, storing inventory, and ensuring proper portion and cost controls.
This chapter discusses menus, recipes, and recipe calculations that are important tools for professional kitchen management. It explains that standardized recipes include key details like ingredients, instructions, and yields. Recipes must be measured accurately using proper units. Calculations allow recipes to be scaled to different portions and conversions between measurement systems. Calculating as purchased costs, edible portions, yields, and number of servings helps determine food and recipe costs.
This document summarizes standards and procedures for developing food and beverage cost controls. It discusses establishing separate standards for different outlets like restaurants and banquets. While more specific standards provide more useful information, they also require more time and effort to develop and monitor. An ideal system balances usefulness and workload. The document then outlines five standard cost tools: standard purchase specifications, standard recipes, standard yields, standard portion sizes, and standard portion costs. It provides details on how each tool is developed and used to maintain consistent quality, costs and portions.
The document provides information on preparing bakery products. It defines different categories of bakery goods and outlines the skills needed to produce doughs in good condition, including calculating dough yield and water temperature requirements. It also describes selecting ingredients according to establishment type and recipes, and preparing a variety of bakery products by measuring and weighing ingredients accurately.
iNTRODUCTION Kitchen Essentials - UNIT 1.pptxDaisyPanilaga
This document provides an introduction to the Cookery NC II course. It discusses what cookery is, the core competencies covered in the course, and the organizational structure of kitchens. The course will teach skills like preparing different types of dishes, following standard operating procedures, and understanding the roles and responsibilities of kitchen staff. It outlines the hierarchy of positions in a kitchen and provides an example organizational chart. The duties of kitchen staff are also reviewed, including keeping the kitchen clean and hygienic.
The organizational structure of hotel kitchens is based on the brigade system instituted by Escoffier to streamline work. Under this system, each position has defined responsibilities. The chef is responsible for all kitchen operations including ordering, supervision, and menu development. The sous chef is second in command and assists the chef and station chefs. Kitchen organization varies depending on factors like the menu, establishment type, size of operations, and facilities/equipment. Positions in the classical brigade system include chef de cuisine, sous chef, chef de partie for different stations, and assistant cooks. The chef de partie supervises a clearly defined section while following standards for cooking, quality control, and hygiene.
This document provides an overview of menu planning and pricing for food and beverage services. It defines what a menu is and discusses the importance of menu planning. The document outlines different types of menus and factors to consider in menu planning, such as capabilities, equipment, ingredients, pricing, and nutrition. It then discusses methods for calculating menu prices based on ideal food cost percentages and gross profit margins. Finally, the document presents essential tactics for effectively pricing a restaurant menu, including competition pricing, demand-driven pricing, and using menu psychology to sell high profit items.
This document provides an overview of Chapter 7 of the Glencoe Culinary Essentials textbook, which covers foodservice management. The chapter is divided into three sections that discuss management basics, managing people and facilities, and foodservice marketing. An effective manager must balance employee schedules, control costs, and apply marketing strategies to maintain profitability. Managers are responsible for hiring, training, and supervising staff as well as ensuring food safety and loss prevention. Developing a marketing plan that includes advertising, promotion, and public relations strategies can help attract customers.
Unit 1. Introduction to Food and Beverage Control.pptxHannaViBPolido
This document provides an overview of food and beverage cost control. It discusses the importance of food and beverage control for managing costs and ensuring profitability. Key topics covered include the objectives of food and beverage control like analyzing income/expenditure, establishing standards, pricing, preventing waste and fraud, and providing management information. Common problems in food and beverage control are also outlined, such as the perishability of food products, unpredictability of business volume and menu preferences, and the fast cycle of food and beverage operations. The document aims to explain the methodology of food and beverage control and its critical role in managing costs.
The five most important responsibilities of a food and beverage manager are:
1. Ensuring food safety through proper food handling, storage, and a clean environment.
2. Maintaining quality control through sourcing high-quality ingredients, proper storage and preparation, and timely serving.
3. Controlling costs by closely monitoring expenses, optimizing menus, improving operations, and negotiating supplier contracts.
Module 3 food incubators business operationsfoodincubhub1
This module covers best practices for running a food incubator. It discusses creating an entrepreneurial community through collaboration and leadership. Key aspects of managing an incubator are outlined, including member coordination, food safety oversight, and marketing. Licensing models for multi-tenant centers and shared-use kitchens are examined. Thorough kitchen management protocols around food safety, training new members, cleaning checklists, and preventative maintenance are also covered.
Module 3 food incubators business operations nlfoodincubhub1
This module covers best practices for running a food incubator. It discusses creating an entrepreneurial community through collaboration and leadership. Key aspects of managing an incubator include member coordination, food safety oversight, marketing, and financial management. Licensing models for multi-tenant centers typically involve long-term leases, while shared-use kitchens utilize hourly, monthly, or blanket fees. Robust food safety protocols and training on regulations are essential for kitchen management.
