logging in or signing up Lecture 1 Marigold Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 516 Category: Entertainment License: All Rights Reserved Like it (1) Dislike it (0) Added: December 04, 2007 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... By: melodz_ganda (23 month(s) ago) pls sendd me asap the presentation ody_here@yahoo.com thnk you!!! Saving..... Post Reply Close Saving..... Edit Comment Close By: pradeeplahari (41 month(s) ago) pls send me this presentation pradeeplahari@yahoo.com Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Welcome to Principles of Quantity Food Production: Welcome to Principles of Quantity Food Production Diana Manchester, MS RD LDWho still needs to sign up for lab? As of July 13, 2004: Who still needs to sign up for lab? As of July 13, 2004 Jeff Brooks Alesondra Fields Abbey Green Natalie Grein Holly Larson Julie Lodesto Tiana Matthews Monica Megaro Kristin Nolte Megan Petrello Arielle Rosenberg Andrea Shumaker Scott WadmanSign up sheet is on the bulletin board outside my office Grover W348: Sign up sheet is on the bulletin board outside my office Grover W348Course Information on Blackboard: Course Information on Blackboard Syllabus 4 Assignments Supplementary materials passed out in class: A recipe to standardize for assignment #1 A chart to complete for assignment #3On to the lecture!: On to the lecture!Standardized Recipes: Standardized Recipes (also called a FORMULA) A set of instruction describing the way a particular establishment prepares a particular dish. WHY? Controls costs Controls yields (quantities) Controls quality and consistency Recipe Standardization in Foodservice: Recipe Standardization in Foodservice Repeat customers want to enjoy the samae food they like previously Important in any foodservice institution, but ESSENTIAL in the chain operation* * QSR were pioneers in producing standardized food productsStandardized Recipes are Key: Standardized Recipes are Key Keep quality standard Keep flavor standard Enables new employees to maintain the establishment’s reputation Just about anyone can prepare the recipe Aid in portion control cost controlIf you can’t measure it, you can’t manage it.: If you can’t measure it, you can’t manage it.Issues to Consider…: Issues to Consider… Make all measurements by weight Do not abbreviate Have steps in the proper order Ingredients to be mixed together should be listed together List procedures nest to ingredients that are involved in the procedure List the item first and the form secondMore Issues to Consider…: More Issues to Consider… Use terminology the workers will understand Be specific about seasonings. Never use a phrase like “season to taste” Outline a specific test to tell when a product has been completed List source of original recipe Provide for portion yield increments to avoid on-the-job calculations Slide19: Bakers talk about FORMULAS, not recipes In a professional baker’s formula, ingredients are WEIGHED, not measured The bakeshop is similar to a chemistry laboratory in the scientific accuracy of the procedures and the complex reactions that take place during bakingSlide20: The following ingredients may be measured because they weigh one pound per pint: Water Milk Eggs Spices and other flavoring ingredients (vanilla) may be measured because they are used in such small quantitiesFour Methods of Formula Presentation: Four Methods of Formula PresentationConverting Recipes: Converting Recipes Factor Method – a conversion factor is determined and multiplied by each ingredient in the recipe Percentage Method – determine the percentage of each ingredient in a recipe. This percentage remains constant for all adjustments. Merely multiply the total yield desired by the percentage of each ingredient. Factor Method: Factor Method Obtain a conversion factor: Desired Yield (# portions) Current Yield (# portions)Changing Portion Size AND Yield: Changing Portion Size AND Yield New # portions * New portion size Old # portions * Old portion sizeLet’s convert a recipe…: Let’s convert a recipe…First, look at the serving size: First, look at the serving size Often home recipes have serving sizes that are too