Chapter 9 Production

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The Food and Beverage product
produced in an operation must
conform to quality standards.

Excellent service, Inviting

ambiance and clean surrounding
cannot overcome the negative
effect of improper or ineffective
production procedures.

2
 Production Planning

Food Production Functions

Preparing Fresh Fruits and Vegetables

Outline Preparing Meats and Poultry

Preparing Fish

Green Restaurants

Control During Food and Beverage Production

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 Production Planning

• Production planning is the first step towards

providing dining experience that meet or
exceed guest expectations.
• Operations of all sizes must plan for
production to ensure the accurate availability
of:
• Food and beverage product
• Personnel
• Equipment
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Production Planning
• Production planning should be
tailored to the need of the
specific operations
Chef and Manager

• Depending on the size of the

operation decision are taken by

Meetings with all department head involved

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 • The primary task of production planning is
to determine the quantity of menu item to
prepare:
Production
Planning • Sales history records to estimate
production needs for the upcoming week
or other time period a simple sales
report from a POS or a more elaborated
menu engineering report are great tools
to use
• Occupancy levels can help estimate the
number of guests at the hotel dining
room might expect
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 Sales
History
Record

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8
 Menu engineering

Plowhorses – items
Stars – items high in
high in popularity
both popularity and
but low in
contribution margin
contribution margin

Dogs – items low in Puzzles – items low

popularity and low in popularity but
in contribution high in contribution
margin margin

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 Production
Planning
• Production planning meeting
also help the managers
anticipate the need of other
resources
( Labor , Equipment)

• With proper planning it is

less likely that resources will
be overuse or underuse

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 Beverage Production
Function
• Usually require less production planning
• Minimum / maximum inventory need to
be accurate

Beverage planning focusses more on

• Scheduling
• Purchasing / ordering the beverages
needed
• Organizing glassware
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Food Production Function
• Three main steps of Production

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 Three Food Production Activities

At the
• Rinsing Heat
proper
• Sanitizing applied to
serving
Preparing Cooking make item Holding
• Trimming temperature
more
• Cutting until they
palatable
are served

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 Food Cooking Methods
Moist-heat cooking methods
vStewing
vSteaming
vPressure cooking
vPoaching
vBoiling
vSimmering
vBlanching
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 Food Cooking Methods
Dry heat cooking methods
• Baking
• Searing
• Roasting
• Sautéing
• Barbecuing
• Grilling
• Griddling
• Frying 15
Stewing
• Simmering small
cuts of poultry or
meat in a thickened
liquid (乱炖)

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Steaming
• Use water
converted to an
invisible vapor or
gas by heating it to
boiling point
• Cooking with
steam helps retain
nutrients

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 Pressure
cooking
• Cooking under high
pressure steam,
employing water or
a water-based cooking
liquid, in a sealed vessel
known as a pressure
cooker. High pressure
limits boiling and permits
cooking temperatures well
above 100 °C (212 °F)

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Poaching

• Cooking food in a
liquid
• Below boiling point
of water
• Food may or may
not be covered
with liquid

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Boiling
• Cooking food in 212
◦F (100 ◦C) water
• Blanching and
parboiling are types
of boiling in which
foods are partially
cooked for a short
time

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Simmering
• Cooking in a liquid
• Below boiling point

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 • Cooking with dry
heat in an oven

Baking
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 • The surface of the
food (usually meat:
beef, poultry, pork,
seafood) is cooked
at high temperature
until a browned
crust forms.

Searing
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 • Using baking principle
applicable to meat and
poultry as opposed to
other foods

Roasting
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Broiling

Cooking food at a high

temperature on a rack
that is located above,
below, or between
heat sources

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 To cook food quickly in a
minimal amount of fat
over relatively high heat.
The word comes from the
French verb sauter, which
means "to jump," and
describes the method of
tossing the food in the
pan.