TOPIC 2: Menu cost and Pricing StrategiesAkmal Hafiz
When planning menus, managers must consider guests and financial goals of the food service operation. After managers know standard product costs for food and beverage items, they know how much it should cost to produce each item.
1) Key item management is an effective way to manage food costs without a large time investment. It involves identifying top spending items, examining their specifications, and managing prices paid through negotiation or bid pricing.
2) Operators should complete a yield analysis for key items used in recipes or prepped, and manage profit margins for menu items containing key items.
3) Comparing actual versus ideal key item usage identifies operational issues, like improper training or changed specifications, which can be addressed to reduce variances.
The document discusses menus, recipes, and food cost controls. It explains different types of menus, the purpose of standardized recipes, and how to calculate costs and convert recipes. Key points covered include comparing menu styles, writing standardized recipes with accurate measurements, calculating food costs and profits, and establishing procedures to control costs such as proper receiving, storing, and portion sizes.
This document provides an overview of food and beverage cost control. It discusses the food service industry and food and beverage control. The methodology of food and beverage control includes planning, operational, and post-operational phases. Key aspects of the operational phase are purchasing, receiving, storing, preparing, and selling foods and beverages. The post-operational phase involves cost reporting, measuring performance against standards, and taking corrective actions. Personnel management is also important for effective food and beverage control.
Converting recipes to different quantities is an important kitchen skill. The procedure involves dividing the new desired yield by the original recipe yield to calculate a conversion factor. This factor is then multiplied by each ingredient quantity to determine the adjusted amounts needed for the new yield. For example, a recipe for broccoli mornay for 10 portions is converted to 15 portions by multiplying a conversion factor of 1.5 by the original ingredient amounts of 3 grams broccoli and 2 1/2 cups sauce. Understanding food costs is also important, as it allows determining appropriate menu prices by calculating food cost percentages based on raw food costs.
2. What Does It Mean To Be a
Culinary Professional?
To be professional is to be courteous, honest, and responsible in your
dealings with customers and coworkers.
A ____________ is one who has studied and continues to study the
art of cooking. The attributes of a culinary professional include:
_____________: A professional culinary program provides the culinary
student with a basic knowledge of foods, food styles, and the methods
used to prepare foods.
_____________: Culinary schooling alone cannot make a culinary
professional. Practice and hands-on experience provide the skills
necessary to produce quality foods or organize, train, motivate, and
supervise a staff.
_____________: Culinary professionals must produce foods that taste
great, or the customer will not return.
Judgment: Culinary professionals must use discretion and appropriate
behavior with coworkers, supervisors, and employees.
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3. What Does It Mean To Be a
Culinary Professional? (cont.)
___________: Becoming a culinary professional is hard work.
___________: It is important to have a sense of pride about a
job well done. Pride extends to personal appearance and
behavior in and around the kitchen.
____________: Respect is having consideration for oneself
and others. In order to respect others, a person must first
respect himself or herself.
____________: Personal responsibility means that a person
is responsible for the choices he or she makes. Personal
responsibility means that a person accepts accountability and
is in control.
Education and the culinary professional: Employers value
a formal culinary education.
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4. Workstations
A __________________ is a work area in the kitchen dedicated to a
particular task.
Workstations using the same or similar equipment for related
tasks are grouped together into a work section.
Good kitchen design maximizes the flow of goods and staff from
one area to the next and within each area itself.
A _______________________ is a method for staffing a kitchen
so that each worker is assigned a set of specific tasks.
A ____________________ is led by the dining room manager
(maître d) who generally trains all service personnel, oversees
wine selections, works with the chef to develop the menu,
organizes the seating chart, and seats the guests.
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5. Section 4.1 Summary
Professionalism means being courteous, honest, and
responsible in one’s dealings with customers and coworkers. It
also indicates that a person is maintaining standards for his or
her work and behavior.
Professional culinarians have knowledge, skill, taste, judgment,
dedication, pride, respect, and a sense of personal responsibility.
A kitchen brigade is a system of staffing a kitchen so that each
worker is assigned a set of specific tasks.
A traditional dining-room brigade is led by the dining room
manager (maître d’) who generally trains all service personnel,
oversees wine selections, works with the chef to develop the
menu, organizes the seating chart, and seats the guests.
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6. Business Math
Math influences every decision that a manager makes in an operation.
It is the foundation of the kitchen and the back office.
Math skills are extremely important in foodservice settings.
Managers are expected to have a basic understanding of
math and know how to apply mathematical principles to
business situations.
Chefs and managers need to know how to determine
recipe yields, convert recipes from customary to metric
measure, and change the yields of recipes.