large for institutional serving sizes. What is the typical meat serving size recommended? Is that the serving size of this recipe?Find the Factor: Find the Factor New # portions * new portion size Old # portions * old portion size 48 portions * 4 ounces 6 portions * 8 ounces 192/48 = 4IMPORTANT NOTES: IMPORTANT NOTES Quantities should be stated in appropriate measures: NOT 12 Tablespoons BUT ¾ cup Rounding is also an issue and can be critical in baked goods Pounds and Decimals: Pounds and Decimals Can you weigh out 1.83 pounds for me?Weights and Measures: Weights and Measures Liquid ingredients are measured in volumetric equipmentWeights and Measures: Weights and Measures Dry ingredients are weighed for accuracyWeights and Measures: Weights and Measures Measuring spoons and cups are not used as frequently in quantity food production as they are at home. Seasonings are the most common use of these.Converting Recipes: Converting Recipes When converting a home recipe to a commercially-viable one, many ingredients must be converted from volumetric to weight. Food for Fifty – Table 1.3 (pp 22-31) “Food weights and approximate equivalents to measure”Example: Example Your home recipe called for one cup of diced potatoes. Your factor is 8 which increases your need to 8 cups of potatoes. This is not the correct unit to put in your recipe, it needs to be in pounds and ounces. Look up weight equivalent in FFFThe Ounce Quandry: The Ounce QuandrySome equivalents you MUST know!: Some equivalents you MUST know! 1 Tablespoon = ½ fl oz 3 teaspoons = 1 Tablespoon 16 Tablespoons = 1 cup 8 fl oz = 1 cup 2 cups = 1 pint (16 fl oz) 2 pints = 1 quart (32 fl oz) 4 quarts = 1 gallon (128 fl oz) DRY WEIGHT: 16 oz = 1 poundA question to ponder…: A question to ponder… Does a cup of feathers weigh as much as a cup of lead? You do not have the permission to view this presentation. In order to view it, please contact the author of the presentation.
Lecture 1 Marigold Download Post to : URL : Related Presentations : Share Add to Flag Embed Email Send to Blogs and Networks Add to Channel Uploaded from authorPOINTLite Insert YouTube videos in PowerPont slides with aS Desktop Copy embed code: (To copy code, click on the text box) Embed: URL: Thumbnail: WordPress Embed Customize Embed The presentation is successfully added In Your Favorites. Views: 516 Category: Entertainment License: All Rights Reserved Like it (1) Dislike it (0) Added: December 04, 2007 This Presentation is Public Favorites: 0 Presentation Description No description available. Comments Posting comment... By: melodz_ganda (23 month(s) ago) pls sendd me asap the presentation ody_here@yahoo.com thnk you!!! Saving..... Post Reply Close Saving..... Edit Comment Close By: pradeeplahari (41 month(s) ago) pls send me this presentation pradeeplahari@yahoo.com Saving..... Post Reply Close Saving..... Edit Comment Close Premium member Presentation Transcript Welcome to Principles of Quantity Food Production: Welcome to Principles of Quantity Food Production Diana Manchester, MS RD LDWho still needs to sign up for lab? As of July 13, 2004: Who still needs to sign up for lab? As of July 13, 2004 Jeff Brooks Alesondra Fields Abbey Green Natalie Grein Holly Larson Julie Lodesto Tiana Matthews Monica Megaro Kristin Nolte Megan Petrello Arielle Rosenberg Andrea Shumaker Scott WadmanSign up sheet is on the bulletin board outside my office Grover W348: Sign up sheet is on the bulletin board outside my office Grover W348Course Information on Blackboard: Course Information on Blackboard Syllabus 4 Assignments Supplementary materials passed out in class: A recipe to standardize for assignment #1 A chart to complete for assignment #3On to the lecture!: On to the lecture!Standardized Recipes: Standardized Recipes (also called a FORMULA) A set of instruction describing the way a particular establishment prepares a particular dish. WHY? Controls costs Controls yields (quantities) Controls quality and consistency Recipe Standardization in Foodservice: Recipe Standardization in Foodservice Repeat customers want to enjoy the samae food they like previously Important in any foodservice institution, but ESSENTIAL