Sauteeing
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 • Broiling, grilling ,or
roasting while basting
with a sauce

Barbequing
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 • Cooking on an open
grid over gas,
charcoal or electric
heat

Grilling
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 • Cooking on a solid
heated surface
• With a small amount
of fat

Griddling
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Frying
• Cooking quickly in fat
• Using a small
amount of fat, ex.
pan frying, stir frying,
and sautéing
• Using a large amount
of fat, ex. deep frying,
and pressure frying

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 • To develop, enhance or
alter flavor
• To improve digestibility
• To destroy harmful
organisms

Reasons for Food

Preparation
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Food Production • Begin with the best quality food (and value)
• Ensure that food is fresh and clean
Principles • Make sure food is properly handled
• Use proper seasonings
• Use the right preparation techniques and
equipment
• Follow standard recipes
• Control your quantities
• Serve food asap after preparation
• Serve hot food hot and cold food cold
• Make a nice appealing presentation
• Make it perfect
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Fruits and
Vegetables

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 • Increased nutritional
Fruits and Vegetables awareness is leading people
to consume more quantity
and variety

• Seasonal goods the price are

fluctuating with the season

• With improved technologies

in storage and transportation
choice of fruits and
vegetables are now available
all year round

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 • Fruit refers to the
Fruits matured ovary of a
plant, including the
seeds and adjacent
parts
• It is the reproductive
body of the seed plant
• Fruits are high in
carbohydrates and
water and are excellent
sources of minerals
and vitamins
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Preparing Fresh Fruits
Fruit costs are affected by:

Perishability Pesticides

Weather Consumer
conditions preferences

Packaging Processing

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Vegetables
• Vegetable refers to
any plant grown for
an edible part other
than the ovary
• Vegetables have less
sugar and more
starch than fruits

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 Preparing Fresh Vegetables
Vegetable classifications:

• Roots, ex. sweet potatoes

• Tubers or underground stems, ex. potatoes
• Bulbs, ex. onions
• Stems, ex. celery
• Leaves, ex. lettuce
• Flowers, ex. broccoli
• Pods and seeds, ex. peas
• Sprouts, ex. soybeans

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 Fruits and Vegetables salads
Fruits & vegetables for salads should be fresh and have fine flavor
Use fresh ripe products

Use variety of colors

Use variety of texture

Use the right cleaning , cutting, chopping tools

Freshen your vegetable in ice water

Handle salad gently ( tossing)

Add dressing at the last minute

Keep salad ingredients refrigerated until serving time

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Fruits and Vegetables salads
• You have no limit on the types of cold or hot salads that can be
prepared

• A wide variety of dishes that fall into the following principal

categories:
• Green salad.
• Fruit salads.
• Rice and pasta salads.
• Bound salads.
• Dinner salads.
• Dessert salads. 40
 Types of Salad
• Hot or cold salads
• Tossed salads
• Cabbage slaws (veggie
ingredients are shredded)
• Pasta salads
• Molded salads
• Fruit salads
• Hot vegetable salads
• Protein salads: can be
common entrees
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 Tossed salads and Molded
Salads
• Tossed salads
• Made with one or more kinds of salad
greens
• Salad greens include escarole, endive,
and chicory and iceberg, romaine,
Boston, and bibb lettuces
• Molded Salads
• Have a plain gelatin or dessert gelatin
base
• Can be layered with fruit, vegetable,
meat, fish, or cream.

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Salad Dressing and
Marinades
• Salad dressing
• Most salad dressing are stable
(mayonnaise) or unstable oil
and vinegar) emulsions

• Marinades
ØSeasoned liquids that are made
with vegetable or olive oil and
an acid such as wine, vinegar, or
fruit juice.
Ø Spices, or vegetables are often
added for flavoring
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 Steaming
Baking

Fruit and Frying

Vegetable Microwaving
Cooking Boiling
Methods Grilling
Sautéing
Vacuum processing

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Sous Vide Cooking • Sous-vide (French for "under
vacuum")is a method of cooking food
sealed in airtight plastic bags in a
water bath for longer than normal
cooking times
• 72 hours in some cases—at an
accurately regulated temperature
much lower than normally used for
cooking, typically around 55 °C to 60
°C (140 °F) for meats and higher for
vegetables.
• The intention is to cook the item
evenly, and not to overcook the
outside while still keeping the inside
at the same "doneness", keeping the
food juicier.
(Wikepedia)