Culinary professionals need to understand the concepts of
fraction, decimals, and percentages. They need to know
how to use and apply these math functions in the kitchen.
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7. U.S. and Metric
Measurement Systems
The most commonly used system of measurement in the
United States is based on customary units.
Cooking and baking require exact weighing and measuring of
ingredients to ensure consistent quality and minimal waste.
The metric system is the standard system used in many other
parts of the world. Metric units are based on multiples of 10
and include milliliters, liters, milligrams, grams, and kilograms.
When a recipe is written using metric units, use metric
measuring tools.
Thermometers measure degrees of temperature in either
Fahrenheit (°F), which is the customary measure, or Celsius
(°C), which is the metric measure.
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8. Standardized Recipes
A recipe is a written record of the ingredients and preparation steps
needed to make a particular dish.
Recipes for institutional use, or___________________,
must follow a format that is clear to anyone who uses them.
A standardized recipe lists the ingredients first, in the order
they are to be used, followed by assembly directions or the
method for putting the ingredients together.
A standardized recipe includes:
4.2
Name of the recipe
Ingredients
Yield
Portion size
Chapter 4 | Kitchen Essentials: Part 1—Professionalism
Temperature, time, and
equipment
Step-by-step directions
Nutrition information
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9. Converting Recipes
_______________ a recipe when the yield of the recipe (the amount it
provides) is not the same as the amount of product needed.
The conversion of the recipe affects the cost of the
recipe, but not necessarily the cost of the portion.
When properly converted and prepared, the quality of
the product produced from the recipe should not vary
from the original, no matter how many portions it yields.
Sometimes you must change (or convert) a recipe if the
yield is not the amount you need.
Using basic math skills, it’s easy to increase or decrease
many recipes.
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10. Measuring
_______________ refers to how much of something is being used in a
recipe.
_____________ is the amount of space an ingredient takes up.
Volume measurement is best used for liquids.
Dry ingredients are measured by leveling them off evenly at the
rim of the spoon or cup using a straightedge.
A typical set of measuring cups includes 1/4 cup, 1/3 cup, 1/2
cup, and 1 cup measures.
Liquid measuring cups are see-through and have measurement
markings on the side.
Measuring spoons generally come in a set of four or five. Most
customary sets include these sizes: 1/4 tsp, 1/2 tsp, 1 tsp, and 1
tbsp.
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11. Measuring (cont.)
___________ is the measurement of an item’s resistance to
gravity. Weight is expressed in ounces and pounds.
A food scale is helpful for measuring ingredients by weight.
Fat can be measured in several ways.
_____________: Used for fat that comes in 1/4-pound sticks, such as
butter or margarine. The wrapper is marked in tablespoons and in
fractions of a cup. Simply cut off the amount needed.
_________________________: Pack the fat down into the cup. Level
off the top. When adding to the recipe, use a rubber scraper to empty as
much of the fat as possible from the cup.
_________________________: This method involves combining fat
with water in a liquid measuring cup.
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12. EP/AP Amounts
To determine how much of an item is needed to yield an AP
(amount, simply divide the edible portion amount needed by the
yield percentage.
To determine the AP quantity needed to result in a given quantity, it
is also important to know the cooking loss for the item.
A _________________ is a list of food items showing the expected,
or average, shrinkage from AP amount to EP amount.
A butcher test is used to measure the amount of shrinkage that occurs during the
trimming of a meat product.
A cooking loss test is a way to measure the amount of product shrinkage during
the cooking or roasting process.
Products today can frequently be purchased in an “as edible
portion.” This is something that is purchased trimmed and cut.
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13. Costing Recipes
Costing recipes can be complicated, but the profitability of a restaurant
or foodservice operation depends on balancing costs and prices.
Standard recipe cost and cost per serving, or standard
portion cost, are key success factors in quantity food
production operations.
To find the total cost of a standard recipe, a manager
must know both the ingredient amounts needed and the
market price of each one.
Many operations price out all recipes and then check
them every six months to see if they are still accurate,
while others compare standard recipe costs to the
national price index twice a year.
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14. Section 4.2 Summary
A standardized recipe includes details such as the list and amounts
of ingredients, yield, equipment, and cooking time and temperature.
Customary units include ounces, teaspoons, tablespoons, cups,
pints, and gallons. Metric units are based on multiples of 10 and
include milligrams, grams, kilograms, milliliters, and liters.
To measure temperature, use a thermometer; to measure fat, use
the stick, dry measuring cup, or water displacement method; and to
measure by weight, use a scale.
To determine the as purchased or AP amount to yield an edible
portion (EP) amount, divide the EP amount needed by the yield
percentage. Get the yield percentage from a conversion table.
To find the total cost of a standard recipe, you must know both the
ingredient amounts needed and the market price of each one. Then
multiply or divide the ingredient amounts by the prices.
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