11:709:364 Lecture Notes - Lecture 3: Meatloaf, Croissant, Moving Average
19 Feb 2020
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Document Summary
Forecasting: schools, student enrollment, menu items prepared vs served per meal, hospitals, daily patient census, patients on therapeutic diets, daily patient admissions and discharges. Popularity index: percentage of guests choosing a specific item for a list of menu options (i. e. how popular a menu item is) Communication tool to inform production staff of food preparation needed within a specified time frame. Production schedule includes. : employee assignments, preparation time schedule, menu item, quantity to prepare, actual yield, over and under production, substitutions, comments. 1) ingredient preparation: thawing time, cleaning and peeling produce, measuring dry ingredients. 2) menu production: combining ingredients and cooking, batch cooking: total quantity of recipe is divided into smaller batch sizes and cooked as needed rather than all at once. Assembly: piecing together of prepared menu items to complete the entire meal: reading order, placing items on plates/trays, proper portioning, checking plated foods with order.
