Managing Food Production- Doc

Added on -2021-02-21

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MANAGING FOODPRODUCTION
Table of ContentsTable of ContentsINTRODUCTION...........................................................................................................................3LO 1...............................................................................................................................................3P 1 Different types of food preparation and production systems-..........................................3P 2 Influences on the design of range of food production and preparation systems..............4LO 2 ................................................................................................................................................5P 3 key principles for planning food production and preparation..........................................5P 4 Key methods for planning, preparation and production of food-.....................................6LO 3.................................................................................................................................................7P 5 resources required to deliver a consistent, safe and timely food production operation. . .7P 6 procedures required to ensure resources are managed effectively and efficiently to meetoverall customer and business needs-.....................................................................................8P7 - Standard operating procedures for ensuring food production ........................................9LO 4...............................................................................................................................................11P8 - Methods for monitoring food production ....................................................................11P9 - Effects and deviation for establishing processes and procedures.................................12CONCLUSION..............................................................................................................................13REFERENCES..............................................................................................................................14
INTRODUCTIONFood and production department is managing the food production in the Frankie andBenny restaurant. Food production process includes preparing the food then transform the foodto make dish. Chef is one who is preparing the food in the restaurant which the includes thedeciding of the menu, maintenance of hygiene facilities and innovating new dishes for therestaurant. This department in the restaurant handles the likes and dislikes of the customers andalso handles the inventory of the restaurant as well. Assessment is consists of the planning todecide the food from the designing of the food. Food production is also influenced by the recenttrends which are followed by the customers. UK's government has also levied laws on therestaurant which is also regarding the food and production department. Assessment includesstandard procedures which is ensuring the food production of the customers. LO 1P 1 Different types of food preparation and production systems-Food production is the process which comprises of scientific data and includes the conversion ofraw materials into finished products for use in home, restaurants or in industries. This sector isdivided into many sections in departments like packing, cleaning, sorting, segregating,ingredients and at the end presentation. Cutting- It is used in many types and varieties of food to reduce their size as per yourrequirement. Tools like knives, blades and saws are usually used for cutting the food. Flesh foodslike meat, fish and chicken are cut into small pieces after slaughtering them to remove theunwanted flesh and excess of fat and bones. Various tools are used to cut several types of foodlike for non veg tools used are heavy and different and for veg it is light in weight.Slicing- In this process food is cut with rotating blades and passed on to next stage. Slicing offood can be done into different ways in some cases force needs to be applied and in some casesto slice it food needs to be held on a carriage so it does not travel across the blade. In the sugarindustry beets of sugar are sliced thin and hard foods like apples are sliced simultaneously andde-cored. Chopping- When raw materials are cut into small pieces it is known as chopping. To chop food itis put under a bowl which rotates slowly and then with a set of blades it rotates on a high speed.This process is normally known as bowl chopping. It is used for food like sausages etc. in this
process speed can vary according to speed of the knife and sometimes to reduce the raw materialemulsion is done. Mincing- This process is used only for non vegetarian food. To mince the food a grinder is used.This process is a combination of both that is cutting and extrusion. Pulping- This process is used to extract juices from food by using drum pulpers and disc pulpersby squeezing and rupturing a fruit through the gap.Pressing- This process is used in production of wines and also for some other alcoholicbeverages. It is done to extract the liquid from grapes. There are several processes of pressessuch as Horizontal pneumatic presses, Hydraulic compression vertical presses, belt presses,horizontal processes. Marination- This process is used for non vegetarian food to increase its benefits like bymarinating them it increases their yield which makes them juicier and release less water duringcooking them. Curing- This process is done to add specific flavors into food. It is especially done in nonvegetarian food by the combination of salt and other spices and by smoking which allows thebacteria to grow to get a tangy and spicy flavor of food. P 2 Influences on the design of range of food production and preparation systemsFrankie and Benny's is a food chain with 240 restaurants. It was originated in London UK. Itoffers cuisine which is American Italian. To specify this cuisine it is a Italian cuisine which wasadapted by the Americans because of the immigrants as many of them changed their places fromItaly to America. Many of their recipes and food made their way in the minds of people of townand then for Americans nationwide. Their famous recipes include Risotto, pasta with Alfredosauce, lasagna, spaghetti and meatballs, American chopsuey, Frittata, Chicken Parmesan,Porchetta, Marinara sauce, Bolognese sauce etc. and their list of sweets include gelato, tiramisu,cannoli, struffoli etc.Nutrition- It designs the micro structures that functions the human body and is necessary forphysiology and biochemistry. They are also required for factors related health, appetite, diet sothat a human body doesn't feel weak. When designing the structure of food so that a body canfunction its necessities it is important to know the ingredients of the products you consume that if

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