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Preparing and
Cooking
Meats and
Poultry

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Preparing and Cooking vThe most expensive
Meats and Poultry and important item on
a menu

vGreat care should be

taken in

v Purchasing
v Preparing
v Serving

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 Preparing and
Cooking Meats and
Poultry • Four primary components of meat
and poultry:

Ø Muscle fiber
ØConnective tissue (hold muscle
together)
Ø Fat
Ø Bone

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Tenderness • Tenderness is important in selecting,
preparing, and serving meats and poultry.
• Tender meat has more fats, and young
animals yield tender meat
• Factors affects tenderness
• Connective tissue
• Fat and age ( Aged meat)
• The location of muscle
• Temperature

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Meat Cooking Methods l Roasting
l Broiling
l Pan Broiling
l Frying
l Braising
l Simmering
l and many more

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 Fish /Shellfish
• Two main type of fishes
• Salt water
• Fresh water

• Two main type of shellfish

• Mollusks :
• with hard hinged shells (Oysters Clams, scallops,
mussels…)
• Without shells (Octopus, Squid, Sea cucumber ….)
• Crustaceans with segmented shells ( lobster, shrimp,
crabs…)

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 • Required shorter cooking
times
Preparing Fish /Shellfish • Fish can be prepared
without heat, using
marinade with acids like
lemon or lime juice
• Fish is also served raw
with sushi
• Popular cooking methods
include such dry-heat
techniques as broiling,
baking and frying
• Moist-heat: poaching and
steaming
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 Eggs

• Eggs are a good source of vitamins

and minerals

• Various way of preparation

• There is no relationship in
between the color of the eggshell
and the quality and taste of the
egg
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• Use eggs as soon as possible after
purchasing
• Boiling cause eggs to become rubbery
• Hard cook eggs should be cooked no
more than 15 mn
• Egg cook soft in the shell should be
cooked no more than 3 mn
• After cooking plunge, them in cold
water and peel them
• Poach eggs at simmering water
• Egg should always be broken in a
separated dish
• Cook eggs at a lower temperature
possible

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 Eggs other use in
Kitchen

• Binding and Coating

• Leavening agent, (Whipped eggs

white)

• Emulsifying agent

• Clarifying agent
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 Dairy products

• Milk : as many cooking use, it is delicate it can curdle, scorches easily and is highly perishable
while many types of milk are available, basic cooking procedure remind same

• Cream used in cooking, cream is frequently incorporated into soups, desserts, dinner dishes,
coffees, and more. Cream is a milk product that has a rich flavor that feels smooth in the
mouth with what some describe as a velvety texture.

• Butter : can be used raw or cooked when heated, butter develops a magnificent nutty flavor as
the milk solids (proteins and sugars) caramelize. When butter is used as a cooking medium,
such as for sautéing vegetables, it complements and enhances the flavors to the food. It also
adds complexity to the flavor of sauces

• Cheese: There are many variety of cheese with many different use, cheese proteins
coagulates with heat, cheese can become tough and rubbery if overheated
Fat in cheese is solid at room temperature but soften when it is heated
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Baking
• Some food operation bake some or all of their bread and dessert

• Baking is an art and a science…. it involve knowledge and

understanding of proofing (leavening agent ), baking at different
temperature, humidity, moistening and specific flour

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Baking
• Baking is a method of preparing food that uses dry heat, typically in
an oven, but can also be done in hot ashes, or on hot stones. The
most common baked item is bread but many other types of foods
can be baked. Heat is gradually transferred "from the surface of
cakes, cookies, and breads to their center.

