Food-Service-Manual-for-Health-Care-Institutions

others, all the steps necessary to weigh recipe ingredients accurately are performed in a central
location. The latter system achieves the greatest degree of control but requires more labor and
equipment.
In the ingredient area, the quantities of ingredients stated in the standardized recipe are
weighed, measured, and collected for each menu item. The worker weighing the ingredient uses
a production forecast that indicates the batch size needed for each recipe. Premeasured ingredients
that bear labels listing the recipe name, ingredient name, and quantity are delivered to
the cooks in the kitchen at the appropriate point in the production schedule.
The physical layout of the ingredient room can take many forms. When enough space is
available, an area within the storeroom itself can be equipped to handle this function. Otherwise,
a location close to the storeroom and refrigerators can be used. Regardless of the physical layout,
the equipment needed includes large and small scales, measuring spoons, cups, a sink, large storage
bins for large amounts of product such as 100 pounds of flour, medium and small containers
for measured ingredients such as a pound of sugar, trays or baskets, carts, tables, knives, potato
peelers, and vegetable choppers. In addition, there should be a hand-washing sink, clean dishes,
computer recipe files, menus, and storage for spices. Even without a separate ingredient area,
some of the advantages of this system can still be realized. During slow periods in the workday,
employees can be assigned to weigh ingredients for the next day’s production.
Accurate measurement is important for consistent results with standardized recipes.
Measuring tools and scales must be easily accessible in all work areas when centralized ingredient
control is not used. It is quicker and more accurate to weigh ingredients when the right
kinds of scales are provided. Standard measuring spoons and measuring cups for both dry and
liquid ingredients are needed. In each work center, measuring equipment should be stored in an
easily accessible place.
Standardizing a recipe is of little value if the item has not been carefully portioned before
serving. All items served should have a standard portion. All employees should know the number
of portions to be expected from each item as well. It is a good idea to post this information
in each work area.
The use of scoops and ladles standardizes the measurement of many items. Individual
molds standardize portions of gelatin. Some cuts of meat are purchased in standard portionsize
cuts, and others (such as meatballs) can be measured to standard size during preparation
(Table 19.4). Slicing on a meat machine is another method of portion control. Food service staff
may be able to think of other methods to help serve equal portions to their patrons.
Food Production System
The objectives of food production are to destroy harmful bacteria (food safety); increase
digestibility; change and enhance flavor, form, texture, aroma, and color; and protect the nutritive
value of the food.
The preparation of food in a food service department is referred to as a production system.
This means that there are menus, recipes, purchasing, and inventory of a tangible product:
food. This food would remain forever—or until ruined—in storage if some action were not
taken to change it into another, perhaps more usable, product. Skilled employees use equipment
and techniques to make the change (to produce). There are a number of changes or systems—
meat preparation, salad preparation, vegetable cooking, and baking. Many foods have to be
pre-prepared before production takes place. Pre-preparation includes washing, cleaning, peeling,
chopping, slicing, grinding, measuring, weighing, greasing pans, mixing, beating, and heating.
The last step in preparation is combining the foods to make a final product. In graphic
form, this system is depicted in Figure 19.5. In a production system, there must always be input
Food Production
627