Managing Food Production Solved Assignment
Added on 2021-02-21
11 Pages3900 Words66 Views
MANAGING FOODPRODUCTION
Table of ContentsINTRODUCTION ..........................................................................................................................3TASK 1............................................................................................................................................3P1Range of Various kind of food production and food composition(preparation)................3P2 Impacts of design of scope of food production.................................................................4P3 Main principles for preparing of food as well as production............................................5P4 Various Techniques for food preparation and also planning with example...................6TASK 2............................................................................................................................................7P5 To deliver consistent, safe and timely food production need of resources.......................7P6 Process needed to assure resources are managed effectively as well as efficiently.........7P7 Various standard operating procedures to assure it meets key performance indicators...8LO 4.................................................................................................................................................9P8 Techniques of monitoring as well as identifying variance to ensure safety of food.........9P9 Impacts of variance to start process and procedures.......................................................10CONCLUSION..............................................................................................................................10REFERENCES..............................................................................................................................11
INTRODUCTION Food is one thing that unites the people across the time and across the culture. it is moresignificant as human beings are the only one creature on the planet earth that they are unable toeat the majority of food. Sometimes because of necessity such as meats and sometimes toincrease flavour as human are the only one who can prepare the food before eating it. as foodpreparation is a wide topic which can include the various steps occurs between the raw materialsas well as consuming it as food. Present report lay emphasis on the Restaurant Hazev it is amodern cuisine has 150 people and also offers the traditional menu. Report explains the varioustypes of food as well as preparation and production systems ,here also discuss the influences onthe range of designs of foods preparation as well as production system. it also identifies keyprinciples for planning and also preparation of food . it also highlights in management ofresources to deliver a safe as well as timely operation of food production to full fill therequirements and expectation of customers well as timely operation of food production to fullfill the requirements and expectation of customers.TASK 1P1Range of Various kind of food production and food composition(preparation)Several types of food production of the restaurant in London are given belowThe Ledbury restaurant : this is consider as a well known restaurant of the London ,famousfor its various traditional dishes. it uses the Grilling method as it also famous for is variousvarieties if traditional dishes which includes the grilling method. Here food is cooked throughdry heat and coal .as it increase the aroma when cook the food on the wood(Formentini andTaticchi, 2016).Hazev Restaurant : This is the unique restaurant of the London. Basically it is famous for itsbaking products. it serves various types of internal cuisines and also uses different productionmethods. it offers various chicken dishes and different types of Pizza Bounce restaurant : Basically it is famous for its unique methods such as Baked dishes. Therestaurant offers lunch,dinner and also breakfast. it is also famous for its various varieties and ituses the traditional method.Various types of the food production techniques given below
Baking : This method uses the preparing methods that can uses dry heat method. it can be donethrough the convection or oven .it is generally done by the hot ashes or by using hot stones. it isuses to make the pastries,cakes and also muffinsGrilling : It is a process which can uses the dry heat within the surface of food as from this usedto cook meat,chicken ,various bread oriented dishes(Christ and Burritt, 2017).Frying : It is the oldest method of cooking which enables to fried in different ways such as deepfrying and also pan frying. here dish is fully submerged in the deep frying ad there is use of thesmall amount of food. here pan is used for pan frying. Hazev's restaurant can use this type ofmethod.Roasting : Roasting can be open flame or other heat sources. This type of food also includes thedry heat to cook the food. such as caramelizing of food items.Chemical techniques : Techniques such as brining can be used as a example. it is just like thechicken and fish which is marinated by soaking in a brine which is a kind of salt.Various types of the production systemTraditional : It is a kind of the food production system, here all the ingredients are kept togetherso that each are heated and also chilled and then it can served to the customers.Centralised : It is a type of food system where food is prepared at the one end and then alsocooked again in the centralised kitchen and then it can served to the customers.P2 Impacts of design of scope of food productionCooking food in traditional ways have end number of advantages. The major benefits arethe cooking in traditional ways is that it kills all the harmful bacteria present on the food itemand make it more fresh and healthy. The cooking of food is done on fire which is best suitablefor area where the weather is cold. The favour of the food is enhanced by traditional way ofcooking food(Atkins and Bowler, 2016).For preservation of food for a long period the chefs use Sous Vide method. This methodhelps in storing the food for long duration without getting spoiled. The method is applicable inalmost all variety of food. In this method food is packed in vacuum bags and stored in clod houseor refrigerators, which keeps the food fresh and healthy for long time.The cook-chill method is most used when there is extra food or leftover, this method ishelps to reduces the wastage of food and keep the food bacteria free, In this the food is prepared
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