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This document discusses food production requirements and processes for a commercial kitchen. It lists four requirements that affect planning: special customer requirements, regulatory requirements, partial management, and duration/deadlines. It then lists three features of fresh cooking: food is prepared on-site, material quality can be controlled, and less storage is needed for cooked foods but space is still required for raw materials. Finally, it states that a hotel kitchen serving multiple outlets would be suitable for a fresh cooking production system, as foods are freshly prepared and finished as needed for each service period.

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Vikram Kumar
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287 views1 page

44522

This document discusses food production requirements and processes for a commercial kitchen. It lists four requirements that affect planning: special customer requirements, regulatory requirements, partial management, and duration/deadlines. It then lists three features of fresh cooking: food is prepared on-site, material quality can be controlled, and less storage is needed for cooked foods but space is still required for raw materials. Finally, it states that a hotel kitchen serving multiple outlets would be suitable for a fresh cooking production system, as foods are freshly prepared and finished as needed for each service period.

Uploaded by

Vikram Kumar
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOCX, PDF, TXT or read online on Scribd
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44522

Briefly describe four food production requirements that affect the planning processes in
a commercial kitchen.

Answer

1. Special customer requirements

2. Special regulatory requirements

3. Partial management

4. Duration and deadline

List three features of the ‘fresh cook’ food production process.

Answer

1. Food is usually prepared on-site.

2. Material quality and results can be controlled in the field.

3. Because cooked foods are not stored for long periods of time, the amount of frozen and
refrigerated storage space required is reduced. However, sufficient space is required for raw
and semi-processed raw materials.

You coordinate production for a kitchen in an international hotel. It has a centralised


kitchen that services the café, restaurant and room service. All three outlets have à la
carte menus. Most food preparation for the function rooms is also completed here.
There is a small satellite kitchen in the function area for final finishing, heating and
plating.
What type(s) of in-house food production systems are suitable for this establishment?
Explain why.

Answer

Fresh cooking:

Fresh chefs are newly prepared and used foods on the same day or service time. No other
processes are subjected to, z. For example, freezing, cooling or packaging for future use. The
composition and composition of a plate are prepared during the preservation time. The dishes
are then cooked as needed for the service. It can be kept hot or cold for a short time before
the service.

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