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 • Very important many guest judge restaurant by there
quality of coffee or tea Consistency need to meet or
Coffee and tea exceed guest expectation

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 Today’s most significant trends is the Green
Restaurants responsibility for restaurant
Go Green • Serve water to guests only upon request
• Saving water
• Reduce energy use
• Not over producing
• Select local supplier source
• Waste reduction and management
• Recycling
• Staff Training

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 How to Reduce Food Waste
• Adjust inventory levels for perishable products to closely match production and sales
needs.
• Use hourly or shift production schedule to reduce over prepping and reviewing
production schedule at the end of the shift or day to learn if future adjustment might
be helpful.
• When prepping fruit and vegetables, trim off only what is not needed.
• Ask that all trimming be put in a holding container for review before disposal.
• Use vegetable and meat trimmings for soup stock
• Evaluate and adjust the size of portions if items are consistently being returned
unfinished.
• Place hot foods in shallow containers and pre-cooling them in an ice bath before
placing them in the refrigerator
• Segregate waste
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62
Control During Food and Beverage Production

• Required that all standard cost control tools, such as standard recipe
and standard portion sizes, be consistently used
• Ensure that weighing and measuring tools are available, accurate, and
always used
• Ensure that only the amount of food actually needed for production is
issued
• Trained personnel to comply with the required food production
procedures
• Minimize wasted food
• Monitor and control employee eating/drinking practices

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Control During Food and Beverage Production
• Make sure that items removed from storage but not used are returned
• Inspect and approve items that have spoiled in storage or were not
properly prepared before they are discarded
• Maintain production records
• Analyze sales and production records
• Study and resolve production bottlenecks
• Study systems for managing equipment, layout and design, and energy
usage , implement procedures for reducing cost without lowering quality
standards
• Confirmed that labor-saving convenience foods or equipment items do
reduce labor costs
• Recruit, Train, and schedule personnel who are genuinely concerned about
preparing and offering high quality product that meet standards

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 Key Terms
• Contribution margin : food revenue minus food cost.
• Dry heat methods: Cooking methods that require hot air or hot fat.
• Emulsion: a Mixture of two ordinarily unmixable liquids, Unstable emulsions separate when left standing, Stable emulsion do not
separate.
• Fruits: The mature ovary of a plant, including the seed and accessory part; the reproductive body of the seed plant. Fruit is high in
carbohydrates and water and is an excellent source of vitamins and minerals.
• Garnish: (1)Decorative edible items used to ornament or enhance the eye appeal of another food item (2) Adding such a decorative
item to food
• Green Restaurant: Restaurant that implement practices that heil protect the environment by controlling water and energy usage
and by creating less waste
• Homogenization: A process that break up fat particles so they will remain suspended
• Leavening: incorporating gases into a product to increase the product volume and make it lighter
• Marinade: A seasoned liquid, usually containing vegetable or olive oil and an acid such as wine, vinegar, or fruit juice , herbs, spices
or vegetables are often added for flavoring
• Moist heat cooking methods : cooking methods that require water or some other liquid
• Pasteurization : A process of controlled heating that destroys bacteria in Milk and other food products
• Sous vide : French term meaning “under Vacuum” food items are slowly cooked in sealed pouches from which hair has been
removed. Items are then quickly cooked for storage and are reheated for service in a water bath or microwave oven
• Vegetable : a plant grown for an edible part other than the ovary
• Vegetable fruit: A vegetable ( a tomato for example) technically classified as a fruit because it contain the ovary of the plant

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Assignment
• Complete the following consolidated system menu item sales
summary
Item Sales Quantity % of total Net Sales % of total

A 29 108

B 41 150

C 120 372

D 87 297

E 76 240

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 Review question
• What is the main purpose of a production planning?:
• How can technology help food service managers and/ or chefs with production
planning activities?:
• What are the two basic classifications of cooking methods?:
• Why should fruits and vegetables be pared as thinly as possible?:
• What guidelines should be followed in Making salads?:
• What are the effect of overcooking?:
• What factors influence the tenderness of meat and poultry?:
• Why does fish generally require shorter cooking times than meat and poultry?:
• What cause eggs to become rubbery ?:
• When cooking with milk, what precautions should be taken?:
• What steps can be taken to control foods and beverages products during
production?:
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