TCHT1-UC 3240 Chapter Notes - Chapter 5: Canned Tomato, Hazard Analysis And Critical Control Points, Veal
7 Nov 2016
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Establishing quality standards = quality is attained when standards are met. Standardized recipes are in place to provide the food quality and portion size at a value to the customer food purchase spec define the food quality of ingredients purchased. Customers want to support these ops fresher = better quality, more economical reduces transportation costs, pollution, excess packaging. Supports family farming and local economy determining labour hours right # employees at right time based on needs of business. Post every 2 weeks before shift instructions - line up meetings review sales forecasts and production needs. Problem solving production or shift production methods to enhance quality. 41f meat - fish - poultry -cooking methods objective of any cooking method is to make product tender method 2 - dry heat. Broil, grill, bake, roast, saute, fry ,pan fry, deep fry method 3 - combination method - for tougher cuts of meat - gives more lavour.
