Production,especially in high volume operations is a complex transformation of ingredients to final products.

recipe formulation, forecasting,scheduling of production and temperature monitoring are discussed in production process.

OBJECTIVES OF COOKING IN FOOD PRODUCTION:

• making food safe for consumption ( cooking sterilizes food partially)
• making food more digestible (complex foods are split into a simple substance during cooking time
• make foods look better (color,texture,flavors and the overall appearance make the foods looks more tempting
• improve the digestibility and maximize the nutrient retention.

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

FUNCTIONS OF CREATING RECIPE:

1. to have a precise record of the ingredients and the amount needed.
2. to know the selling price
3. 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 centre 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 incresements of 25%

FORECASTING:  a predection 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
• accurates forecasting minimizes the chance of overproduction
• historical data used to determine needs and establish trends
• criteria for selecting a forecasting method

FACTOR	CONSIDERATIONS
COSTS	·         Development,implemention and system operational costs are reasonable within the budgetary guidelines ·         Training and education for staff
ACCURACY/RELEVANCY	·         Past data and food selection patterns are relevant and accurately reflect current demand
LEAD TIME	·         System that adequate time for purchasing,delivery,production ·         Accounts for perishability of food items
PATTERN OF BEHAVIOR	·         Adjusted system for changes in menu item demand as a result of seasonality and consumer preference
EASE OF USE	·         Use system that easily to managed ·         Knowledge and skills have to operate the system
LEVEL OF DETAIL	·         System can generate desired forecasts
RESPONSIVENESS	·         System generate accurate information on a timely basis

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