in the chain operation* * QSR were pioneers in producing standardized food productsStandardized Recipes are Key: Standardized Recipes are Key Keep quality standard Keep flavor standard Enables new employees to maintain the establishment’s reputation Just about anyone can prepare the recipe Aid in portion control cost controlIf you can’t measure it, you can’t manage it.: If you can’t measure it, you can’t manage it.Issues to Consider…: Issues to Consider… Make all measurements by weight Do not abbreviate Have steps in the proper order Ingredients to be mixed together should be listed together List procedures nest to ingredients that are involved in the procedure List the item first and the form secondMore Issues to Consider…: More Issues to Consider… Use terminology the workers will understand Be specific about seasonings. Never use a phrase like “season to taste” Outline a specific test to tell when a product has been completed List source of original recipe Provide for portion yield increments to avoid on-the-job calculations Slide19: Bakers talk about FORMULAS, not recipes In a professional baker’s formula, ingredients are WEIGHED, not measured The bakeshop is similar to a chemistry laboratory in the scientific accuracy of the procedures and the complex reactions that take place during bakingSlide20: The following ingredients may be measured because they weigh one pound per pint: Water Milk Eggs Spices and other flavoring ingredients (vanilla) may be measured because they are used in such small quantitiesFour Methods of Formula Presentation: Four Methods of Formula PresentationConverting Recipes: Converting Recipes Factor Method – a conversion factor is determined and multiplied by each ingredient in the recipe Percentage Method – determine the percentage of each ingredient in a recipe. This percentage remains constant for all adjustments. Merely multiply the total yield desired by the percentage of each ingredient. Factor Method: Factor Method Obtain a conversion factor: Desired Yield (# portions) Current Yield (# portions)Changing Portion Size AND Yield: Changing Portion Size AND Yield New # portions * New portion size Old # portions * Old portion sizeLet’s convert a recipe…: Let’s convert a recipe…First, look at the serving size: First, look at the serving size Often home recipes have serving sizes that are too large for institutional serving sizes. What is the typical meat serving size recommended? Is that the serving size of this recipe?Find the Factor: Find the Factor New # portions * new portion size Old # portions * old portion size 48 portions * 4 ounces 6 portions * 8 ounces 192/48 = 4IMPORTANT NOTES: IMPORTANT NOTES Quantities should be stated in appropriate measures: NOT 12 Tablespoons BUT ¾ cup Rounding is also an issue and can be critical in baked goods Pounds and Decimals: Pounds and Decimals Can you weigh out 1.83 pounds for me?Weights and Measures: Weights and Measures Liquid ingredients are measured in volumetric equipmentWeights and Measures: Weights and Measures Dry ingredients are weighed for accuracyWeights and Measures: Weights and Measures Measuring spoons and cups are not used as frequently in quantity food production as they are at home. Seasonings are the most common use of these.Converting Recipes: Converting Recipes When converting a home recipe to a commercially-viable one, many ingredients must be converted from volumetric to weight. Food for Fifty – Table 1.3 (pp 22-31) “Food weights and approximate equivalents to measure”Example: Example Your home recipe called for one cup of diced potatoes. Your factor is 8 which increases your need to 8 cups of potatoes. This is not the correct unit to put in your recipe, it needs to be in pounds and ounces. Look up weight equivalent in FFFThe Ounce Quandry: The Ounce QuandrySome equivalents you MUST know!: Some equivalents you MUST know! 1 Tablespoon = ½ fl oz 3 teaspoons = 1 Tablespoon 16 Tablespoons = 1 cup 8 fl oz = 1 cup 2 cups = 1 pint (16 fl oz) 2 pints = 1 quart (32 fl oz) 4 quarts = 1 gallon (128 fl oz) DRY WEIGHT: 16 oz = 1 poundA question to ponder…: A question to ponder… Does a cup of feathers weigh as much as a cup of lead?